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