Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
cool: 5 minutes
Total Time: 45 minutes
Servings: 12 people
Calories: 293kcal
Goodbye Pumpkin Pie and hello Pumpkin Crisp! This delicious fall dessert is a great way to refresh your Thanksgiving menu.
Print Recipe
For the Pumpkin filling
- 3 large eggs lightly beaten
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 15-ounce can 100% pure pumpkin puree
- 2/3 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1 tsp pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Crisp
- ¾ cup Old Fashioned oats
- 1 cup all-purpose flour
- ½ cup pecans chopped
- ½ cup light brown sugar
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup salted butter melted
Preheat oven to 375 degrees F.
Whisk the eggs and both sugars together in a large bowl until smooth.
Add the pumpkin to the bowl with the evaporated milk, vanilla extract, spices, and salt. Whisk until smooth.
Pour pumpkin filling into a greased 9x13 inch pan and smooth to the edges.
Add all the crisp ingredients in a small bowl and stir until combined.
Sprinkle crisp mixture evenly onto the top of the pumpkin filling
Bake uncovered for 35-40 minutes. The pumpkin crisp should be golden brown and bubbly.
Remove from the oven and let cool for 5 minutes before serving.
Serve warm with ice cream or whipped cream.
- Use a preheated oven.
- Use pumpkin puree not pumpkin pie filling.
- You can omit the pecans, if you wish - still tastes great!
- Use a greased pan.
- The pumpkin crisp should be golden and bubbly when you remove it form the oven.
- Allow to cool for 5 mins before serving.
- Serve with ice cream, whipped cream or drizzle chocolate sauce on it!
Calories: 293kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 104mg | Potassium: 137mg | Fiber: 1g | Sugar: 28g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg