Pumpkin Pie Crisp Recipe

Hi, I’m Sam from dishfoody.com, where pumpkin pie meets streusel crunch. Pumpkin Pie Crisp bakes sweet spiced pumpkin filling under buttery cinnamon oat crumble for warm fall comfort without pie crust fuss. Perfect for Thanksgiving sides, potlucks, or cozy dessert scoops with ice cream.

Easy dump-and-bake ready in 50 minutes.

Why This Recipe Works

• Pumpkin puree creates creamy pie-like texture.
• Cinnamon oat topping bakes into golden crunch.
• Pumpkin pie spice delivers instant fall flavor.
• Brown sugar streusel caramelizes beautifully.
• Individual ramekins or family-style both work.

Ingredients & Prep

Pumpkin Filling:

• 1 (15 oz) can pumpkin puree
• 1 (12 oz) can evaporated milk
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Crumble Topping:

• 1 cup old-fashioned oats
• ¾ cup packed brown sugar
• ½ cup all-purpose flour
• ½ cup chopped pecans or walnuts (optional)
• ½ cup unsalted butter, melted
• 1 teaspoon cinnamon
• ¼ teaspoon salt

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease 9×13-inch baking dish or 8 ramekins.
2. Whisk pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and vanilla until smooth. Pour into dish.
3. Mix oats, brown sugar, flour, nuts (if using), cinnamon, and salt. Stir in melted butter until crumbly.
4. Sprinkle crumble evenly over pumpkin filling.
5. Bake 45-50 minutes until filling sets and topping is golden brown.
6. Cool 15 minutes. Serve warm with whipped cream or vanilla ice cream.

Flavor Variations

Storage Tips

Refrigerate covered up to 4 days. Reheat individual portions in microwave or oven. Freezes up to 2 months.

FAQs

Filling runny? Bake 5-10 extra minutes; it firms as it cools.
Topping soggy? Use cold butter and don’t overmix crumbs.
Fresh pumpkin? Use 2 cups cooked puree; reduce evaporated milk to ½ cup.

Conclusion

Pumpkin Pie Crisp delivers all the fall pie flavors with irresistible streusel crunch. Warm, spiced, and effortlessly festive. Perfect holiday crowd-pleaser. Find more pumpkin desserts at dishfoody.com.

Pumpkin Pie Crisp Recipe

Print Recipe

A warm and cozy pumpkin dessert with a sweet spiced pumpkin layer and a buttery, crunchy oat topping. Perfect for fall and holiday gatherings.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Pumpkin Filling:
• 1 (15 oz) can pumpkin puree
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 2 large eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• Crisp Topping:
• 3/4 cup old-fashioned oats
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/4 tsp salt
• 1/2 tsp cinnamon

Instructions

• 1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
• 2. In a large bowl, whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, eggs, heavy cream, and vanilla until smooth.
• 3. Pour pumpkin mixture into prepared baking dish.
• 4. In another bowl, mix oats, flour, brown sugar, melted butter, salt, and cinnamon until crumbly.
• 5. Sprinkle the crisp topping evenly over the pumpkin layer.
• 6. Bake 35–40 minutes, or until the topping is golden and filling is set.
• 7. Allow to cool slightly before serving. Serve with whipped cream if desired.

Notes

• Use a mix of brown and white sugar for a deeper sweetness.
• Can be made ahead and stored in the refrigerator for up to 3 days.
• Add chopped pecans to the topping for extra crunch.

Nutrition

• Serving Size: 1 piece
• Calories: 320
• Sugar: 18g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 60mg

Keywords: Pumpkin Pie Crisp, pumpkin dessert, fall dessert