Pumpkin Pie Crisp Dessert (Printable Version)
Creamy spiced pumpkin filling with a golden buttery oat crisp topping, perfect for autumn gatherings.
# What You’ll 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 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
09 - 1/2 teaspoon salt
10 - 1 teaspoon 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 teaspoon ground cinnamon
15 - 1/2 cup unsalted butter, melted
16 - 1/3 cup chopped pecans (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, whisk together the pumpkin purée, eggs, evaporated milk, granulated sugar, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract until completely smooth and well combined. Pour the filling into the prepared baking dish and spread it 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 mix until the mixture becomes crumbly and the dry ingredients are evenly moistened. Fold in the chopped pecans if using.
04 - Sprinkle the crisp topping evenly over the pumpkin filling, covering the surface. Bake for 40 to 45 minutes, or until the filling is set and no longer jiggles in the center, and the topping is golden brown.
05 - Allow the dessert to cool for at least 20 minutes before slicing. Serve warm or chilled, optionally garnished with whipped cream or a scoop of vanilla ice cream.
# Quick Tips:
01 -
- It gives you all the comfort of pumpkin pie without the stress of making a crust from scratch.
- The buttery oat topping gets golden and crunchy in a way that makes everyone scrape the edges of the dish for leftover crumbs.
02 -
- If you cut into it too early while it is still very hot, the filling will be loose and runny instead of velvety and sliceable.
- Tapping the edge of the pan lightly helps the topping settle into gaps so you get better coverage across the whole dish.
03 -
- Use a light hand when mixing the topping because overworking it can make it dense instead of crumbly and crisp.
- Let the dish cool completely before covering with foil for storage, otherwise condensation will soften that beautiful topping you worked hard to build.