Description
Experience the ultimate autumn comfort with this easy Pumpkin Crisp. A velvety, spiced pumpkin custard is baked to perfection under a buttery, crunchy old-fashioned oat topping. It’s all the cozy flavor of pumpkin pie without the fuss of a crust, making it the perfect no-fail dessert for Thanksgiving or any crisp fall day. The irresistible contrast between the smooth filling and the crumbly, golden topping will have everyone asking for the recipe.
Ingredients
For the Creamy Pumpkin Filling
1 (15-ounce) can pumpkin puree
3 large eggs
1 (6-ounce) can evaporated milk
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
For the Crunchy Crisp Topping
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1 cup light brown sugar, packed
1/2 cup salted butter, melted
1 teaspoon cinnamon
Instructions
Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to ensure easy serving.
Mix the Pumpkin Filling
In a large bowl, combine the pumpkin puree, eggs, evaporated milk, granulated sugar, 1/2 cup of light brown sugar, vanilla, pumpkin pie spice, and salt. Whisk everything together until the mixture is completely smooth and uniform in color.
Make the Crisp Topping
In a separate medium bowl, stir together the all-purpose flour, old-fashioned oats, 1 cup of light brown sugar, and cinnamon. Pour in the melted butter and use a fork to mix until coarse, moist crumbles form. Avoid overmixing to keep the topping light.
Assemble and Bake
Pour the pumpkin filling into the prepared baking dish and spread it into an even layer. Sprinkle the oat topping evenly over the filling, covering it completely from edge to edge. Bake for 45 to 55 minutes, or until the center of the filling is set (it should only have a slight jiggle) and the topping is golden brown and crisp.
Notes
Use the Right Oats:
For the best texture, use old-fashioned (rolled) oats. They provide a chewier, more substantial crunch that holds up during baking. Quick oats can become soft and lose their texture.
Don’t Overbake:
The filling is a custard, so pulling it from the oven when it’s just set is key. A knife inserted into the center should come out mostly clean. It will continue to firm up as it cools.
Serving Suggestions:
This Pumpkin Crisp is delicious on its own, but truly shines when served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Nutty Variation:
For added crunch and flavor, mix 1 cup of chopped pecans or walnuts into the crisp topping mixture before sprinkling it over the pumpkin filling.
Storage:
Cover and store leftovers in the refrigerator for up to 4 days. It can be enjoyed cold or reheated in the microwave.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 355
- Sugar: 38
- Sodium: 280
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Carbohydrates: 52
- Fiber: 3
- Protein: 5
- Cholesterol: 75
Keywords: Pumpkin Crisp, easy pumpkin dessert, pumpkin crumble, fall dessert, Thanksgiving dessert, pumpkin oat crisp, pumpkin puree recipe, dessert with oats