Pumpkin Custard Crunch – quick pumpkin custard topped with a crunchy granola topping. SO good! Great for holiday meals! Can make ahead of time and warm up when ready to serve. Top with powdered sugar, whipped cream, or ice cream. Took this to a party and it was gone in a flash! Such a great pumpkin dessert recipe!
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Pin This RecipeEasy Pumpkin Dessert
It is the time of year when everything is pumpkin and pumpkin spice. I don’t go crazy over pumpkin, but I like a good pumpkin dessert every now and then. This Pumpkin Custard Crunch is a new favorite. It is super easy to make and it tastes great! I especially LOVED the crunchy topping!!!
The base of this Pumpkin Custard Crunch has a large can of pumpkin and a can of sweetened condensed milk. SO, you know it is good!!! The topping is a mixture of oatmeal, flour, brown sugar, cinnamon, pecans, and butter. It is a cross between a streusel and granola. It is to-die-for. I’m already thinking of what else I can put the topping on. I’m thinking about baking a batch and putting in in my ice cream. YUM!
How to Make Pumpkin Custard Crunch
This is very simple to make. Whisk together pumpkin, eggs, pumpkin spice, cinnamon, sweetened condensed milk, milk, and vanilla. Pour into a baking dish. Stir together oats, brown sugar, flour, cinnamon, and pecans. Stir in melted butter, mixing well. Sprinkle oat mixture on top of pumpkin mixture in pan and bake.
- Make sure to use pureed pumpkin and NOT pumpkin pie filling.
- Can use fat-free sweetened condensed milk.
- Can Pumpkin Custard Crunch be made in advance? Yes! You can bake the casserole and refrigerate it until you are ready to serve.
- Can Pumpkin Custard Crunch be frozen? Yes! Cool the baked casserole completely. Wrap the pan in plastic wrap and aluminum foil and freeze. To serve, thaw completely and reheat in the microwave or in the oven.
Pumpkin Crunch for Breakfast or Dessert
This casserole is great for dessert or even breakfast! We sprinkled a little powdered sugar on top. You could also add a big dollop of whipped cream or a scoop of vanilla ice cream. This will definitely be on our Thanksgiving table next month! YUM!
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Pumpkin Custard Crunch
Equipment:
Ingredients:
Pumpkin Custard
Crumb Topping
- 3 cups quick-cook oats, uncooked
- 1 cup firmly packed light brown sugar
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 1 cup chopped pecans
- 1 cup butter, melted
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
- Mix together pumpkin, eggs, pumpkin spice, 1 tsp cinnamon, sweetened condensed milk, milk and vanilla. Pour into prepared pan.
- Stir together oats, brown sugar, flour, 1 tsp cinnamon and pecans. Stir in melted butter, mixing well.
- Sprinkle oat mixture on top of pumpkin mixture in pan.
- Bake for 50 to 60 minutes, until toothpick comes out clean.
Steph
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This looks delicious, can’t wait to make it.
many thanks.
Stephanie, I don't know how to reach you other than with a comment here. For your Delmonico Potatoes, do you use
1 full pound of cheddar for your 4 cups? or lightly fill them? Thank you.
Yes – 4 cups would be one pound of shredded cheese
Yum! I'll have to give this a try – Thank you.
Is the 29-ounce can 100% pumpkin or pumpkin pie filling?
100% pumpkin NOT the pie filling. Enjoy! ????