Pumpkin Pie Crisp (Printable)
Spiced pumpkin filling meets buttery oat crumble in this comforting autumn dessert with warm cinnamon and pecan crunch.
# What You'll Need:
→ Pumpkin Filling
01 - 2 cups pure pumpkin puree
02 - 2 large eggs
03 - 3/4 cup granulated sugar
04 - 1/2 cup whole milk
05 - 1/4 cup heavy cream
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon salt
11 - 1 teaspoon pure vanilla extract
→ Crisp Topping
12 - 3/4 cup all-purpose flour
13 - 1/2 cup old-fashioned rolled oats
14 - 1/2 cup light brown sugar, packed
15 - 1/4 cup granulated sugar
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon salt
18 - 1/2 cup cold unsalted butter, diced
19 - 1/2 cup chopped pecans or walnuts (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, whole milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and fully combined. Pour the filling into the prepared baking dish and spread evenly.
03 - In a separate bowl, combine the flour, rolled oats, brown sugar, granulated sugar, cinnamon, and salt. Add the cold diced butter and cut it in using a pastry blender or your fingertips until the mixture forms moist, pea-sized crumbs. Fold in the chopped pecans or walnuts if using.
04 - Sprinkle the crisp topping evenly over the pumpkin filling, covering the entire surface.
05 - Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is set around the edges with a slight jiggle in the center.
06 - Allow to cool for at least 20 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
# Expert Hacks:
01 -
- You get every bit of pumpkin pie flavor without the stress of rolling out a perfect crust.
- The buttery oat pecan topping adds a crunchy contrast that plain pumpkin pie simply cannot match.
- It reheats beautifully the next day, which means you can absolutely eat it for breakfast with coffee and feel zero guilt.
02 -
- Do not skip the cooling step because slicing too early will give you a soupy mess instead of neat squares.
- The center jiggle is your best friend when determining doneness because it will continue to set as it cools.
03 -
- Keep your butter in the fridge until the very last second because warm butter will make the topping greasy instead of crumbly.
- Toast the pecans in a dry skillet for five minutes before adding them to the topping because that one extra step transforms them from good to unforgettable.