Homemade Baked Pumpkin Crisp

A bowl of warm pumpkin crisp with vanilla ice cream.

5 from 6 votes

A sugary, buttery, crispy topping is baked over pumpkin custard producing the most heavenly results that are perfectly sweet. One bite of this dessert and you might forget the traditional pumpkin pie this holiday season.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Pumpkin crisp, pumpkin custard, pumpkin dessert, pumpkin recipe

Servings: people

Calories: 445cal

Author: Amy Desrosiers

Cost: $6

Equipment

oven adjusted to the center rack position
9"x13" deep dish casserole pan
Mixing Bowls
Measuring cups & spoons
Whisk
wooden spoon
can opener

Ingredients

Pumpkin Custard Layer

29 ounces Pumpkin puree
6 large eggs room temperature
2 cups granulated sugar
1⅓ cups whole milk *can also use half & half or light cream
1 tablespoon pumpkin pie spice
¾ teaspoon salt
2 teaspoons vanilla extract

Crisp Topping

1 cup all-purpose flour
1 cup old-fashioned or quick cook oats
¾ cup pecans crushed, *can also use walnuts
1½ cups light brown sugar
1 cup unsalted butter cubed
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg

Instructions

Preheat oven to 375°F. Grease an 9"x13" casserole dish with nonstick spray, or melted butter, and set aside.
In a large bowl whisk the eggs, extract, and granulated sugar until fluffy. Mix in the milk, puree, pumpkin spice, and salt. Whisk until smooth and fully blended.
29 ounces Pumpkin puree, 6 large eggs, 2 cups granulated sugar, 1⅓ cups whole milk, 1 tablespoon pumpkin pie spice, 2 teaspoons vanilla extract, ¾ teaspoon salt
Pour the pumpkin mixture into the greased pan; set aside.
In another bowl, combine all of the crisp ingredients and mix until combined. Your mixture will have a texture of play sand, and feel crumbly. However, there should be no loose powders in the bowl. Using clean, or gloved hands to work the ingredients is the best method to get this incorporated.
1 cup all-purpose flour, 1 cup old-fashioned or quick cook oats, 1½ cups light brown sugar, 1 cup unsalted butter, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¾ cup pecans
Sprinkle the crisp mixture over the pumpkin custard. Bake uncovered at 375°F. for 45-55 minutes. When the crisp is done, the center will be no longer jiggly, and the top will feel firm to the touch. A tester inserted into the center of the crumble will come out clean.

Notes

Nutritional values may vary and are meant to be a guide.

HOW TO STORE PUMPKIN CRISP

Since this is a custard-based recipe with lots of dairy inside, it is best to store this in the refrigerator covered tightly. You can do so for up to 3 days for best flavor. The crisp topping might lose a little of its crunchy texture, but this is so good cold or warmed in the microwave.

You can also prepare this ahead of time by assembling each part separately. For example, you can store the custard in the pan you intend to bake it in and then add the premade crumble to it in the morning to bake. Just make sure you store the prepared crumble topping in another airtight container until right before baking.

I have not tried to freeze this recipe so I am not sure how it would do texture wise. If anyone has, please feel free to share some tips below.

Nutrition