Description
Skip the pie crust and go straight for the cozy fall flavor. This pumpkin pie crisp is creamy, crunchy, warmly spiced, and ridiculously easy to make.
Ingredients
Scale
- 1 can (15 oz / 425 g) pumpkin puree
- 1 cup (240 ml) evaporated milk
- 2 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (90 g) old-fashioned rolled oats
- 3/4 cup (95 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9 x 9-inch (23 x 23 cm) baking dish.
- Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Combine oats, flour, brown sugar, cinnamon, and salt in a separate bowl.
- Add the slightly cooled melted butter to the dry topping mixture and stir until crumbly.
- Pour the pumpkin filling into the prepared baking dish and spread evenly.
- Scatter the crisp topping over the pumpkin layer without pressing it down.
- Bake for 45 to 55 minutes, until the topping is golden and the pumpkin layer is set with a slight jiggle in the center.
- Cool for 15 to 20 minutes before serving.
- Serve warm with vanilla ice cream, whipped cream, or caramel sauce.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Cuisine: American