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Pumpkin Pie Crisp

Combining the creamy richness of pumpkin pie with the irresistible crunch of a crisp topping, this Pumpkin Pie Crisp is a delightful dessert for fall gatherings.

Ingredients
  

For the pumpkin pie filling:

  • 1 can pumpkin puree 15 oz
  • 1 cup evaporated milk
  • cup granulated sugar
  • ¼ cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ¼ tsp salt

For the crisp topping:

  • 1 cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ½ cup light brown sugar
  • 1 tsp ground cinnamon
  • ½ cup unsalted butter melted
  • ½ cup chopped pecans optional

For garnish: (optional)

  • Whipped cream or vanilla ice cream

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or pie dish.
  • In a large bowl, whisk pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
  • Pour into the prepared baking dish.
  • In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Stir in melted butter until crumbly. Mix in pecans if using.
  • Sprinkle the crisp topping evenly over the pumpkin filling.
  • Bake for 40-45 minutes, or until the topping is golden and the filling is set. A knife inserted into the center should come out mostly clean.
  • Allow to cool slightly. Optionally top with whipped cream or vanilla ice cream before serving.