Pumpkin Pie Crisp (Print version)
Creamy spiced pumpkin filling topped with a buttery golden oat crisp. A warm autumn comfort dessert.
# What goes in:
→ Pumpkin Filling
01 - 1 can (15 oz) pure pumpkin purée
02 - 2 large eggs
03 - 1 cup evaporated milk
04 - 3/4 cup granulated sugar
05 - 2 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
07 - 1/4 tsp ground ginger
08 - 1/4 tsp ground cloves
09 - 1/2 tsp salt
10 - 1 tsp vanilla extract
→ Crisp Topping
11 - 1 cup old-fashioned rolled oats
12 - 1/2 cup all-purpose flour
13 - 2/3 cup light brown sugar, packed
14 - 1 tsp ground cinnamon
15 - 1/2 cup unsalted butter, melted
16 - 1/3 cup chopped pecans (optional)
# Cooking steps:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, whisk together the pumpkin purée, eggs, evaporated milk, granulated sugar, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract until smooth and well combined. Pour the filling into the prepared baking dish and spread it into an even layer.
03 - In a separate bowl, stir together the rolled oats, all-purpose flour, brown sugar, and cinnamon. Pour in the melted butter and mix until the mixture becomes crumbly and evenly moistened. Fold in the chopped pecans if using.
04 - Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 40–45 minutes, or until the filling is set and the topping is golden brown.
05 - Allow the dessert to cool for at least 20 minutes before serving. Serve warm or chilled, optionally topped with whipped cream or a scoop of vanilla ice cream.
# Tips from flavorandfeast:
01 -
- You get every ounce of pumpkin pie flavor without wrestling with pastry dough or worrying about a soggy bottom crust.
- The crumbly oat topping adds a toasted buttery crunch that makes this disappear faster than any traditional pie I have ever served.
- It feeds a crowd effortlessly and tastes just as wonderful cold from the fridge the next morning with your coffee.
02 -
- Letting it cool those 20 minutes is not optional because if you cut too early the filling runs everywhere and you lose that beautiful slice.
- Checking the topping at the 35 minute mark is smart because every oven has its own personality and you want golden not burnt.
03 -
- Press a handful of the topping mixture between your fingers before scattering it to create larger crispy clumps that look bakery beautiful.
- Toast the pecans in a dry skillet for three minutes before adding them to the topping because that one extra step doubles the nutty flavor.