If you’re searching for the perfect autumn treat that’s every bit as comforting as classic pumpkin pie but with a deliciously crunchy twist, Pumpkin Pie Crisp is your answer. Imagine all the cozy flavors of pumpkin pie wrapped up in a fuss-free dessert, with a luscious custard base and a crumbly oat topping that’s simply irresistible. Easy enough for a weeknight, yet special enough for a festive table, this recipe is sure to win over both pie purists and crisp fans alike!
Ingredients You’ll Need
Every ingredient in this Pumpkin Pie Crisp plays a starring role, from rich pumpkin purée to the buttery crumble topping. The recipe is wonderfully straightforward, and each component brings a little extra magic to the flavor, texture, and even the color of the finished dessert.
- Pumpkin purée: The heart of the crisp, giving it a velvety texture and that unmistakable pumpkin flavor.
- Granulated sugar: Adds sweetness and helps keep the pumpkin filling smooth.
- Brown sugar (packed): Deepens the flavor with lovely caramel notes and is used in both the filling and the crisp topping.
- Large eggs: Bind the filling together, making it set perfectly when baked.
- Evaporated milk: Makes the filling ultra creamy without being heavy.
- Vanilla extract: Enhances all the other flavors, making everything taste just a bit more special.
- Pumpkin pie spice: A dreamy blend of warm spices for that familiar autumn flavor punch.
- Ground cinnamon: Extra cinnamon amps up the cozy spice notes in both the filling and the topping.
- Salt: Just a pinch sharpens and balances the sweetness throughout.
- Old-fashioned oats: Create a hearty, golden crisp layer on top.
- All-purpose flour: Helps bind the topping for perfect crumbly texture.
- Unsalted butter (melted): Gives the crisp topping its glorious, golden crunch.
- Whipped cream (optional): The classic finishing touch—cloud-like and cool against the warm crisp.
How to Make Pumpkin Pie Crisp
Step 1: Prep Your Baking Dish
Start by preheating the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish. This quick step ensures your Pumpkin Pie Crisp lifts out easily and bakes evenly all the way through.
Step 2: Mix the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, 1/4 cup brown sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, ground cinnamon, and salt until you have a smooth, glossy mixture. This is your luscious base, so take a moment to admire the beautiful orange color and intoxicating aroma of all those spices!
Step 3: Assemble the Crisp Topping
In a separate bowl, combine the old-fashioned oats, flour, 1/3 cup brown sugar, ground cinnamon, and salt. Stir in the melted butter and mix just until the mixture is crumbly and slightly damp. This topping is what sets Pumpkin Pie Crisp apart, adding incredible texture.
Step 4: Layer and Bake
Pour the pumpkin filling into your prepared baking dish and spread it out evenly. Gently sprinkle the oat mixture over the filling, covering every inch for maximum crunch in every bite. Bake for 40 to 45 minutes, or until the center is set but still slightly wobbly and the topping is gloriously golden brown.
Step 5: Cool and Serve
Let your Pumpkin Pie Crisp cool for at least 15 minutes before serving. The filling thickens as it rests and the crisp topping firms up perfectly. Now comes the hardest part—waiting! Serve warm for pure comfort, or chill it if you love your dessert extra refreshing.
How to Serve Pumpkin Pie Crisp
Garnishes
Top each serving of Pumpkin Pie Crisp with a generous dollop of freshly whipped cream; a sprinkle of cinnamon or even a drizzle of caramel will take it right over the top. Feeling fancy? Add a few toasted pecans for extra crunch and visual appeal.
Side Dishes
Since this dessert is already rich and satisfying, keep sides light and bright—think a bowl of juicy berries, a cup of spiced chai, or even a scoop of vanilla bean ice cream for an indulgent fall treat. It also pairs beautifully with a steaming mug of coffee for brunch or an after-dinner pick-me-up!
Creative Ways to Present
Try serving Pumpkin Pie Crisp in individual ramekins for dinner parties or potlucks—everyone will swoon over their own personal portion. For a rustic family-style vibe, bake it in a cast iron skillet and bring it straight to the table. Mini jars are adorable for a picnic or holiday buffet as well.
Make Ahead and Storage
Storing Leftovers
Store leftover Pumpkin Pie Crisp tightly covered in the refrigerator for up to four days. The flavors intensify overnight, and the oat topping stays deliciously toasty. It’s one of those desserts that’s just as good (if not better) the next day!
Freezing
If you’d like to freeze your Pumpkin Pie Crisp, make sure it’s fully cooled. Wrap the baking dish tightly in plastic wrap and foil, or transfer individual portions to airtight containers. Freeze for up to two months—just remember that the topping may soften slightly after thawing but will still taste amazing.
Reheating
Warm individual slices in the microwave for 15 to 20 seconds, or reheat the whole dish in a 350°F oven for about 10 minutes until heated through. The crisp topping will regain some of its delightful crunch and the custardy pumpkin filling will become creamy again.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure your fresh pumpkin purée is well-drained and smooth, as too much liquid can alter the texture. Roasted sugar pumpkins work best for the richest flavor in your Pumpkin Pie Crisp.
Is it possible to make Pumpkin Pie Crisp gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour in the topping and ensure your oats are certified gluten-free. The dessert will still come out wonderfully crisp and satisfying.
Can I add nuts to the topping?
Definitely! Stir in 1/2 cup of chopped pecans or walnuts with the oat mixture for extra crunch and a nutty depth that pairs beautifully with the spiced pumpkin layer.
What if I don’t have pumpkin pie spice?
No worries—make your own blend with ground cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. The aroma and flavor will be just as dreamy in your Pumpkin Pie Crisp!
Can it be made in advance?
Yes, you can assemble the dessert up to a day in advance and keep it tightly covered in the refrigerator. Bake just before serving, or reheat gently if serving later—the texture and flavor will still shine.
Final Thoughts
Pumpkin Pie Crisp is the kind of dessert you’ll crave all season long—easy enough for a cozy night in, but guaranteed to impress at your next holiday gathering. Give it a try, and don’t be surprised if it steals the spotlight from traditional pies. Enjoy every spoonful!
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Pumpkin Pie Crisp Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Pie Crisp is a delightful twist on traditional pumpkin pie, featuring a spiced pumpkin filling topped with a sweet oat crumble. Perfect for fall gatherings or Thanksgiving dessert.
Ingredients
Pumpkin Filling:
- 1 can (15 oz) pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Oat Crumble Topping:
- 3/4 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar (packed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (melted)
Optional for Serving:
- whipped cream
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Prepare Pumpkin Filling: In a bowl, mix pumpkin purée, sugars, eggs, milk, vanilla, spices, and salt. Pour into the baking dish.
- Make Oat Topping: Combine oats, flour, sugar, cinnamon, and salt in a bowl. Mix in melted butter until crumbly. Sprinkle over the pumpkin filling.
- Bake: Bake for 40–45 minutes until set and golden. Cool slightly before serving with whipped cream.
Notes
- This crisp is a fuss-free alternative to traditional pumpkin pie.
- For added crunch, consider sprinkling chopped pecans or walnuts on top of the oat crumble.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
