Pumpkin Crisp with Brown Sugar Oat Topping
Pumpkin Crisp is quick and easy, made with pantry staples like canned pumpkin, condensed milk, and a buttery brown sugar oat topping, ready in under an hour!
Servings: 9 servings
Calories: 397kcal
Ingredients
Pumpkin Filling
- 15 ounces pumpkin puree (1 can)
- 14 ounces sweetened condensed milk (1 can)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
Oat Crisp Topping
- 1/2 cup gluten free rolled oats (certified gluten free)
- 1/2 cup gluten free all-purpose flour 1:1
- 3/4 cup light brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon baking powder double acting
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter cold, cut into pieces
Instructions
- Preheat the oven to 375°F. Grease a 9x9" baking pan with butter and set aside.
- In a medium mixing bowl, whisk together the pumpkin, condensed milk, eggs, vanilla, pumpkin pie spice, and salt until well-combined and smooth. Pour the pumpkin into the baking pan, using a rubber spatula to spread it evenly.
- In a clean mixing bowl, whisk together the oats, flour, sugar, and spices for the topping. Add the cubed butter pieces and use your hands to work the butter and flour mixture together, until everything looks wet and there are no more big butter pieces.
- Evenly top the pumpkin mixture with the oat topping. Bake for 40-45 minutes, or until the sides are firm, but the center still has a little wiggle, and the topping is golden brown. Let cool before serving.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate leftovers for 2-3 days in an airtight container.
Freeze in a freezer-safe container for 2-3 months.
Cooking Tips
- The pumpkin crisp is done when a few inches from the sides of the crisp are firm, but the middle still has a little wiggle left. It will firm up the rest of the way as it cools.
- Whisk the pumpkin mixture until completely smooth, so there's no big pieces of egg left in it. If you're not sure, pass it through a fine mesh strainer before adding it to the baking dish.
- Serve with a scoop of ice cream or whipped cream, just like pumpkin pie.
- Check the crisp around 30-35 minutes, to make sure the top isn't browning too much. You can lightly top it with tinfoil to prevent it from burning, if needed.
Nutrition
Calories: 397kcal | Carbohydrates: 60g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 275mg | Potassium: 347mg | Fiber: 3g | Sugar: 49g | Vitamin A: 7844IU | Vitamin C: 3mg | Calcium: 184mg | Iron: 2mg
