Description
This Pumpkin Pie Crisp is a deliciously comforting dessert combining the creamy, spiced pumpkin pie filling with a crunchy oat and nut topping. Perfect for fall gatherings or a cozy treat, it offers the classic flavors of pumpkin pie in a simple, easy-to-make crisp format that requires only one baking dish and minimal prep time.
Ingredients
Scale
Pumpkin Pie 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 and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish using butter or non-stick cooking spray to prevent sticking.
- Mix 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.
- Pour Pumpkin Mixture: Transfer the pumpkin filling into the prepared baking dish, spreading it evenly with a spatula to create a level layer.
- Prepare Crisp Topping: In a separate bowl, mix together the rolled oats, all-purpose flour, brown sugar, granulated sugar, and melted butter until crumbly and combined. If desired, fold in the chopped nuts evenly throughout the mixture.
- Top Pumpkin Filling: Evenly sprinkle the oat topping over the pumpkin layer in the baking dish, covering the surface completely.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. Bake until the topping is golden brown and the pumpkin filling is set and no longer jiggly.
- Cool and Serve: Remove the dish from the oven and allow it to cool for 10-15 minutes. Serve warm or at room temperature for best flavor and texture.
Notes
- Use canned pumpkin puree for best results; avoid pumpkin pie filling which contains added spices and sugar.
- The chopped nuts in the topping are optional but add a nice crunch and flavor.
- Letting the crisp cool slightly helps the pumpkin layer set and makes serving easier.
- This dessert pairs wonderfully with a scoop of vanilla ice cream or whipped cream.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
