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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Assemble Crisp: Evenly sprinkle the oat crumb topping over the pumpkin filling, covering it completely.
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).
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