Pumpkin Crisp

4.74 from 68 votes

Made with a custardy pumpkin filling and a spiced oat topping, this pumpkin crisp is chock-full of warming fall flavors.

Prep Time10

Cook Time35

cool5

Total Time45

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: people

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.

Storage: Store pumpkin crisp in an airtight container in the refrigerator for up to 2 days.