Pumpkin Pie Crisp Recipe: An Easy Way to Make Fall Irresistible

Name: Pumpkin Pie Crisp Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin purée; 2 large eggs; ¾ cup brown sugar; 1 tsp vanilla extract; 1½ tsp pumpkin pie spice; ½ tsp salt; 1 cup evaporated milk; 1 cup old-fashioned oats; ¾ cup all-purpose flour; ½ cup chopped pecans (optional); ½ cup brown sugar; ½ cup unsalted butter, melted; 1 tsp cinnamon; Pinch of salt

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Craving that warm, spiced pumpkin pie flavor with an easy twist? This Pumpkin Pie Crisp recipe delivers the creamy, custardy goodness you love, topped with a golden oat crumble that’s irresistible. In this article, you’ll learn why this recipe belongs in your fall baking rotation, what ingredients you’ll need, how to make it from scratch, and a few pro tips and variations to switch it up. Whether you’re hosting Thanksgiving or just want a cozy weeknight treat, this crisp is for you.

Table of Contents

Why You’ll Love This Pumpkin Pie Crisp Recipe

There’s a reason this Pumpkin Pie Crisp keeps getting devoured at our table before I can even snap a decent photo. It’s everything we love about pumpkin pie, but easier, crunchier, and somehow more comforting.

I still remember the first time I made this. It was a chilly Sunday. I had just pulled out a can of pumpkin purée, unsure if I wanted to go through the whole rolling-pie-dough ordeal. My husband walked in, sniffed the air like a food critic, and asked, “Something smells like fall.” I smiled, slid this bubbling crisp out of the oven, and served it with whipped cream. One bite in, he said, “This is like pumpkin pie, but better.”

That’s when I knew I had a keeper.

This pumpkin pie crisp recipe is the shortcut dessert that never tastes like a shortcut. You still get that silky pumpkin custard filling spiced just right with cinnamon, nutmeg, and a whisper of cloves. But instead of a finicky crust, you pile on a buttery oat crumble that crisps up golden in the oven. The contrast between creamy and crunchy? Perfect.

It’s also a one-bowl wonder; no mixers, no crust chilling, no blind baking. Just stir, top, and bake.

If you’re a fan of warm-spiced desserts like my Pumpkin French Toast Casserole, you’ll fall hard for this crisp too. It works as a weeknight treat, a holiday star, or even breakfast (no shame here).

You can serve it straight from the pan, no fuss. It’s the kind of recipe that brings people back for seconds, and makes them ask for it every Thanksgiving from now on.

Ready to get baking? Let’s look at what you’ll need to bring this cozy crisp to life.

What You’ll Need for the Perfect Pumpkin Pie Crisp

This Pumpkin Pie Crisp keeps things simple; just how I like it. You probably have most of the ingredients in your pantry already. And if not, a quick trip to the store will do it. No specialty items, no weird swaps. Just real, familiar ingredients that come together in the most comforting way.

Here’s what goes into the magic:

For the Pumpkin Filling:

1 can (15 oz) pumpkin purée (NOT pumpkin pie filling)
2 large eggs
¾ cup brown sugar
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
½ teaspoon salt
1 cup evaporated milk

For the Crisp Topping:

1 cup old-fashioned oats
¾ cup all-purpose flour
½ cup chopped pecans (optional but so good)
½ cup brown sugar
½ cup unsalted butter, melted
1 teaspoon cinnamon
Pinch of salt

That’s it. No need for pie crust, fancy tools, or guesswork.

The key here is balance. The filling is smooth, creamy, and warmly spiced—kind of like the center of a perfect pumpkin pie. The topping? Buttery, golden, and just crunchy enough to hold its own. I love adding chopped pecans for that nutty richness, but if you’re nut-free, just skip ’em. It’ll still taste amazing.

If you love pantry-style bakes like Pumpkin Baked Oatmeal, this crisp brings that same vibe, but in dessert form.

Pro tip: Always use pure pumpkin, not pie filling. The latter already has sugar and spices, and it’ll throw off the flavor balance.

Let’s jump into how to bring all this together, from bowl to oven.

How to Make Pumpkin Pie Crisp (Step-by-Step)

This recipe is easy enough for a weeknight and special enough for your Thanksgiving table. No pie crust, no stress; just layer, bake, and serve. It comes together in under 15 minutes of prep time, then bakes into warm, spiced perfection.

Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar-size casserole dish. Set it aside.

