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Pumpkin Pie Crisp


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  • Author: Lina Judi
  • Total Time: 1 hour 5 minutes

Description

 

Pumpkin Pie Crisp offers a delightful twist on the traditional pumpkin pie with a crunchy, buttery topping that complements the rich, spiced pumpkin filling. This dessert is perfect for holiday gatherings or any time you crave a comforting fall treat.


Ingredients

Scale

For the Pumpkin Filling:

  • 1 (15 oz) can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

For the Crisp Topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup old-fashioned oats
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  • In a large mixing bowl, whisk together all the ingredients for the pumpkin filling until smooth and well combined. Pour the mixture into the prepared baking dish.
  • In another bowl, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Sprinkle the crisp topping evenly over the pumpkin filling.
  • Bake for 45-50 minutes, or until the topping is golden brown and the filling is set. A knife inserted into the center should come out clean.
  • Let the crisp cool for at least 15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream!

Notes

This pumpkin pie crisp can be stored in the refrigerator for up to 5 days and makes a fantastic make-ahead dessert for holiday gatherings.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes