Pumpkin Crisp
This Pumpkin Crisp is a delightful dessert that combines the warm flavors of autumn with a crunchy topping. It’s perfect for gatherings and a wonderful way to enjoy seasonal pumpkins!
Equipment
- 1 Oven
- 2 Mixing bowls
- 1 Baking dish (9x13 inches)
- 1 Measuring cups and spoons
- 1 Spoon or spatula
Ingredients
- 2 cups pumpkin puree canned or fresh
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup unsalted butter melted
- ½ cup chopped nuts such as pecans or walnuts
- ¼ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and eggs. Mix well until the ingredients are fully combined and smooth.
- Pour the pumpkin mixture into a greased 9x13 inch baking dish, spreading it evenly across the bottom.
- In another bowl, combine the rolled oats, flour, melted butter, chopped nuts, and granulated sugar. Mix until everything is well coated and crumbly.
- Sprinkle the oat mixture evenly over the top of the pumpkin layer.
- Bake in the preheated oven for 45 minutes, or until the topping is golden brown and the pumpkin filling is set.
- Remove from the oven and allow it to cool slightly before serving.
- Serve warm or at room temperature, with whipped cream or ice cream for an extra treat.
Notes
Serve warm or at room temperature, with whipped cream or ice cream for an extra treat.
If you want a sweeter dessert, feel free to increase the brown sugar slightly.
Leftovers can be stored in the refrigerator for up to 3 days.