Pumpkin Crisp Baked Delight (Printable Version)
Smooth pumpkin base meets a crunchy oat and pecan topping, baked golden for a cozy autumn treat.
# Ingredients:
→ Filling
01 -
425 g canned pumpkin puree
02 -
150 g granulated sugar
03 -
100 g light brown sugar, packed
04 -
2 large eggs
05 -
5 ml vanilla extract
06 -
2.5 g pumpkin pie spice
07 -
2.5 g ground cinnamon
08 -
1 g salt
09 -
120 ml evaporated milk
→ Crisp Topping
10 -
125 g all-purpose flour, sifted
11 -
90 g old fashioned oats, thick-cut
12 -
100 g brown sugar
13 -
2.5 g ground cinnamon
14 -
60 g chopped pecans (optional)
15 -
85 g unsalted butter, melted
# Steps:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking dish with butter or non-stick spray to prevent sticking.
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 and well combined.
03 -
In a separate bowl, combine flour, oats, brown sugar, cinnamon, and chopped pecans if using. Add melted butter and mix with a fork or fingers until clumps form and dry ingredients are coated.
04 -
Pour the filling into the prepared baking dish and smooth the surface. Evenly distribute the topping over the filling. Bake on the middle oven rack for 45 to 50 minutes until the topping is deep golden and the center is set but slightly jiggly.
05 -
Allow the dish to cool on a wire rack for at least 30 minutes to set the filling, making it easier to slice. Serve warm for best enjoyment.
# Notes:
01 -
To enhance flavor, toast pecans before adding to topping. Fresh pumpkin pie spice yields the best aroma. The crisp sets well after cooling for 30 minutes.