Pumpkin Crisp

5 from 1 vote

This pumpkin crisp recipe is a cozy and delicious alternative to traditional pumpkin pie. With a creamy pumpkin filling and a buttery oat-pecan topping, it has all the flavors of fall in every bite. It’s easier to make than pie but just as festive — perfect for Thanksgiving, Friendsgiving, or any autumn gathering.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert, Holiday Dish

Cuisine: American

Servings: servings

Calories: 399kcal

Ingredients

15 oz can pumpkin puree
1 ½ cups (12 fl oz can) evaporated milk
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 ½ teaspoon pumpkin pie spice
¼ teaspoon kosher salt

Topping

1 cup old-fashioned oats
½ cup all purpose flour
½ cup brown sugar, packed
¼ cup chopped pecans
½ teaspoon kosher salt
½ cup butter (1 stick)

Instructions

Preheat oven to 350°F. Butter an 8×8 or 9×9 baking dish or spray with cooking spray.
In a medium bowl, whisk together pumpkin purée, evaporated milk, brown sugar, eggs, vanilla, pumpkin pie spice, and salt until smooth. Pour pumpkin filling into prepared baking dish and spread into an even layer.
In a medium bowl, whisk together oats, flour, brown sugar, chopped pecans, and salt.
Cut butter into ½ inch cubes. Using your hands or a pastry cutter, work the butter into the dry ingredients until it makes a coarse crumbly mixture. Do not over mix. Gently sprinkle oat mixture on top of pumpkin.
Bake 50-55 minutes, or until topping is golden brown and pumpkin filling is set. If topping is browning too quickly, tent loosely with foil and continue baking until done. Cool slightly before serving. Enjoy!

Nutrition