Pumpkin Pie Crisp (Printable Version)
Creamy spiced pumpkin filling topped with a golden buttery oat crisp. A cozy autumn classic.
# 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 oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick 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, brown sugar, and cinnamon. Pour in the melted butter and mix until the mixture resembles coarse, crumbly clusters. 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 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, topped with whipped cream or a scoop of vanilla ice cream if desired.
# Expert Hints:
01 -
- It gives you all the comfort of pumpkin pie but with a crunchy, golden oat topping that makes it feel like a celebration.
- You do not need to roll out a single piece of dough, which makes it practically foolproof for busy holiday gatherings.
02 -
- Do not skip the cooling step or your filling will run everywhere and the texture will be loose instead of silky.
- Taste your spices before adding them, because old cinnamon loses its punch and the whole filling will taste flat.
03 -
- Toast the pecans in a dry skillet for three minutes before adding them to the topping to unlock a deeper, richer nut flavor.
- Make the crisp topping a day ahead and store it in the fridge so assembly on the day of takes less than ten minutes.