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Pumpkin Crisp

Oats and brown sugar make for a wonderful topping on this autumn Pumpkin Crisp.

Pumpkin Crisp from Cosmopolitan Cornbread

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.

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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.

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Whisk these until smooth. Pour the mixture into your baking dish and bake for 15 minutes.

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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!

Pumpkin Crisp from Cosmopolitan Cornbread

Pumpkin Roll Cake

Pumpkin Crisp

Pumpkin Crisp

Yield: 9 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Oats and brown sugar make for a wonderful topping on this autumn Pumpkin Crisp.

Ingredients

  • 2 eggs
  • 1 can (15 oz.) pumpkin puree
  • 1 can (12 oz.) evaporated milk
  • 2 1/2 tsp pumpkin pie spice, divided
  • 3/4 c sugar
  • 1 tsp vanilla
  • 1/4 c melted butter
  • 1/2 c brown sugar
  • 1/3 c flour
  • 1/2 c rolled oats
  • 1/4 tsp salt
  • For serving: whipped cream or ice cream

Instructions

  1. To begin, preheat your oven to 425 degrees. Grease a 9 inch square baking dish, and set it aside for now.
  2. In a mixing bowl, lightly beat the eggs.
  3. Add in the pumpkin, evaporated milk, 1 1/2 teaspoon pumpkin pie spice, sugar and vanilla. Whisk these until smooth.
  4. Pour the mixture into your baking dish and bake for 15 minutes.
  5. While it is baking, combine the melted butter, brown sugar, rolled oats, flour, 1 teaspoon pumpkin pie spice and salt in a bowl. Mix until combined.
  6. When the 15 minutes of baking are done, take the baking pan from the oven and crumble the oat mixture over the top.
  7. Place the dish back in the oven and turn the temperature down to 350 degrees.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the topping is golden brown.
  9. Allow the dessert to cool to room temperature. Serve with whipped cream or ice cream.
  10. Enjoy!
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 246 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 64mg Sodium: 150mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 1g Sugar: 30g Sugar Alcohols: 0g Protein: 4g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

12 thoughts on “Pumpkin Crisp”

  1. 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

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