Cinnamon Pumpkin Crisp
This Cinnamon Pumpkin Crisp features a rich pumpkin filling topped with a crunchy oat crisp for a delightful dessert.
Equipment
- oven
- baking dish
Ingredients
For the Pumpkin Filling
- 4 cups pure pumpkin puree not pumpkin pie filling
- ½ cup dark brown sugar packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon fine sea salt
For the Crisp Topping
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ¼ cup unsalted butter melted and slightly cooled
- ¼ cup chopped pecans
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the pumpkin puree, dark brown sugar, ground cinnamon, ground nutmeg, ground ginger, and fine sea salt until well combined. Pour the mixture into a baking dish.
- In another bowl, combine the rolled oats, all-purpose flour, melted butter, chopped pecans, granulated sugar, and ground cinnamon. Stir until the mixture is crumbly.
- Spread the oat mixture evenly over the pumpkin filling in the baking dish.
- Bake for 45 minutes or until the topping is golden brown.
Notes
Serve warm or at room temperature. You can add whipped cream or ice cream for extra flavor.