Ingredients:
- 1 can (15 oz / 425 g) pumpkin puree
- 1 cup (100 g) old-fashioned oats
- 1 cup (200 g) packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, melted
- ½ cup (60 g) chopped pecans (optional)
- ½ cup (120 ml) milk
Instructions:
- Preheat oven to 350°F (180°C). Grease a 9×13 inch baking dish.
- In a medium bowl, combine oats, brown sugar, cinnamon, nutmeg, cloves, baking powder, and salt. Stir until evenly mixed.
- In a separate bowl, whisk together pumpkin puree and milk until smooth. Spread this pumpkin mixture evenly across the prepared baking dish.
- Sprinkle the oat mixture evenly over the pumpkin base.
- Drizzle the melted butter over the top, ensuring it coats as much of the dry mixture as possible.
- If desired, sprinkle chopped pecans on top for added crunch.
- Bake for 35–40 minutes, or until the top is golden brown and slightly crisp.
- Let cool for 10–15 minutes before serving. Delicious warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Note:
“Prep Time: 10 min | Cook Time: 40 min | Total Time: 50 min | Servings: 8–10”