Pumpkin crisp recipe
A classic fall dessert, this pumpkin crisp recipe features a creamy spiced pumpkin filling topped with a crunchy oat crumble. Simple to make and absolutely delicious, it’s a perfect alternative to traditional pumpkin pie.
Equipment
- 9x13 inch baking dish
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- For the Pumpkin Filling:
- 1 can 15 oz pumpkin puree
- 1 can 12 oz evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- For the Crisp Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup cold unsalted butter cubed
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugars, spices, salt, and vanilla until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Stir in chopped nuts if using, then sprinkle the topping evenly over the pumpkin filling.
- Bake for 45–55 minutes or until the topping is golden and the filling is set around the edges but slightly soft in the center.
- Cool on a wire rack for 20–30 minutes before serving.
- Serve warm with whipped cream or vanilla ice cream.
Notes
Be sure to use pumpkin puree, not pumpkin pie filling.
If you prefer a crunchier topping, bake an additional 5–10 minutes.
For an extra burst of flavor, add a pinch of ginger to the spice mix.