Description

This Pumpkin Pie Crisp is warm, cozy, and perfectly spiced—an irresistible dessert for fall gatherings and Thanksgiving dinner. Instead of a pie crust, it features a golden oat and brown sugar crumble topping that adds crunch to every creamy bite. Simple to prepare and baked in one dish, it’s an easy alternative to traditional pumpkin pie that will leave your guests asking for seconds.

Ingredients

Scale

Pumpkin Filling:

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
2 large eggs
3/4 cup brown sugar
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Pinch of salt

Crisp Topping:

1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup unsalted butter, melted

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, vanilla, and spices until smooth. Pour into prepared dish.
In another bowl, mix oats, flour, brown sugar, cinnamon, and melted butter until crumbly.
Sprinkle topping evenly over pumpkin filling.
Bake for 40–45 minutes, until topping is golden brown and filling is set.

Cool slightly, then serve warm with whipped cream or vanilla ice cream.

Notes

Substitute pumpkin pie spice for individual spices for convenience.

Use gluten-free oats and flour for a gluten-free version.

Make ahead: bake, cool, and refrigerate up to 2 days—warm before serving.