Pumpkin Crisp
—·American
Ingredients
For the Pumpkin filling
- 3 large eggs (150 grams, lightly beaten)
- ½ cup brown sugar (107 grams)
- ½ cup granulated sugar (100 grams)
- 15 ounces pumpkin puree (425 grams (1 can) - NOT pumpkin pie filling!))
- ⅔ cup evaporated milk (151 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 teaspoon pumpkin pie spice (3 grams)
- 1 teaspoon ground cinnamon (3 grams)
- ¼ teaspoon kosher salt
For the Crisp
- ¾ cup old-fashioned oats (75 grams)
- 1 cup all-purpose flour (120 grams)
- ½ cup chopped pecans (57 grams)
- ½ cup brown sugar (107 grams)
- ¼ teaspoon baking powder (1 gram)
- 1 teaspoon ground cinnamon (3 grams)
- ½ cup salted butter (113 grams, melted (1 stick))
Instructions
10 steps
- 1
Preheat oven to 375°F. Grease a 9x13-inch baking pan. Set aside.
- 2
Whisk the eggs and both sugars together in a large bowl until smooth.
- 3
Add the pumpkin, evaporated milk, vanilla extract, pie spice, cinnamon, and salt. Whisk until smooth.
- 4
Pour pumpkin filling into the prepared baking pan.
- 5
Add all the crisp ingredients in a small bowl and stir until combined.
- 6
Sprinkle crisp mixture evenly onto the top of the pumpkin filling
- 7
Bake uncovered for 35-40 minutes. The pumpkin crisp should be golden brown and bubbly.
40 min - 8
Cool
- 9
Remove from the oven and let cool for 5 minutes before serving.
5 min - 10
Serve warm with ice cream or whipped cream, if desired.
Progress
0 / 10 steps
Nutrition
Per serving (based on 12 servings)
Calories
310cal
Protein
5.0g
Carbs
43.0g
Fat
14.0g
Fiber
2.0g
Sugar
29.0g
Sodium
159mg
Saturated Fat
6.0g
