Creamy pumpkin pie filling under a crunchy cinnamon oat topping. No crust, no rolling, no stress.
Prep10 min
Cook50 min
Total1 hr
Serves8
LevelIntermediate
What makes it special
Pumpkin purée
Evaporated milk
Granulated sugar
Eggs
I adore pumpkin pie but I don't always have the patience for pie crust. This crisp is the answer: the silky, spiced filling you love, baked under a buttery oat and brown sugar crumble. It's easier than pie and, in my opinion, even better.
Why I love it
No crust to roll or chill, and no soggy bottom to worry about.
One bowl for the filling.
That crunchy cinnamon streusel on top.
Works warm, at room temperature or cold.
The streusel
Flour, rolled oats, brown sugar, cinnamon and a little nutmeg, with cold butter rubbed in until it looks like clumpy sand. As it bakes it turns golden and crunchy, the perfect contrast to the soft pumpkin underneath.
Tips
Use plain pumpkin purée, not pie filling.
Keep the butter cold for a crumbly, crisp topping.
Bake until just set. A slight wobble in the middle is perfect.
Let it rest 15 minutes before serving so the filling firms up.
Variations
Pecan: add chopped pecans to the streusel.
Extra crunch: double the topping.
Gingersnap: crumble a few gingersnaps into the streusel.
Maple: replace some of the sugar with maple syrup.
Serving
Scoop it warm with vanilla ice cream or a dollop of whipped cream. It's a wonderful, easy dessert for Thanksgiving or any cozy fall weeknight.
A silky spiced pumpkin custard baked under a crunchy oat, brown sugar and cinnamon streusel. All the pumpkin pie flavor with no crust to roll.
Fall Baking Intermediate American
Prep
10 min
Cook
50 min
Total
1 hr
Servings
8
Ingredients 16 items
Tap to check off as you go
Pumpkin Filling
Cinnamon Streusel Topping
Instructions 7 steps
1
Heat the oven to 350°F and grease an 8x8 or 9x9 baking dish.
2
Whisk the pumpkin, evaporated milk, sugar, eggs, spices, salt and vanilla.
3
Pour the pumpkin mixture into the dish.
4
Mix the flour, oats, brown sugar, cinnamon and nutmeg, then rub in the cold butter until crumbly.
5
Scatter the streusel over the pumpkin.
6
Bake for 45 to 55 minutes, until the topping is golden and the center is set.
7
Let it cool a little and serve warm.
Nutrition per serving
Calories
310
Protein
5g
Carbs
45g
Fat
13g
Sugar
29g
Fiber
3g
Sodium
180mg
Questions, answered
Can I make it ahead?
Yes. Bake it a day ahead and keep it in the fridge. Warm it briefly or serve it chilled.
Can I use fresh pumpkin?
Yes, as long as it's well drained and smooth. Canned purée gives the most reliable texture.
How do I know it's done?
The topping should be golden and the center should only wobble slightly when you shake the dish.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
