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  • Writer's pictureJenn Clayton

Pumpkin Crisp

Updated: Sep 6, 2022

Delicious pumpkin pie filling topped with crunchy, sweet oats! OMG yum!!

Crumbles of brown sugar crisp topping is the PERFECT addition to the pumpkin pie filling!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!



  • 1 ½ cups all-purpose flour

  • ¾ cup old fashioned oats

  • ½ cup granulated sugar substitute (I use Lakanto) to order:

15% off with the code- JENNSWWJOURNEY

  • ¾ cup light brown sugar packed substitute (I use Lakanto)

  • ½ teaspoon ground cinnamon

  • ¾ cup light butter room temperature

Pumpkin Filling

  • 15 ounces pumpkin puree

  • ¾ cup light brown sugar substitute

  • ½ cup granulated sugar substitute

  • 3 teaspoon pumpkin pie spice

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 12 ounces fat free evaporated milk

Crisp Topping

  • Preheat the oven to 375 degrees F. Spray a 7x11 baking dish with nonstick baking spray.

  • Add the flour, oats, both sugars, and cinnamon to a medium bowl. Stir to combine.

  • Add the butter to the dry ingredients. Using a spatula, fork, or your hands, work the butter into the dry ingredients until the butter has coated all of the dry ingredients and clumps together.

  • Break apart the big clumps, cover, and place in the freezer to firm up. Begin working on the pumpkin filling.

Pumpkin Filling

  • In a large bowl, add in the pumpkin puree, both sugars, and pumpkin pie spice. Stir to combine.

  • Add in the vanilla extract and eggs. Stir with a spatula or whisk until the eggs are worked into the filling.

  • Add in the evaporated milk and stir until there are no more white milk streaks in the filling.

  • Pour the pumpkin filling into the prepared baking dish.

  • Place in the oven and bake for 20 minutes until it has thickened up some in the center.

  • Pull the baking dish out of the oven and sprinkle the crisp topping all over the top.

  • Place back in the oven and bake for an additional 25 minutes until the center of the crisp is set up and the crisp topping is golden brown.

  • Let cool completely and serve. Top with whipped cream.

  • Cover and store in the refrigerator.

10 Servings:

194 calories

6g fat

25g carbs

7g protein

Recipe Inspiration from

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