This delightful dish combines the classic flavors of pumpkin pie with a crunchy, buttery crumble topping, making it a fantastic addition to your fall dessert repertoire.
Ingredients
Scale:
1 can (15 ounces) of pure pumpkin puree
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
2 large eggs
1 can (12 ounces) of evaporated milk
1 cup old-fashioned oats
1 cup all-purpose flour
½ cup packed brown sugar
½ cup unsalted butter, melted
1 teaspoon ground cinnamon
¼ teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, and salt. Mix well until smooth.
Stir in the eggs and evaporated milk until fully incorporated.
Pour the pumpkin filling into a greased 9x13 inch baking dish, spreading it evenly.
In a separate bowl, mix together the oats, flour, brown sugar, melted butter, cinnamon, and salt. Stir until crumbly.
Sprinkle the crumble topping evenly over the pumpkin filling.
Place the baking dish in the preheated oven and bake for 40-45 minutes or until the filling is set and the topping is golden brown.
Allow the pumpkin crisp to cool for a few minutes before serving.
