Ingredients
1 can (15 oz) 100% pure pumpkin puree
1 can (12 oz) evaporated milk
1.5 cups granulated sugar
2 large eggs
2 tsp pumpkin pie spice
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×9 inch baking dish with butter.
Whisk the pumpkin puree, granulated sugar, eggs, evaporated milk, and pumpkin pie spice in a large bowl until smooth.
Pour the custard mixture into the prepared baking dish.
In a separate bowl, combine the rolled oats, flour, and a touch of brown sugar if desired.
Pour the melted butter over the oat mixture and stir until crumbly.
Evenly sprinkle the oat topping over the pumpkin custard.
Bake for 45 minutes until the center is set and the topping is golden brown.
Allow to cool slightly before serving.
Notes
Ensure you use 100% pure pumpkin puree rather than pumpkin pie filling. Room temperature eggs help create a smoother custard consistency. For a gluten-free variation, substitute all-purpose flour with almond flour.
- Prep Time: 15
- Cook Time: 45
- Category: American Comfort Dessert
- Method: Baking
- Cuisine: American Comfort
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 28g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg