Easy Pumpkin Crisp
Servings: 8 Servings
Ingredients
- 29 ounces canned pumpkin purée
- 1 ½ cups whole milk
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- ⅓ cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter cold and cut into small pieces
Instructions
- Preheat the oven to 400°F.
- Whisk the pumpkin purée, milk, granulated sugar, eggs, pumpkin pie spice, and vanilla together in a large bowl until smooth. Pour the filling into a 12-inch oven-safe skillet or a 9x13-inch baking dish.29 ounces canned pumpkin purée, 1 ½ cups whole milk, 1 cup granulated sugar, 3 large eggs, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract
- Whisk the oats, flour, brown sugar, cinnamon, and salt together in a separate bowl.1 cup old-fashioned oats, ⅓ cup all-purpose flour, ½ cup light brown sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon salt
- Cut the cold butter into the oat mixture with a pastry cutter or fork until small crumbs form.6 tablespoons unsalted butter
- Sprinkle the oat topping evenly over the pumpkin filling.
- Bake for 30 to 40 minutes, until the edges are set, the center jiggles only slightly, and the topping is golden brown.
- Let the pumpkin crisp cool for 15 minutes before serving so the filling has time to set.
Notes
- Use canned pumpkin purée, not pumpkin pie filling.
- If you use a 9x13-inch pan, the crisp will spread out thinner than if you use a 12-inch skillet.
- Old-fashioned oats provide the best texture. Quick oats and instant oats will create a softer topping.
- Keep the butter cold until you’re ready to cut it into the oat mixture.
- The baking time may vary slightly depending on the pan and your oven. Begin checking the center around 30 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through. The topping will soften during storage but will crisp better in the oven than in the microwave.
- Freezing is not recommended because the pumpkin filling may change texture after thawing.
Nutrition Facts
Easy Pumpkin Crisp
Serving Size
1 cup
Amount per Serving
Calories
370
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
35
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
89
mg
30
%
Sodium
155
mg
6
%
Potassium
370
mg
11
%
Carbohydrates
60
g
20
%
Fiber
4
g
16
%
Sugar
44
g
49
%
Protein
7
g
14
%
Vitamin A
16421
IU
328
%
Vitamin C
4
mg
5
%
Calcium
117
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
