Pumpkin crisp with oats (Printable Version)
Creamy pumpkin filling topped with a crunchy oat and pecan crumble, baked until golden brown.
# Ingredients Required:
→ Filling
01 -
425 g canned pumpkin puree
02 -
150 g granulated sugar
03 -
55 g packed brown sugar
04 -
2 large eggs
05 -
1 tsp vanilla extract
06 -
1 1/2 tsp pumpkin pie spice
07 -
1/2 tsp ground cinnamon
08 -
1/4 tsp salt
09 -
354 ml evaporated milk
→ Crisp Topping
10 -
125 g all-purpose flour
11 -
75 g old-fashioned oats
12 -
150 g packed brown sugar
13 -
1 tsp ground cinnamon
14 -
60 g chopped pecans
15 -
115 g unsalted butter, melted
# Guide to Cooking:
01 -
Preheat oven to 175°C. Lightly grease a 23×33 cm baking dish with nonstick spray or butter.
02 -
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, salt, and evaporated milk until smooth.
03 -
Pour the pumpkin mixture evenly into the prepared baking dish.
04 -
In a separate bowl, combine flour, oats, brown sugar, cinnamon, and pecans. Stir in melted butter until the mixture forms a crumbly texture.
05 -
Evenly sprinkle the crumbly topping over the pumpkin filling.
06 -
Bake for 45 to 50 minutes until the topping is golden and the filling is set. Allow to cool before serving.
# Extra Suggestions:
01 -
Ensure the crisp topping is evenly distributed for a balanced texture.