Go Back

Warm Pumpkin Crisp with Oat Streusel Topping

Pumpkin crisp with oat streusel bakes in an 8-inch square dish until the topping is golden and the pumpkin filling is set. Let it stand for 15 minutes before serving warm.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Standing 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 tsp nonstick cooking spray
  • 1 can (15 oz) pumpkin puree
  • 2 eggs large
  • 0.5 cup granulated sugar
  • 0.5 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
Oat streusel
  • 0.75 cup all-purpose flour
  • 0.75 cup old-fashioned rolled oats
  • 0.5 cup light brown sugar packed
  • 6 tbsp unsalted butter melted and cooled slightly

Equipment

  • 1 8-inch square baking dish

Method
 

Make the filling
  1. Preheat the oven to 350°F.
  2. Coat an 8-inch square baking dish with the nonstick cooking spray.
  3. In a medium bowl, whisk the pumpkin puree, eggs, granulated sugar, evaporated milk, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until smooth.
Make the oat streusel
  1. In a separate medium bowl, stir together the all-purpose flour, old-fashioned rolled oats, and packed light brown sugar.
  2. Mix in the melted and cooled slightly unsalted butter until coarse crumbs form.
Assemble and bake
  1. Pour the pumpkin mixture into the prepared dish.
  2. Scatter the streusel evenly over the top.
  3. Bake for 45–55 minutes, until the topping is golden, the edges of the filling are set, and the center reaches 160°F.
  4. Let stand for 15 minutes before serving warm.

Notes

For the best texture, check that the center reaches 160°F before removing the crisp from the oven. Refrigerate covered for up to 4 days; it can be frozen for up to 2 months. For a gluten-free option, use a gluten-free flour blend and certified gluten-free oats.