This delicious pumpkin crisp recipe is my lighter take on classic pumpkin pie. Instead of a traditional pie crust bottom, I topped the custardy pumpkin filling with a light crumble made from oats. It still has all that great autumnal flavor, but it’s way less fussy.
How to Store and Reheat
If you do have leftovers, you’ll want to cover the remaining pumpkin crisp with a lid or plastic wrap (after it has cooled) and refrigerate. I’d suggest eating the crisp within a day or two because the topping will get less and less crunchy as time goes by. Once you’re ready to eat, you can have it cold or warm it up in the microwave for 10-15 seconds.
Serving Suggestions
This pumpkin crisp is great warm, but you can also serve it cold. The texture changes a bit but it’s still gorgeous! I like to top mine with scoops of vanilla ice cream or whipped cream and a drizzle of caramel sauce.
