Pumpkin crisp is made with the classic flavors of a pumpkin pie and the simplicity of a crisp. Topped with a sweet cinnamon streusel topping, this easy dessert is sure to please any crowd at your next holiday party!
For serving (optional): Vanilla ice cream or whipped cream
Instructions
Preheat the oven to 375°F. In a large bowl, combine the flour and butter with a fork or pastry mixer. Then mix in the oatmeal and brown sugar. Add nuts if desired.
Combine the sugar and eggs in a large bowl. Whisk or mix with an electric mixer for about 1 minute. Then whisk in the milk. Next whisk in the pumpkin, vanilla, pumpkin pie spice, cinnamon and salt. Then pour into an 8x8" or 9x5" baking dish.
Sprinkle the streusel topping on top of the pumpkin. Then bake for 35 - 45 minutes or until the center is set. Cover the top with foil if the streusel is browning too fast.
Remove from oven and allow to cool for 10 minutes. Then spoon into bowls. Add whipped cream or ice cream on top if desired.
Notes
Butter: If you use unsalted butter, add in 1/4 teaspoon salt with the cinnamon. Doubling: This recipe is easy to double and place in a 9x13" pan. The pumpkin mixture will be a little thicker, so you'll want to cook and additional 3-5 minutes.Make ahead: If you want to make ahead, I would recommend making the pumpkin and streusel mix and storing in the refrigerator until ready to serve. Then combine once ready to bake so the streusel does not get soggy. Storage: This recipe is best served the first day while warm. You can store the leftovers in the fridge for up to 3 days. This recipe does not freezer well.