Description
Pumpkin Pie Crisp is a warm, spiced dessert that pairs the creamy texture of pumpkin pie with a crunchy oat topping. It’s easier than traditional pie and perfect for fall gatherings.
Ingredients
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- 1 cup evaporated milk or heavy cream
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, eggs, evaporated milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, and salt until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and chopped nuts (if using).
- Stir in melted butter until the mixture is crumbly and fully combined.
- Sprinkle the oat topping evenly over the pumpkin filling.
- Bake for 45–50 minutes, or until the filling is set and the topping is golden and crisp.
- Allow to cool for at least 15 minutes before serving. Serve warm or chilled.
Notes
- Let cool slightly before serving for cleaner slices.
- Substitute coconut cream and vegan butter for a dairy-free version.
- Use gluten-free oats and flour for a gluten-free dessert.
- Freezes well—cool completely before freezing.
- Serve with vanilla ice cream or whipped cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 290
- Sugar: 20g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
