Pumpkin Crisp
This Pumpkin Crisp Recipe layers a silky, spiced pumpkin custard under a buttery oat and pecan crumble that turns deep gold in the oven. It has all the flavor of pumpkin pie, but the crumble topping means there is no fussing with pie dough. It bakes up in one dish, feeds a crowd, and tastes even better with a scoop of vanilla ice cream melting into the warm custard.
Equipment
- 9x13-inch baking dish
- Large mixing bowl for the filling
- Medium mixing bowl for the topping
- Whisk
- Pastry cutter or two forks for cutting in the butter
- Measuring cups and spoons
- Food processor optional, for a faster crumble topping
- Wire rack for cooling
Ingredients
- 2 cans (15 ounces each) pure pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar 200g
- 3 large eggs
- 1 can (12 ounces) evaporated milk 354ml
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon plus extra for dusting, optional
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Crumble Topping
- 1 cup old fashioned rolled oats 100g
- 1 cup all purpose flour 125g
- 1 cup, packed light brown sugar 200g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter 170g, cold and cubed
- 1 cup chopped pecans 100g, toasted if desired
For Serving (Optional)
- vanilla ice cream for serving
- whipped cream for serving
- caramel sauce for drizzling, optional
- toasted pecans for sprinkling, optional
Instructions
- Preheat oven to 350°F and set a rack in the center position. Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk the eggs until smooth and slightly frothy. Add pumpkin puree, granulated sugar, and evaporated milk, whisking until fully combined. Whisk in pumpkin pie spice, cinnamon, vanilla, and salt until smooth.
- Pour the pumpkin filling into the prepared dish and spread it into an even layer with a spatula.
- In a medium bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter with a pastry cutter or forks until coarse, pea-sized crumbs form. Stir in chopped pecans.
- Sprinkle the crumble topping evenly over the pumpkin filling, covering the entire surface. Do not press down.
- Bake for 40-45 minutes, until the topping is deep golden brown and the custard is set around the edges with a slight jiggle in the center. Tent with foil if browning too quickly.
- Remove from oven and cool on a wire rack for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- Keep the butter cold until the moment you cut it into the topping, since warm butter melts too fast in the oven and leaves you with a flat, greasy crumble.
- Use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Check the custard for doneness with a gentle shake of the pan rather than a knife — it should have just a slight jiggle in the center when ready.
- Toast the pecans for five minutes before chopping for an extra layer of nutty flavor in the topping.
- Let the crisp rest before slicing so the custard layer holds its shape when served.
- Swap the pecans for walnuts or omit entirely for a nut-free version.
- Add a handful of chocolate chips to the filling for a chocolate pumpkin twist.
- Use a gluten-free flour blend and certified gluten-free oats to make the recipe gluten-free.
- Stir a splash of bourbon into the filling for a grown-up version.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 220mgFiber: 3gSugar: 26gVitamin A: 80IUVitamin C: 2mgCalcium: 8mgIron: 8mg
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