Pumpkin Pie Crisp Dessert (Printable)

A warm, spiced pumpkin filling topped with a buttery oat crumble for the ultimate autumn comfort dessert.

# 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

# Steps:

01 - Preheat the oven to 350°F. Grease a 9x9 inch baking dish with butter or non-stick spray.
02 - In a large mixing bowl, combine the 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 forms coarse, pea-sized crumbs.
04 - Sprinkle the crisp topping evenly over the pumpkin filling, covering the entire surface.
05 - Bake for 40 minutes, or until the topping is deep golden brown and the pumpkin 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 a scoop of vanilla ice cream.

# Expert Tips:

01 -
  • You get all the soul of pumpkin pie without the stress of making a crust from scratch.
  • The oat crumble topping turns golden and shatters in the most satisfying way with every spoonful.
  • It feeds a crowd effortlessly and reheats beautifully the next morning with coffee, if you are into that sort of breakfast rebellion.
02 -
  • If you pull it from the oven too early, the filling will be soupy, so look for edges that are set and a center that wobbles like gelatin, not like liquid.
  • The crumble topping will soften as it sits overnight in the fridge, so if you want that fresh crunch, reheat leftovers uncovered in a 325 degree oven for about ten minutes.
03 -
  • Use your fingers instead of a pastry cutter for the topping because the warmth of your hands helps create a perfect mix of sandy bits and pebbly clumps.
  • Let the baked crisp sit at room temperature for a full 30 minutes before serving because the flavors deepen and the texture settles into something far better than what comes straight from the oven.

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