Pumpkin Crisp
Servings: 8 Servings
Ingredients
- 29 ounces canned pumpkin purée
- 1 ½ cup whole milk
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 cup old fashioned oats
- ⅓ cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter cold and cut into pieces
Instructions
- Preheat the oven to 400°F.
- Mix the pumpkin puree, milk, sugar, eggs, pumpkin pie seasoning and vanilla together in a large bowl. Pour the mixture into a 12-inch cast iron skillet or a 9x13-inch casserole dish.29 ounces canned pumpkin purée, 1 ½ cup whole milk, 1 cup granulated sugar, 3 large eggs, 1 teaspoon pumpkin pie spice, 1 teaspoon pure vanilla extract
- Whisk the oats, flour, brown sugar, cinnamon and salt together in a medium bowl then cut the butter into the mix using a pastry cutter or a fork until it forms a crumbly mixture.1 cup old fashioned oats, ⅓ cup all-purpose flour, ½ cup light brown sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon salt, 6 tablespoons unsalted butter
- Crumble the topping around the top of the pumpkin mix then bake for 30-40 minutes or until the center of the crisp jiggles only slightly and the top turns a light, golden brown.
- Let it rest for 15 minutes before serving.
- See post for storage options, tips, variations, and FAQs.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of pumpkin crisp. Actual calories will vary.
Nutrition Facts
Pumpkin Crisp
Serving Size
1 cup
Amount per Serving
Calories
370
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
35
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
89
mg
30
%
Sodium
155
mg
6
%
Potassium
370
mg
11
%
Carbohydrates
60
g
20
%
Fiber
4
g
16
%
Sugar
44
g
49
%
Protein
7
g
14
%
Vitamin A
16421
IU
328
%
Vitamin C
4
mg
5
%
Calcium
117
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
