Pumpkin Pie Crisp with Buttery Pecan Oat Topping
I make this pumpkin pie crisp with buttery pecan oat topping when I want something that tastes like pumpkin pie, but I'm not in the mood for all the work. The bottom is smooth and creamy like pumpkin pie filling, and the top bakes up golden and crunchy. It’s the kind of dessert that feels right at home on a holiday table, but it’s easy enough to make just because it’s a chilly Tuesday and you want something warm and good.
PIN THIS RECIPE!
Ingredients
Pumpkin Pie Layer
- 1 pumpkin puree 15 oz can
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 eggs large
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup evaporated milk
Pecan Oat Crisp Topping
- 1 cup all-purpose flour
- ¾ cup old-fashioned oats
- ½ cup brown sugar
- ½ cup pecans chopped
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup butter 1 stick unsalted
Instructions
- Start by preheating your oven to 375°F. While it warms up, lightly grease a 9x13 inch baking dish so the dessert comes out easily later. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, pumpkin pie spice, salt, vanilla extract, and evaporated milk.
- I like to stir everything together until the mixture looks smooth and creamy. Pour the pumpkin mixture into your prepared baking dish and spread it evenly. At this point it should look similar to pumpkin pie filling.
- In a separate medium bowl, add the flour, oats, brown sugar, chopped pecans, cinnamon, and salt. Cut the butter into small pieces and use a fork to work it into the mixture. Keep mixing until it forms a crumbly topping.
- Sprinkle the oat and pecan topping evenly over the pumpkin layer. Don’t worry if it’s not perfectly even, it will melt and crisp up in the oven.
- Place the baking dish in the oven and bake for 40–45 minutes, until the filling is set and the topping turns golden and crisp.
- Let the crisp cool slightly before serving. I love enjoying it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Tried this recipe?Please consider Leaving a Review!
Nutrition
Serving: 1g | Calories: 303kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 298mg | Potassium: 157mg | Fiber: 1g | Sugar: 29g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
