If you’re a fan of fall desserts, you’ve likely encountered the classic pumpkin pie. While it’s a staple at Thanksgiving tables, sometimes a fresh twist can make a familiar dish even more exciting.
Enter Pumpkin Pie Crisp—a delicious hybrid that combines the creamy, spiced filling of pumpkin pie with the crunchy, buttery goodness of a crisp topping. This dessert not only satisfies your sweet tooth but also brings a delightful contrast in textures that will leave your guests asking for seconds.
What makes Pumpkin Pie Crisp so special? It’s all about the marriage of flavors and textures. Imagine the warmth of cinnamon, nutmeg, and cloves mingling with the smooth richness of pumpkin, topped with a crisp, oat-filled layer that’s golden and slightly caramelized. Whether you’re a seasoned baker or a novice in the kitchen, this dessert is incredibly easy to prepare and offers plenty of room for customization.
Moreover, this treat is versatile enough to serve as a festive dessert or a cozy family night indulgence. For those looking to add a bit of variety to their dessert repertoire, this recipe is a must-try. Plus, it’s a great way to use up any leftover pumpkin puree from other recipes!
Pumpkin Pie Crisp Recipe
Fall in love with this delightful twist on classic flavors! Our Pumpkin Pie Crisp offers a luscious blend of creamy pumpkin filling under a golden, crispy topping. It’s a simple, yet impressive dessert that’s perfect for cozy autumn evenings.
Ingredients:
For the Crispy Topping:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Pumpkin Filling:
- 1 can (15 ounces) pumpkin puree
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup evaporated milk
Directions:
- Preheat and Prepare: Turn on your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or a non-stick spray.
- Make the Topping: In a medium bowl, combine the melted butter, brown sugar, flour, oats, cinnamon, nutmeg, ginger, and salt. Stir until the mixture becomes crumbly. Put this aside for later.
- Mix the Filling: Grab a larger bowl, and whisk together the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, eggs, and evaporated milk. Keep going until everything is perfectly blended and smooth.
- Assemble: Pour the smooth pumpkin filling into your prepared baking dish. Evenly sprinkle your crumbly topping over the pumpkin layer.
- Bake: Slide the dish into the oven and bake for about 45-50 minutes. You’re looking for the topping to turn a nice golden brown and the filling to set firmly.
- Cool and Serve: Let the crisp cool a bit after baking. It’s wonderful whether served warm or at room temperature.
