Julie Clark
Posted:
Pumpkin Crisp Recipe
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When you crave pumpkin pie but don’t have time to roll pie dough, make our pumpkin crisp with brown sugar oat topping.
This simple pumpkin crisp is a simple pumpkin dessert for your Thanksgiving menu. It features the creamy pumpkin pie filling that you know and love, without the work of traditional pumpkin pie.
Instead of pie crust, it features the crisp topping that I use on my apple crisp and peach crisp. It’s a great texture combination and is excellent served with a dollop of homemade whipped cream or a scoop of vanilla ice cream, just like our strawberry crisp.
No pie dough? The no-fail pumpkin crisp that replaces pie.
This has been my year for new pumpkin dessert recipes. Graham cracker crust pumpkin pie, pumpkin bundt cake and pumpkin pie with sweetened condensed milk are recipes you’ve all been loving the past few months.
This recipe for pumpkin crisp comes from my love of pumpkin dump cake. You know, the one with the pumpkin mixture on the bottom and a yellow cake mix, butter, nut topping that bakes on top. It’s kind of amazing and I will always love that crunchy topping paired with the smooth pumpkin.
But many don’t love to use box mixes and ask for that pumpkin crunch cake to be made from scratch.
This pumpkin crisp recipe is my answer to that. And I’m so happy with how this tastes! I developed the recipe with one of pumpkin purée so you wouldn’t have any leftover pumpkin sitting in your fridge.
The oat crumble layers on top of the pumpkin pie filling in a pie dish. It bakes until golden brown and is irresistible with a scoop of ice cream and even a drizzle of caramel sauce.
Are you a pumpkin lover? Try our pumpkin bread, pumpkin spice cookies, chocolate chip pumpkin bread and pumpkin cheesecake bread.
Enjoy! -Julie
Ingredients
This recipe uses pantry staples:
- I used individual seasonings instead of a pumpkin spice blend. If you want to use pumpkin pie spice, use 2-3 teaspoons.
- This can easily be made gluten free with our favorite King Arthur gluten-free flour and gluten-free oats.
- Use oat milk and vegan butter for a dairy-free option.
- Optional flavoring for pumpkin crisp: Try a teaspoon of vanilla extract, maple extract or pure maple syrup, a dash of cardamom or nutmeg.
See the recipe card for full ingredients and amounts.
Pumpkin Crisp with Oat Topping
When you crave pumpkin pie but don't have time to roll pie dough, make our pumpkin crisp with brown sugar oat topping.
Servings 8
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
- 2 large eggs
- 1 can solid-pack pumpkin puree 15 ounces
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 can evaporated milk 12 ounces, 1 ½ cups
- 1/3 cup old-fashioned oats
- 1/3 cup brown sugar or dark brown sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup cold butter
Instructions
- Preheat the oven to 375ºF. Spray a 9″ pie plate with non-stick cooking spray.
- In a mixing bowl, whisk together the eggs, pumpkin, sugar, salt, and spices until smooth. Pour into the prepared pan. 2 large eggs, 1 can solid-pack pumpkin puree , ¾ cup granulated sugar, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, 1 can evaporated milk
- In a medium bowl, use a pastry cutter to cut together the oats, sugar, flour, baking soda, baking powder and butter until you get coarse crumbs. ⅓ cup old-fashioned oats, ⅓ cup brown sugar, ⅓ cup all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ cup cold butter
- Sprinkle the oat crumbs over the top of the pumpkin filling.
- Bake for about 40 minutes, until the pie is mostly set (the center may still be slightly jiggly). Internal temperature of the pie should be about 175ºF.
- Allow the pie to cool to room temperature on a wire rack. Then cover and refrigerate until serving.
Notes
- Pecans, walnuts or even pumpkin seeds are a great addition to this topping! Use about ⅓ cup.
- Store leftovers in an airtight container in the fridge.
Nutrition
Calories: 287kcal | Carbohydrates: 43g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 296mg | Potassium: 309mg | Fiber: 2g | Sugar: 34g | Vitamin A: 8619IU | Vitamin C: 3mg | Calcium: 157mg | Iron: 2mg
How to Make Pumpkin Crisp: Step by Step
In a large bowl, whisk together the eggs, pumpkin, sugar, salt, and spices until smooth. Pour into the prepared baking dish
In a medium bowl, use a pastry blender to cut together the oats, sugar, flour, baking soda, baking powder and butter until you get coarse crumbs.
Sprinkle the oat crumbs over the top of the pumpkin filling.
Bake the pumpkin crips for about 40 minutes, until the pie is mostly set and golden brown. Internal temperature of the pie should be about 175ºF.
