Description
This Rich Pumpkin Crisp is a warm, comforting dessert featuring a smooth pumpkin filling spiced with pumpkin pie spice and topped with a buttery oat crumble. Perfect for fall gatherings, this easy-to-make crisp bakes to golden perfection and pairs wonderfully with ice cream or whipped cream.
Ingredients
Scale
Filling
- 2 cups pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Crumble Topping
- 1 cup old-fashioned oats
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup butter, melted
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix the pumpkin filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt until the mixture is smooth and fully combined.
- Pour pumpkin mixture: Pour the pumpkin filling evenly into the prepared baking dish, spreading it out so it reaches all corners.
- Prepare crumble topping: In a separate bowl, combine the old-fashioned oats, brown sugar, all-purpose flour, and melted butter. Mix until the mixture becomes crumbly and evenly combined.
- Assemble the crisp: Sprinkle the crumble topping evenly over the pumpkin filling, ensuring a uniform layer to create a crisp top.
- Bake the crisp: Bake the dessert in the preheated oven for 40–45 minutes or until the topping is golden brown and the edges of the pumpkin filling are set.
- Cool and serve: Remove the dish from the oven and let it cool for at least 15 minutes before serving. Enjoy warm, optionally topped with ice cream or whipped cream for extra indulgence.
Notes
- Make sure to use old-fashioned oats for the best crumble texture; quick oats can make the topping too soft.
- Letting the crisp cool slightly helps it set properly and makes serving easier.
- For a dairy-free option, substitute butter with coconut oil and use a vegan condensed milk alternative.
- This dessert can be stored covered in the refrigerator for up to 3 days and reheated before serving.
