Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
- Streusel: 1 cup flour + 3/4 cup rolled oats + 3/4 cup brown sugar + 1/2 cup cold butter + 1 tsp cinnamon
- Vanilla ice cream or whipped cream, for serving
Instructions
- Whisk the custard. Whisk the pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, salt, and vanilla until completely smooth.
- Make the streusel. Rub the flour, oats, brown sugar, cold butter, and cinnamon into coarse, pebbly crumbs.
- Assemble. Pour the custard into a greased 9x13-inch (or 2-quart) baking dish. Scatter the streusel evenly over the top.
- Bake. Bake at 350°F (175°C) for 48–55 minutes, until the edges are set and the center still has a slight jiggle — it firms as it cools.
- Cool and serve. Cool at least 30 minutes. Serve warm with vanilla ice cream or a cloud of whipped cream.
💡 Crisp smarts
That slight jiggle in the center is correct — it sets as it cools, and overbaking makes the custard rubbery. Use pure pumpkin puree, not pumpkin pie filling (which is pre-sweetened and spiced). Leftovers are incredible cold for breakfast; no judgment here.
Common questions
Can I make it ahead?
Yes — bake up to 2 days ahead and refrigerate. Warm in a 325°F oven for 15 minutes before serving.
Pumpkin puree vs. pie filling?
Always pure pumpkin puree. Pie filling is pre-sweetened and pre-spiced, which throws off the recipe.
Can I make it gluten-free?
Swap the flour for a 1:1 gluten-free blend and use certified gluten-free oats. The custard is naturally GF.
Can I freeze it?
Yes — cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge.
Love this recipe?
Save it to your "Fall Baking Recipes" board so the easiest fall dessert is always one click away.
📌 Pin it for later