This easy pumpkin crisp features creamy, spiced pumpkin filling and a buttery brown sugar oat topping. A delicious alternative to pumpkin pie that's the perfect fall and Thanksgiving dessert.
Preheat the oven to 350 degrees F and grease and 8x8 inch baking dish.
In a large mixing bowl add in the pumpkin puree, brown sugar, milk, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, cloves and salt. Whisk together until fully combined and pour into the prepared baking dish.
In another large mixing bowl stir together the oats, brown sugar, flour, cinnamon, salt and chopped pecans (if using).
Add in the cold cubed butter and use a pastry blender or your fingers to mix together until the mixture forms large crumbs. Sprinkle the crumple mixture over top of the pumpkin mixture.
Bake the pumpkin crisp for 50 minutes or until the center is set and the top is golden brown.
Allow the pumpkin crisp to cool for at least 10 minutes and serve as desired.