Description
This Pumpkin Pie Crisp combines the classic flavors of pumpkin pie with a delightful, crunchy oat topping. Perfect for fall and festive occasions, this easy-to-make dessert features a creamy pumpkin filling spiced with cinnamon, ginger, and nutmeg, topped with a golden, buttery crisp. Enjoy it warm with a scoop of vanilla ice cream for an extra treat!
Ingredients
For the Pumpkin Filling:
1 (15-ounce) can pumpkin puree
1 cup evaporated milk
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
For the Crisp Topping:
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- In a separate bowl, mix the oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the oat mixture evenly over the pumpkin filling.
- Bake for 40-45 minutes, until the topping is golden brown and the filling is set.
- Allow to cool for at least 15 minutes before serving.
Notes
For a gluten-free version, use certified gluten-free oats and a gluten-free flour blend.
You can prepare the crisp up to 24 hours in advance; cover and refrigerate before baking. Add extra baking time if baking from cold.
Serve warm with whipped cream or vanilla ice cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 290 kcal