Pumpkin Crisp Recipe

I love this Pumpkin Crisp because its creamy pumpkin base, coupled with aromatic spices and a touch of sweetened condensed milk, makes it irresistibly rich. The oat streusel topping adds a perfect crunch that contrasts the smooth filling. Every bite feels like the ultimate cozy treat that warms my soul during crisp fall days.

I love experimenting with seasonal treats and my Pumpkin Crisp is one of my favorites. I think using a creamy pumpkin pie filling made from 1 can of pumpkin puree, 1 can of sweetened condensed milk and 2 large eggs gives the dessert a rich texture and balanced flavor.

I add a pinch of salt along with 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves to create that distinctive pumpkin spice flavor similar to your favorite Pumpkin Spice Latte. I love the crunch of the topping which is mixed with 1 cup old fashioned oats, 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar and 1/2 cup cold unsalted butter.

The recipe is a must try if you are looking for an easy pumpkin dessert that offers some nutritional benefits from pumpkin itself. I like that it feels healthy while being a pure indulgence just like the ones from How Sweet Eats.

Why I Like this Recipe

I love this pumpkin crisp recipe and here’s why:

1. I get such a warm and comforting vibe when i bake and dig into this dish – its creamy pumpkin pie like filling mixed with a crunchy, golden topping makes me feel all cozy inside.

2. I really appreciate how the spices like cinnamon, ginger, nutmeg and cloves mix together. They give it a flavor that is both sweet and a little spicy, which is just perfect for autumn.

3. I enjoy the little surprise of textures; the smooth pumpkin filling contrasts so well with the crumbly oats and brown sugar topping. It makes every bite interesting and delicious.

4. Finally, serving it warm with a scoop of ice cream is one of my favorite parts – it takes the whole dessert to a whole new level and makes it extra special for me.

Ingredients

• Pumpkin puree gives natural fiber and vitamins, and it tastes fresh and earthy.
• Sweetened condensed milk makes it creamy and super sweet; it’s rich but sugary.
• Eggs help bind everything while adding protein, making the crisp hold together.
• Old fashioned oats brings hearty carbs and fiber with a chewier texture in every bite.
• Light brown sugar adds a molasses-like sweetness and a slight rich flavor without overwhelming.
• Cold unsalted butter provides fudgy crispness and extra flavor, though its high fat.
• All-purpose flour helps the topping hold together and gives the crisp its body.

Ingredient Quantities

• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 1 cup old fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup cold unsalted butter, cubed

How to Make this

1. Preheat your oven to 350°F and grease an 8-inch baking dish.

2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, lightly beaten eggs, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth.

3. Pour the pumpkin mixture evenly into the prepared baking dish.

4. In another bowl, mix the old fashioned oats, all-purpose flour, and light brown sugar.

5. Add the cold cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to blend until you get a crumbly, coarse streusel.

6. Evenly sprinkle the streusel topping over the pumpkin mixture in the dish.

7. Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden and the pumpkin filling is set.

8. Remove from the oven and let it cool for about 10 minutes.

9. Serve warm, topped with a scoop of your favorite ice cream.

10. Enjoy this comforting treat while it’s still warm and gooey!

Equipment Needed

1. Oven (preheated to 350°F)
2. 8-inch baking dish (greased)
3. Large mixing bowl (for combining the pumpkin and spice mixture)
4. Whisk (to mix the pumpkin puree, condensed milk, eggs and spices)
5. Measuring cups and spoons (for accurately measuring all the ingredients)
6. Another bowl (for mixing the oats, flour and brown sugar)
7. Pastry cutter or fork (to blend in the cold butter with the dry ingredients)
8. Spatula (for stirring and evenly spreading the streusel topping)
9. Oven mitts (for safely handling the hot baking dish)

FAQ

• Q: How do I know when my Pumpkin Crisp is done?
  
  A: The center should be set and a knife or toothpick come out mostly clean. If you see a little wet batter, give it a few more minutes in the oven.
• Q: Can I substitute any of the ingredients?
  
  A: Sure, you can swap canned pumpkin puree with fresh homemade pumpkin puree if you want a more natural flavor. You can also try different oats types, but it might change the texture a bit.
• Q: Is it possible to make this recipe gluten free?
  
  A: Yep, just replace the all-purpose flour with a gluten free blend of your choice. The crisp might be a little different, but it will still be tasty.
• Q: Can I prep my Pumpkin Crisp ahead of time?
  
  A: Definitely, prepare the mix early and keep it in the fridge until you’re ready to bake. Just add a couple extra minutes to the bake time if it’s really chilled.
• Q: How long will leftovers last in the fridge?
  
  A: Store any leftovers in an airtight container for up to 3 days. The flavors tend to meld overnight, so it might taste even better the next day.

Pumpkin Crisp Recipe Substitutions and Variations

• Substitute sweetened condensed milk with a mix of evaporated milk and sugar. Heat 1 cup evaporated milk with 1 1/3 cups sugar until it thickens a bit. It works well in this recipe.
• If you dont have old fashioned oats, you can use quick oats instead. Note that the texture might be slightly different.
• You can swap all purpose flour with whole wheat pastry flour or even a gluten free blend. This might affect the texture a little but it still tastes great.
• If pumpkin puree is unavailable, try using sweet potato puree. Its a good alternative that gives a similar flavor and color.

Pro Tips

1. Make sure your butter is super cold when you mix it with the oats and flour because if it starts to melt it won’t give you that crumbly, crunchy top you’re looking for.
2. Try to toast the oats for a few minutes before mixing them with the other dry stuff; it bring out extra flavor but be careful not to burn them.
3. When combining the pumpkin puree with the rest of the wet ingredients, whisk it really well until it’s smooth. Doing this helps get that perfect, even consistency in your filling.
4. Let the dish cool just a bit before serving so that its easier to eat and you can enjoy it warm with a scoop of your fav ice cream on top.