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Pumpkin Crisp Cinnamon Oats

Pumpkin crisp cinnamon oats is a simple yet indulgent dessert made with a creamy spiced pumpkin filling topped with a buttery oat and pecan crumble. Easy to prepare and perfect for fall gatherings, it’s a cozy alternative to pumpkin pie.
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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 grease a 9×13-inch baking dish.
  • In a large bowl, whisk pumpkin puree, sugars, eggs, vanilla, spices, salt, and evaporated milk until smooth, then pour into the dish.
  • In another bowl, mix flour, oats, brown sugar, cinnamon, and pecans, then stir in melted butter until crumbly.
  • Sprinkle topping over the filling and bake 45–50 minutes until golden and set. Cool 15 minutes before serving.