Pumpkin Crisp
This unique dessert features a creamy pumpkin filling and a crunchy brown sugar-pecan topping. A delicious twist on pumpkin pie that is perfect for fall!
Servings 10
Calories 293kcal
Ingredients
Pumpkin filling:
- One 15 oz can pumpkin puree
- ⅔ cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon all purpose flour
- ½ cup half and half
Topping:
- ¾ cup all purpose flour
- ⅔ cup light brown sugar packed
- ⅓ cup finely chopped pecans
- ⅓ cup old fashioned oats
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter softened and cut into pieces
Instructions
- Preheat oven to 350°F with a rack in the center of the oven. Grease an 8x11 baking dish and set aside.
Pumpkin filling:
- Whisk all ingredients until combined. Pour into greased baking dish and set aside.
Topping:
- In a bowl, combine flour, brown sugar, pecans, oats, cinnamon, and salt. Add softened butter and mix until crumbly and combined - I use my fingers to rub the butter into the dry ingredients.
- Sprinkle the topping over the pumpkin mixture, be gentle so that it doesn't sink. Transfer the pan to the oven and bake for 45-55 minutes, until the topping is golden brown and the very center is just a tiny bit jiggly. Place the pan on a wire rack to cool. Serve warm (not hot) or at room temperature.
Video
Notes
SERVING & STORAGE:
Serve warm or at room temperature topped with vanilla ice cream or whipped cream.
Store leftovers, tightly covered, in the refrigerator for up to 3 days. Reheat individual servings as needed.
Nutrition
Calories: 293kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 150mg | Potassium: 183mg | Fiber: 2g | Sugar: 30g | Vitamin A: 6946IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg