Description
This decadent pumpkin crisp is the ultimate, layered fall dessert, featuring a firm buttery shortbread base, a velvety spiced pumpkin custard, and a delightful crunchy oatmeal pecan topping. Providing a superior texture contrast compared to traditional pumpkin pie, this dish is a crowd-pleasing addition to any holiday gathering or Thanksgiving table that offers pure autumn comfort.
Ingredients
1.5 cups all-purpose flour (for crust)
1 cup all-purpose flour (for topping)
1/4 cup sugar (for crust)
1 cup sugar (for filling)
1/2 cup sugar (for topping)
30 oz pumpkin puree
28 oz sweetened condensed milk
6 tbsp cold butter (for crust)
8 tbsp melted butter (for topping)
5 large eggs
2 tsp ground cinnamon
2 tsp ground ginger
0.5 tsp ground cloves
1 tsp salt
0.5 cup rolled oats
0.5 cup chopped pecans
Instructions
Preheat oven to 425F.
Mix 1.5 cups flour, 1/4 cup sugar, 1 tsp cinnamon, and 2 tsp ginger in a bowl.
Cut in the cold cubed butter until coarse crumbs form.
Press dough firmly into a 13×9 baking pan.
Whisk remaining sugar with spices and salt.
Beat pumpkin puree with eggs, then whisk in sweetened condensed milk and sugar-spice mix.
Pour over crust and bake at 425F for 15 minutes.
Reduce oven heat to 350F and bake for 30-35 minutes.
Mix remaining 1 cup flour, melted butter, oats, and pecans to create topping.
Sprinkle topping over partially baked custard and bake for an additional 20 minutes until golden.
Notes
Toast the pecans in a dry skillet before adding to the topping for a deeper, nuttier flavor. Ensure the pumpkin custard is mostly set before adding the topping to keep layers distinct. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 80
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg