Ingredients
- 2 cups canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). While that delightful warmth fills my kitchen, I like to prepare the pumpkin filling. In a large mixing bowl, combine the pumpkin puree, granulated sugar, vanilla extract, eggs, cinnamon, nutmeg, ginger, salt, and heavy cream. Using a whisk or electric mixer, blend until everything is smooth and well mixed. This creamy filling is so dreamy that I sometimes have a hard time not tasting it right away! (See the next page below to continue steps…)