Pumpkin Crisp with Oat Topping Recipe

Introduction

This Pumpkin Crisp with Oat Topping is a comforting autumn dessert that combines creamy pumpkin filling with a crunchy oat topping. It’s easy to make and perfect for Thanksgiving or any cozy fall gathering.

Ingredients

• 2 large eggs
• 1 can solid-pack pumpkin puree (15 ounces)
• ¾ cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 can evaporated milk (12 ounces, 1½ cups)
• 1/3 cup old-fashioned oats
• 1/3 cup brown sugar (or dark brown sugar)
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 cup cold butter

Instructions

1. Step 1: Preheat the oven to 375ºF. Spray a 9-inch pie plate with non-stick cooking spray.
2. Step 2: In a mixing bowl, whisk together the eggs, pumpkin puree, granulated sugar, salt, cinnamon, ginger, cloves, and evaporated milk until smooth. Pour the mixture into the prepared pie plate.
3. Step 3: In a medium bowl, use a pastry cutter or your fingers to cut together the oats, brown sugar, flour, baking soda, baking powder, and cold butter until coarse crumbs form.
4. Step 4: Sprinkle the oat crumb mixture evenly over the pumpkin filling.
5. Step 5: Bake for about 40 minutes, until the pumpkin filling is mostly set—you may notice the center is still slightly jiggly. The internal temperature should reach about 175ºF.
6. Step 6: Allow the crisp to cool to room temperature on a wire rack. Cover and refrigerate until ready to serve.

Tips & Variations

• Use dark brown sugar for a richer, more caramel-like flavor in the oat topping.
• Add chopped nuts like pecans or walnuts to the oat topping for extra crunch and flavor.
• If you prefer a spicier crisp, increase cinnamon and ginger slightly or add a pinch of nutmeg.
• Let the crisp chill overnight; the flavors deepen and the topping firms up nicely.

Storage

Store leftover pumpkin crisp covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30 seconds if you prefer it warm, or enjoy it cold as a refreshing dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can. You’ll need to roast and puree fresh pumpkin first. Use about 2 cups of fresh pumpkin puree to replace one 15-ounce can.

Can I make this dessert vegan?

This recipe uses eggs and evaporated milk, so it’s not vegan as-is. However, you can try substituting plant-based milk and an egg replacer, although texture and flavor may vary.

Pumpkin Crisp with Oat Topping Recipe

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★★★★★

4.7 from 77 reviews

• Author: Harry
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

A delicious and comforting Pumpkin Crisp featuring a smooth pumpkin custard base topped with a buttery oat crumble. This dessert blends traditional fall spices and creamy evaporated milk to create a perfect balance of flavors and textures, baked to golden perfection in a simple 9-inch pie plate. Ideal for autumn gatherings or holiday celebrations.

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Ingredients

Scale 1x2x3x

Pumpkin Filling

• 2 large eggs
• 1 can solid-pack pumpkin puree (15 ounces)
• ¾ cup granulated sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 can evaporated milk (12 ounces, 1 ½ cups)

Oat Topping

• 1/3 cup old-fashioned oats
• 1/3 cup brown sugar (or dark brown sugar)
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 cup cold butter

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Instructions

1. Preheat Oven: Preheat your oven to 375ºF (190ºC). Prepare a 9-inch pie plate by spraying it lightly with non-stick cooking spray to prevent sticking.
2. Make Pumpkin Filling: In a large mixing bowl, whisk together the eggs, pumpkin puree, granulated sugar, salt, cinnamon, ginger, cloves, and evaporated milk until the mixture is smooth and uniformly combined. Pour this pumpkin custard mixture into the prepared pie plate.
3. Prepare Oat Topping: In a medium bowl, combine the oats, brown sugar, all-purpose flour, baking soda, and baking powder. Use a pastry cutter or fork to cut in the cold butter until the mixture resembles coarse crumbs with some small pea-sized pieces.
4. Assemble Crisp: Evenly sprinkle the oat crumb topping over the pumpkin filling, covering it completely.
5. Bake: Place the assembled pie in the preheated oven and bake for about 40 minutes. Bake until the pumpkin is mostly set; the center may jiggle slightly. The internal temperature should reach approximately 175ºF (79ºC).
6. Cool and Serve: Remove from oven and allow the pumpkin crisp to cool to room temperature on a wire rack. Then cover and refrigerate until ready to serve.

Notes

• You can substitute the brown sugar in the topping with coconut sugar for a slightly different flavor.
• Make sure the butter for the topping is cold to achieve the perfect crumbly texture.
• The slight jiggle in the center is normal; the custard will continue to set as it cools.
• Serve chilled or at room temperature, optionally topped with whipped cream or vanilla ice cream.
• This pumpkin crisp keeps well in the refrigerator for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin crisp, pumpkin dessert, fall dessert, oat topping, pumpkin custard, baked pumpkin, autumn recipes