Perfect Pumpkin Crisp
This pumpkin crisp recipe features a creamy, spiced pumpkin filling topped with a buttery, oat-filled crisp. It's an easy-to-make dessert perfect for fall gatherings and holidays, offering a delightful balance of textures and flavors that will impress everyone.
Equipment
- 9x13 inch baking dish
- Large bowl
- Medium bowl
- Small bowl
- Whisk
- Pastry blender or fingertips
- Measuring cups and spoons
- Oven
- Toothpick
Ingredients
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 cup rolled oats not instant
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, and brown sugar until well combined.
- Add the eggs, one at a time, whisking well after each addition to ensure they are fully incorporated.
- In a separate small bowl, whisk together the flour, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix.
- Stir in the vanilla extract.
- Pour the pumpkin filling into the prepared baking dish and spread it evenly.
- In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and salt for the crisp topping. Stir to combine.
- Add the cold butter cubes to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crisp topping evenly over the pumpkin filling, covering the entire surface.
- Bake for 45-55 minutes, or until the topping is golden brown and the filling is set. A toothpick inserted into the center of the filling should come out clean.
- Let the Pumpkin Crisp cool slightly before serving.
Notes
For best results, use cold butter for the topping to create a crumbly texture. Don't overbake the crisp to avoid a dry filling. If the topping browns too quickly, tent the baking dish with foil. Store leftovers in the refrigerator for up to 3 days. Serve warm with vanilla ice cream, whipped cream, or caramel sauce. You can assemble the crisp ahead of time and bake it just before serving for convenience.