Pumpkin Pie Crisp – Easy & Delicious Homemade Recipe

A Little History of Pumpkin Pie Crisp

Pumpkin pie has been a holiday staple since the 1600s, beloved for its spiced custard filling baked in a flaky crust. Over time, bakers began experimenting with crust alternatives, leading to the creation of “pie crisps.” Instead of a traditional pastry crust, crisps use a buttery oat streusel topping for crunch. Pumpkin Pie Crisp takes the best of both worlds: the smooth, spiced pumpkin filling of a classic pie and the golden crumble topping of a fruit crisp. This modern twist has quickly become a favorite for those who want the flavors of pumpkin pie with less fuss and more texture.

Pumpkin Pie Crisp – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

This Pumpkin Pie Crisp is warm, cozy, and perfectly spiced—an irresistible dessert for fall gatherings and Thanksgiving dinner. Instead of a pie crust, it features a golden oat and brown sugar crumble topping that adds crunch to every creamy bite. Simple to prepare and baked in one dish, it’s an easy alternative to traditional pumpkin pie that will leave your guests asking for seconds.

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Ingredients

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Pumpkin Filling:

• 1 (15 oz) can pumpkin puree

• 1 (12 oz) can evaporated milk

• 2 large eggs

• 3/4 cup brown sugar

• 1 tsp vanilla extract

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

• Pinch of salt

Crisp Topping:

• 1 cup old-fashioned oats

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar

• 1/2 tsp cinnamon

• 1/2 cup unsalted butter, melted

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Instructions

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

• In a bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, vanilla, and spices until smooth. Pour into prepared dish.

• In another bowl, mix oats, flour, brown sugar, cinnamon, and melted butter until crumbly.

• Sprinkle topping evenly over pumpkin filling.

• Bake for 40–45 minutes, until topping is golden brown and filling is set.

 

• Cool slightly, then serve warm with whipped cream or vanilla ice cream.

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Notes

Substitute pumpkin pie spice for individual spices for convenience.

Use gluten-free oats and flour for a gluten-free version.

Make ahead: bake, cool, and refrigerate up to 2 days—warm before serving.

FAQ Section

1. Can I make Pumpkin Pie Crisp ahead of time?
Yes! Bake it the day before, cool completely, and refrigerate. Reheat before serving to bring back the crisp topping.

2. Can I use fresh pumpkin instead of canned?
Absolutely. Roast and puree fresh pumpkin, then use the same amount as canned puree. Make sure to drain excess liquid for the right consistency.

3. What toppings go best with Pumpkin Pie Crisp?
Whipped cream, vanilla ice cream, or even a drizzle of caramel sauce all pair beautifully with the warm, spiced filling and crunchy topping.