Pumpkin Pie Crisp (Print View)
Creamy spiced pumpkin filling topped with a golden buttery oat crisp, perfect for autumn gatherings.
# What You Need:
→ 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 packed light brown sugar
14 - 1 tsp ground cinnamon
15 - 1/2 cup unsalted butter, melted
16 - 1/3 cup chopped pecans (optional)
# How-To Steps:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or non-stick 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 into an even layer.
03 - In a separate bowl, stir together the rolled oats, all-purpose flour, packed brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture becomes crumbly. Fold in the chopped pecans if desired.
04 - Sprinkle the crisp topping evenly over the pumpkin filling, covering the entire surface.
05 - Bake for 40 to 45 minutes, or until the pumpkin filling is set and the topping is golden brown and crisp.
06 - Allow 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.
# Expert Hints:
01 -
- All the cozy spiced pumpkin flavor you crave without the stress of making pie crust from scratch.
- The buttery oat topping gets crunchy and golden while the filling stays creamy, so every bite has perfect texture contrast.
- It feeds a crowd easily and tastes even better the next day straight from the fridge for breakfast, if we are being honest.
02 -
- Underbaking is the most common mistake here, so if the center still looks liquid and jiggly after 40 minutes, give it another five to ten minutes covered loosely with foil to protect the topping.
- Letting it cool fully before refrigerating prevents condensation from making the topping soggy overnight.
03 -
- Use a fork to mix the topping instead of a spoon because the tines create those beautiful varied clumps that bake up extra crunchy.
- Toast the pecans in a dry skillet for three minutes before adding them to the topping and you will be amazed how much more flavor they contribute.