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.

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

Ingredients

Scale

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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Instructions

1. Preheat oven to 350°F. Grease a 9×9-inch baking dish.

2. In a bowl, whisk pumpkin, eggs, brown sugar, vanilla, spice, salt, and milk.

3. Pour pumpkin mixture into the dish and spread evenly.

4. Mix oats, flour, brown sugar, pecans, cinnamon, and salt in another bowl.

5. Add melted butter and stir until crumbly.

6. Sprinkle topping over the pumpkin layer.

7. Bake for 45–50 minutes until golden and set.

8. Let cool for 10–15 minutes before serving.

9. Top with whipped cream or ice cream, if desired.

Notes

Use pure pumpkin, not pumpkin pie filling.

Make ahead by prepping separately and baking fresh.

Store leftovers covered in the fridge for up to 4 days.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 scoop
Calories: 320
Sugar: 24g
Sodium: 160mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 75mg