Description
This Pumpkin Pie Crisp combines the creamy, spiced filling of a traditional pumpkin pie with a crunchy, buttery oat topping. It’s a simple and comforting dessert that’s perfect for fall gatherings or a cozy night in. The smell of this baking in the oven is enough to make anyone feel right at home!
Ingredients
Scale
- For the Topping:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- For the Filling:
- 1 can (15 ounces) pumpkin puree
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup evaporated milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium bowl, mix together the melted butter, brown sugar, flour, oats, cinnamon, nutmeg, ginger, and salt until crumbly. Set aside.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, eggs, and evaporated milk until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the crumb mixture evenly over the top of the pumpkin filling.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is set.
- Allow to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add chopped nuts to the topping for an extra layer of crunch.
- Store leftovers in the fridge for up to 3 days, or freeze for up to a month. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg