Description
Velvety pumpkin filling dusted with fragrant cinnamon, nutmeg and ginger simmers beneath a buttery oat crust that bakes to golden crisp. Each spoonful reveals a dance of warm spices and tender squash.
Ingredients
- 2 cups pumpkin puree
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
- In a medium bowl combine pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, cornstarch, milk, and vanilla extract; whisk until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- In a separate bowl whisk together flour, rolled oats, brown sugar, cinnamon, and salt.
- Cut cold butter into the flour mixture using a pastry cutter or fork until coarse crumbs form.
- Stir in chopped pecans if using, then sprinkle the crumb topping evenly over the pumpkin layer.
- Bake for 35–40 minutes or until topping is golden brown and filling is bubbling around the edges.
- Allow to cool for 10 minutes before serving warm.
Notes
- For extra crunch swap pecans for walnuts or add pumpkin seeds to the topping.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- To make gluten-free, replace flour with a 1:1 gluten-free baking blend.