Description
This warm, cozy pumpkin crisp recipe is the perfect blend of pumpkin pie and oat crumble—easy, comforting, and deeply nostalgic.
Ingredients
- 1 cup all-purpose flour (126g)
- 1 cup old-fashioned oats (80g)
- ½ cup light brown sugar packed (112g)
- ½ cup granulated sugar (110g)
- 1 cup chopped pecans or walnuts (100g)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 12 tablespoons unsalted butter melted (6oz or ¾ cup)
- 2 teaspoons vanilla extract
- 8 ounces block cream cheese room temperature
- 30 oz canned pumpkin puree not pie filling
- ¾ cup granulated sugar (170g)
- ½ teaspoon salt
- 4 tablespoons unsalted butter melted and cooled slightly
- 2 large eggs at room temperature
- 1 egg yolk
- 1 cup half-and-half (8oz)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
Instructions
1. Preheat oven to 350°F. Lightly grease a 13×9 inch pan.
2. In a medium bowl, mix oats, flour, sugars, cinnamon, salt, and nuts.
3. Pour melted butter and vanilla over the mixture. Stir until moistened. Chill.
4. In a separate bowl, beat cream cheese until fluffy. Add pumpkin and mix well.
5. Add sugar, salt, and melted butter. Beat until blended.
6. Add eggs, yolk, half-and-half, vanilla, and pumpkin spice. Mix until smooth.
7. Pour pumpkin mixture into the prepared pan. Crumble topping over the top.
8. Bake for 55–60 minutes until golden and set. The center should jiggle slightly.
9. Let cool for 15–30 minutes before serving warm with ice cream or cream.
Notes
- Cover and refrigerate leftovers for up to 5 days.
- Reheat gently in microwave or enjoy cold.
- Skip nuts if needed, still delicious.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 465
- Sugar: 35g
- Sodium: 359mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 93mg
Keywords: pumpkin crisp, fall dessert, pumpkin recipes