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This pumpkin crisp with oats is a comforting dessert that feels like autumn in every bite. It’s perfect for cozy weekends or when you want an easy homemade treat that impresses without fuss.
I made this after craving pumpkin but not wanting a pie and it became an instant favorite around here.
Ingredients
- Pumpkin puree: lends a smooth pumpkin flavor choose a vibrant, fresh tin for the best taste
- Granulated and brown sugars: add sweetness and caramel notes the brown sugar brings moisture to the crisp topping
- Eggs: provide structure and richness making the filling silky
- Pumpkin pie spice: is key for warming autumn aroma use a good quality blend or make your own for freshness
- Evaporated milk: makes the filling creamy without heaviness pick a brand with no added preservatives
- Old-fashioned oats: give the topping a hearty chew avoid instant oats to maintain texture
- Chopped pecans: add crunch and nuttiness select fresh nuts to prevent bitterness
- Unsalted butter: melts into the topping creating a golden crisp avoid margarine here for best results
Instructions
- Build The Filling:
- In a large bowl, whisk pumpkin puree with granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, salt, and evaporated milk until smooth. This mixture combines the flavors and sets the stage for a creamy filling. Pour it evenly into your prepared baking dish.
- Make The Crisp Topping:
- In a separate bowl, mix the all-purpose flour, oats, brown sugar, cinnamon, and chopped pecans. Pour in the melted butter and stir until the mixture holds together into crumbly clumps. These clumps will bake into the satisfying crunch on top of your filling.
- Assemble and Bake:
- Sprinkle the crisp topping evenly over the pumpkin filling. Place the dish in the oven and bake at 350 degrees Fahrenheit for 45 to 50 minutes. Bake until the filling is set and the topping has turned a golden brown. Let it cool before serving to allow it to firm up just right.
Pumpkin pie spice is my favorite part of this dish it makes the house smell like fall every time I bake. This reminded me of cozy family gatherings where this crisp became the centerpiece dessert after Thanksgiving dinner.
Storage tips
Store cooled pumpkin crisp in an airtight container in the refrigerator for up to four days. Reheat gently in the oven to bring back some of the initial crispness on top.
Ingredient swaps
Swap pecans for walnuts or almonds for different flavor profiles. For a dairy-free version, replace butter with coconut oil and evaporated milk with coconut cream for richness. Use maple syrup instead of granulated sugar for a natural sweetener with a subtle twist.
Serving ideas
Serve warm with a scoop of vanilla ice cream for contrast between hot and cold. Drizzle with honey or maple syrup for a touch of extra sweetness. Add a sprinkle of sea salt on top of the crisp for a sophisticated balance to the sweet flavors.
This pumpkin crisp is a delightful autumn treat sure to warm your heart and home each time you bake it.
Frequently Asked Recipe Questions
- → What type of oats work best for the topping?
Old-fashioned oats are preferred as they provide a hearty texture that crisps up nicely during baking.
- → Can I substitute pecans in the crisp topping?
Yes, chopped walnuts or almonds work well and add a similar nutty crunch to the topping.
- → How do I know when the crisp is done baking?
The filling should be set and the topping golden brown. The edges may bubble slightly, indicating it is fully cooked.
- → Is it necessary to use evaporated milk in the filling?
Evaporated milk adds richness and creaminess, but you can substitute with regular milk or a dairy alternative for a lighter texture.
- → Can this dish be made ahead of time?
Yes, it can be prepared in advance and refrigerated before baking. Bake just before serving for the best texture.