Sweet Pumpkin Crisp

After owning a pumpkin patch for over 10 years, we’ve eaten a lot of pumpkins! Many people are surprised when I tell them that you can eat your pumpkins after Halloween, but this is one of the most cost effective ways to use pumpkin. Just think, you not only get to have decorations for your porch, but also you can eat them and get more bang for your buck! I think its the perfect win-win situation! And with grocery prices rumored to be sky high this winter, we need to find every shortcut we can.

This recipe is a simple twist on your traditional sweet potato casserole. We have come to love this version more than the original. You know the one your great aunt makes every Thanksgiving topped with marshmallows or corn flakes? It’s like that, but better! The topping is similar to an apple pie crisp, and you just can’t go wrong with that. Maybe its the combination of the pumpkin and sweet potato that compliment each other so well. But I think mostly it’s the topping that, well it…. just tops it off. 😂

Make a yummy side dish with your fresh fall pumpkin and save money too!

Like many great recipe this one was born out of necessity. I had a ton of pumpkin purée I needed to use up, I didn’t have any marshmallows for the topping, and I had several small children who I didn’t want to drag to the store for last minute ingredients. So I tweaked the recipe and created a topping from what we had on hand. This is now my go-to when I need a Thanksgiving side dish. It doesn’t hurt that it’s simple and yummy too!

First you want to cook your pumpkin for purée. You can read a step by step on how to do that HERE!

Next, you just mix all the ingredients together and bake! It’s as simple as that!

Sweet Pumpkin Crisp

Recipe by Ellie HoltCourse: Food From ScratchCuisine: Side DishDifficulty: Easy

Servings

6-8

servings

Total time

30

minutes

Ingredients:

• Filling:

• 1 Cup of mashed sweet potatoes

• 1 Cup of pumpkin purée

• 1 1/2 Cup of Sugar

• 2 Eggs (beaten)
  

• 1 Stick of butter

• 1/3 Cup of milk

• 1 Teaspoon of vanilla

• 1 Tablespoon of pumpkin pie spice

• Topping:

• 2 Cups of oats

• 1 Cup of brown sugar

• 3/4 Stick of butter

• 1/2 Cup of nuts

• 1/2 Cup of shredded coconut

• 1 Tablespoon of pumpkin pie spice

• Pinch of salt

Directions

• Mix ingredients together and put in a baking dish. Bake at 350 º for 30 minutes.
• While that is baking, mix the topping together.
• Spread topping on the filling.
• Return back to oven and bake until topping is browned.

Notes

• This recipe can be easily doubled or made ahead and frozen.