Pumpkin Pie Crisp
Silky, spiced pumpkin filling with a buttery pecan oat topping comes together to make this delicious pumpkin pie crisp in about an hour! The perfect dessert for Thanksgiving, fall gatherings, and cozy weeknight dinners.
Ingredients
Pumpkin Filling
- 1 15 oz can pumpkin purée
- ¾ cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ tsp cardamom
- ½ teaspoon kosher salt
- 2 teaspoons vanilla
- 2 tablespoons pure maple syrup
- ⅔ cup heavy cream
Pecan oat crisp topping
- 1 cup all-purpose flour
- ¾ cup old-fashioned oats
- ¾ cup packed brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ¾ cup chopped pecans
- 10 tablespoons unsalted butter, melted
Equipment
Instructions
- Preheat the oven to 375°F and grease the baking dish with butter.
- Whisk together all of the filling ingredients (except the heavy cream) in a large bowl.
- Add the heavy cream and whisk until smooth and creamy.
- Pour the filling into the prepared baking dish
- In a separate bowl, combine the flour, oats, sugar, cinnamon, salt, and pecans.
- Pour in the melted butter and stir with a fork until lots of buttery clumps form.
- Sprinkle the topping evenly over the pumpkin filling, but don’t press it down as you want all those craggy pieces to get golden and crisp.
- Bake for about 45-50 minutes, until the edges are set, the center has just a slight jiggle, and the topping is deeply golden. You can tent the pie for the last few minutes if the topping is browning too quickly.
- Transfer the pie to a wire rack and let it rest for 15-20 minutes before scooping or slicing.
Notes
Sandy’s Tips:
- Make ahead: Prepare the filling and topping separately. Refrigerate until ready to bake, or freeze extra topping for later.
- Storage: Refrigerate leftovers for up to 3 days. Reheat in the microwave for 30–45 seconds or in a 300°F oven until warm.
- Double the recipe: Use a 9x13-inch baking dish and adjust baking time as needed.
- Adjust sweetness: Taste the filling before baking and add sugar if needed.
- Serve warm: Delicious with vanilla ice cream or whipped cream!
- Watch the topping: Cover loosely with foil if browning too quickly.
- Toast the pecans: Lightly toast before adding for extra nutty flavor.
Nutrition Facts
Calories: 482kcal, Carbohydrates: 55g, Protein: 6g, Fat: 28g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 292mg, Potassium: 159mg, Fiber: 2g, Sugar: 38g, Vitamin A: 752IU, Vitamin C: 0.4mg, Calcium: 63mg, Iron: 2mg