🍂 Cinnamon Pumpkin Crisp 🍮
Ingredients:
For the Spiced Pumpkin Base:
4 cups (about 800g) pure pumpkin puree
½ cup (100g) packed dark brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon freshly grated or ground nutmeg
¼ teaspoon ground ginger
A generous pinch of fine sea salt
For the Rustic Crumb Topping:
1 cup (90g) old-fashioned rolled oats
½ cup (60g) all-purpose flour
¼ cup (55g) unsalted butter, melted and slightly cooled
¼ cup (30g) chopped raw pecans
Instructions:
Prepare the Oven and Pan: Begin by heating your oven to 350°F (175°C). Lightly coat an 8x8-inch or similar baking dish with butter or a non-stick spray.
Create the Pumpkin Layer: In a medium-sized bowl, whisk together the pumpkin puree, dark brown sugar, cinnamon, nutmeg, ginger, and salt until the mixture is completely smooth and uniform. Transfer this spiced base to your prepared baking dish, using a spatula to spread it into a smooth, even layer.
Combine the Topping: In that same bowl (no need to wash it!), stir the rolled oats and flour together. Pour in the melted butter and use a fork to mix until the dry ingredients are fully moistened and clumps begin to form. Fold in the chopped pecans.
Assemble and Bake: Distribute the oat topping mixture evenly across the entire surface of the pumpkin filling. Bake for 30-35 minutes, or until the filling is bubbly at the edges and the topping is a deep, golden brown and crisp.
Serve: Let the crisp rest for at least 10 minutes before serving. This allows the filling to set slightly. Enjoy it warm on its own, or elevate it with a dollop of whipped cream or a scoop of vanilla bean ice cream.
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Servings: 6 | Calories: Approximately 255 kcal
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