Description
A delicious and easy recipe for pumpkin pie crisp that combines the creamy texture of pumpkin pie with a crunchy oat topping. Perfect fall dessert that’s easier than traditional pie!
Ingredients
Scale
- 1 can (15 oz) Pumpkin puree
- 3/4 cup + 1/2 cup Brown sugar
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1 cup Rolled oats
- 1/2 cup All-purpose flour
- 1/2 cup, melted Unsalted butter
- Pinch Salt
Instructions
- 1. Prep: Preheat oven to 350°F (175°C) and grease 9×13 inch baking dish thoroughly
- 2. Make filling: Mix pumpkin puree, 3/4 cup brown sugar, cinnamon, nutmeg, and salt until completely smooth
- 3. Prepare topping: Combine oats, flour, remaining brown sugar, and melted butter until mixture becomes crumbly
- 4. Assemble: Pour pumpkin mixture into baking dish, spread evenly, then distribute oat topping uniformly
- 5. Bake: Bake 30-35 minutes until golden brown and edges bubble slightly
- 6. Cool and serve: Let cool 10 minutes before serving with whipped cream or vanilla ice cream
Notes
- Use room temperature ingredients for smoother mixing and even distribution of flavors
- Don’t overmix the oat topping – gentle stirring maintains the perfect crumbly texture
- Check doneness by looking for golden edges and slight bubbling around the perimeter
- Store leftovers covered in the refrigerator for up to 4 days and reheat individual portions
- Prep Time: 20-25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 42g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 41mg
Keywords: pumpkin pie crisp, fall dessert, pumpkin recipe, easy dessert, oat topping, autumn baking