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Pumpkin Pie Crisp with a Buttery Crust

A delightful autumn dessert featuring a smooth, spiced pumpkin filling topped with a buttery, crunchy oat crumble.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 can pumpkin puree 15 oz
  • 1 cup evaporated milk
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
Crust and Topping
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup unsalted butter chilled and cubed
  • 1 cup old-fashioned oats
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped pecans optional

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Pastry blender
  • Wire cooling rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, ginger, and salt in a large bowl until smooth.
  3. Pour the pumpkin filling into the prepared baking dish and tap to release air bubbles.
  4. Combine flour, brown sugar, oats, and baking powder in a separate bowl.
  5. Cut the chilled butter into the flour mixture until it resembles coarse crumbs.
  6. Stir in chopped pecans if using.
  7. Sprinkle the topping evenly over the pumpkin filling.
  8. Bake for 45-50 minutes until the filling is set and the topping is golden brown.
  9. Cool on a wire rack for at least 15 minutes before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Use cold butter for the best texture.