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Pumpkin Pie Crisp

Pumpkin pie crisp with a creamy spiced pumpkin custard baked under a buttery pecan-oat crumble topping. No fussy crust—just whisk, crumble, bake, and slice with a slight jiggle at the center.
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Prep Time 15 minutes
Cook Time 50 minutes
cooling 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Layer
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 cup evaporated milk
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
Pecan-Oat Crumble
  • 0.75 cup old-fashioned oats
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar
  • 0.5 cup chopped pecans
  • 0.5 tsp ground cinnamon
  • 0.5 cup cold butter, cubed

Equipment

  • 1 sheet pan

Method
 

Bake
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Whisk pumpkin puree, granulated sugar, eggs, evaporated milk, ground cinnamon, ground ginger, ground cloves, and salt until smooth, then pour into the baking dish.
  3. Mix old-fashioned oats, all-purpose flour, brown sugar, chopped pecans, and ground cinnamon, then cut in cold butter until crumbly.
  4. Sprinkle the crumble evenly over the pumpkin layer.
  5. Bake for 45–50 minutes, until the crumble is golden and the pumpkin layer is set with a slight jiggle in the center.
  6. Cool at least 30 minutes before slicing so the custard firms up.
Serve
  1. Serve warm or chilled, topping with whipped cream if desired.

Notes

For clean slices, cool until the center jiggle barely settles, then refrigerate up to 3 days. Freeze up to 2 months (wrap tightly) and thaw overnight in the fridge before serving. Dietary swap: use lactose-free evaporated milk to keep the custard creamy without dairy.