A cozy twist on classic pumpkin pie, this Pumpkin Pie Crisp layers creamy spiced pumpkin filling under a crunchy pecan and oat topping. Perfectly warm and comforting for fall gatherings.
Ingredients:
Pumpkin Filling
1 can (15 oz) pumpkin puree
3/4 cup evaporated milk
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp vanilla extract
Pinch of salt
Crisp Topping
3/4 cup old-fashioned oats
1/2 cup chopped pecans
1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt
6 tbsp unsalted butter, melted
Directions:
Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
In a medium bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth.
Pour the pumpkin filling into the prepared baking dish, spreading it into an even layer.
In another bowl, combine the oats, chopped pecans, flour, brown sugar, cinnamon, and salt for the topping. Pour the melted butter over the mixture and stir until evenly coated.
Sprinkle the oat mixture evenly over the pumpkin filling.
Bake for 40-45 minutes, until the filling is set and the topping is golden brown.
Allow the crisp to cool for at least 10 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 280 kcal | Servings: 8 servings