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Easy Pumpkin Crisp with Crunchy Oat Topping

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This Easy Pumpkin Crisp with Crunchy Oat Topping features a silky, spiced pumpkin filling and a buttery, crunchy oat topping that stays crispy for days. It’s a quick and simple fall dessert that’s perfect for gatherings and guaranteed to please pumpkin lovers and skeptics alike.

Ingredients

Scale
  • 15 oz canned pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs, room temperature
  • 12 oz evaporated milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup rolled oats (not quick oats)
  • ¾ cup all-purpose flour
  • ¾ cup packed brown sugar
  • ½ cup unsalted butter, melted (1 stick)
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together canned pumpkin, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Pour in evaporated milk and vanilla extract, whisk until combined. Add pumpkin pie spice and salt, whisk until smooth and slightly thick like thin pudding. Set aside.
  3. Toast the oats: Heat a dry skillet over medium heat. Add rolled oats and stir constantly for 3-4 minutes until fragrant and slightly golden. Pour into a bowl to cool.
  4. In a medium bowl, combine toasted oats, flour, brown sugar, cinnamon, and salt. Stir with a fork to break up clumps. Pour melted butter over dry ingredients and mix with a spatula until moistened and small clumps form. Fold in nuts if using. Mixture should look like wet sand with some bigger chunks.
  5. Pour pumpkin filling into prepared baking dish and spread evenly. Sprinkle oat topping evenly over filling; do not press down.
  6. Bake at 350°F (175°C) for 40-45 minutes. Filling should be set around edges with slight jiggle in center; topping should be deep golden brown and crispy. If topping browns too fast, tent loosely with foil for last 10 minutes.
  7. Let cool on a wire rack for at least 15-20 minutes before serving. Filling needs time to set.

Notes

Toast oats first for maximum crunch. Do not press topping down. Let crisp rest 20 minutes before serving. For gluten-free, use 1:1 gluten-free flour blend and certified gluten-free oats. For dairy-free, use melted coconut oil or vegan butter and full-fat coconut milk instead of evaporated milk. Store covered in refrigerator up to 5 days; reheat in oven at 350°F for 5-7 minutes to restore crispness.

Nutrition

Keywords: pumpkin crisp, easy pumpkin dessert, oat topping, fall dessert, pumpkin recipe, crunchy topping, Thanksgiving dessert

Find it online: https://rowanrecipes.com/easy-pumpkin-crisp-with-crunchy-oat-topping/