Pumpkin Crisp

4 cups pumpkin puree

½ cup brown sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

1 cup old fashioned oats

½ cup flour

¼ cup butter, melted

¼ cup chopped pecans

Prepare Pumpkin Base:

In a medium bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger and salt.  Spread this mixture evenly into the bottom of a greased baking dish.

Make Crisp Topping:

In a separate bowl, combine the oats, flour, melted butter and chopped pecans. Stir until the mixture becomes crumbly.

Bake:

Spread the oat mixture evenly over the pumpkin base. Bake in a preheated oven at 350 degrees Fahrenheit for 30 to 35 minutes, or until the topping is golden brown and crispy.

Serve Warm:

Enjoy the pumpkin crisp warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

A perfect autumn dessert with rich pumpkin flavor and a delightful crunch from the oat and pecan topping! 

Kathy Bauer

St. Louis