Description
This Pumpkin Pie Crisp is a delightful autumn dessert combining the creamy, spiced pumpkin pie filling with a crunchy, buttery oat topping. Perfect for cozy gatherings, it blends traditional pumpkin pie flavors with a crisp texture that’s easy to make and irresistible to eat.
Ingredients
Scale
Pumpkin Filling
- 1 (15 oz) can pure pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Crisp Topping
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray to ensure the crisp does not stick and bakes evenly.
- Prepare the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk thoroughly until the mixture is smooth and well blended, ensuring even flavor distribution.
- Pour the Filling: Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly with a spatula for a uniform layer that will bake consistently.
- Make the Crisp Topping: In a separate bowl, mix rolled oats, all-purpose flour, brown sugar, granulated sugar, and melted butter. Stir until the mixture becomes crumbly and well combined. If using, gently fold in the chopped nuts to add texture and flavor.
- Assemble the Crisp: Evenly sprinkle the oat topping mixture over the pumpkin filling in the baking dish, covering it completely for a crunchy top layer.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes until the topping is golden brown and the pumpkin filling is set, indicating it’s fully cooked.
- Cool and Serve: Remove from the oven and let the crisp cool for 10-15 minutes. Serve warm or at room temperature for a comforting dessert experience.
Notes
- You can substitute chopped pecans with walnuts, almonds, or omit nuts for a nut-free version.
- For a firmer crisp topping, refrigerate the mixture before sprinkling over the pumpkin layer.
- Leftovers can be refrigerated for up to 4 days and gently reheated before serving.
- Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
