When you’re craving pumpkin pie but want something even easier (and extra comforting), Pumpkin Pie Crisp is the perfect dessert. It has a smooth, warmly spiced pumpkin filling—just like classic pumpkin pie—topped with a buttery oat crumble that bakes up golden and crisp.
Unlike traditional pie, there’s no rolling dough and no fuss. This recipe is perfect for holiday gatherings, Thanksgiving dessert tables, or any chilly evening when you want that pumpkin spice flavor with a crunchy twist.
Ingredients
Serves 8
Pumpkin Filling
- 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz / 355ml) evaporated milk (or half-and-half)
- 2 large eggs
- 3/4 cup (150g) brown sugar (or granulated sugar)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Crisp Topping
- 1 cup (90g) old-fashioned oats
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (100g) brown sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- Optional: 1/2 cup (60g) chopped pecans or walnuts
Preparation Time
- Prep time: 15 minutes
- Bake time: 40–45 minutes
- Cooling time: 20 minutes
- Total time: About 1 hour 20 minutes
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish (or similar size).
Step 2: Make the Pumpkin Filling
In a large bowl, whisk pumpkin puree, evaporated milk, eggs, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
Pour into the prepared baking dish.
Step 3: Make the Crisp Topping
In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
Cut in the cold butter using a fork or pastry cutter until crumbly. Stir in nuts if using.
Step 4: Assemble
Sprinkle the crisp topping evenly over the pumpkin filling (don’t press down too hard—keep it crumbly).
Step 5: Bake
Bake for 40–45 minutes, until the topping is golden and the center is mostly set (a slight jiggle is okay).
Step 6: Cool and Serve
Let cool for 20 minutes to set. Serve warm, or chill and serve cold.
Serving Suggestions
- Top with whipped cream or vanilla ice cream.
- Drizzle caramel sauce over the top for extra indulgence.
- Sprinkle with toasted pecans for a nutty crunch.
- Serve with coffee, chai, or hot chocolate for a cozy pairing.
- Make it holiday-ready with a dusting of cinnamon before serving.
Nutritional Highlights
| Nutrient | Per Serving (1/8 recipe) |
|---|---|
| Calories | 320 |
| Protein | 6 grams |
| Total Fat | 14 grams |
| Saturated Fat | 8 grams |
| Carbohydrates | 44 grams |
| Sugars | 28 grams |
| Fiber | 4 grams |
| Sodium | 210 milligrams |
Nutritional Notes:
- Pumpkin puree provides fiber, vitamin A, and antioxidants.
- Oats add heart-friendly whole grains and a satisfying crunch.
- Using evaporated milk keeps the filling creamy without heavy cream.
Tips for Perfect Pumpkin Pie Crisp
- Use pure pumpkin puree, not pumpkin pie filling (which is already sweetened).
- Keep butter cold for the crispiest crumble topping.
- Don’t overbake—pumpkin filling should be set but still silky.
- Let it cool before serving so the layers firm up nicely.
- Want extra crunch? Add chopped nuts to the topping.
Variations to Try
- Maple Pumpkin Crisp: Replace half the sugar with maple syrup (reduce liquid slightly).
- Gluten-Free: Use gluten-free flour and certified GF oats.
- Extra Spiced: Add a pinch of cloves or nutmeg for deeper flavor.
- Gingersnap Twist: Swap some flour for crushed gingersnap cookies.
- Dairy-Free: Use coconut milk instead of evaporated milk and vegan butter in the topping.
This Pumpkin Pie Crisp is the best of both worlds: creamy pumpkin pie filling and a buttery, crunchy crisp topping—all without the hassle of making pie crust. It’s cozy, easy, and perfect for fall gatherings or anytime you want a warm spiced dessert.
Whether you serve it with whipped cream, ice cream, or caramel drizzle, this recipe guarantees a comforting pumpkin bite every time.
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