Description
This Pumpkin Pie Crisp is warm, cozy, and irresistibly crunchy on top. Perfect for Thanksgiving, fall potlucks, or casual family dinners, it combines the creamy pumpkin custard base you love with a buttery oat crumble topping. Easier than traditional pie but just as satisfying, it’s a dessert that feels comforting and festive. Add a dollop of whipped cream or a scoop of vanilla ice cream, and this crisp will quickly become your new go-to fall dessert.
Ingredients
Filling:
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1 (15 oz) can pumpkin puree
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1 (12 oz) can evaporated milk
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¾ cup brown sugar
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2 large eggs
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1 ½ tsp pumpkin pie spice
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½ tsp cinnamon
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1 tsp vanilla extract
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Pinch of salt
Crisp Topping:
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1 cup rolled oats
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½ cup all-purpose flour
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½ cup brown sugar
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½ cup unsalted butter, melted
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1 tsp cinnamon
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, spices, vanilla, and salt until smooth. Pour into prepared dish.
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In another bowl, mix oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
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Sprinkle topping evenly over pumpkin mixture.
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Bake for 45–50 minutes, until topping is golden and filling is set.
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Serve warm with whipped cream or vanilla ice cream.
Notes
Add chopped pecans or walnuts to the topping for extra crunch.
Substitute coconut oil for butter for a dairy-free option
Substitute coconut oil for butter for a dairy-free option.
Best served warm but also delicious chilled the next day.