Pumpkin Pie Crisp (Printable)

Creamy spiced pumpkin filling topped with a buttery oat crumble for a cozy autumn treat.

# What You'll Need:

→ Pumpkin Filling

01 - 1 can (15 oz) pure pumpkin purée
02 - ¾ cup granulated sugar
03 - 2 large eggs
04 - ½ cup whole milk
05 - ¼ cup heavy cream
06 - 2 tsp pumpkin pie spice
07 - 1 tsp vanilla extract
08 - ¼ tsp salt

→ Crisp Topping

09 - ¾ cup all-purpose flour
10 - ½ cup light brown sugar, packed
11 - ½ cup old-fashioned rolled oats
12 - ½ cup unsalted butter, cold and cubed
13 - ½ tsp ground cinnamon
14 - Pinch of salt

# How To Make:

01 - Preheat oven to 350°F. Grease a 9×9-inch baking dish with butter or nonstick spray.
02 - In a large bowl, whisk together the pumpkin purée, granulated sugar, eggs, whole milk, heavy cream, pumpkin pie spice, vanilla extract, and salt until completely smooth. Pour the mixture into the prepared baking dish.
03 - In a medium bowl, combine the flour, brown sugar, rolled oats, cinnamon, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces.
04 - Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 40 minutes, or until the topping is golden brown and the filling is just set with a slight jiggle in the center.
05 - Allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

# Expert Tips:

01 -
  • You get every comforting flavor of pumpkin pie without ever wrestling with pie dough.
  • The crisp topping adds a warm, crunchy contrast that makes people go back for seconds every time.
  • It comes together with pantry staples and one baking dish, which means less cleanup and more time enjoying the evening.
02 -
  • The filling will look quite loose when you pour it in, but do not panic, because the eggs and cream will set it beautifully as it bakes.
  • Pressing the crumble topping down firmly will give you a denser, cookie-like crust, while keeping it loose creates more scattered, crunchy bits.
03 -
  • Cube the butter first and pop it back in the fridge while you prepare the filling so it stays as cold as possible when you cut it into the flour mixture.
  • Let the crisp cool for the full 15 minutes before serving because piping hot pumpkin filling will run everywhere and burn your tongue.

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