Pumpkin Pie Crisp Dessert (Printable)

Creamy spiced pumpkin filling topped with a golden buttery oat crisp. A cozy autumn comfort dessert.

# What You Need:

→ Pumpkin Filling

01 - 1 can (15 oz) pure pumpkin purée
02 - 2 large eggs
03 - 1 cup evaporated milk
04 - 3/4 cup granulated sugar
05 - 2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
09 - 1/2 teaspoon salt
10 - 1 teaspoon vanilla extract

→ Crisp Topping

11 - 1 cup old-fashioned rolled oats
12 - 1/2 cup all-purpose flour
13 - 2/3 cup packed light brown sugar
14 - 1 teaspoon ground cinnamon
15 - 1/2 cup unsalted butter, melted
16 - 1/3 cup chopped pecans (optional)

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
02 - In a large mixing bowl, whisk together the pumpkin purée, eggs, evaporated milk, granulated sugar, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract until the mixture is smooth and well combined. Pour the filling into the prepared baking dish and spread it into an even layer.
03 - In a separate bowl, combine the rolled oats, all-purpose flour, packed brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture becomes crumbly and evenly moistened. Fold in the chopped pecans if using.
04 - Scatter the crisp topping evenly over the pumpkin filling, ensuring full coverage across the surface of the dish.
05 - Place the dish in the center of the oven and bake for 40 to 45 minutes, until the pumpkin filling is set and the topping is a deep golden brown.
06 - Remove from the oven and allow the dessert to cool for at least 20 minutes before slicing. Serve warm or chilled, optionally accompanied by whipped cream or a scoop of vanilla ice cream.

# Expert Advice:

01 -
  • You get all the spiced pumpkin flavor you crave without rolling out a single piece of dough.
  • The buttery oat topping adds a crunch that makes every bite more interesting than traditional pie.
  • It feeds a crowd effortlessly and tastes just as wonderful the next morning with your coffee.
02 -
  • Do not skip the cooling time because the filling needs those 20 minutes to set properly, and cutting too early gives you a soupy mess.
  • Tent the dish loosely with foil if the topping is browning too fast around the 30 minute mark, since ovens vary more than you might think.
03 -
  • Toast the pecans in a dry skillet for three minutes before adding them to the topping because that one extra step doubles their flavor.
  • Let the melted butter cool slightly before mixing it into the topping ingredients so the brown sugar does not melt and you keep those beautiful crumbly chunks.

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