Pumpkin Pie Crisp with Cinnamon Streusel Recipe
This Pumpkin Pie Crisp with Cinnamon Streusel has a smooth pumpkin filling topped with buttery oats, pecans, and warm cinnamon. It has the flavors of classic pumpkin pie with a crisp, crumbly topping and is easy to serve warm with whipped cream or vanilla ice cream.
Equipment
- 9-inch square baking dish
- Large mixing bowl
- medium mixing bowl
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
- Rubber Spatula
Ingredients
Pumpkin Filling
- 1 can 15 ounces pumpkin puree
- 2 large eggs
- 1/2 cup evaporated milk
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
Cinnamon Streusel
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking dish.
- Whisk together the pumpkin puree, eggs, evaporated milk, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth and creamy.
- Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
- For the streusel, combine the oats, flour, brown sugar, cinnamon, salt, and chopped pecans in a separate bowl. Pour in the melted butter and stir until the mixture forms moist, crumbly clusters.
- Sprinkle the cinnamon streusel evenly over the pumpkin filling, covering the surface without pressing it down.
- Bake for 40 to 45 minutes, until the pumpkin filling is mostly set and the streusel is golden brown. The center should have a slight jiggle when gently moved.
- Let the crisp cool for at least 15 minutes before serving so the filling can finish setting.
- Serve warm with whipped cream or vanilla ice cream.
