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–+ servings
Easy pumpkin crisp with buttery pecan oat topping baked until golden and crisp, perfect for a cozy fall or Thanksgiving dessert.

Pumpkin Crisp with Buttery Pecan Oat Topping

This Easy Pumpkin Crisp with Buttery Pecan Oat Topping is a cozy fall dessert made with a creamy spiced pumpkin filling and a golden, crunchy oat and pecan topping. It has all the warm flavour of pumpkin pie without the fuss of a crust. Serve it warm with vanilla ice cream or whipped cream for an easy Thanksgiving, Christmas or autumn dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American, fall baking
Servings 12 servings
Calories 444 kcal

Equipment

  • 9 x 13-inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Pastry cutter or fork
  • Rubber spatula
  • Kitchen knife
  • Cutting board
  • Cooling rack

Ingredients
  

Pumpkin Filling

  • 1 can pure pumpkin purée 15 oz / 425 g
  • 3 eggs large
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 cup evaporated milk
  • ½ cup heavy cream
  • 2 tablespoons butter melted
  • 2 teaspoons vanilla extract
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 tablespoons cornstarch

Buttery Pecan Crisp Topping

  • 1 cup all-purpose flour
  • 1 cup rolled oats old-fashioned
  • ¾ cup brown sugar packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup pecans chopped
  • ¾ cup cold unsalted butter cut into small cubes

Instructions
 

  • Preheat the oven to 350°F. Lightly butter or grease a 9 × 13-inch baking dish.
  • Make the pumpkin filling. In a large bowl, whisk together the pumpkin, eggs, brown sugar and granulated sugar until smooth.
  • Add the evaporated milk, heavy cream, melted butter and vanilla. Whisk again until completely combined.
  • Add the cinnamon, ginger, nutmeg, cloves, salt and cornstarch. Whisk until there are no visible lumps of cornstarch.
  • Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
  • Make the crisp topping. In a separate bowl, stir together the flour, oats, brown sugar, cinnamon, salt and chopped pecans.
  • Add the cold butter. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until you have a mixture of small crumbs and larger buttery clumps. Don't make it too fine. Those bigger pieces are what become especially crunchy in the oven.
  • Scatter the topping evenly over the pumpkin filling. Don't press it down.
  • Bake for 50–55 minutes, or until the topping is deeply golden and the pumpkin filling is set around the edges. The very centre can still have a slight jiggle when you gently move the pan.
  • Allow the pumpkin crisp to cool for at least 45 minutes before serving. The pumpkin layer continues to set as it cools.
    • For the best pumpkin crisp with buttery pecan oat topping, let it cool for at least 45 minutes after baking. This gives the creamy pumpkin filling time to set properly while the oat and pecan topping stays crisp and golden.

Notes

  • Use 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and can make this easy pumpkin crisp recipe too sweet.
  • The pumpkin filling will look fairly loose before baking. That’s normal. It firms up as the dessert bakes and continues to set as it cools.
  • For the best buttery pecan oat topping, leave a few larger crumbs in the mixture instead of working the butter in too finely. Those pieces bake up especially crisp.
  • Don’t press the topping into the pumpkin layer. Sprinkle it loosely over the top so the oats and pecans can become golden and crunchy.
  • Bake until the edges of the pumpkin filling are set and the centre has only a slight jiggle. If it still looks wet in the middle, bake for another 5 minutes and check again.
  • Let the pumpkin crisp cool for about 45 minutes before serving. This gives the creamy pumpkin layer time to set properly.
  • If the pecan oat topping starts browning too quickly, loosely cover the baking dish with foil for the final few minutes.
  • Serve this fall pumpkin dessert warm or at room temperature with vanilla ice cream or whipped cream.
  • Leftover pumpkin crisp with pecans and oats can be refrigerated for up to 4 days. Reheat in the oven for the best texture.

Nutrition

Serving: 1servingCalories: 444kcalCarbohydrates: 52gProtein: 6gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgSodium: 303mgPotassium: 267mgFiber: 3gSugar: 35gVitamin A: 6185IUVitamin C: 2mgCalcium: 117mgIron: 2mg
Keyword easy pumpkin crisp, fall dessert recipe, pumpkin crisp, pumpkin crisp recipe, Pumpkin dessert recipes, pumpkin dessert with pecans, recipe, Thanksgiving dessert
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