This Pumpkin Pie Crisp has all the flavors of pumpkin pie in an easy, delicious crisp! A quick and easy pumpkin dessert with a creamy pumpkin layer and topped with a crisp oat-pecan crumble. This pumpkin crisp will be your new favorite fall dessert.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 394kcal
Ingredients
For the Pumpkin Layer
1can (15 ounces)100% pumpkin puree
1can (14 ounces)sweetened condensed milk
2largeeggs
2teaspoonspumpkin pie spice
2teaspoonspure vanilla extract
For the Crisp Layer
1cupold fashioned oats
1/2cupall purpose flour
1/2cupchopped pecans
1/4cuplight brown sugar
1/2teaspoonkosher salt
1/2teaspoonground cinnamon
1/2cup (1 stick)butter, melted
Instructions
For the Pumpkin Layer
Preheat the oven to 350F and grease your baking dish with nonstick baking spray. This recipe will make enough for a 9x13” pan or 6 (6 ounce) ramekins.
In a large bowl, whisk together all of the ingredients (pumpkin puree, sweetened condensed milk, eggs, pie spice, and vanilla).
Transfer the batter to the prepared pan and set aside while you make the crisp layer.
For the Crisp
In a medium bowl, whisk together the oats, flour, pecans, brown sugar, salt, and cinnamon.
Add the melted butter and stir until the texture resembles wet sand.
Sprinkle the crisp over the pumpkin layer, making sure to spread it out evenly.
Bake the pumpkin crisp for 28-30 for ramekins, or 45-50 minutes for a 9x13” pan. The crisp should be fully set and only jiggle slightly in the center when shaken.
Remove the crisp from the oven and allow it to cool for 10 minutes before serving. Enjoy with whipped cream or ice cream.
Notes
Store any leftovers in an airtight container in the fridge for up to five days.