Description
This Pumpkin Crisp is a warm, spiced dessert made with creamy pumpkin filling and a crunchy cinnamon-oat topping. Perfect for fall gatherings, Thanksgiving, or a sweet treat any day of the week. Simple to make and full of seasonal flavor!
Ingredients
Filling:
15 oz pumpkin puree
3 large eggs
6 oz evaporated milk
½ cup granulated sugar
½ cup light brown sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp salt
Topping:
¾ cup all-purpose flour
¾ cup old-fashioned oats
1 cup light brown sugar
½ cup salted butter, melted
1 tsp cinnamon
Instructions
-
Prepare the topping
In a small mixing bowl, stir together the flour, oats, brown sugar, melted butter, and cinnamon. Use a fork to gently combine—mixture should be crumbly. Place it in the refrigerator while you make the filling. -
Mix the filling
In a large mixing bowl, whisk (by hand or with a hand mixer) together the pumpkin puree, eggs, evaporated milk, granulated sugar, brown sugar, vanilla, pumpkin pie spice, and salt until the mixture is smooth and uniform. -
Assemble
Pour the pumpkin filling into a greased 8×11‑inch baking pan. -
Top it off
Retrieve the chilled topping and crumble it evenly over the pumpkin filling. -
Bake
Bake in a preheated oven at 375 °F (190 °C) for 45–50 minutes, or until the topping is deep golden brown and crisp. -
Cool & serve
Allow to cool slightly before serving. This ensures the filling sets. Serve warm with a scoop of ice cream or a dollop of whipped cream, if desired.
Notes
You can substitute pumpkin pie filling for puree and omit added sugar, vanilla, and spices.
Use gluten-free flour if needed.
Quick oats can replace rolled oats.
Make individual servings in muffin tins (reduce baking time to ~25–30 min).
Double the topping for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 288 kcal
- Sugar: 33 g
- Carbohydrates: 45 g
- Protein: 5 g