Embrace the flavors of fall with this irresistible Pumpkin Pie Crisp, a dessert that blends the creamy, spiced richness of a pumpkin pie with the crunchy, buttery topping of a crisp.
With a smooth pumpkin filling and a topping made of oats, flour, brown sugar, and pecans, this dish is perfect for any occasion where you want to offer a cozy and comforting dessert. Serve it warm with a scoop of vanilla ice cream for an extra touch of indulgence!
A Delicious Twist on Classic Pumpkin Pie
This Pumpkin Pie Crisp is a wonderful alternative to traditional pumpkin pie, offering a delightful contrast between the silky pumpkin base and the crunchy, buttery topping. It’s easy to make and brings together all the best fall flavors—perfect for holiday gatherings or a simple weeknight treat. Let’s dive in and make this fall-favorite dessert!
Ingredients:
- 1 (15 oz) can pumpkin puree
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2 eggs
- 1 cup evaporated milk
- 3/4 cup quick-cooking oats
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 cup cold butter, cubed
- 1/2 cup pecans, chopped
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie plate.
- In a large mixing bowl, combine the pumpkin puree, sugar, vanilla extract, salt, pumpkin pie spice, eggs, and evaporated milk. Whisk together until smooth and well blended.
- Pour the pumpkin mixture into the prepared pie plate, spreading it evenly.
- In a separate bowl, combine the quick-cooking oats, flour, and brown sugar. Cut in the cold butter using a pastry cutter or fork until the mixture forms coarse crumbs. Stir in the chopped pecans for added crunch and flavor.
- Sprinkle the crumb mixture evenly over the pumpkin filling.
- Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the pumpkin filling is set.
- Let the Pumpkin Pie Crisp cool slightly before serving. It can be served warm or at room temperature, and for an extra treat, add a scoop of vanilla ice cream on top.
