Pumpkin Crisp



  • 15 ounce can pumpkin puree
  • 3 large eggs
  • 6 ounce can evaporated milk
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt


  • 3/4 cup all purpose flour
  • 3/4 cup old fashioned oats
  • 1 cup light brown sugar
  • 1/2 cup salted butter, melted
  • 1 teaspoon cinnamon


  1. In a small mixing bowl, combine the flour, oats, brown sugar, butter, and cinnamon. Use a fork to mix just until combined. Refrigerate while you prepare the filling.
  2. In a separate large mixing bowl, combine the pumpkin puree, eggs, evaporated milk, sugars, and spices. Mix by hand or using a hand mixer until completely combined. Pour the filling into a greased 8×11 inch baking pan.
  3. Remove the topping from the refrigerator and crumble it gently over the filling in the pan. Bake at 375°F for 45-50 minutes, until the topping is dark golden brown and crispy.
  4. Remove from oven and cool slightly before serving. Top with ice cream or whipped cream as desired.


Recipe Variations

  • Substitute pumpkin pie filling for pumpkin puree and omit the brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt
  • Replace all purpose flour with any flour you prefer (make it gluten free by using gf flour)
  • Substitute quick oats for rolled oats
  • Double the topping for even more of that delicious crisp flavor
  • Bake it into individual crisps using a muffin tin and cupcake liners (reduce baking time accordingly)

Leave a Comment