Pumpkin Crisp
A delightful dessert made with pumpkin puree and a crunchy oat topping, perfect for fall gatherings and holiday celebrations.
Ingredients
For the filling
- 15 ounce pumpkin puree Canned is recommended for convenience.
- 3 large eggs
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the topping
- 1 cup oats
- ½ cup brown sugar
- ¼ cup flour
- ¼ cup melted butter
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the pumpkin puree, eggs, sugar, cinnamon, nutmeg, vanilla extract, and salt until smooth.
- Pour the mixture into a greased baking dish.
Topping
- In another bowl, combine the oats, brown sugar, flour, and melted butter until crumbly.
- Sprinkle the topping evenly over the pumpkin filling.
Baking
- Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the filling is set.
- Let it cool slightly before serving.
Notes
Serve warm topped with whipped cream or vanilla ice cream. Store leftovers in the refrigerator for up to 3 days, or freeze for longer storage.