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5 from 2 votes

Pumpkin Crisp

Quick and easy fall dessert with a creamy pumpkin filling that's topped with a delicious, crispy streusel topping!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 417kcal
Author: Julie Evink

Ingredients

Pumpkin Filling

  • 3 eggs
  • 1 cup granulated sugar
  • 15 ounces can pumpkin puree
  • cup half and half
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt

Streusel Topping

  • 1 cup quick cooking oats
  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • ½ cup butter cubed while cold

Instructions

  • Preheat the oven to 375 degrees F.
  • Grease a 12 or 13 inch oven safe skillet with butter. You can also use a 9x13 inch pan. Set aside.
  • In a large bowl whisk together eggs and sugar until fully combined.
  • Then add pumpkin, half and half, pumpkin pie spice, cinnamon, vanilla extract and salt. Whisk mixture until completely combined.
  • Pour the pumpkin mixture into the prepared pan.
  • In a separate bowl combine the oats, flour, brown sugar, pumpkin pie spice and stir until combined. Cut in cubed butter with a pastry cutter or two forks. You want the butter to be pea sized and coated entirely in the oats mixture.
  • Spread oat mixture over the top of the pumpkin mixture in the pan.
  • Bake, uncovered, at 375 degrees F for 35-45 minutes or until the middle is set and topping is started to brown.
  • Serve with whipped cream or ice cream.

Video

[adthrive-in-post-video-player video-id="TzdaYv0F" upload-date="2021-10-10T13:00:00.000Z" name="Pumpkin Crisp" description="A sweet creamy pumpkin pie filling topped with crunchy oatmeal streusel make this Pumpkin Crisp amazing! The best part is it's so quick and easy to make that you'll be making it all fall. Serve it warm and don't forget to add the scoop of vanilla ice cream on top." player-type="default" override-embed="default"]

Notes

  • I like to serve this crisp warm, but you can serve it chilled or at room temperature.
  • Leftovers will keep in the refrigerator for two to three days. Just be sure to keep it covered with plastic wrap.
  • I don’t recommend freezing it. It will not have the best texture after it’s been thawed.

Nutrition

Calories: 417kcal | Carbohydrates: 63g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 286mg | Potassium: 240mg | Fiber: 3g | Sugar: 40g | Vitamin A: 8790IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 3mg