Name: Easy Pumpkin Pie Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 1 can (14 oz) sweetened condensed milk; 2 large eggs; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 1 cup old-fashioned oats; 1/2 cup all-purpose flour; 1/2 cup brown sugar; 1/4 cup chopped pecans; 1/2 cup cold butter, diced

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Easy Pumpkin Pie Crisp

Indulge in the delightful flavors of fall with this Easy Pumpkin Pie Crisp recipe. Combining the rich, warm essence of pumpkin pie with a crispy, buttery topping, this dessert is a true seasonal treat that will impress your guests and satisfy your sweet cravings.

As the leaves change color and the air turns crisp, the aroma of pumpkin spice fills the air, signaling the arrival of autumn. This recipe captures the essence of the season in a simple yet delicious dessert that is perfect for cozy gatherings, Thanksgiving feasts, or just a casual weeknight treat.

Recipe Quick Facts

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8

Difficulty Level: Easy

Cuisine Type: American

Course: Dessert

Dietary Labels: Vegetarian

Why You’ll Love This Recipe

– The perfect blend of creamy pumpkin filling and crunchy topping

– Quick and easy to make, ideal for busy schedules

– Adaptable for dietary needs, such as using gluten-free oats or dairy-free butter

Ingredients

For the Pumpkin Filling:

– 1 can (15 oz) pumpkin puree

– 1 can (14 oz) sweetened condensed milk

– 2 large eggs

– 1 teaspoon pumpkin pie spice

– 1/2 teaspoon salt

For the Crisp Topping:

– 1 cup old-fashioned oats

– 1/2 cup all-purpose flour

– 1/2 cup brown sugar

– 1/4 cup chopped pecans

– 1/2 cup cold butter, diced

Equipment Needed

– Mixing bowl

– Whisk

– 8×8 baking dish

– Mixing spoon

– Oven

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8×8 baking dish.

2. In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Mix well.

3. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.

4. In another bowl, mix the oats, flour, brown sugar, pecans, and cold butter until crumbly.

5. Sprinkle the crisp topping over the pumpkin mixture.

6. Bake for 45 minutes or until the top is golden brown and the filling is set.

7. Allow the crisp to cool slightly before serving. Enjoy warm or at room temperature.

Pro Tips for Success

– For extra crunch, add a sprinkle of granola to the topping mixture.

– Make sure the butter is cold when making the topping for the best texture.

– Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious finishing touch.

Substitutions & Variations

– To make this recipe gluten-free, use certified gluten-free oats and a gluten-free flour blend.

– Add a dash of cinnamon or nutmeg to the topping for a spicier flavor profile.

– Drizzle maple syrup over the finished crisp for a sweet twist.

Storage & Make-Ahead Tips

Room Temperature: The pumpkin pie crisp can be kept at room temperature for up to 2 days.

Refrigerate: Cover and refrigerate any leftovers for up to 4 days. Reheat in the oven before serving.

Make Ahead: Prepare the crisp up to 24 hours in advance, cover, and refrigerate until ready to bake.

Serving Suggestions

– Pair with a hot cup of spiced chai tea for a comforting dessert experience.

– Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce for an elegant presentation.

Nutrition Information (Per Serving)

FAQ

1. Can I make this ahead? Yes, you can prepare the crisp ahead of time and bake it when ready to serve.

2. Can I bake instead of fry? This recipe is baked for a healthier twist on a classic dessert.

3. What can I substitute for pecans? Walnuts or almonds can be used instead of pecans for a different nutty flavor.

4. How do I know when it’s done? The crisp is ready when the top is golden and the filling is set.

5. Can I freeze leftovers? Yes, you can freeze the pumpkin pie crisp for up to 3 months.

6. How long do they last? Stored properly, the crisp can last 4-5 days in the refrigerator.

Recipe Notes

Easy Pumpkin Pie Crisp is a versatile dessert that can be enjoyed on various occasions, from casual family dinners to holiday gatherings. The warm spices and comforting textures make it a favorite among pumpkin lovers, and its simplicity in preparation ensures that anyone can enjoy this seasonal delight.

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Servings

⏱️

Prep time

15 minutes

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Cooking time

0 minutes

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Calories

320 kcal

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Ingredients

1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup chopped pecans
1/2 cup cold butter, diced

Directions

Preheat the oven to 350°F (175°C) and grease an 8×8 baking dish.
In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Mix well.
Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
In another bowl, mix the oats, flour, brown sugar, pecans, and cold butter until crumbly.
Sprinkle the crisp topping over the pumpkin mixture.
Bake for 45 minutes or until the top is golden brown and the filling is set.
Allow the crisp to cool slightly before serving. Enjoy warm or at room temperature.