In a bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, spices, and salt until smooth.
Pour into the prepared baking dish.
3. Make Crisp Topping:
In a separate bowl, mix oats, brown sugar, flour, cinnamon, and salt.
Stir in melted butter until crumbly.
Fold in nuts if using.
4. Assemble and Bake:
Sprinkle the crisp topping evenly over the pumpkin filling.
Bake for 35–40 minutes, until topping is golden brown and pumpkin filling is set.
5. Serve:
Let cool slightly before serving.
Serve warm with vanilla ice cream, whipped cream, or caramel drizzle.
🥄 Tips:
For extra crunch, toast the oats and nuts lightly before mixing.
Leftovers keep well in the fridge for 3–4 days and can be reheated in the oven.
Adjust spices to taste — some like a little more ginger or nutmeg for a stronger fall flavor.
If you want, I can also give you a slow-cooker pumpkin crisp version that’s super easy and requires almost no prep — perfect for a cozy hands-off dessert.
