Pumpkin Pie Crisp (Print version)
Creamy spiced pumpkin filling topped with a buttery oat crumble, perfect for fall gatherings.
# What goes in:
→ Pumpkin Filling
01 - 1 can (15 oz) pure pumpkin purée
02 - ¾ cup granulated sugar
03 - 2 large eggs
04 - ½ cup whole milk
05 - ¼ cup heavy cream
06 - 2 tsp pumpkin pie spice
07 - 1 tsp vanilla extract
08 - ¼ tsp salt
→ Crisp Topping
09 - ¾ cup all-purpose flour
10 - ½ cup light brown sugar, packed
11 - ½ cup old-fashioned rolled oats
12 - ½ cup unsalted butter, cold and cubed
13 - ½ tsp ground cinnamon
14 - Pinch of salt
# Cooking steps:
01 - Preheat the oven to 350°F. Grease a 9×9 inch baking dish with butter or non-stick spray.
02 - In a large mixing bowl, combine the pumpkin purée, granulated sugar, eggs, whole milk, heavy cream, pumpkin pie spice, vanilla extract, and salt. Whisk until completely smooth and no streaks remain. Pour the filling into the prepared baking dish, spreading it into an even layer.
03 - In a medium bowl, whisk together the all-purpose flour, packed brown sugar, rolled oats, ground cinnamon, and a pinch of salt until evenly combined. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture forms coarse, pea-sized crumbs.
04 - Scatter the crisp topping evenly over the pumpkin filling, covering the surface completely.
05 - Bake on the center rack for 40 minutes, or until the topping is deep golden brown and the pumpkin filling is just set with a slight jiggle in the center.
06 - Remove from the oven and let the crisp cool for at least 15 minutes before slicing. Serve warm or at room temperature, optionally topped with freshly whipped cream or a scoop of vanilla ice cream.
# Tips from flavorandfeast:
01 -
- You get all the flavor of pumpkin pie without the stress of rolling out a perfect crust.
- The buttery oat crumble adds a texture that makes people go back for seconds every single time.
02 -
- If you pull it from the oven and the center still looks liquid, give it five more minutes because an underbaked filling will turn into soup when you try to scoop it.
- Cold butter truly matters here because warm or softened butter will make the topping spread into a solid sheet instead of baking up craggy and crisp.
03 -
- Taste your pumpkin puree before mixing because some brands are bland and watery, and a better puree means a dramatically better dessert.
- Sprinkle a tiny pinch of flaky sea salt over the finished crumble right before serving to make every flavor pop.