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Easy Pumpkin Crisp with Brown Sugar Pecan Oat Topping

Easy pumpkin crisp with brown sugar pecan oat topping is pumpkin pie flavor baked as a crustless custard with a deep golden, crunchy crumble. The filling is whisked until completely smooth, then baked until the center just jiggles for a silky set.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 15 minutes
Total Time 1 hour 25 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

pumpkin filling
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling) Use plain pumpkin puree, not pumpkin pie filling.
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 0.75 cup granulated sugar
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 tsp vanilla extract
pecan topping
  • 0.75 cup all-purpose flour
  • 0.75 cup old-fashioned rolled oats
  • 0.75 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.5 cup (1 stick) unsalted butter, cubed Keep cold; cut into pea-sized clumps.
  • 1 cup chopped pecans
to serve
  • 1 vanilla ice cream or whipped cream
  • 1 caramel sauce, for drizzling (optional)

Equipment

  • 1 8x8-inch baking dish
  • 1 pastry cutter

Method
 

Preheat and prepare the dish
  1. Preheat the oven to 350°F and grease an 8x8-inch baking dish with a thin even coating.
Make the pumpkin filling
  1. Whisk the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and vanilla extract in a bowl until completely smooth and lump-free.
Bake the crisp
  1. Pour the pumpkin filling into the prepared baking dish and spread it evenly so it reaches the corners.
  2. In a separate bowl, stir together the all-purpose flour, old-fashioned rolled oats, packed light brown sugar, ground cinnamon, and salt.
  3. Cut in the cold unsalted butter with a pastry cutter or your fingertips until the mixture forms pea-sized clumps, then fold in the chopped pecans.
  4. Sprinkle the pecan oat topping evenly over the filling, covering it edge to edge for consistent crunch.
  5. Bake at 350°F for 50–55 minutes, until the topping is deep golden and the center jiggles only slightly when you nudge the dish.
  6. Let the crisp cool for 15 minutes so the custard sets to a sliceable, spoonable texture.
Serve
  1. Scoop into bowls while warm, top with vanilla ice cream or whipped cream, and drizzle caramel sauce if desired.

Notes

Pro tip: For the most custardy center with a crunchy top, wait until the center only jiggles slightly at 50–55 minutes—overbaking will make it firmer. Store covered in the refrigerator up to 4 days; rewarm individual portions in the microwave. Freezing is not recommended because the custard texture can become grainy. For a dairy-reduced option, use evaporated milk-style lactose-free or unsweetened coconut evaporated milk and use dairy-free butter in the topping.