Pumpkin Pie Crisp

Creamy pumpkin pie custard filling with a sweet and salty streusel topping.

Course Dessert

Cuisine American

Keyword christmas dessert, make ahead, pumpkin pie crisp, thanksgiving dessert, vegetarian, vegetarian dessert

Prep Time 15

Cook Time 45

Cooling time 2

Total Time 3

Servings

Calories 441

Author Kayla Freitag

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, whisk together the pumpkin puree, brown sugar, white sugar, eggs, pumpkin pie spice, cinnamon, salt, vanilla bean paste, and heavy cream until completely smooth.
In a separate bowl, mix together the flour, oats, brown sugar, and salt.
Pour the melted butter over the dry ingredients and mix with a fork or your hands until a crumble forms. Leave some larger chunks; you don't want a smooth mixture.
Pour the pumpkin filling into a lightly greased 7x11-inch baking dish.
Evenly sprinkle the streusel crumble over the top.
Bake for 40–45 minutes, or until the pumpkin filling has mostly set. The center may still have a slight jiggle, similar to a traditional pumpkin pie, but should not be runny.
Allow to cool completely before serving. Refrigerate if desired and serve with whipped cream or vanilla ice cream.

Make sure to use pure pumpkin puree, not pumpkin pie filling.
Don't overmix the streusel. Leave some larger crumble pieces for the best texture.
Allow the crisp to cool completely so the pumpkin filling has time to set.
Store leftovers covered in the refrigerator for 3–4 days.