Pumpkin Pie Crisp (Printable)
Spiced pumpkin filling topped with a buttery oat crumble for a cozy autumn dessert.
# What you'll need:
→ Pumpkin Filling
01 - 2 cups pure pumpkin puree
02 - 2 large eggs
03 - 3/4 cup granulated sugar
04 - 1/2 cup whole milk
05 - 1/4 cup heavy cream
06 - 1 1/2 tsp ground cinnamon
07 - 1/2 tsp ground ginger
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp ground cloves
10 - 1/4 tsp salt
11 - 1 tsp pure vanilla extract
→ Crisp Topping
12 - 3/4 cup all-purpose flour
13 - 1/2 cup old-fashioned rolled oats
14 - 1/2 cup packed light brown sugar
15 - 1/4 cup granulated sugar
16 - 1/2 tsp ground cinnamon
17 - 1/4 tsp salt
18 - 1/2 cup cold unsalted butter, diced
19 - 1/2 cup chopped pecans or walnuts (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, whole milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and well combined. Pour the filling into the prepared baking dish and spread evenly.
03 - In a separate bowl, combine the flour, rolled oats, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold diced butter using a pastry blender or your fingertips until the mixture forms moist, pea-sized crumbs. Fold in chopped pecans or walnuts if using.
04 - Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 40 to 45 minutes until the topping is golden brown and the filling is set around the edges with a slight jiggle in the center.
05 - Allow to cool for at least 20 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
# Expert Suggestions:
01 -
- It gives you every bit of that pumpkin pie comfort without the anxiety of rolling out a flawless crust.
- The buttery oat pecan topping gets crunchy and golden in a way that makes people scrape the edges of the baking dish.
02 -
- If you cut into it too early while it is still hot, the filling will be soupy and fall apart on your plate.
- Evaporated milk can replace both the whole milk and cream in a pinch, and the result is slightly denser but still wonderful.
03 -
- Toast the pecans in a dry skillet for three minutes before adding them to the topping to amplify their flavor tenfold.
- A tiny pinch of black pepper in the filling sounds strange but adds a subtle warmth that makes people ask what your secret ingredient is.