Pumpkin Crisp
Enjoy this delightful Pumpkin Crisp, a perfect fall dessert featuring a rich pumpkin filling and a crumbly topping.
Equipment
- Oven
- 8x11 baking dish
- mixing bowl
Ingredients
Pumpkin filling
- 15 oz pumpkin puree One can
- ⅔ cup granulated sugar (145g)
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon all purpose flour
- ½ cup half and half (130g)
Topping
- 1 cup all purpose flour (125g)
- 1 cup light brown sugar packed (197g)
- ½ cup finely chopped pecans (55g)
- ⅔ cup old fashioned oats (60g)
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter softened and cut into pieces (113g)
Instructions
Preparation
- Preheat oven to 350°F with a rack in the center of the oven. Grease an 8×11 baking dish and set aside.
- Whisk all pumpkin filling ingredients until combined. Pour into greased baking dish and set aside.
- In a bowl, combine topping ingredients except for butter. Add softened butter and mix until crumbly and combined.
- Sprinkle the topping over the pumpkin mixture gently to avoid sinking. Transfer the pan to the oven and bake for 45-55 minutes.
- Bake until the topping is golden brown and the center is just a tiny bit jiggly. Place the pan on a wire rack to cool.
- Serve warm (not hot) or at room temperature.
Notes
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
Serving: 1pieceCalories: 293kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 71mgSodium: 150mgPotassium: 183mgFiber: 2gSugar: 30gVitamin A: 6946IUVitamin C: 2mgCalcium: 56mgIron: 2mg
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