Irresistible Cinnamon Pumpkin Crisp
A warm and comforting dessert featuring a luscious pumpkin filling beneath a crispy oat topping, perfect for family gatherings.
Ingredients
For the filling
- 15 oz pumpkin puree (canned or fresh) Ensure it's pure and unsweetened.
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup Halal-friendly milk (or almond milk)
For the topping
- 1 cup oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free option)
- 1 teaspoon cinnamon (for topping)
- 1/2 cup chopped nuts (optional) Fold in for extra crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger powder, salt, and eggs. Mix until everything is nicely blended, then gradually stir in the milk until smooth.
- Pour the pumpkin mixture into a greased 9x13-inch baking dish, spreading it evenly.
- In another bowl, mix together the oats, flour, brown sugar, melted butter (or coconut oil), and cinnamon until crumbly. If adding nuts, fold them in.
- Evenly sprinkle the oat topping over the pumpkin mixture.
- Bake for 45-50 minutes, or until the topping is golden brown and crispy.
- Allow to cool slightly before serving.
Notes
For a dairy-free option, substitute coconut oil for butter and almond milk for regular milk. Store leftovers in the refrigerator for 3-4 days or freeze for up to 2 months.