Pumpkin Pie Crisp: Golden Fall Dessert (Print Version)
Pumpkin Pie Crisp blends creamy pumpkin with a buttery, spiced oat topping. A comforting, easy-to-make dessert for autumn evenings.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ For the Creamy Pumpkin Filling
01 -
1 (15-ounce) can pure pumpkin puree
02 -
½ cup granulated sugar
03 -
½ cup lightly packed brown sugar
04 -
2 large eggs
05 -
1 (12-ounce) can evaporated milk
06 -
2 teaspoons pumpkin pie spice
07 -
1 teaspoon vanilla extract
08 -
½ teaspoon salt
→ For the Buttery Crisp Topping
09 -
1 cup all-purpose flour
10 -
1 cup old-fashioned rolled oats
11 -
½ cup lightly packed brown sugar
12 -
1 teaspoon pumpkin pie spice
13 -
½ teaspoon salt
14 -
½ cup cold unsalted butter, cubed
→ Finishing Touch
15 -
Whipped cream or vanilla ice cream, for serving
# Instructions:
01 -
First things first, let's get that oven preheated to 375°F (190°C). While it's warming up, grab your 9x13 inch baking dish. I usually give mine a quick spray with non-stick cooking spray, just to be safe. There's nothing worse than a beautiful Pumpkin Pie Crisp sticking to the pan, is there? This little step honestly saves so much hassle later. You want to make sure your canvas is ready for the magic!
02 -
In a big bowl, whisk together your pumpkin puree, both sugars, eggs, evaporated milk, pumpkin pie spice, vanilla extract, and that tiny but mighty pinch of salt. Whisk it until everything is smooth and beautifully combined. You'll see it transform into this gorgeous, creamy orange mixture. Don't overmix, but do make sure there are no streaks of unmixed spices. Pour this luscious filling evenly into your prepared baking dish. It should smell amazing already, honestly.
03 -
Now for the best part! In another bowl, combine the flour, oats, more brown sugar, a little extra pumpkin pie spice, and another pinch of salt. Give it a good whisk to mix everything. Then, add your cold, cubed butter. This is where I usually get my hands dirty, literally! Use your fingertips to cut the butter into the dry ingredients until you have a crumbly mixture with pea-sized pieces of butter. This step is crucial for that fantastic crisp texture, so don't rush it!
04 -
Carefully sprinkle that glorious, buttery oat topping evenly over the pumpkin filling in your baking dish. Try to get good coverage, but don't press it down too hard; we want air pockets for maximum crispness. I always try to make sure there are no huge clumps, just a nice, even layer. It’s starting to look like a real dessert, isn't it? My kitchen always smells incredible at this point, like autumn exploded.
05 -
Pop your assembled Pumpkin Pie Crisp into the preheated oven. Bake it for about 50-60 minutes. You're looking for the pumpkin filling to be set (a slight jiggle in the center is okay, but not sloshy!) and the topping to be beautifully golden brown and crunchy. If the topping starts to get too dark too quickly, you can loosely tent it with foil for the last 10-15 minutes. Every oven is a little different, so keep an eye on it!
06 -
Once it's baked, take it out of the oven and let it cool on a wire rack for at least 15-20 minutes. Honestly, it's tough to wait, but this allows the filling to set up a bit more and prevents it from being too runny when you scoop it. Serve it warm, with a generous dollop of whipped cream or a scoop of vanilla bean ice cream. That warm-cold contrast? Chef's kiss! You won't regret the wait, I promise.
# Notes:
01 -
Don't overmix the crisp topping, hon; it gets tough. Just combine until crumbly, that's it.
02 -
Leftovers? Store this beauty covered in the fridge for up to 3 days, it reheats surprisingly well, sometimes even better.
03 -
No oats? I've used crushed gingersnaps for the topping once, and it gave a fun, spicy kick—you should try it!
04 -
A dollop of vanilla bean ice cream or a cloud of whipped cream is non-negotiable, just saying.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large mixing bowls
03 -
whisk
04 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 350
Total Fat: 15g
Total Carbohydrate: 45g
Protein: 5g