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Easy Creamy Pumpkin Crisp with Buttery Oat Topping

A square slice of rich, orange pumpkin crisp with a thick, crumbly oat topping served on a white plate.
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Make this simple pumpkin crisp for a comforting fall dessert. It features a spiced pumpkin filling topped with a crunchy, buttery oat crumble. This recipe avoids the need for a traditional pie crust.

Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup rolled oats
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth. Pour this filling mixture into the prepared baking dish.
  3. In a separate bowl, combine the flour and brown sugar for the topping.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the rolled oats.
  5. Sprinkle the oat mixture evenly over the pumpkin filling.
  6. Bake for 45 to 50 minutes, or until the topping is golden brown and the filling is set.
  7. Let the crisp cool for at least 20 minutes before serving warm.

Notes

  • Serve this crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • You can substitute pecans or walnuts for some of the oats in the topping for added crunch.
  • For a quicker prep, you can mix the topping ingredients in a food processor until crumbly.

Nutrition

Find it online: https://savorsensations.com/pumpkin-crisp-recipe-easy-fall-dessert/