Pumpkin Crisp

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

Pumpkin Crisp from Cosmopolitan Cornbread

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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 Crisp from Cosmopolitan Cornbread

Pumpkin Crisp

Constance Smith – Cosmopolitan Cornbread

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

5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Sweets, Treats & Desserts
Cuisine American
Servings 9 servings
Calories 246 kcal

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

Serving: 1cCalories: 246kcalCarbohydrates: 38gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 64mgSodium: 150mgFiber: 1gSugar: 30g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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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

    Reply

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