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Easy Pumpkin Crisp with Buttery Oat Crumble

A close-up view of a freshly baked pumpkin crisp showing the bright orange filling and crunchy oat topping.
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Make this simple pumpkin crisp for a comforting fall dessert. It features a creamy, spiced pumpkin filling topped with a buttery, crunchy oat crumble. It is a quick alternative to pumpkin pie.

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 nutmeg
  • 1/4 teaspoon ground ginger
  • 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 F. Lightly grease an 8×8 inch baking dish.
  2. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
  3. Pour the pumpkin mixture evenly into the prepared baking dish.
  4. In a separate small bowl, combine the flour and brown sugar for the topping.
  5. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Stir in the rolled oats until they are evenly distributed in the crumb mixture.
  7. Sprinkle the oat topping evenly over the pumpkin filling.
  8. Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is set.
  9. Let the crisp cool for at least 20 minutes before serving.

Notes

  • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • For a stronger spice flavor, increase the cinnamon to 1 1/2 teaspoons.
  • You can substitute pecans or walnuts for the oats in the topping for a nuttier crunch.

Nutrition

Find it online: https://delishdiarist.com/pumpkin-crisp-easy-recipe-oat-topping/