Description
This Pumpkin Pie Crisp offers a cozy, delicious twist on traditional pumpkin pie. Featuring a creamy, spiced pumpkin filling topped with a crunchy oat crisp, this dessert combines comforting fall flavors in an easy-to-make baked dish. Perfect for holiday gatherings or a seasonal treat, it’s simple to prepare and pairs beautifully with whipped cream or vanilla ice cream.
Ingredients
Scale
Pumpkin Filling
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup granulated sugar (adjust to taste)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 teaspoon vanilla extract
Crisp Topping
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger (if using), and salt until fully combined. Add the eggs, heavy cream, and vanilla extract, then whisk again until the mixture is smooth and well blended, creating a creamy and spiced pumpkin filling.
- Make the Crisp Topping: In a separate bowl, combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Stir the dry ingredients until well mixed, then pour in the melted butter. Mix until the mixture becomes crumbly and combined, with buttery clumps that will bake into a crunchy topping.
- Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish lightly with butter or non-stick spray to prevent sticking.
- Assemble the Crisp: Pour the pumpkin filling evenly into the prepared baking dish. Sprinkle the crisp topping evenly over the filling, covering the entire surface.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes. The topping should turn golden brown and crisp, and the pumpkin filling should be set but still slightly jiggle when shaken gently, without being liquid.
- Cool and Serve: Allow the Pumpkin Pie Crisp to cool for 10-15 minutes before slicing. This helps the filling set further for easier serving. For an added indulgence, top each serving with whipped cream or a scoop of vanilla ice cream.
Notes
- You can substitute half-and-half for heavy cream to reduce richness.
- Ground ginger is optional but adds a lovely warm spice to the filling.
- Make sure not to overbake to keep the filling moist and creamy.
- For extra texture, you could add chopped pecans or walnuts to the crisp topping.
