If you’re craving the warm, cozy flavors of fall, pumpkin pie crisp is the perfect dessert to satisfy your sweet tooth. With a buttery, crunchy topping over smooth spiced pumpkin filling, this twist on a classic favorite is as comforting as it is irresistible. Ready to discover your new go-to autumn treat? Keep reading—you won’t want to miss this one!
Pumpkin Pie Crisp
Description
Pumpkin pie crisp is like a warm hug from your oven. It takes everything you adore about pumpkin pie — the creamy filling, the deep cinnamon and nutmeg flavors, the hint of sweetness — and layers it beneath a buttery, nutty oat crisp topping that crackles with every bite. No pie crust to roll out, no fuss. Just a bowl, a whisk, a dish — and pure autumn magic.
This is a recipe I reach for every fall without fail. It fills the house with the kind of scent that draws people into the kitchen. Whether served fresh from the oven or straight out of the fridge the next day, it is a dessert that just works. Cozy, satisfying, and deeply nostalgic.
Why You’ll Love This Recipe
- No pie crust needed — skip the hassle, get the flavor.
- Crowd-pleasing — both kids and adults love it, especially with ice cream on top.
- Flexible for dietary needs — easy swaps for gluten-free, dairy-free, and nut-free versions.
- Great for making ahead — the flavors get even better after resting overnight.
- Comforting and seasonal — a perfect companion to falling leaves and cool evenings.
Serving and Storage Tips
Serve pumpkin pie crisp warm with a generous scoop of vanilla bean ice cream, or cool with a swirl of whipped cream. For an extra toasty finish, a pinch of cinnamon on top does wonders.
To store, let it cool to room temperature, then cover and refrigerate for up to four days. To reheat, pop it in the oven at 350 degrees Fahrenheit for 10 to 15 minutes. You can also warm individual portions in the microwave for 30 to 60 seconds.
Yes, this can be frozen. Wrap it tightly with plastic wrap first, then foil. Keep it in the freezer for up to two months. Thaw overnight in the fridge and reheat the next day.
Course, Cuisine, Keywords
Dessert, American, pumpkin crisp, fall dessert, easy Thanksgiving dessert, pumpkin spice
Servings, Prep Time, Cook Time, Total Time, Serving Size
| Servings: | 8 |
| Prep Time: | 15 minutes |
| Cook Time: | 40 minutes |
| Total Time: | 55 minutes |
| Serving Size: | 1 generous slice |
Ingredients
For the pumpkin filling:
- 1 can pumpkin puree
- 2 large eggs
- 1 cup whole milk
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- One fourth teaspoon salt
For the oat crisp topping:
- 1 cup old fashioned oats
- Three fourths cup all purpose flour
- Two thirds cup brown sugar
- One half cup chopped pecans
- One half cup unsalted butter melted
- One teaspoon cinnamon
- One eighth teaspoon salt
Equipment
- Mixing bowls
- Whisk
- 9×9 inch baking dish
- Spatula
- Measuring cups
- Measuring spoons
- Oven
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish and set it aside.
- Make the pumpkin filling: In a large mixing bowl, whisk together pumpkin puree, eggs, milk, brown sugar, pumpkin pie spice, vanilla extract, and salt. Whisk until creamy and totally smooth. This can be made ahead and stored covered in the refrigerator for up to 24 hours if needed.
- Assemble the base: Pour the pumpkin mixture into your greased baking dish and smooth it out with a spatula, making sure it reaches all corners.
- Make the crisp topping: In a separate bowl, combine oats, flour, brown sugar, pecans, cinnamon, and salt. Pour in the melted butter and stir until everything is evenly coated and crumbly.
- Add the topping: Sprinkle the topping evenly over the pumpkin layer. Try to cover it fully, but no need for perfection — the rustic look is part of the charm.
- Bake: Place in the oven and bake for 40 minutes, or until the top is golden and crisp and the filling has just a slight jiggle in the center.
- Cool and serve: Let cool for 10 to 15 minutes before serving. It thickens a bit as it cools and is wonderful enjoyed warm or room temperature.
Nutrition per serving
| Calories | 340 |
| Protein | 5 grams |
| Carbohydrates | 45 grams |
| Fat | 16 grams |
| Sugar | 28 grams |
| Fiber | 4 grams |
| Sodium | 170 milligrams |
Recipe Notes
You can swap the pecans for walnuts or leave them out entirely for a nut-free version. A sprinkle of sea salt on top before baking adds a lovely contrast to the sweet filling. I also recommend making this a day ahead for deeper flavor.
FAQ
Can I make this with gluten-free flour?
Yes, a gluten-free all-purpose blend works perfectly in this recipe. Just be sure your oats are certified gluten-free if you are baking for someone with celiac or gluten intolerance.
What kind of milk works best?
Whole milk gives the creamiest texture, but you can also use half and half for a richer filling. For dairy-free, try coconut, almond, or oat milk.
Is this recipe sweet enough for dessert?
Yes, the sweetness is balanced but definitely dessert-worthy. If you prefer things less sweet, you can reduce the brown sugar in the filling to three fourths cup. The flavor will still shine.
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Pumpkin Pie Crisp
Ingredients
- 1 can pumpkin puree
- 2 large eggs
- 1 cup whole milk
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup old fashioned oats
- 3/4 cup all purpose flour
- 2/3 cup brown sugar
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter melted
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9x9 inch baking dish.
- In a large bowl, combine pumpkin puree, eggs, milk, brown sugar, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth and fully blended.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
- In another bowl, combine oats, flour, brown sugar, chopped pecans, cinnamon, and salt. Pour in the melted butter and stir until the mixture is crumbly and all the dry ingredients are coated.
- Scatter the oat topping evenly over the pumpkin filling.
- Bake for 40 minutes, or until the topping is golden brown and the filling is set at the edges with a slight jiggle in the center.
- Remove from the oven and let cool for 10 to 15 minutes before serving. Serve warm or chilled with ice cream or whipped cream.
