Pumpkin Crisp

This pumpkin crisp has a thick, dense layer of pumpkin pie filling all topped off with a simple topping made of cinnamon, sugar, and oats. Serve cold with a dollop of whipped cream for the perfect Fall treat.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 5

Chill Time 4

Total Time 5 20

Servings

Calories 444kcal

Author Karly Campbell

Ingredients

For the filling:

¾ cup sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
15 ounces canned pumpkin puree
12 ounces evaporated milk

For the topping:

¾ cup flour
¾ cup rolled oats
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon baking soda
1/3 cup cold butter cubed

Instructions

To make the filling:

Preheat oven to 375 degrees. Grease a 9x9 baking dish.
Add the sugar, eggs, and pumpkin pie spice to a large mixing bowl and whisk well until combined.
Whisk in the pumpkin to combine.
Whisk in the evaporated milk until fully combined and no lumps are in the mixture.
Pour into the prepared baking dish and set aside.

To make the topping:

Add the flour, oats, brown sugar, cinnamon, and baking soda to a mixing bowl and stir to combine.
Add the butter to the oat mixture and use a pastry cutter or two butter knives to cut the butter into the oat mixture until you have coarse crumbs resembling damp sand.

To bake:

Sprinkle the topping evenly over the the pumpkin pie filling.
Bake for 55-65 minutes or until the top is golden and the center is set.
Cool for one hour on the counter before transferring to the refrigerator to chill completely.
Serve cold with whipped cream on top, if desired.

Notes

Stir pecans into the oatmeal topping for extra crunch, if desired.

We prefer this dish served cold, but you can eat it warm if preferred.

Nutrition