Description
Try this scrumptious Pumpkin Crisp thats perfect for fall baking Easy to make and sure to impress your guests with its delightful flavors
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
¾ cup granulated sugar
½ cup evaporated milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup old-fashioned oats
¾ cup flour (all-purpose or gluten-free)
½ cup brown sugar, packed
½ cup unsalted butter, melted
½ teaspoon baking powder
¼ teaspoon salt
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the pumpkin puree, sugar, evaporated milk, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
Grease a 9×9-inch (or similar size) baking dish with butter.
Pour the pumpkin mixture into the prepared baking dish.
In a medium bowl, combine the oats, flour, brown sugar, melted butter, baking powder, and salt. Mix until crumbly.
Sprinkle the crisp topping evenly over the pumpkin filling.
Bake for about 30-35 minutes, or until the topping is golden brown and the filling is set.
Allow to cool for 10-15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200 calories
- Sugar: 15 grams
- Fat: 9 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 3 grams
Keywords: Pumpkin Crisp, Pumpkin Dessert, Fall Recipes, Easy Dessert
