Everything you love about pumpkin pie—with a buttery, spiced oat crumble topping that gives every bite a sweet crunch! Perfect for fall gatherings or cozy nights in.
Ingredients:
Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
Crisp Topping:
- 3/4 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- Optional: chopped pecans or walnuts (1/4 cup)
Directions:
- Preheat oven to 350°F (175°C).
Grease a 9×9-inch baking dish or similar sized pan. - Make the pumpkin filling:
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugars, pumpkin pie spice, cinnamon, vanilla, and salt until smooth. Pour into prepared baking dish. - Prepare the crisp topping:
In another bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter cubes and cut in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in nuts if using. - Assemble and bake:
Sprinkle the topping evenly over the pumpkin filling. Bake for 45–50 minutes or until the center is set and the top is golden and crisp. - Cool and serve:
Let cool for 10–15 minutes before serving. Delicious warm or cold—especially with a scoop of vanilla ice cream or whipped cream!
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8
Calories: ~300 per serving
A cozy twist on a classic—this Pumpkin Pie Crisp is crisp on top, creamy in the middle, and all-around irresistible!