Description
Pumpkin Pie Crisp is the cozy, crunchy twist on the classic pumpkin pie you didn’t know you needed. A smooth spiced pumpkin filling meets a buttery oat topping—perfect for fall feasts or weeknight treats.
Ingredients
Scale
- 1 can (15 oz) pure pumpkin purée
- 3 large eggs
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
- ¾ cup packed brown sugar (filling)
- 1½ tsp cinnamon (divided)
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- Pinch of salt
- ¾ cup old-fashioned oats
- ¾ cup all-purpose flour
- ⅔ cup packed brown sugar (topping)
- ½ tsp cinnamon (topping)
- ½ cup chopped pecans or walnuts (optional)
- ½ cup cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin purée, eggs, evaporated milk, and vanilla extract.
- Add brown sugar, 1½ tsp cinnamon, nutmeg, ginger, cloves, and salt. Whisk until smooth.
- Pour pumpkin mixture into prepared baking dish and spread evenly.
- In a separate bowl, combine oats, flour, brown sugar, ½ tsp cinnamon, and optional nuts.
- Cut in cold butter until the topping resembles coarse crumbs.
- Sprinkle topping evenly over the pumpkin base.
- Bake for 45–50 minutes, until the center is set and topping is golden.
- Cool for 15–20 minutes before serving. Serve warm or chilled with whipped cream or ice cream.
Notes
Use pure pumpkin purée, not pie filling. For a gluten-free version, use oat or almond flour and certified GF oats. Vegan option: replace eggs with flax eggs and use coconut milk.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie crisp, fall dessert, thanksgiving, oat topping, easy pumpkin dessert