Pumpkin Pie Crisp (Print Version)
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 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 Steps:
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 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 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 deep golden brown and the filling is set around the edges with a gentle 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 every bit of pumpkin pie comfort without the stress of making a crust from scratch.
- The crisp topping adds a crunchy, buttery contrast that makes people go back for seconds before finishing their first plate.
- It reheats beautifully the next morning with a cup of coffee, and I speak from frequent personal experience.
02 -
- If you pull it out of the oven and the center looks too jiggly, give it five more minutes rather than overcooking, because it continues to set as it cools.
- Cold butter is not a suggestion, it is the difference between a crumbly topping and a greasy sheet of dough.
03 -
- For a gluten free version, use a one to one gluten free flour blend and certified gluten free oats, and the texture stays nearly identical.
- If you want to substitute evaporated milk for the whole milk and cream, use 3/4 cup of evaporated milk and the filling becomes slightly denser but equally delicious.