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–+ servings
fork digging in to pumpkin crisp

Pumpkin Crisp

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
cool: 5 minutes
Total Time: 45 minutes
Servings: 12 people
Calories: 310kcal
Author: Becky Hardin
Goodbye Pumpkin Pie and hello Pumpkin Crisp! This delicious fall dessert is a great way to refresh your Thanksgiving menu.
Print Recipe

Equipment

Ingredients

For the Pumpkin filling

  • 3 large eggs 150 grams, lightly beaten
  • ½ cup brown sugar 107 grams
  • ½ cup granulated sugar 100 grams
  • 15 ounces pumpkin puree 425 grams (1 can) - NOT pumpkin pie filling!)
  • ⅔ cup evaporated milk 151 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 teaspoon pumpkin pie spice 3 grams
  • 1 teaspoon ground cinnamon 3 grams
  • ¼ teaspoon kosher salt

For the Crisp

  • ¾ cup old-fashioned oats 75 grams
  • 1 cup all-purpose flour 120 grams
  • ½ cup chopped pecans 57 grams
  • ½ cup brown sugar 107 grams
  • ¼ teaspoon baking powder 1 gram
  • 1 teaspoon ground cinnamon 3 grams
  • ½ cup salted butter 113 grams, melted (1 stick)

Instructions

  • Preheat oven to 375°F. Grease a 9x13-inch baking pan. Set aside.
  • Whisk the eggs and both sugars together in a large bowl until smooth.
    3 large eggs, ½ cup brown sugar, ½ cup granulated sugar
  • Add the pumpkin, evaporated milk, vanilla extract, pie spice, cinnamon, and salt. Whisk until smooth.
    15 ounces pumpkin puree, ⅔ cup evaporated milk, 1 teaspoon pure vanilla extract, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt
  • Pour pumpkin filling into the prepared baking pan.
  • Add all the crisp ingredients in a small bowl and stir until combined.
    ¾ cup old-fashioned oats, 1 cup all-purpose flour, ½ cup chopped pecans, ½ cup brown sugar, ¼ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ cup salted butter
  • Sprinkle crisp mixture evenly onto the top of the pumpkin filling
  • Bake uncovered for 35-40 minutes. The pumpkin crisp should be golden brown and bubbly.
  • Remove from the oven and let cool for 5 minutes before serving.
  • Serve warm with ice cream or whipped cream, if desired.

Notes

  • Use a preheated oven.
  • Use pumpkin puree, not pumpkin pie filling.
  • You can omit the pecans if you wish - still tastes great!
  • Use a greased pan.
  • The pumpkin crisp should be golden and bubbly when you remove it from the oven.
  • Allow to cool for 5 mins before serving.
  • Serve with ice cream, whipped cream or drizzle chocolate sauce on it!
Storage: Store pumpkin crisp in an airtight container in the refrigerator for up to 2 days.

Nutrition

Calories: 310kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 159mg | Potassium: 211mg | Fiber: 2g | Sugar: 29g | Vitamin A: 5857IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg