Pumpkin Pie Crisp (Printable Version)

Creamy spiced pumpkin filling with a buttery oat crumble topping, perfect for fall gatherings.

# What You 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 teaspoons pumpkin pie spice
07 - 1 teaspoon vanilla extract
08 - ¼ teaspoon salt

→ Crisp Topping

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

# Directions:

01 - Preheat the oven to 350°F. Grease a 9×9-inch baking dish with butter or nonstick spray.
02 - In a large mixing 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 filling into the prepared baking dish and spread it into an even layer.
03 - In a medium bowl, combine the all-purpose flour, packed light brown sugar, rolled oats, ground cinnamon, and a pinch of salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Scatter the crisp topping evenly over the pumpkin filling, covering the entire surface.
05 - Bake for 40 minutes, or until the topping is deep golden brown and the pumpkin filling is just set with a slight jiggle in the center.
06 - Allow the crisp to cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.

# Expert Tips:

01 -
  • You get every bit of pumpkin pie comfort without the stress of rolling out a finicky crust.
  • The buttery oat crumble on top turns golden and crunchy, creating a texture contrast that makes people go back for seconds before finishing their first plate.
02 -
  • If you cut into it too early, the filling will be runny and the crumble will collapse into the custard.
  • Tossing a handful of chopped pecans or walnuts into the topping mixture adds a crunch that takes it from great to unforgettable.
03 -
  • Use your fingers rather than a fork for the butter, since the warmth of your hands helps create those perfectly irregular craggy bits.
  • If your topping looks too sandy, press a handful together in your palm and break it into clumps over the dish for those coveted crunchy nuggets.

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