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–+ servings
Pumpkin Pecan Crisp topped with ice cream on a white plate with spoon
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5 from 2 votes

Pumpkin Pecan Crisp

Pumpkin Pecan Crisp is one of the most delicious pumpkin desserts you can make. Just about 10 minutes of prep to get this easy dessert into the oven!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Desserts
Cuisine: American
Keyword: crustless pumpkin pie, fall dessert, pumpkin crisp, pumpkin dessert, pumpkin pie crisp, Thanksgiving dessert
Servings: 8 servings
Calories: 612kcal
Author: Milisa

Ingredients

  • 15 ounce can pumpkin puree not pie filling
  • 14 ounce can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon kosher salt

for the topping

  • 1 cup all purpose flour
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1/2 cup old fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup softened butter

Instructions

  • Preheat oven to 375°.
  • Add pumpkin, sweetened condensed milk, eggs, 1 teaspoon ground cinnamon, nutmeg and 1/2 teaspoon salt. Mix well with a wooden spoon or wire whisk.
  • Pour into a 9 inch pie dish.
  • In a clean bowl, combine flour, brown sugar, chopped pecans, oats, 1 teaspoon ground cinnamon and 1/4 teaspoon salt.
  • Use a fork, pastry cutter or fingers to mix butter into flour mixture until you get a crumbly texture.
  • Sprinkle over pie filling.
  • Bake 45 minutes. If crisp starts to brown too quickly, cover loosely with foil for remaining baking time.
  • Remove from oven and cool about 10 minutes before serving.
  • Serve warm or at room temperature with vanilla ice cream if desired.

Notes

Store covered in refrigerator up to 3 days.
Bring to room temperature before serving or warm in microwave.

Nutrition

Serving: 1g | Calories: 612kcal | Carbohydrates: 81g | Protein: 11g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Cholesterol: 100mg | Sodium: 402mg | Fiber: 4g | Sugar: 61g