Pumpkin Graham Crisp
This pumpkin crisp swaps a traditional pie crust for a crunchy graham‑cracker and oat topping, delivering the classic pumpkin‑pie flavor with less fuss. The creamy pumpkin filling bakes in a deep pan and finishes with a golden, buttery crumble.
Instructions
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Preheat the oven to 350°F.
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In a large bowl, whisk together the pumpkin purée, evaporated milk (or light cream), sugar, eggs, pumpkin pie spice, and a pinch of salt until smooth.
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Transfer the pumpkin mixture to an extra‑deep pie pan or a 9 × 13‑inch baking dish.
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For the topping, combine the oats, graham cracker crumbs, brown sugar, a pinch of salt, and baking powder in a bowl. Stir in the melted butter until the mixture is crumbly and evenly moistened.
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Evenly sprinkle the crumb topping over the pumpkin filling.
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Bake for 50–60 minutes, or until the pumpkin filling is set and the topping turns golden brown.
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Allow the crisp to cool slightly before serving. Serve warm or chilled, optionally with whipped cream.
Video
“I Think Pumpkin Pie Has Some Competition...| Fall At Home” by A simple season, watch on YouTube.
About this recipe
The crisp offers a velvety pumpkin center flavored with pumpkin‑pie spice, sweetened with sugar and enriched with evaporated milk or light cream. The topping combines old‑fashioned oats, graham cracker crumbs, brown sugar, a pinch of salt, baking powder, and melted butter for a satisfying crunch. Serve it warm or chilled, optionally topped with whipped cream, for a comforting autumn treat.
Ideal for Thanksgiving, holiday dinners, or a simple fall dessert, this dish can be made ahead and stored in the refrigerator for a few days or frozen for longer keeping. It’s an easy way to enjoy pumpkin flavor without the effort of a traditional pie crust.
