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Best Pumpkin Crisp with Easy Pecan Oat Streusel Recipe

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A warm, spiced pumpkin dessert topped with a crunchy pecan oat streusel. This easy, forgiving recipe delivers cozy fall flavor without the fuss of pie crust.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 1/2 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13 baking dish with butter or non-stick spray.
  2. Make the pumpkin filling: In a large bowl, whisk together the pumpkin puree and evaporated milk until smooth. Add both sugars, eggs, vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until fully combined and silky. Do not overmix.
  3. Pour the filling into the prepared dish and spread evenly with a spatula. Tap the dish gently on the counter to release air bubbles.
  4. Make the pecan oat streusel: In a medium bowl, combine the oats, flour, brown sugar, chopped pecans, cinnamon, and salt. Stir with a fork to break up lumps. Pour the melted butter over the dry ingredients and mix until crumbly with some larger chunks.
  5. Sprinkle the streusel evenly over the pumpkin filling. Do not press it down.
  6. Place the dish on a baking sheet and bake for 45-55 minutes, until the filling is set around the edges with a slight jiggle in the center and the streusel is deep golden brown. If browning too fast, tent loosely with foil for the last 15 minutes.
  7. Cool on a wire rack for at least 20-30 minutes before serving to allow the filling to set.

Notes

Use room temperature eggs for a smoother filling. For gluten-free, swap all-purpose flour with a 1:1 gluten-free baking blend. For dairy-free, use coconut oil or plant-based butter for the streusel and canned coconut milk for the filling. The crisp can be assembled up to 24 hours ahead and refrigerated before baking. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin crisp, pecan oat streusel, fall dessert, easy pumpkin dessert, Thanksgiving dessert

Find it online: https://evabakery.com/best-pumpkin-crisp-with-easy-pecan-oat-streusel-recipe/