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–+ servings
A slice of warm Pumpkin Crisp served with a scoop of vanilla ice cream in a rustic bowl.

Pumpkin Crisp

A simple and delicious pumpkin crisp recipe.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 can (12 oz) evaporated milk
  • 2 large eggs beaten
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
For the Topping
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup rolled oats not instant
  • 1/2 cup butter cold and cut into cubes

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, beaten eggs, granulated sugar, cinnamon, nutmeg, ginger, and salt until well combined.
  3. Pour the pumpkin mixture into the prepared baking dish.
  4. In a separate medium bowl, combine the flour, brown sugar, and rolled oats.
  5. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  6. Sprinkle the topping evenly over the pumpkin mixture in the baking dish.
  7. Bake for 40-45 minutes, or until the topping is golden brown and the filling is set.
  8. Let the crisp cool slightly before serving.

Notes

Serve warm, optionally with whipped cream or vanilla ice cream.

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