Oats and brown sugar make for a wonderful topping on this autumn Pumpkin Crisp.
To begin, preheat your oven to 425 degrees. Grease a 9-inch square baking dish and set it aside for now.
In a mixing bowl, lightly beat 2 eggs.
Add in 1 can of pumpkin, a can of evaporated milk, 1 1/2 teaspoon pumpkin pie spice, 3/4 cup of sugar, and a teaspoon of vanilla.
Whisk these until smooth. Pour the mixture into your baking dish and bake for 15 minutes.
While it is baking, combine 1/4 cup melted butter, 1/2 cup brown sugar, 1/2 cup rolled oats, 1/3 cup flour, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt in a bowl. Mix until combined.
When the 15 minutes of baking are done, take the baking pan from the oven and crumple the oat mixture over the top. Place the dish back in the oven and turn the temperature down to 350 degrees. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the topping is golden brown.
Allow the dessert to cool to room temperature. Serve with whipped cream or ice cream.
Enjoy!
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Pumpkin Crisp
Oats and brown sugar make for a wonderful topping on this autumn Pumpkin Crisp.
Ingredients
- 2 eggs
- 15 oz pumpkin puree, 1 can
- 12 oz evaporated milk, 1 can
- 2 1/2 teaspoon pumpkin pie spice, divided
- 3/4 c sugar
- 1 teaspoon vanilla
- 1/4 c melted butter
- 1/2 c brown sugar
- 1/3 c flour
- 1/2 c rolled oats
- 1/4 teaspoon salt
- whipped cream or ice cream, for serving
Instructions
- To begin, preheat your oven to 425 degrees. Grease a 9-inch square baking dish and set it aside for now.
- In a mixing bowl, lightly beat the eggs.
- Add in the pumpkin, evaporated milk, 1 1/2 teaspoon pumpkin pie spice, sugar, and vanilla. Whisk these until smooth.
- Pour the mixture into your baking dish and bake for 15 minutes.
- While it is baking, combine the melted butter, brown sugar, rolled oats, flour, pumpkin pie spice, and salt in a bowl. Mix until combined.
- When the 15 minutes of baking are done, take the baking pan from the oven and crumble the oat mixture over the top.
- Place the dish back in the oven and turn the temperature down to 350 degrees.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the topping is golden brown.
- Allow the dessert to cool to room temperature. Serve with whipped cream or ice cream.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
I didn’t know this was a thing!! I NEED THIS!!! OMG!!
(Yes, that required many exclamation points)
Great fall dessert idea!
Never thought about a pumpkin crisp before, it sounds great!
So simple and so perfectly fall.
I made this last night! Joey wants to buy a sugar pumpkin every time we go to the commissary lately…so I love all these ideas that AREN’T pie :D
I love a good crisp! Yours sounds delicious!
Such creativity! Never heard of pumpkin crisp — great combination of classic fall flavors!
I’ve never had pumpkin crisp before. Great idea for fall :)
I’ve never had pumpkin crisp before, but I think I would love it!
What a fun idea!
I’ve never heard of pumpkin crisp but I love this idea!
I have never thought of making a pumpkin crisp—but it looks amazing! Like an amped up pumpkin pie—totally irresistible!