Pumpkin Pie Crisp

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Pumpkin Pie Crisp is a delightful twist on the classic pumpkin pie, offering the comforting flavors of spiced pumpkin filling with a crunchy, buttery crisp topping. Perfect for autumn gatherings or any time you’re craving a warm, cozy dessert, this recipe is simple to prepare and sure to impress.

Why You’ll Love This Recipe

  • Combines the creamy richness of pumpkin pie with a crunchy, crumbly topping.
  • Easy to prepare with no need for pie crust.
  • Perfect for fall holidays like Thanksgiving or as a comforting treat during cooler months.
  • Can be made ahead for convenience.
  • Customizable with various toppings or add-ins to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Pumpkin puree
  • Sweetened condensed milk
  • Eggs
  • Pumpkin pie spice
  • Salt
  • Vanilla extract
  • Brown sugar
  • Rolled oats
  • All-purpose flour
  • Butter
  • Chopped pecans or walnuts (optional)

Directions

this recipe
  1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
  2. In a mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract. Mix until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  4. In another bowl, prepare the crisp topping by combining brown sugar, rolled oats, flour, and butter. Mix until the mixture resembles coarse crumbs. If using nuts, fold them in at this stage.
  5. Sprinkle the crisp topping evenly over the pumpkin filling.
  6. Bake for 40-50 minutes, or until the topping is golden brown and the filling is set.
  7. Allow the crisp to cool slightly before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Servings and Timing

  • Servings: 8-10
  • Prep Time: 15 minutes
  • Cook Time: 40-50 minutes

Variations

  • Nut-Free Option: Skip the nuts in the topping for an allergen-friendly version.
  • Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
  • Spiced Up: Add a pinch of nutmeg or ginger to the pumpkin filling for extra warmth.
  • Dairy-Free: Use coconut condensed milk and vegan butter or coconut oil in place of regular butter.
  • Toppings: Drizzle with caramel sauce or sprinkle with powdered sugar for a decorative touch.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat individual portions in the microwave for 30 seconds to 1 minute or warm the entire dish in a 350°F (175°C) oven for about 10-15 minutes.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Ensure it’s well-cooked, mashed, and drained to avoid excess moisture.

2. Can I make this dessert ahead of time?

Absolutely! Prepare and bake the crisp, then refrigerate. Reheat before serving for the best texture and flavor.

3. What type of oats should I use for the topping?

Rolled oats work best for a chewy, hearty texture. Avoid instant oats as they can become mushy.

4. Can I freeze Pumpkin Pie Crisp?

Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

5. What’s the best way to serve this dish?

Serve warm with whipped cream, ice cream, or a drizzle of caramel sauce for added indulgence.

6. Can I use a different type of sugar in the topping?

Yes, you can substitute white sugar or coconut sugar for brown sugar if preferred.

7. Is this recipe suitable for vegans?

With some modifications, yes! Use plant-based condensed milk, eggs, and butter alternatives.

8. Can I add chocolate chips to the topping?

Absolutely! Adding chocolate chips can create a decadent twist to the crisp.

9. What size baking dish should I use?

A 9×13-inch dish works well, but you can use a smaller dish for a thicker filling and topping.

10. Can I double the recipe?

Yes, double the ingredients and use two baking dishes or a larger one to accommodate the extra volume.

Conclusion

Pumpkin Pie Crisp is a must-try dessert for anyone who loves classic pumpkin flavors with a modern twist. The creamy, spiced filling paired with a crunchy topping is a perfect combination, making it ideal for fall festivities or a comforting treat. Easy to customize and prepare, this dish will quickly become a favorite at your table.

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Pumpkin Pie Crisp

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This Pumpkin Pie Crisp is the perfect dessert for fall! It combines the creamy, spiced goodness of pumpkin pie with a crunchy, buttery oat topping. Serve it warm with a scoop of vanilla ice cream for the ultimate cozy treat.

  • Author: ksuur
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
For the Filling:
  • 1 can (15 oz) pumpkin puree
  • 1 cup evaporated milk
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
For the Crisp Topping:
  • 1 cup rolled oats
  • ¾ cup all-purpose flour
  • ¾ cup light brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, melted
  • ½ cup chopped pecans (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
  2. Prepare the Filling:
    In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Pour the mixture into the prepared baking dish.
  3. Make the Topping:
    In another bowl, combine the oats, flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture forms clumps. Add the pecans, if using.
  4. Assemble:
    Sprinkle the crisp topping evenly over the pumpkin filling.
  5. Bake:
    Bake in the preheated oven for 40–45 minutes or until the filling is set and the topping is golden brown.
  6. Cool and Serve:
    Let the crisp cool for 10–15 minutes before serving. Enjoy warm with whipped cream or a scoop of vanilla ice cream.

Notes

  • For a gluten-free version, use gluten-free oats and substitute the flour with almond flour or a gluten-free blend.
  • Adjust the spices to your preference. You can add more cinnamon for extra warmth or reduce the nutmeg if you prefer a milder flavor.

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