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–+ servings
image of A realistic top down shot of ingredients for pumpkin pie crisp mise en place on a white marble counter Canned pumpkin puree eggs sweetened condensed milk brown sugar pumpkin pie spice oats flour butter pecans and cinnamon are neatly arranged in clear glass bowls and rustic brown wooden kitchenware Soft diffuse daylight from a window illuminates the scene
katya bou

Pumpkin Pie Crisp

A delightful twist on traditional pumpkin pie, this crustless dessert features a creamy, spiced pumpkin filling baked or slow-cooked, topped with a crunchy streusel crumble that's perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Pumpkin Layer
  • 29 oz Pumpkin Puree canned pure pumpkin puree
  • 4 Sweetener and Binder large eggs, slightly beaten
  • 14 oz Dairy canned sweetened condensed milk
  • 1/2 cup Sugar brown sugar, packed
  • 2 tsp Spices pumpkin pie spice
  • 1 tsp Flavor Enhancers pure vanilla extract
  • 1/2 tsp Salt
For the Crisp Topping
  • 1 cup Dry Base all-purpose flour
  • 1 cup Texture quick or old-fashioned oats
  • 1 cup Sweetener granulated sugar
  • 1 tsp Spices cinnamon
  • 1/2 cup Fat cold unsalted butter, cubed
  • 1 cup Nuts chopped pecans or walnuts (optional)

Equipment

  • Slow Cooker
  • - Mixing bowls
  • oven safe dish (for topping if needed)

Method
 

Preparing the Pumpkin Pie Filling
  1. In a large mixing bowl, combine the pumpkin puree, eggs, sweetened condensed milk, brown sugar, vanilla extract, salt, and pumpkin pie spice. Whisk until smooth.
  2. Pour the pumpkin mixture into the slow cooker.
Crafting the Streusel Topping
  1. In a separate bowl, whisk together the flour, oats, granulated sugar, and cinnamon.
  2. Add the cubed cold butter and cut in until crumbly, resembling coarse crumbs.
  3. Fold in the chopped pecans.
Assembly and Cooking
  1. Cook on low in the slow cooker for 2-3 hours, or until the filling is set and no longer jiggles.
  2. Sprinkle the streusel topping over the cooked filling. If desired, transfer to an oven-safe dish and bake at 350°F for 15-20 minutes to brown the topping.
  3. Allow to cool for 15-20 minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 5gFat: 16g

Notes

For a gluten-free version, use gluten-free flour and oats. This adapts a traditional baked crisp to the slow cooker for convenience.
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