Pumpkin Crisp Cinnamon Oats
Pumpkin Crisp Cinnamon Oats is a cozy baked dessert with creamy spiced pumpkin filling topped with a crunchy oat and pecan crisp. Perfect for fall gatherings or a weeknight treat.
Calories:
Ingredients
For the Filling
- 1 can 15 ounces pumpkin puree
- 177 g granulated sugar ¾ cup
- 55 g brown sugar ¼ cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 can 12 ounces evaporated milk
For the Crisp Topping
- 120 g all-purpose flour 1 cup
- 66 g old-fashioned oats ¾ cup
- 110 g brown sugar ¾ cup
- 1 teaspoon ground cinnamon
- 60 g chopped pecans optional (½ cup)
- 113 g unsalted butter melted (½ cup)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Whisk pumpkin puree, granulated sugar, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, salt, and evaporated milk in a large bowl until smooth. Pour into the prepared dish.
- In another bowl, mix flour, oats, brown sugar, cinnamon, and pecans if using. Stir in melted butter until crumbly. Sprinkle evenly over the pumpkin mixture.
- Bake 45–50 minutes until golden brown, with firm edges and a set center. Cool at least 20 minutes before serving.