Easy Pumpkin Pie Crisp Recipe
Silky spiced pumpkin filling meets a buttery oat-pecan crumb for the easiest fall dessert. Serve warm with ice cream or whipped cream.
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Servings:
Ingredients
Main Ingredients
- 3.5 cup pumpkin puree not pumpkin pie filling
- 1.5 cup evaporated milk
- 0.9 cup granulated sugar for the filling
- 0.4 cup light brown sugar, packed for the filling
- 3 tbsp cornstarch
- 2.5 tsp pumpkin pie spice
- 1 tsp ground cinnamon for the filling
- 0.5 tsp fine salt for the filling
- 2 tsp vanilla extract
- 1.4 cup old-fashioned rolled oats for the topping
- 0.9 cup all-purpose flour for the topping
- 0.7 cup light brown sugar, packed for the topping
- 0.7 cup chopped pecans for the topping
- 0.5 tsp ground cinnamon for the topping
- 0.25 tsp fine salt for the topping
- 0.7 cup unsalted butter, melted let cool slightly
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9×13-inch baking dish.
- Whisk pumpkin, evaporated milk, granulated sugar, 0.4 cup brown sugar, cornstarch, pumpkin spice, 1 tsp cinnamon, 0.5 tsp salt, and vanilla until smooth.
- Pour the pumpkin mixture into the dish and smooth the top.
- Stir oats, flour, 0.7 cup brown sugar, pecans, 0.5 tsp cinnamon, and 0.25 tsp salt in a bowl.
- Drizzle in melted butter and toss until clumps form.
- Scatter the crumb over the filling. Bake 45–55 minutes, until the topping is golden and the edges are set.
- Cool 15–20 minutes to thicken. Serve warm with ice cream or whipped cream.
Notes
Variation: Swap pecans for walnuts or pepitas, or stir 1/2 cup mini chocolate chips into the topping. Storage: Cover and refrigerate up to 4 days; rewarm in a 325°F oven until crisp again.
This recipe is an original creation inspired by classic Easy Pumpkin Pie Crisp Recipe flavors. All ingredient ratios and instructions are independently developed.