Homemade Pumpkin Crisp
This easy Pumpkin Crisp combines a creamy, warmly spiced pumpkin pie filling with a buttery brown sugar and oat crumble topping. Baked until golden and delicious, it’s a cozy fall dessert that gives you all the flavors of homemade pumpkin pie without the traditional crust.
Servings 12 servings
Ingredients
Filling
- 1- 15 oz can pumpkin puree not pie filling
- 1/2 c heavy whipping cream
- 1/2 c sugar
- 1/2 c brown sugar
- 1/4 c evaporated milk
- 3 eggs + 2 yolks
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
- 1 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/2 tsp cinnamon
Crisp Topping
- 3/4 c all purpose flour
- 1/2 c old fashioned oats
- 1/3 c brown sugar
- 3 Tbs sugar
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 c salted butter room temperature
Instructions
- In a large mixing bowl combine pumpkin puree, heavy whipping cream, sugar, brown sugar, evaporated milk, eggs and vanilla. Whisk until well combined. Add in the pumpkin spice, cornstarch, salt and cinnamon and mix to combine. Set aside and make the crisp topping.
- Preheat the oven to 375°. Spray a 9x13” baking dish with baking spray and set aside. In a medium sized mixing bowl combine flour, oats, brown sugar, cinnamon and pumpkin pie spice. Whisk to combine, then add in the butter. Using a fork, cut the butter in until the mixture is crumbly.
- Add the filling mixture to the prepared baking dish and evenly spread. Top with the crisp mixture. Place into the preheated oven on the center rack and bake for 40 minutes. Once baked, remove from the oven and place onto a wire cooling rack.