Pumpkin pie may be the star of Thanksgiving tables, but have you ever tried a pumpkin pie crisp? It’s everything you love about pumpkin pie—rich, spiced pumpkin filling and a buttery topping—without the hassle of rolling out pie crust. This dessert is warm, comforting, and absolutely irresistible, especially when paired with a scoop of vanilla ice cream or a dollop of whipped cream. Best of all, it’s simple enough to whip up on a weeknight yet special enough to serve at holiday gatherings.
Why You’ll Love This Recipe
No pie crust needed: Say goodbye to tricky dough—this recipe uses an easy crisp topping instead.
Full of fall flavor: Spiced pumpkin filling meets a buttery oat crumble, creating a cozy autumn treat.
Beginner-friendly: Even if you’ve never baked a pie, you can master this crisp with ease.
Perfect for sharing: A great make-ahead dessert for Thanksgiving, potlucks, or family dinners.
Customizable: You can easily tweak the topping or add mix-ins to suit your taste.
If you love pumpkin desserts but want something easier than pie, this pumpkin pie crisp is the perfect choice.
Ingredients
Here’s what you’ll need to make this easy fall dessert:
For the filling:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
¾ cup granulated sugar
½ cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon salt
For the topping:
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ cup unsalted butter (melted)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
1- Preheat oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish.
2- Make the filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugars, pumpkin pie spice, cinnamon, and salt. Pour into the baking dish.
3- Prepare the topping: In another bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, and salt. Stir in melted butter until crumbly.
4- Assemble: Sprinkle the topping evenly over the pumpkin filling.
5- Bake: Place in the oven for 50–60 minutes, until the topping is golden brown and the filling is set.
6- Cool and serve: Allow to cool slightly before serving warm with whipped cream or ice cream.
Servings and Pairing
This recipe makes about 8–10 servings, depending on portion size.
Pairings:
A scoop of vanilla ice cream for contrast
Fresh whipped cream with a dusting of cinnamon
A drizzle of caramel sauce for extra indulgence
Hot drinks like spiced chai latte, apple cider, or pumpkin spice coffee
Variations
Nutty topping: Add chopped pecans or walnuts to the crisp for crunch.
Gluten-free option: Use a gluten-free flour blend and certified gluten-free oats.
Extra spice: Add ground ginger or cloves for a bolder flavor.
Maple twist: Replace some sugar with maple syrup for a deeper autumn sweetness.
Storage/Reheating
Refrigerator: Store covered in the fridge for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm in the oven at 300°F until heated through, or microwave single portions for 30–60 seconds.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin. Make sure it’s smooth and not too watery.
Can I make this ahead of time?
Absolutely! You can bake it a day ahead, refrigerate, and reheat before serving.
What kind of oats should I use?
Old-fashioned oats give the best texture. Quick oats can work but won’t be as hearty.
Can I make this dairy-free?
Yes! Use coconut milk instead of evaporated milk and vegan butter for the topping.
Conclusion
This easy pumpkin pie crisp is the perfect blend of simplicity and comfort. It captures the essence of classic pumpkin pie but with a buttery crisp topping that takes it to the next level. Whether you’re serving it at Thanksgiving, bringing it to a potluck, or enjoying it as a cozy fall dessert, this recipe is sure to become a seasonal favorite. Simple, satisfying, and bursting with autumn flavors—pumpkin pie crisp might just outshine the traditional pie on your dessert table!
Print
Easy Pumpkin Pie Crisp
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Pumpkin Pie Crisp is a simple twist on classic pumpkin pie. With a silky pumpkin filling and a crisp oat topping, it’s perfect for fall gatherings, Thanksgiving, or a cozy night in.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
For the topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup unsalted butter (melted)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch dish.
- Whisk pumpkin puree, evaporated milk, eggs, sugars, spices, and salt. Pour into the dish.
- Mix flour, oats, brown sugar, spices, and melted butter until crumbly.
- Sprinkle over filling and bake 50–60 minutes until topping is golden and filling set.
- Cool slightly before serving warm with whipped cream or ice cream.
Notes
- Add chopped pecans or walnuts for crunch.
- Use gluten-free oats and flour if needed.
- Blend in maple syrup for a deeper fall flavor.
- Best served warm but also delicious chilled.
- Prep Time: 15 minutes
- Cook Time: 55 minutes