Pumpkin Pie Crisp: A Cozy, Crunchy Twist on the Classic Fall Favorite

When the crisp autumn air rolls in and pumpkins take center stage, it’s time for warm, comforting desserts. While classic pumpkin pie is a Thanksgiving staple, Pumpkin Pie Crisp offers an easier, crunchier, and equally delicious alternative. With its silky spiced pumpkin filling and buttery streusel topping, this dessert delivers everything you love about pumpkin pie — with no crust to roll!

Whether you’re planning a holiday feast or simply craving a cozy dessert on a chilly evening, this easy pumpkin crisp is the perfect choice. It’s gluten-free friendly, make-ahead approved, and irresistibly comforting.

---

Why You’ll Love Pumpkin Pie Crisp

🎃 All the flavor of pumpkin pie, but easier to make
🍁 No pie crust means less stress and fewer steps
🥣 Simple pantry ingredients you likely already have
🥄 Warm spices and creamy texture satisfy every fall craving
🧈 Crispy, buttery oat topping adds delightful crunch
🥧 Perfect for holiday gatherings, potlucks, or a cozy night in

---

What Is Pumpkin Pie Crisp?

Pumpkin Pie Crisp is a layered fall dessert with a smooth, spiced pumpkin custard base and a crispy oat streusel topping. It’s essentially pumpkin pie filling baked without a crust, then topped with a crunchy mixture of oats, butter, flour, and sugar — like a fruit crisp but made for pumpkin lovers.

---

Ingredients

This recipe serves 8–10 and bakes in a 9×9-inch or 8×11-inch dish.

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
• ¾ cup granulated sugar or coconut sugar
• 2 large eggs
• 1 cup evaporated milk or half-and-half
• 1 tsp vanilla extract
• 1½ tsp pumpkin pie spice
• ½ tsp cinnamon
• ¼ tsp salt

For the Crisp Topping:

• ¾ cup old-fashioned rolled oats
• ½ cup all-purpose flour (or almond flour for GF)
• ⅓ cup brown sugar (or maple sugar)
• ½ tsp cinnamon
• Pinch of salt
• 6 tbsp cold butter, cubed

Optional additions: ½ cup chopped pecans or walnuts, 1 tbsp maple syrup drizzle for finishing

---

How to Make Pumpkin Pie Crisp

---

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch or 8×11-inch baking dish.

---

Step 2: Make the Pumpkin Filling

In a large bowl, whisk together:

• Pumpkin puree
• Sugar
• Eggs
• Evaporated milk
• Vanilla
• Spices
• Salt

Whisk until smooth and fully combined. Pour the mixture into the prepared baking dish and spread evenly.

---

Step 3: Make the Crisp Topping

In another bowl, mix together:

• Oats
• Flour
• Brown sugar
• Cinnamon
• Salt

Cut in the cold butter using a pastry cutter or fork until mixture forms pea-sized crumbs. Stir in nuts if using.

---

Step 4: Assemble and Bake

Sprinkle the crisp topping evenly over the pumpkin filling. Do not press down — it should sit lightly on top.

Bake for 45–50 minutes, or until the topping is golden and the filling is set (a slight jiggle in the center is okay).

Let it cool for 15–20 minutes before serving to allow the filling to firm up.

---

Step 5: Serve

Serve warm or at room temperature with:

• A scoop of vanilla ice cream
• A dollop of whipped cream
• A drizzle of maple syrup or caramel sauce

---

Tips for Best Results

✅ Use pure pumpkin puree, not pumpkin pie filling
✅ Cold butter is key for a crispy topping
✅ Don’t overbake — the center should still jiggle slightly
✅ Let cool slightly before slicing for cleaner servings
✅ Add chopped nuts or crystallized ginger for extra texture

---

Make It Gluten-Free or Dairy-Free

🟢 Gluten-Free: Use certified gluten-free oats and almond or oat flour
🟢 Dairy-Free: Use coconut oil or vegan butter, and replace evaporated milk with coconut milk or oat milk

This recipe is easy to adapt to different dietary needs without sacrificing flavor!

---

Make-Ahead and Storage

🕒 Make-Ahead Tips:

• Make the pumpkin filling up to 24 hours in advance and refrigerate
• Prepare the topping separately and keep chilled
• Assemble just before baking for best crisp texture

❄️ Storage:

• Store leftovers in the refrigerator for up to 4 days
• Reheat in the oven or microwave until warmed through
• Can be frozen (baked and cooled) for up to 2 months

---

Nutritional Information (Approx. per serving)

• Calories: 290
• Fat: 14g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 22g
• Protein: 4g

Values will vary based on substitutions and toppings.

---

Why Pumpkin Pie Crisp Works

✅ Easier than pie – no rolling, chilling, or crimping dough
✅ Full fall flavor with cozy spices and creamy texture
✅ Make-ahead friendly, perfect for holiday prep
✅ Crunchy topping offers the ideal texture contrast
✅ A versatile crowd-pleaser for potlucks, Friendsgiving, and more

---

Variations and Add-Ins

🎃 Maple Pumpkin Crisp – Add 2 tbsp maple syrup to the filling
🍎 Pumpkin Apple Crisp – Add thinly sliced apples to the base for extra texture
🌰 Nut Lover’s Version – Add pecans, walnuts, or almonds to the crisp
🍫 Chocolate Pumpkin Crisp – Sprinkle mini chocolate chips over the top before baking
🧁 Mini Pumpkin Crisps – Bake in ramekins for individual servings

---

What to Serve With Pumpkin Pie Crisp

This dessert pairs beautifully with fall favorites:

☕ Spiced chai latte, hot cider, or pumpkin spice coffee
🍨 Vanilla bean or cinnamon ice cream
🥧 Maple whipped cream with a touch of bourbon or cinnamon
🍂 Thanksgiving dinner leftovers — it’s the perfect sweet finale

---

Frequently Asked Questions

Can I use fresh pumpkin?

Yes! Roast and puree fresh pie pumpkins (not carving pumpkins). You’ll need about 1¾ cups of fresh puree.

Can I double this recipe?

Absolutely — just use a 9×13-inch dish and increase baking time by 5–10 minutes.

Can I make this vegan?

Yes! Use flax eggs (2 tbsp flaxseed + 5 tbsp water), plant-based milk, and vegan butter or coconut oil.

Is this better warm or cold?

It’s great both ways! Warm is cozier and softer, while chilled slices hold together more like pie bars.

---

Final Thoughts: The Ultimate Fall Dessert Shortcut

Pumpkin Pie Crisp is everything you love about pumpkin pie — but faster, easier, and with a crispy golden topping that adds irresistible texture. It’s rich yet simple, rustic yet impressive, and the perfect dessert when you’re short on time but big on fall flavor.

From Sunday suppers to Thanksgiving feasts, this easy pumpkin dessert is guaranteed to become a new seasonal favorite.

Print