Classic Pumpkin Crisp
A warm and cozy pumpkin crisp with creamy spiced filling and a buttery oat-pecan topping. Perfect for fall gatherings and easy weeknight desserts.
Ingredients
- 1 can 15 oz pumpkin purée
- 4 oz cream cheese softened
- 1/2 cup pure maple syrup
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/3 cup all-purpose or whole wheat flour
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter melted
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x9 baking dish or cast iron skillet.
- In a large bowl, whisk together pumpkin purée, softened cream cheese, maple syrup, eggs, pumpkin pie spice, and vanilla until smooth.
- Pour the filling evenly into your prepared dish and smooth the top.
- In a separate bowl, mix rolled oats, brown sugar, flour, chopped pecans, and salt. Stir in melted butter until the mixture becomes crumbly.
- Sprinkle the crisp topping evenly over the pumpkin filling.
- Bake for 40–45 minutes, or until the top is golden brown and the center is set with a slight jiggle.
- Let rest for 10–15 minutes before serving warm with ice cream or whipped cream.
