Pumpkin Crisp with Oat-Pecan Topping
An easy alternative to pumpkin pie with a crunchy oat-pecan topping. Perfect for Friendsgiving, served with ice cream.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 (12 oz) can evaporated milk
- 2 eggs
- 1 cup rolled oats
- 1/2 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup melted butter
Instructions
- Preheat oven to 350°F (175°C).
- Mix pumpkin, sugars, spices, salt, milk, and eggs in a bowl.
- Pour into a greased 9×13-inch baking dish or oven-safe skillet.
- Combine oats, pecans, flour, brown sugar, and melted butter for topping.
- Sprinkle topping evenly over pumpkin mixture.
- Bake for 40-45 minutes until golden and set.
- Cool slightly before serving with ice cream.
Notes
- Make ahead: Prepare topping separately and store in the fridge.
- For extra crunch, toast pecans before adding to topping.
- Find more dessert ideas on our Pinterest.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg