Pumpkin Crisp

This Pumpkin Crisp is everything you want from a traditional pumpkin pie and more. A delicious creamy pumpkin filling that has a combination of granulated and brown sugar, plenty of vanilla, and warm spices, along with a crunchy topping made using buttery oats and nutty pecans, all baked until golden and crispy with bubbling edges. It's the perfect balance of flavors - sweet, buttery, nutty, savory - a great addition to any fall table. You won't miss the pie crust, promise.

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Ingredients

For the pumpkin filling

1 14oz can pumpkin puree
2 large eggs room temp
½ cup granulated sugar
½ cup light brown sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon kosher salt
½ teaspoon pumpkin pie spice

For the crisp topping

1.5 cups old fashioned oats
1 cup all purpose flour
2 sticks unsalted butter
1 cup light brown sugar
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice
½ cup chopped raw pecans

Instructions

Make the filling

In a large mixing bowl whisk together eggs and cream until well combined.
Whisk in the pumpkin, sugar, vanilla, spices, and salt. Set aside.

Make the topping

In a medium bowl mix together the oats, flour, brown sugar, spices, pecans, and salt.
Cube the butter and add it to the oat mixture. Using either your hands or a pastry cutter, work the butter into the oat mixture until well incorporated and the mixture can stick together when squeezed.

Assemble

Spoon the creamy pumpkin filling into your baking dish then scatter the crisp topping evenly over top.

Bake

Bake in a preheated 350°F oven for 50-60 minutes until the topping is deeply golden brown and the edges are bubbling.

Nutrition Estimate

Course: Dessert

Cuisine: American

Keyword: Crisp, Fall Baking, Pumpkin

Author: Haley