Ingredients:
- 1 can (15 ounces) pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup chopped pecans or walnuts (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, salt, eggs, and heavy cream. Mix until smooth and well combined.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
- In another bowl, mix together the oats, flour, brown sugar, and cold butter. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.
- Sprinkle the oat mixture evenly over the pumpkin layer.
- Bake for 35-40 minutes, or until the top is golden brown and the pumpkin layer is set.
- Allow to cool slightly before serving. This dish is delicious warm or at room temperature, and pairs perfectly with whipped cream or vanilla ice cream.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: Approximately 290 kcal per serving | Servings: 8 servings
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