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Tina

Pumpkin Pie Crisp

Smooth, spiced pumpkin filling topped with a crunchy pecan-oat crust, baked to perfection for a cozy and flavorful dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Pie Layer
  • 15 oz can pumpkin puree
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 3 eggs large
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup evaporated milk
Pecan and Oat Topping
  • 1 cups all-purpose flour
  • ¾ cup oats old fashioned
  • ½ cup brown sugar
  • ½ cup pecans chopped
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. In a large bowl, mix all of the pumpkin pie layer ingredients until smooth.
  2. Pour the mixture into the prepared baking dish.
  3. In a medium bowl, combine all the topping ingredients. Use a fork to work the butter into the mixture until it becomes crumbly. Sprinkle this topping evenly over the pumpkin pie layer.
  4. Place the baking dish in the oven and bake for 40–45 minutes, until the top is golden and the filling is set.
  5. Serve warm on its own, or add a scoop of vanilla ice cream for an extra delicious treat.