Pumpkin Crisp is a warm, comforting dessert with a spiced pumpkin filling and a buttery oat crumble topping, perfect for fall.

1 can (15 oz) pumpkin puree

1/2 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 large eggs

1/2 cup evaporated milk

1 cup rolled oats

1/2 cup flour

1/2 cup brown sugar

1/4 cup butter, melted

1/4 teaspoon baking powder

1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
In a large bowl, mix together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, salt, eggs, and evaporated milk until smooth. Pour this pumpkin mixture into the prepared baking dish.
In another bowl, combine the rolled oats, flour, brown sugar, melted butter, baking powder, and salt. Stir until the mixture becomes a crumbly texture.
Evenly sprinkle the oat crumble mixture over the pumpkin layer.
Bake for 45-50 minutes, or until the top is golden and crispy. Check for doneness with a toothpick—it should come out clean.
Allow the Pumpkin Crisp to cool for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream if desired.

Optional: Add nuts like walnuts or pecans to the oat crumble for extra flavor.

Spice it up by adding a pinch of cloves or allspice to the pumpkin mixture.

For a gluten-free version, use a gluten-free flour blend and certified gluten-free oats.

Dairy-free version: Substitute coconut or almond milk for the evaporated milk and use dairy-free butter.

This recipe can be made ahead and stored in the fridge for up to 5 days.

Freeze leftovers for up to 3 months. Reheat in the oven or microwave.