Description
Pumpkin Pie Crisp is the ultimate fall dessert, combining the creamy, spiced goodness of pumpkin pie with a crunchy, buttery crisp topping. This easy-to-make treat is perfect for Thanksgiving, holiday gatherings, or cozy nights in. No pie crust is required, making it simpler than traditional pumpkin pie! Serve warm with vanilla ice cream, caramel sauce, or whipped cream for a mouthwatering autumn treat.
Ingredients
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 1 cup evaporated milk
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
For the Crisp Topping:
- ¾ cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup unsalted butter (melted)
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup chopped pecans or walnuts (optional)
Instructions
1. Prepare the Pumpkin Filling
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugars, vanilla extract, pumpkin spice, cinnamon, and salt until well combined.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
2. Make the Crisp Topping
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
- Pour in the melted butter and stir until the mixture becomes crumbly.
- Fold in chopped pecans or walnuts (if using).
3. Assemble and Bake
- Evenly sprinkle the crisp topping over the pumpkin filling.
- Bake for 40-45 minutes, or until the filling is set and the topping is golden brown.
- Remove from the oven and let it cool for at least 10 minutes before serving.
4. Serve and Enjoy
- Serve warm with vanilla ice cream, whipped cream, or caramel drizzle.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Use cold butter for a chunkier, more textured topping.
Let it rest for 10-15 minutes after baking for the best consistency.
Want a deeper flavor? Toast the nuts before adding them to the topping.
Avoid a soggy base by using fresh, thick pumpkin puree instead of watery canned pumpkin.
For extra crispiness, bake the topping separately and add it after the pumpkin filling is done.
- Prep Time: 10 minutes
- Cook Time: 40 minutes