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Easy Pumpkin Crisp

A slice of pumpkin crisp with a crumb topping on a gray plate, ready to eat.
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A simple fall dessert with a silky pumpkin filling and a crunchy streusel topping. This crowd-pleaser is perfect for holidays and easy baking.

Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup rolled oats
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract until smooth. Pour this mixture into the prepared baking dish.
  3. In a separate medium bowl, combine the flour, brown sugar, rolled oats, and chopped nuts (if using).
  4. Cut in the cold butter using a pastry blender, your fingertips, or a fork until the mixture resembles coarse crumbs.
  5. Sprinkle the crumb topping evenly over the pumpkin mixture in the baking dish.
  6. Bake for 40-50 minutes, or until the topping is golden brown and the pumpkin filling is set.
  7. Let the crisp cool for at least 15 minutes before serving.

Notes

  • For a make-ahead option, prepare the crisp up to the baking step, cover, and refrigerate. Add a few extra minutes to the baking time if baking from cold.
  • Store leftover crisp topping in an airtight container at room temperature for up to 3 days.
  • Serve warm with vanilla ice cream or whipped cream for a delicious fall treat.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-pumpkin-crisp/

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