Pumpkin Pie Crisp

why make this recipe

This Pumpkin Pie Crisp gives you warm pumpkin filling with a crunchy oat topping. It is easy to make and uses simple pantry items. It works for weeknights, family meals, or holiday desserts.

introduction

This Pumpkin Pie Crisp blends smooth pumpkin and spices with a golden oat crumble. It cooks in one dish and feels like a cozy fall dessert. If you want another pumpkin idea with a richer filling, try a related creamy pumpkin pie for the holidays for more inspiration.

how to make Pumpkin Pie Crisp

1. Preheat the oven and get a baking dish ready.
2. Mix the pumpkin filling until smooth.
3. Pour the filling into the greased dish.
4. Make the oat crumble and spread it over the pumpkin.
5. Bake until the topping is golden and the filling is set.
6. Let it cool a little, then serve warm.

Ingredients :

• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1/2 cup cold butter, cut into pieces

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth.
3. Pour the pumpkin mixture into a greased baking dish.
4. In another bowl, mix flour, oats, and cold butter until crumbly. Sprinkle this mixture over the pumpkin filling.
5. Bake for 45-50 minutes or until the topping is golden and the filling is set.
6. Cool slightly, then serve warm with vanilla ice cream.

how to serve Pumpkin Pie Crisp

Serve it warm. Add a scoop of vanilla ice cream or a dollop of whipped cream. A little drizzle of maple syrup or a sprinkle of chopped nuts works well.

how to store Pumpkin Pie Crisp

Let it cool to room temperature. Cover the dish with foil or plastic wrap. Store in the fridge for up to 4 days. To reheat, warm in the oven at 325°F (160°C) for 10–15 minutes.

tips to make Pumpkin Pie Crisp

• Use cold butter for a better crumble.
• Mix the topping with your fingers or a pastry cutter until crumbly.
• Check the center after 45 minutes; it should not be liquid.
• Let it cool a bit so the filling sets before serving.
• If you like more spice, add a bit more cinnamon or a pinch of ginger.

variation (if any)

• Add 1/2 cup chopped pecans or walnuts to the topping for extra crunch.
• Stir 1 tsp maple extract into the filling for a maple flavor.
• Use gluten-free flour to make it gluten-free, and use gluten-free oats.

FAQs

Q: Can I use canned pumpkin pie mix instead of plain pumpkin puree?
A: No. Use plain pumpkin puree. The pie mix has added spices and sugar and will change the balance.

Q: Can I make this ahead of time?
A: Yes. Bake and cool, then cover and chill. Reheat before serving or warm single portions in the microwave.

Q: Can I freeze Pumpkin Pie Crisp?
A: Yes. Wrap well and freeze up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Q: Can I use low-fat cream or milk instead of heavy cream?
A: You can use a lighter milk, but the filling may be less rich. Heavy cream gives a smoother texture.

Pumpkin Pie Crisp

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A cozy fall dessert combining smooth pumpkin filling and a golden oat crumble.

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Ingredients

Scale 1x2x3x

• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1/2 cup cold butter, cut into pieces

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth.
3. Pour the pumpkin mixture into a greased baking dish.
4. In another bowl, mix flour, oats, and cold butter until crumbly. Sprinkle this mixture over the pumpkin filling.
5. Bake for 45-50 minutes or until the topping is golden and the filling is set.
6. Cool slightly, then serve warm with vanilla ice cream.

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Notes

For a richer experience, serve with vanilla ice cream or whipped cream. Can be stored in the fridge for up to 4 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 22g
• Sodium: 260mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 90mg