Description
This Pumpkin Pie Crisp combines the creamy spiced goodness of pumpkin pie with the irresistible crunch of a crisp oat topping, all set on a buttery, slightly sweet crust. It’s the perfect fall dessert, offering a comforting blend of flavors and textures in every bite!
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1–2 tablespoons cold water (as needed)
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 (12 oz) can evaporated milk
For the Crisp Topping:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Prepare the Crust: In a large bowl, combine the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough starts to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.
- Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit your 9×13-inch baking dish. Transfer the dough to the dish, pressing it into the bottom. Prick the crust all over with a fork and pre-bake for 10-12 minutes, or until lightly golden. Let it cool slightly.
- Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth. Pour the mixture over the pre-baked crust.
- Prepare the Crisp Topping: In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture becomes crumbly.
- Assemble and Bake: Evenly sprinkle the crisp topping over the pumpkin filling. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is set.
- Cool and Serve: Allow the Pumpkin Pie Crisp to cool slightly before serving. Top with whipped cream or vanilla ice cream if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Make Ahead: You can prepare and assemble this dessert ahead of time, then bake when ready to serve, or bake it in advance and reheat before serving.
- Substitutions: Fresh pumpkin puree can be used instead of canned pumpkin. Ensure it is well-drained and smooth before mixing.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 30g
- Sodium: 130mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg