Pumpkin Pie Crisp (Printable)
Creamy spiced pumpkin filling with a buttery oat crumble topping, perfect for fall gatherings.
# What You'll Need:
→ Pumpkin Filling
01 - 1 can (15 oz) pure pumpkin purée
02 - ¾ cup granulated sugar
03 - 2 large eggs
04 - ½ cup whole milk
05 - ¼ cup heavy cream
06 - 2 teaspoons pumpkin pie spice
07 - 1 teaspoon vanilla extract
08 - ¼ teaspoon salt
→ Crisp Topping
09 - ¾ cup all-purpose flour
10 - ½ cup light brown sugar, packed
11 - ½ cup old-fashioned rolled oats
12 - ½ cup (1 stick) unsalted butter, cold and cubed
13 - ½ teaspoon ground cinnamon
14 - Pinch of salt
# How-To Steps:
01 - Preheat the oven to 350°F. Grease a 9×9 inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine the pumpkin purée, granulated sugar, eggs, whole milk, heavy cream, pumpkin pie spice, vanilla extract, and salt. Whisk until completely smooth and no lumps remain. Pour the filling into the prepared baking dish, spreading it into an even layer.
03 - In a medium bowl, whisk together the flour, brown sugar, oats, cinnamon, and a pinch of salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
04 - Scatter the crisp topping evenly over the pumpkin filling, covering the surface completely.
05 - Bake for 40 minutes, or until the topping is deeply golden brown and the pumpkin filling is just set with a slight jiggle in the center.
06 - Allow the crisp to cool for at least 15 minutes before slicing. Serve warm or at room temperature, optionally topped with freshly whipped cream or a scoop of vanilla ice cream.
# Expert Advice:
01 -
- You get every single bit of that spiced pumpkin comfort without the stress of rolling out pastry dough.
- The buttery oat crumble on top turns golden and crunchy while the filling stays custardy and soft underneath.
02 -
- If you cut into it too early while it is still hot, the filling will be runny and will not hold its shape on a spoon.
- Using room temperature butter in the topping instead of cold butter will leave you with a flat, greasy layer rather than a crisp crumble.
03 -
- Toss the crumble topping ingredients together and then chill the whole bowl in the freezer for ten minutes before adding the butter, which helps keep those beautiful clumps intact during baking.
- Always taste your pumpkin purée before using it because some brands are blander than others, and you may want an extra pinch of spice to compensate.