Description
A cozy autumn dessert featuring a creamy spiced pumpkin layer beneath a crunchy oat and pecan streusel topping. Easier than pie but with all the warm flavors of pumpkin spice, perfect for Thanksgiving or any fall gathering.
Ingredients
For the Filling:
3 large eggs (150 grams, lightly beaten)
½ cup brown sugar (107 grams)
½ cup granulated sugar (100 grams
15 ounces pumpkin puree (425 grams; 1 can—NOT pumpkin pie filling!)
⅔ cup evaporated milk (151 grams)
1 teaspoon pure vanilla extract (4 grams)
1 teaspoon pumpkin pie spice (3 grams)
1 teaspoon ground cinnamon (3 grams)
¼ teaspoon kosher salt
For the Crisp Topping:
¾ cup old-fashioned oats (75 grams)
1 cup all-purpose flour (120 grams)
½ cup chopped pecans (57 grams)
½ cup brown sugar (107 grams)
¼ teaspoon baking powder (1 gram)
1 teaspoon ground cinnamon (3 grams)
½ cup salted butter (113 grams, melted; 1 stick)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or 8×8 baking dish.
- Make pumpkin layer: Whisk together all pumpkin layer ingredients until smooth. Pour into prepared dish.
- Make topping: In a bowl, combine flour, oats, nuts, brown sugar, cinnamon and salt. Stir in melted butter until crumbly.
- Sprinkle topping evenly over pumpkin mixture.
- Bake 35-40 minutes until topping is golden and pumpkin layer is set at edges (center should still jiggle slightly).
- Cool at least 30 minutes before serving. Serve warm with vanilla ice cream.
Notes
- For a gluten-free version: Use gluten-free flour and certified GF oats
- Make ahead: Prepare up to 1 day in advance and reheat before serving
- Storage: Cover and refrigerate leftovers for up to 4 days
- Extra crunch: Add 2 tbsp pepitas (pumpkin seeds) to the topping
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg