This Pumpkin Pie Crisp combines the creamy richness of pumpkin pie with a crunchy, buttery oat topping, all made easily in the air fryer. Perfect for a cozy fall dessert!
About Time
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 300 kcal per serving
Ingredients
- For the Topping:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- For the Filling:
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup evaporated milk
Instructions
- Preheat the Air Fryer:
- Preheat your air fryer to 350°F (175°C) for about 3 minutes.
- Prepare the Topping:
- In a medium bowl, mix together the melted butter, brown sugar, flour, oats, cinnamon, nutmeg, ginger, and salt until the mixture becomes crumbly. Set aside.
- Prepare the Filling:
- In a large bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, eggs, and evaporated milk until smooth.
- Assemble:
- Lightly grease an air fryer-safe baking dish (ensure it fits in your air fryer). Pour the pumpkin filling into the dish.
- Evenly sprinkle the crumb topping over the pumpkin filling.
- Air Fry:
- Place the dish in the preheated air fryer. Cook at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and the filling is set. Check halfway through and cover loosely with foil if the topping browns too quickly.
- Serve:
- Carefully remove from the air fryer and let it cool slightly before serving. Enjoy warm or at room temperature
Amount Per Serving
- Serving: servings, Carbohydrates: 21.5 g, Protein: 22.5 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 69 mg, Sodium: 426.5 mg, Fiber: 1.5 g, Sugar: 1.5 g