Description
A warm and cozy fall dessert that combines creamy spiced pumpkin filling with a buttery oat topping, perfect with a scoop of ice cream.
Ingredients
Scale
- 1 can pumpkin puree
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup heavy cream
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 2/3 cup packed brown sugar
- 1/2 cup salted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together pumpkin puree, eggs, granulated sugar, salt, cinnamon, nutmeg, ginger, heavy cream, and vanilla extract until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
- In a separate bowl, combine flour, oats, brown sugar, and melted butter. Mix until the topping becomes crumbly.
- Evenly sprinkle the oat topping over the pumpkin filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is set.
- Let it cool slightly before serving.
Notes
- Add chopped pecans or walnuts to the topping for extra crunch.
- Stir in a bit of maple syrup or bourbon into the pumpkin filling for added depth.
- Swap oats for crushed graham crackers or gingersnaps in the topping.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg