Description
Indulge in the warm flavors of fall with this delightful Pumpkin Pie Crisp. A creamy pumpkin filling topped with a crunchy oat and brown sugar crust, this dessert is a perfect seasonal treat.
Ingredients
Scale
Pumpkin Filling:
- 1 (15-ounce) can pumpkin purée
- 3/4 cup evaporated milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Crisp Topping:
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
For Topping:
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Mix the pumpkin filling: In a large bowl, combine pumpkin purée, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice, and salt. Pour into the prepared dish.
- Prepare the crisp topping: Mix flour, oats, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly. Sprinkle over the pumpkin filling.
- Bake: Bake for 40-45 minutes until golden and set. Let cool before serving. Enjoy warm with optional toppings.
Notes
- You can use heavy cream or whole milk for a richer texture instead of evaporated milk.
- Add chopped pecans for a nutty variation in the topping.
- This dessert can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (about 1/6 of dish)
- Calories: 310
- Sugar: 24g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
