Description
This Cinnamon Pumpkin Crisp is a warm and cozy dessert that blends a creamy pumpkin pie filling with a buttery cinnamon oat topping. Perfect for fall, it's an easy alternative to pie that’s just as satisfying.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1/2 cup brown sugar (plus more for topping)
- 1/4 cup granulated sugar
- 2 large eggs
- 3/4 cup heavy cream or evaporated milk
- 1 1/2 tsp ground cinnamon (divided)
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt (plus a pinch for topping)
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup cold butter, cubed
- 1/3 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, eggs, cream, 1 tsp cinnamon, nutmeg, cloves, and a pinch of salt until smooth.
- Pour the pumpkin mixture into the prepared baking dish and smooth the top.
- In another bowl, mix flour, oats, remaining 1/2 tsp cinnamon, additional brown sugar, and 1/4 tsp salt.
- Cut in the cold butter until the topping resembles coarse crumbs.
- Sprinkle the topping evenly over the pumpkin layer.
- Add chopped pecans on top if using.
- Bake for 40–45 minutes until the topping is golden and filling is set.
- Let cool slightly before serving. Best enjoyed warm.
Notes
- Add vanilla extract for more depth in the filling.
- Use coconut or almond milk for a dairy-free version.
- Swap pecans with walnuts or omit for nut-free.
- Add maple syrup to enhance sweetness naturally.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
