Description
This easy Pumpkin Crisp recipe blends smooth spiced pumpkin custard with a buttery oat-pecan topping. The perfect fall dessert for Thanksgiving or cozy nights in. Learn how to make this crustless pumpkin pie crisp from scratch!
Ingredients
1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
1/4 cup brown sugar
1 can (12 oz) evaporated milk
2 large eggs
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
2/3 cup brown sugar
1/2 cup chopped pecans
1/2 cup butter, melted
1 teaspoon cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, evaporated milk, eggs, vanilla, pumpkin pie spice, and salt until smooth. Pour into prepared dish.
3. In a separate bowl, mix flour, oats, brown sugar, pecans, and cinnamon. Add melted butter and stir until crumbly.
4. Sprinkle the topping evenly over the pumpkin mixture.
5. Bake for 45–50 minutes or until filling is set and topping is golden brown.
6. Cool slightly before serving. Best enjoyed warm with vanilla ice cream.
Notes
Let the crisp sit for 10–15 minutes after baking to help it firm up.
Swap pecans for walnuts or almonds if desired.
Use a glass or ceramic dish for even baking and better crisp texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg