Ingredients:
For the Pumpkin Filling: 1 can (15 oz) pumpkin puree
1 cup evaporated milk
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
For the Crisp Topping: ½ cup unsalted butter, melted
1 cup all-purpose flour
1 cup old-fashioned oats
¾ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
Whipped cream or vanilla ice cream (for serving, optional)
Directions:
I. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
II. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt until smooth and well combined.
III. Pour the pumpkin filling into the prepared baking dish and spread it out evenly.
IV. In a separate bowl, combine the melted butter, flour, oats, brown sugar, cinnamon, and salt. Mix until the ingredients are well incorporated and crumbly.
V. Sprinkle the crisp topping evenly over the pumpkin filling.
VI. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is set.
VII. Remove from the oven and let it cool slightly before serving.
VIII. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Kcal: 320 kcal per serving
Servings: 8