Step 2: Make the Pumpkin Filling
In a large bowl, whisk together:

1 can pumpkin purée
2 large eggs
¾ cup brown sugar
1 tsp vanilla extract
1½ tsp pumpkin pie spice
½ tsp salt
1 cup evaporated milk

Whisk until smooth and creamy. Pour this mixture into the prepared baking dish and spread it evenly.

Step 3: Make the Crisp Topping
In another bowl, stir together:

1 cup oats
¾ cup flour
½ cup brown sugar
½ cup chopped pecans (optional)
1 tsp cinnamon
Pinch of salt

Pour in ½ cup melted butter and mix until the topping forms coarse crumbs. Sprinkle it evenly over the pumpkin filling.

Step 4: Bake
Bake uncovered for 45–50 minutes, or until the topping is golden brown and the pumpkin layer is set (it should jiggle slightly in the center but not slosh).

Step 5: Cool and Serve
Let the crisp rest for 10–15 minutes before serving. It firms up as it cools, making it easier to scoop.

Top with whipped cream or a scoop of vanilla ice cream and watch it disappear fast; just like my Pumpkin Cream Cheese Baked Oatmeal tends to.

This method is so low-stress and forgiving, you might just retire your rolling pin forever.

Tips and Variations for the Best Pumpkin Pie Crisp

This Pumpkin Pie Crisp is already a hit—but with a few small tweaks, you can make it your own or adjust it for any occasion. Whether you’re baking for a crowd, going gluten-free, or just want to add a little twist, here are my favorite ways to switch it up and troubleshoot like a pro.

Make It Ahead
You can prep the filling and topping separately and store them in the fridge (covered) for up to 24 hours. When ready, assemble and bake fresh. Or bake the whole thing and warm it gently before serving.
Gluten-Free Option
Swap the flour in the topping with a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free. The result? Still crisp, still dreamy.
Don’t Overbake
The filling should be just set—not dry. A little jiggle in the center is fine; it’ll continue firming as it cools. Overbaking makes the filling grainy instead of silky.
Nut-Free Version
Skip the pecans if allergies are a concern. You can replace them with sunflower seeds, pumpkin seeds, or nothing at all.
Want It Extra Crunchy?
Use cold cubed butter in the topping instead of melted. Rub it in with your fingers or a fork until crumbly. It’ll bake into chunkier, crisper bits.
Craving More Texture?
Add crushed gingersnaps or graham cracker crumbs to the oat mixture for a spiced crunch. It takes this dessert from cozy to completely craveable.
Serving Suggestions
Top with whipped cream, ice cream, or a drizzle of maple syrup. Or try a dollop of Greek yogurt for a more breakfast-y spin (yes, we’ve had leftovers that way too!).

This crisp is flexible, cozy, and made to fit your life. Let it be your go-to fall dessert.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can! Just make sure your fresh pumpkin purée is smooth and not too watery. Roast or steam sugar pumpkins, then blend and strain if needed. You’ll need about 1¾ cups of fresh purée to replace one 15-ounce can. Keep in mind: canned pumpkin is thicker and more consistent, so adjust your spices slightly if your fresh version is milder.

How do I store leftover pumpkin pie crisp?

Once cooled, cover tightly and refrigerate for up to 4 days. To reheat, pop a portion in the microwave or bake at 325°F until warmed through. The topping may soften in the fridge, so to keep it crispy, reheat uncovered in the oven. It’s just as delicious the next day, maybe more.

Can I make pumpkin pie crisp dairy-free?

Absolutely. Use full-fat canned coconut milk or oat milk instead of evaporated milk. For the topping, swap the butter for a dairy-free butter alternative or solid coconut oil. It’ll still bake up beautifully and taste amazing. Just like our Pumpkin Chocolate Baked Oatmeal, this recipe adapts well to plant-based swaps.

What’s the difference between pumpkin pie and pumpkin crisp?

Pumpkin pie has a traditional pastry crust and a smooth custard filling, while pumpkin crisp skips the crust in favor of a buttery oat topping. It’s easier to make, a bit crunchier, and served straight from the baking dish, no slicing required. Think of it as pumpkin pie’s cozy, casual cousin.

Final Note

This Pumpkin Pie Crisp brings everything you love about fall desserts together in one spoonful, warm spices, creamy pumpkin, and golden oat crumble. It’s cozy without being fussy and impressive without being complicated.

Whether you’re baking for Thanksgiving or just want to use up that can of pumpkin in your pantry, this recipe delivers comfort with every bite. Try it once, and it might just replace your classic pie.

For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!

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Pumpkin Pie Crisp Recipe

Why You’ll Love This Pumpkin Pie Crisp Recipe