Pumpkin Pie Crisp (Printable)
Creamy spiced pumpkin topped with buttery oat crumble for a comforting fall dessert.
# 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 tsp ground cinnamon
07 - 1/2 tsp ground ginger
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp ground cloves
10 - 1/4 tsp salt
11 - 1 tsp pure vanilla extract
→ Crisp Topping
12 - 3/4 cup all-purpose flour
13 - 1/2 cup old-fashioned rolled oats
14 - 1/2 cup packed light brown sugar
15 - 1/4 cup granulated sugar
16 - 1/2 tsp ground cinnamon
17 - 1/4 tsp salt
18 - 1/2 cup cold unsalted butter, diced
19 - 1/2 cup chopped pecans or walnuts (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large mixing 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 incorporated. 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 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 Tips:
01 -
- You get all the soul of pumpkin pie without the stress of rolling out a flawless crust.
- The oat topping stays crunchy for days, which means leftovers taste just as magical as the first night.
02 -
- If you cut into it too soon, the filling will cascade like soup, so patience during cooling is non-negotiable.
- Day-old crisp actually improves overnight in the fridge because the spices deepen and the topping absorbs just enough moisture to become chewy.
03 -
- Dice the butter while it is still cold from the fridge and return it to the fridge until the exact moment you need it, because warm butter ruins the crumble texture.
- Shake the baking dish gently after adding the topping so the crumbles settle into an even layer without pressing them down.