Ingredients:
1 (15-ounce) can pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
Crisp Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
Directions:
Preheat your oven to 350ยฐF (175ยฐC) and lightly grease a 9ร9-inch baking dish.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
Add the eggs, evaporated milk, and vanilla extract to the pumpkin mixture and whisk until smooth.
Pour the pumpkin mixture into the prepared baking dish.
In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crisp topping evenly over the pumpkin filling.
Bake for 45-50 minutes, or until the topping is golden brown and the pumpkin filling is set.
Allow to cool slightly before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal per serving | Servings: 8 servings