Description
A delightful twist on traditional pumpkin pie, this Easy Pumpkin Pie Crisp features a warm, spiced filling topped with a buttery oat crisp, perfect for any fall gathering.
Ingredients
Scale
- 2 cups pumpkin puree (canned or homemade)
- 3/4 cup granulated sugar (or brown sugar for a deeper flavor)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup evaporated milk (or coconut milk for a dairy-free alternative)
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together pumpkin puree, sugar, vanilla, cinnamon, nutmeg, ginger, salt, and eggs until smooth. Gradually stir in evaporated milk until combined.
- Pour the pumpkin mixture into a greased baking dish, spreading evenly.
- Combine oats, flour, brown sugar, salt, and cinnamon for topping in a separate bowl. Mix well, then add softened butter, blending until crumbs form.
- Sprinkle crisp topping evenly over pumpkin filling.
- Bake for 40-45 minutes, or until the topping is golden and a knife inserted comes out clean.
- Cool for about 10-15 minutes before serving.
Notes
Serve warm topped with a scoop of vanilla ice cream or whipped cream. Can be customized with different toppings or healthier alternatives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg