Pumpkin Pie Crisp: Rustic Autumn Delight (Print Version)
Pumpkin Pie Crisp - Rustic autumn delight. Creamy filling, crunchy oat topping pure fall comfort. My easy recipe for cozy evenings.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Creamy Pumpkin Filling
01 -
1 (15-ounce) can 100% pumpkin purée
02 -
1 (14-ounce) can sweetened condensed milk
03 -
2 large eggs
04 -
1/4 cup unsalted butter, melted (for filling)
05 -
1 teaspoon pumpkin pie spice
06 -
1 teaspoon vanilla extract
→ Crunchy Oat Topping
07 -
1 cup all-purpose flour
08 -
1/2 cup light brown sugar, packed
09 -
1 cup old-fashioned rolled oats
10 -
1/2 cup unsalted butter, cold and cubed (for topping)
11 -
1/2 cup chopped pecans (or walnuts)
12 -
1/2 teaspoon pumpkin pie spice
→ Optional Serving
13 -
Vanilla bean ice cream or fresh whipped cream
14 -
Caramel sauce or toasted coconut flakes (for garnish)
# Instructions:
01 -
First things first, get that oven preheating to 375°F (190°C). Grab a 9x13 inch baking dish; I usually give mine a light spray with cooking oil, just to be safe. Honestly, I've had things stick before, and trying to pry a beautiful dessert out of a dish is not a fun time. Take a moment to gather your ingredients too; it just makes the whole process smoother, you know?
02 -
In a large bowl, whisk together the canned pumpkin purée, sweetened condensed milk, eggs, melted butter (for filling), pumpkin pie spice, and vanilla extract. Whisk it until it's super smooth and everything is combined. This is where the magic happens, and the aroma starts to fill your kitchen. I didn't expect that first time how easily it came together, no lumps, just creamy goodness. Pour this velvety mixture into your prepared baking dish, spreading it evenly. Looks good, right?
03 -
Now for the best part: the crisp! In a separate bowl, combine the all-purpose flour, light brown sugar, old-fashioned rolled oats, chopped pecans, and a little extra pumpkin pie spice. Use your fingers to cut in the cold, cubed butter (for topping) until the mixture resembles coarse crumbs. This is a messy step, but it's so satisfying! I love the feel of the butter and oats between my fingers. Sprinkle this glorious topping evenly over the pumpkin filling. Don't worry if it looks a bit chunky; that's exactly what we want!
04 -
Carefully transfer your baking dish to the preheated oven. Bake for about 40-50 minutes. You're looking for the pumpkin filling to be set (a slight jiggle in the center is okay, but it shouldn't be liquidy) and the topping to be golden brown and perfectly crisp. My kitchen always smells incredible at this point, like a warm autumn hug. If the topping starts to get too dark too fast, you can loosely tent it with foil, I've had to do that a few times.
05 -
Once it's done, pull that beautiful crisp out of the oven. Let it cool on a wire rack for at least 15-20 minutes. I know, I know, it's tempting to dig right in, but trust me, giving it a little time to set makes it so much better. The filling needs to firm up a bit. This is where I usually try to sneak a tiny spoonful from the edge, just to check if it's 'ready,' oops!
06 -
Serve warm, ideally with a generous scoop of vanilla bean ice cream or a dollop of fresh whipped cream. The contrast between the warm, creamy pumpkin and the cold, sweet topping is just divine. The texture, the smell, the taste—it's everything you want in an autumn dessert. Each bite is a mix of that smooth pumpkin and the crunchy, buttery oats. It's truly a simple pleasure, and honestly, it usually disappears fast in my house!
# Notes:
01 -
Don't skimp on the spices for the pumpkin filling. It really makes a difference, trust me.
02 -
You can prep the oat topping ahead of time and store it in the fridge for a day or two. Just don't mix it with the butter until you're ready to bake.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
large mixing bowls
03 -
whisk
04 -
measuring cups and spoons