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Pumpkin Pie Crisp

A delightful twist on the classic pumpkin pie featuring a crisp, buttery topping, making it the perfect fall dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pumpkin Filling
  • 1 can 15 oz pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ⅓ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Crisp Topping
  • 1 cup quick oats
  • ½ cup all-purpose flour
  • ½ cup unsalted butter, melted
  • 1 pinch salt

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, milk, eggs, and vanilla extract. Mix until smooth.
  3. Pour the pumpkin mixture into a greased 9x13-inch baking dish, spreading it evenly.
  4. In another bowl, mix together the oats, flour, melted butter, and a pinch of salt. Stir until you have a crumbly topping.
  5. Sprinkle the oat mixture evenly over the pumpkin layer.
  6. Bake in the preheated oven for about 30 minutes or until the top is golden and crisp.
  7. Allow to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream for an extra treat!

Notes

Pair with whipped cream or vanilla ice cream. For variations, try adding caramel sauce or pecans. Store leftovers tightly covered in the refrigerator for up to 3 days.