Pumpkin Pie Crisp (Printer-friendly)
Creamy spiced pumpkin filling topped with buttery oat crumble for a comforting autumn dessert.
# What You Need:
→ Pumpkin Filling
01 - 1 can (15 oz) pure pumpkin purée
02 - 3/4 cup granulated sugar
03 - 2 large eggs
04 - 1/2 cup whole milk
05 - 1/4 cup heavy cream
06 - 2 tsp pumpkin pie spice
07 - 1 tsp vanilla extract
08 - 1/4 tsp salt
→ Crisp Topping
09 - 3/4 cup all-purpose flour
10 - 1/2 cup light brown sugar, packed
11 - 1/2 cup old-fashioned rolled oats
12 - 1/2 cup unsalted butter, cold and cubed
13 - 1/2 tsp ground cinnamon
14 - Pinch of salt
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9x9 inch baking dish with butter or non-stick 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 and well combined. Pour the filling evenly into the prepared baking dish.
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 fingers until the mixture resembles coarse crumbs with pea-sized pieces.
04 - Sprinkle the crisp topping evenly over the pumpkin filling, covering the entire surface.
05 - Bake for 40 minutes, or until the topping is 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 vanilla ice cream.
# Expert Tips:
01 -
- All the comforting pumpkin spice flavor you crave without the fuss of rolling and chilling pie dough.
- The crisp topping stays crunchy for days, making this one of those rare desserts that actually improves overnight.
02 -
- If your butter is even slightly warm when you cut it into the topping, the crumble will melt into a flat, greasy sheet instead of forming those beautiful crunchy clusters.
- The filling will look slightly underdone when you pull it from the oven, but carryover heat continues to cook it as it rests and it sets to the perfect custardy texture.
03 -
- Press a small handful of the topping mixture together in your palm before scattering it so you get a mix of fine crumbs and larger, bakery style clumps across the surface.
- Let the crisp sit uncovered in the fridge overnight and the flavors in the pumpkin filling deepen into something remarkably close to traditional pumpkin pie.