Pumpkin Pie Crisp
Pumpkin pie is a classic fall dessert—but when you’d rather skip the crust, this version makes things simpler. It has all the warm, familiar flavor you expect, topped with a buttery oat and pecan crumble that bakes up golden and crisp.
Ingredients
Pie Layer
- 1 15 oz can pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup evaporated milk
Pecan and Oat Topping
- 1 cup all-purpose flour
- ¾ cup old-fashioned oats
- ½ cup brown sugar
- ½ cup chopped pecans
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter
Instructions
- Preheat the oven to 375 degrees.
- Grease a 9x13 inch baking dish.
- Mix the pumpkin pie layer ingredients together in a large bowl. Pour into the prepared baking dish.
- Mix the topping ingredients, working the butter into the mixture with a fork. Sprinkle over the pumpkin pie layer.
- Transfer the baking dish to the oven and bake for 40-45 minutes.
- Serve on its own or with vanilla ice cream for an even better flavor experience.
Servings: 8