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Pumpkin Pie Crisp

Pumpkin Pie Crisp Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 15 oz can pumpkin puree
  • 14 oz can sweetened condensed milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 cup old-fashioned rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup chopped pecans (optional)
  • ½ tsp ground cinnamon
  • 6 tbsp cold unsalted butter, cut into small cubes

Method
 

  1. Whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, and salt until smooth.
  2. Stir together the oats, flour, brown sugar, pecans (if using), and cinnamon. Cut in the cold butter until the mixture forms coarse crumbs with pea-sized butter pieces.
  3. Preheat the oven to 350°F. Pour the filling into a greased 9x13-inch dish, then scatter the crumble evenly over the top.
  4. Bake for 45 to 50 minutes, until the edges are set, the center jiggles slightly, and the topping is deep golden brown.
  5. Cool on a wire rack for 30 minutes, then scoop into bowls and serve warm, with whipped cream if you like.

Notes

For the cleanest slices, refrigerate the cooled crisp overnight, then cut into squares. The longer it sits, the firmer the custard becomes. If you’re short on time, a 30-minute rest on the counter still gives you a scoopable, warm dessert.