Pumpkin Crisp has a cinnamon ginger shortbread crust, a rich pumpkin center and an oatmeal pecan crumble topping. Easy to make and so delicious that it will make a pumpkin lover out of anyone. Top with homemade whipped cream for a heavenly pumpkin dessert.
Keyword Pumpkin Crisp, Pumpkin Crisp with Oatmeal, Pumpkin Crumble
In a medium sized mixing bowl combine flour, sugar, cinnamon and ginger. Mix well.
Using a pastry cutter cut in butter until mixture resembles coarse crumbs.
Press into an ungreased 13x9 inch baking pan. Set aside. See Note #3 below.
Preheat oven to 425℉.
Mix together the sugar, cinnamon, ginger, cloves and salt in a small bowl.
In a separate bowl whisk eggs.
In a large mixing bowl using a hand mixer (or stand mixer), beat pumpkin with eggs. Add sugar and beat well making sure to scrape down sides of bowl.
Gradually beat in sweetened condensed milk scraping down sides of bowl often.
Pour pumpkin mixture over shortbread crust. Bake at 425℉ for 15 mins.
Lower temperature of oven to 350℉ and continue baking for 30-35 minutes or until pumpkin is mostly set. See Note #4 below.
In a medium sized mixing bowl add flour, sugars, cinnamon, baking powder, rolled oats and pecans. Stir well.
To the bowl add vanilla and egg. Stir until the moisture of the egg and vanilla are evenly distributed and the mixture becomes crumbly.
Raise temperature of oven to 400℉. Sprinkle crumble mixture evenly over the top of the pumpkin and drizzle with melted butter.
Bake for 20 mins or until crumble topping is golden brown and cake tester comes out clean when inserted into the center of the crisp.
Let cool completely at room temperature. Top with ice cream or freshly made whipped cream. Store leftovers covered in the refrigerator.
*Please use as many organic ingredients as possible. Recipe NotesNote #1- If using Maldon's Sea Salt Flakes, crush the flakes using the back of a soup spoon or a mortar and pestle before adding. Regular salt does not need to be crushed. Note #2- To melt butter, remove from wrapper and place the butter in a small saucepan. Melt over low heat. Another option is to remove from wrapper, cut butter into cubes and place in a microwave safe bowl. Microwave on power level 4 in 30 second increments until butter is fully melted. Note #3- If making well ahead of pumpkin layer, place in refrigerator until needed.Note #4- Baking times and temperatures:
Bake pumpkin and shortbread crust at 425℉ for 15 mins.
Lower temperature of crust and pumpkin to 350℉ for 35 mins.
Add crumble topping and bake at 400℉ for 20 mins or until golden brown.