Pumpkin Crisp
For a crustless twist on pumpkin pie, this Pumpkin Crisp recipe is an addicting alternative. Packed full of pumpkin and topped with a golden oat crumble, this warm and cozy Pumpkin Crisp is an out-of-this-world take on your favorite Thanksgiving pie.
The Covid-19 pandemic has changed a lot of things this year, but one thing it will not change is my Thanksgiving plans. For me, the fourth Thursday of every November is about two things and two things only: making pie and eating pie. I don’t even care if there’s turkey. The roasting, carving and wishbone pulling are just dessert delay tactics.
If you ask me, pie should be the appetizer, the side dish, the main course and the dessert. Sweet pies, savory pies, turkey pot pies, you name it the pie possibilities are endless. Plus an all-pie menu is a piece of cake, which is kind of ironic since there’s no cake allowed.
I’m a hardcore cake lover, but when it comes to Thanksgiving desserts exceptions to my pie-only policy are not permitted for simplicity sake. And speaking of simplicity, it doesn’t get any easier than this Pumpkin Crisp. If you have fifteen minutes to spare then you have enough time to knock out the prep for this crustless pie. Trust me, this minimal effort recipe has a maximum taste reward.
Packed full of pumpkin and topped with a golden oat crumble, this creamy, cruchy Pumpkin Crisp is an out-of-this-world take on your favorite Thanksgiving pie. Serve it warm with scoops of ice cold ice cream this holiday season to get all the cozy feels from this delightful dessert.
Before sharing the easy recipe for Pumpkin Crisp, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
This recipe calls for canned pumpkin puree. Fresh puree will work in a pinch, but will yield different results than canned due to fresh’s higher moisture content. If using fresh pumpkin puree, be sure to place it in several layers of paper towels and squeeze until liquid is reduced before using.
For a nutty upgrade, pecans or walnuts would make a great addition to the crisp topping.
Preparation Tips and Tricks
The pumpkin custard par bakes by itself for 25 minutes. After the filling begins to set, the buttery oat crisp is sprinkled on top. Once the crisp sprinkling is complete, return the dish to the oven and continue baking until the topping is golden brown, approximately 30 to 35 additional minutes.
Storage and Freezing Tips for Pumpkin Crisp
Cover and store leftover pumpkin crisp in the refrigerator. This dessert will stay fresh up to 5 days.
Wondering if pumpkin crisp can be made ahead? Yes, it can! After baking and cooling completely (do not freeze while still warm), pumpkin crisp should be double wrapped with a layer of plastic wrap and a layer of aluminum foil then placed in the freezer for up to 2 months. When you’re ready to enjoy, just thaw overnight in the refrigerator then bake in a 350 degree oven until crisp is warm throughout.
I hope you enjoy this recipe for Pumpkin Crisp. Please leave a comment and a rating at the bottom of this blog post when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you’re looking for more pumpkin dessert ideas check out this recipe for Pumpkin Cheesecake Cookies. These stuffed cookies are an autumn indulgence blending the creaminess of cheesecake with the warm, comforting flavors of pumpkin, maple syrup and molasses. Each bite of these pumpkin-y cookies is a delight, making them a must-try treat for fall baking.
Pumpkin Crisp
Ingredients
Pumpkin Filling
- 15 ounces canned pumpkin puree
- 1 cup heavy cream
- 1/4 cup whole milk
- 1/3 cup light brown sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt fine
- 1/2 tsp vanilla pure
Oat Crisp
- 6 Tbsp unsalted butter cubed and softened
- 1 cup old fashioned oats
- 1/2 cup light brown sugar packed
- 1 tsp ground cinnamon
- 3/4 cup all-purpose flour unbleached
Instructions
Pumpkin Filling
- Preheat oven to 350 degrees. Grease a 9 inch pie plate or cast iron skillet with butter then set aside.
- Combine all pumpkin filling ingredients in a large mixing bowl. Whisk until combined then pour filling into the pie plate.
- Bake pumpkin filling for 25 minutes until pumpkin begins to set. While filling is baking, prepare oat crisp.
Oat Crisp
- Add all oat crisp ingredients to a large mixing bowl. Using a fork, combine ingredients until mixture is crumbly and butter is reduced to pea-sized. Set aside until pumpkin filling has finished pre-baking.
Assembly
- Once pumpkin has par baked, remove from the oven and sprinkle oat crisp over the top.
- Return pumpkin crisp to oven and bake for an additional 30 to 35 minutes or until top is golden brown and a toothpick inserted in the center of pumpkin filling comes out clean.
- Cool for one hour at room temperature then serve warm with scoops of ice cream.
- Cover and store in the refrigerator up to 5 days.