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Pumpkin Crisp

A delightful combination of velvety pumpkin and a crunchy topping that creates a crispy dessert perfect for winter gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pumpkin Filling
  • 2 cups pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
Crisp Topping
  • 1/2 cup flour
  • 1 cup oats
  • 1/2 cup butter (melted)
  • 1 cup chopped nuts (optional)
Serving
  • to taste whipped cream optional for serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Mix until well blended.
  3. Spread the pumpkin mixture evenly into a greased baking dish.
  4. In another bowl, mix the flour, oats, and melted butter together. Add nuts if desired.
  5. Sprinkle the oat mixture generously over the pumpkin layer and press lightly.
Baking
  1. Bake in the preheated oven for about 30 minutes, until the top is golden brown and the pumpkin layer is set.
  2. Let it cool slightly before serving. Add a dollop of whipped cream on top if desired.

Notes

For a gluten-free version, swap flour with almond flour. Keep an eye on the baking time; golden brown indicates it's ready. Don't skip the cooling time for easier serving. Store in the refrigerator for up to 4 days or freeze for up to 2 months.