Pumpkin Crisp Dessert

If you adore the flavors of pumpkin pie but seek a delightful variation, this Pumpkin Crisp is your perfect match. With its creamy pumpkin base and a buttery, oat-streusel topping, it's a heartwarming dessert that captures the essence of fall in every bite.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American

Keyword: autumn baking, easy pumpkin crust recipe, fall dessert crust, homemade pumpkin crust, pumpkin crisp, pumpkin dessert, fall desserts, easy pumpkin recipes, autumn treats, Thanksgiving desserts, pumpkin oat crisp, cozy fall recipes, holiday desserts, homemade pumpkin crisp, pie, dessert, Pumpkin crust, pumpkin dessert crust, pumpkin pastry crust, pumpkin pie base, pumpkin pie crust, pumpkin tart crust, pumpkin-flavored crust, seasonal pumpkin dessert, spiced pumpkin crust, sweet pumpkin crust, Thanksgiving crust

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 453kcal

Equipment

1 Rolling Pin
1 Blender or Mixer
1 8x8 or 9x9 Baking Dish

Ingredients

1 15 oz Pumpkin Puree
2 large Eggs
1 14 oz Sweetened Condensed Milk
2 tsp Pumpkin Pie Spice
1 tsp Cinnamon
1 cup Old Fashion Oatmeal
½ cup Flour
1 cup Brown Sugar
½ cup Butter room temperature
½ tsp Baking Soda
½ tsp Salt
½ tsp Baking Powder

Instructions

Preheat the oven to 350 degrees.
Grease an 8x8 or 9x9 baking dish.
In a blender or in a mixing bowl add the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice and cinnamon. Blend or mix until smooth and fully blended.
Pour the pumpkin mixture into the baking pan. Set aside.
In a bowl mix together the oatmeal, butter, brown sugar, butter, baking soda, salt, and baking powder.
Sprinkle the crumble over the pumpkin mixture. It's ok if some of the crumble sinks into the pumpkin.
Bake for 45-50 minutes or until it is set, and the center does not jiggle.
Serve slightly warm or room temperature with ice cream or whipped topping.
Refrigerate any leftovers.

Nutrition