Description
This Pumpkin Pie Crisp is a delectable fall dessert featuring a smooth pumpkin filling topped with a buttery oat and pecan crisp. With warm spices and a crunchy topping, it offers the classic flavors of pumpkin pie without the fuss of a crust. Perfect served warm or chilled with a dollop of whipped cream or vanilla ice cream.
Ingredients
Scale
For the Pumpkin Filling:
- 1 (15-ounce) can pumpkin purée
- ¾ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Crisp Topping:
- ¾ cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- â…“ cup cold unsalted butter, cubed
- ½ cup chopped pecans (optional)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (177°C) and lightly grease an 8×8-inch baking dish to ensure the pumpkin crisp doesn’t stick during baking.
- Make pumpkin filling: In a large bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt until the mixture is smooth and fully combined.
- Pour filling into dish: Pour the prepared pumpkin mixture evenly into the greased baking dish, smoothing the top gently with a spatula.
- Prepare crisp topping: In a separate bowl, combine the oats, flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans if using.
- Top the filling: Evenly sprinkle the crisp topping over the pumpkin filling, covering it completely.
- Bake the pumpkin crisp: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the filling is set and the topping turns golden brown and crisp.
- Cool and serve: Allow the pumpkin crisp to cool slightly before serving. Enjoy warm or chilled, optionally topped with whipped cream or vanilla ice cream.
Notes
- This dessert is a fantastic alternative to traditional pumpkin pie, requiring no pie crust.
- For a gluten-free version, substitute gluten-free oats and use a 1:1 gluten-free flour blend in the topping.
- Leftover pumpkin crisp can be stored covered in the refrigerator for up to 4 days.
