Description
This Pumpkin Pie Crisp is a simple twist on classic pumpkin pie. With a silky pumpkin filling and a crisp oat topping, it’s perfect for fall gatherings, Thanksgiving, or a cozy night in.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
For the topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup unsalted butter (melted)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch dish.
- Whisk pumpkin puree, evaporated milk, eggs, sugars, spices, and salt. Pour into the dish.
- Mix flour, oats, brown sugar, spices, and melted butter until crumbly.
- Sprinkle over filling and bake 50–60 minutes until topping is golden and filling set.
- Cool slightly before serving warm with whipped cream or ice cream.
Notes
- Add chopped pecans or walnuts for crunch.
- Use gluten-free oats and flour if needed.
- Blend in maple syrup for a deeper fall flavor.
- Best served warm but also delicious chilled.
- Prep Time: 15 minutes
- Cook Time: 55 minutes