Pumpkin Pie Crisp (Printable Version)
Creamy spiced pumpkin filling beneath a golden buttery oat crumble topping. A cozy autumn dessert for gatherings.
# What You 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 light brown sugar, packed
14 - 1 teaspoon ground cinnamon
15 - 1/2 cup unsalted butter, melted
16 - 1/3 cup chopped pecans (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or non-stick 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 the mixture is 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, brown sugar, and cinnamon. Pour in the melted butter and mix until the mixture becomes crumbly and the dry ingredients are evenly coated. Fold in the chopped pecans 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 pumpkin filling is set and the topping is golden brown and crisp.
06 - Let the crisp cool for at least 20 minutes before serving. Serve warm or chilled, optionally topped with whipped cream or a scoop of vanilla ice cream.
# Expert Advice:
01 -
- You get all the flavor of pumpkin pie without ever rolling out a single crust.
- The oat topping turns golden and crunchy, creating a texture contrast that makes people go back for seconds.
02 -
- If you cut into it too early the filling will be runny and the whole thing collapses into soup on your plate.
- Tent the dish loosely with foil if the topping browns too fast, because burnt oats will taste bitter and ruin the finish.
03 -
- Let the melted butter cool slightly before mixing it into the topping so it does not melt the brown sugar into a paste.
- Shake the dry topping ingredients in a sealed container before adding butter for the most even distribution of spices.