Description
This Pumpkin Pie Crisp is a comforting fall dessert that combines a creamy pumpkin pie filling with a crunchy oat topping. It’s easy to prepare and perfect for serving warm with vanilla ice cream or whipped cream.
Ingredients
Scale
Pumpkin Filling
- 1 (15 oz) can pumpkin purée
- 3/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 (12 oz) can evaporated milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Crisp Topping
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the crisp evenly.
- Prepare Pumpkin Filling: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, evaporated milk, pumpkin pie spice, salt, and vanilla extract until the mixture is smooth and well combined.
- Pour Filling: Grease a 9×13-inch baking dish and pour the pumpkin filling mixture into it, spreading evenly.
- Make Crisp Topping: In a separate bowl, combine the old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork or your hands until the mixture becomes crumbly and the butter coats the dry ingredients completely.
- Top the Filling: Evenly sprinkle the oat topping over the pumpkin filling in the baking dish.
- Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the center is set and the topping is golden brown and crisp.
- Cool and Serve: Remove the dish from the oven and let cool for at least 15 minutes before serving. Optionally serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Serve warm accompanied by vanilla ice cream or whipped cream for added richness.
- You can make this dessert a day ahead and reheat it gently before serving.
