Forktionary

Pumpkin Spice Crisp Recipe

Indulge in the irresistible warmth of our Pumpkin Spice Crisp! This recipe elevates the classic pumpkin pie with a delightful, crunchy oat topping that's simply divine. Imagine the creamy pumpkin filling infused with aromatic pumpkin spice, perfectly complemented by a buttery, golden-brown crisp. It's a fall flavor sensation that's incredibly easy to make and guaranteed to impress. Get ready for a taste of autumn perfection!

Prep Time 20 mins
Cook Time 80 mins
Calories 272.6 kcal
Protein 8g
Rating 4.0 (1 Reviews)
Pumpkin Spice Crisp 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Spice Crisp

  • not used in this recipe
  • 1 cup rolled oats
  • ½ cup packed brown sugar
  • not used in this recipe
  • ½ cup all-purpose flour
  • not used as a blend; individual spices specified separately
  • ½ cup (1 stick) cold unsalted butter
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger

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How to Make Pumpkin Spice Crisp

  1. Preheat oven to 425°F (220°C).
  2. **Make the Crisp Topping:** In a medium bowl, combine 1 cup rolled oats, ½ cup all-purpose flour, ½ cup packed brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. Set aside ½ cup of the crisp topping.
  4. **Make the Pumpkin Filling:** In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup granulated sugar, 1 (12 ounce) can evaporated milk, 2 large eggs, and 1 teaspoon vanilla extract.
  5. Stir in 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
  6. Pour the pumpkin filling into a 9-inch pie plate.
  7. Sprinkle the remaining crisp topping evenly over the filling.
  8. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake for an additional 45 minutes.
  9. Remove from oven and let cool completely on a wire rack before serving. This allows the filling to set properly.
  10. Serve warm with a dollop of freshly whipped cream or vanilla ice cream (optional).

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

94g

Fat

23g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation For Large Groups Pies And Tarts Desserts Pies Dietary Number Of Servings 4 Hours Or Less