Pumpkin Pie Crisp Dessert (Printer-Friendly)

Creamy spiced pumpkin filling topped with a buttery oat crumble, perfect for fall gatherings.

# What You'll Need:

→ Pumpkin Filling

01 - 1 can (15 oz) pure pumpkin purée
02 - ¾ cup granulated sugar
03 - 2 large eggs
04 - ½ cup whole milk
05 - ¼ cup heavy cream
06 - 2 tsp pumpkin pie spice
07 - 1 tsp vanilla extract
08 - ¼ tsp salt

→ Crisp Topping

09 - ¾ cup all-purpose flour
10 - ½ cup light brown sugar, packed
11 - ½ cup old-fashioned rolled oats
12 - ½ cup unsalted butter, cold and cubed
13 - ½ tsp ground cinnamon
14 - Pinch of salt

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9×9 inch baking dish with butter or nonstick spray.
02 - In a large bowl, combine pumpkin purée, granulated sugar, eggs, whole milk, heavy cream, pumpkin pie spice, vanilla extract, and salt. Whisk until completely smooth and no lumps remain. Pour the filling evenly into the prepared baking dish.
03 - In a medium bowl, whisk together the all-purpose flour, packed light brown sugar, rolled oats, ground cinnamon, and a pinch of salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Sprinkle the crisp topping evenly over the pumpkin filling, covering the surface completely.
05 - Bake for 40 minutes, or until the topping is golden brown and the filling is just set with a slight jiggle in the center.
06 - Allow the crisp to cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • You get every bit of pumpkin pie comfort without the stress of making a crust from scratch.
  • The oat crumble topping adds a texture that regular pumpkin pie simply cannot deliver.
  • It feeds a crowd effortlessly and tastes even better the next day straight from the fridge.
02 -
  • If you peek too early and underbake the filling, the center will be soup, so trust the 40 minute mark and look for that jiggle, not a fully firm set.
  • Cold butter is the single most important detail in the topping, because warm butter will make the crumble greasy and flat instead of crisp.
03 -
  • Make the crumble topping up to three days ahead and keep it in the fridge in a sealed bag, then simply pour and bake when you are ready.
  • Sprinkle a tiny pinch of flaky sea salt over the finished crisp right before serving to elevate every single flavor on the plate.

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