Go Back
A warm dish of Pumpkin Crisp with a golden oat and pecan topping
Print Recipe

Pumpkin Crisp

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 12 servings
Calories: 385kcal

Ingredients

  • 29 ounces pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 4 large egg s
  • 1 teaspoon sal t
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cloves
  • 12 fluid ounces evaporated milk
  • 1.5 cups all -purpose flour
  • 1 cup rolled oats
  • 1 cup light brown sugar, packed (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • 0.75 cup cold unsalted butter, cubed
  • 1 cup chopped pecans

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  • In a large mixing bowl, whisk together pumpkin puree, granulated sugar, 0.5 cup brown sugar, eggs, salt, 2 teaspoons cinnamon, ginger, and cloves until smooth.
  • Gradually stir in the evaporated milk until fully incorporated.
  • Pour the pumpkin mixture into the prepared baking dish.
  • In a separate medium bowl, combine all-purpose flour, rolled oats, 1 cup brown sugar, and 1 teaspoon cinnamon.
  • Cut the cold cubed butter into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
  • Stir in the chopped pecans and sprinkle the topping evenly over the pumpkin layer.
  • Bake for 45 to 50 minutes, or until the topping is golden brown and the pumpkin filling is set around the edges.
  • Remove from oven and allow to cool for at least 20 minutes to allow the custard to firm before serving.