Pumpkin Crisp

This pumpkin crisp recipe is a simple and delicious fall dessert. A creamy pumpkin filling is topped with a buttery cinnamon oat crumble for the perfect balance of smooth and crunchy. It’s an easy alternative to pumpkin pie and makes a great addition to your Thanksgiving dessert table.

Prep Time 10

Cook Time 40

Total Time 50

Serving Size servings

Ingredients

Topping

1 cup large flaked oats
1 cup all-purpose flour
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter melted

Filling

15 oz can of pumpkin puree
1 cup white sugar
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Instructions

Preheat the oven to 375°F and grease a 9x13 baking dish with nonstick cooking spray and set aside.
To make the topping, combine the oats, flour, brown sugar, and cinnamon in a medium-sized mixing bowl and stir together. Then add the melted butter and use a fork to combine until they are small pea-sized pieces. Set it aside.
In another mixing bowl, add the pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Whisk until it’s well combined and smooth.
Add the heavy cream and whisk together.
Pour the mixture into your baking pan and top with the crumble topping.
Bake for 35-45 minutes until golden brown.

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