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Pumpkin Pie Crisp Recipe | Easy & Cozy Fall Dessert

Love pumpkin pie but don’t feel like rolling out dough? Pumpkin Pie Crisp is your answer. It has all the rich, spiced flavor of pumpkin pie, but instead of a crust, it’s topped with a buttery, crunchy crisp topping that’s baked golden and delicious. This dessert is warm, comforting, and perfect for serving at family dinners, holiday parties, or a cozy fall night. Pair it with a scoop of vanilla ice cream or whipped cream, and you’ve got a dessert that feels just as special as pumpkin pie—without the fuss.
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Prep Time 15 minutes
bake & Cooling Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 portions
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin filling:
  • 1 15 oz can pumpkin puree
  • 1 12 oz can evaporated milk
  • ¾ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp salt
For the crisp topping:
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • ½ cup brown sugar packed
  • ½ cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp pumpkin pie spice
  • 1 cup unsalted butter melted

Equipment

  • Mixing bowls (large and medium)
  • Whisk
  • Measuring cups & spoons
  • 9x13-inch baking dish (or 2-quart casserole dish)
  • Rubber spatula
  • Oven

Method
 

Step 1: Prepare the oven and dish
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Step 2: Make the pumpkin filling
  1. In a large bowl, whisk together pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. Pour into prepared baking dish.
Step 3: Make the crisp topping
  1. In a medium bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and pumpkin pie spice. Stir in melted butter until crumbly.
Step 4: Assemble the crisp
  1. Sprinkle topping evenly over pumpkin filling.
Step 5: Bake
  1. Bake for 45–50 minutes, or until filling is set and topping is golden brown.
Step 6: Cool and serve
  1. Let cool for 15 minutes before serving. Serve warm with ice cream or whipped cream.

Notes

🧊 Storage & Reheating
Store leftovers covered in the refrigerator for up to 4 days.
Reheat in the oven at 325°F (160°C) for 10–15 minutes.
Freeze for up to 2 months; thaw overnight in the fridge before reheating.
🥄 Variations
Nutty Crisp: Add chopped pecans or walnuts to the topping.
Maple Twist: Replace some sugar in the filling with maple syrup.
Gluten-Free Option: Use gluten-free oats and flour.
Mini Crisps: Bake in individual ramekins for personal servings.
Extra Decadent: Drizzle with caramel sauce before serving.
❓ 10 FAQs
Can I use pumpkin pie filling instead of puree? – No, it already has sugar and spices. Use plain puree.
Can I make this ahead of time? – Yes, assemble and refrigerate (unbaked) up to 24 hours before baking.
Does this taste like pumpkin pie? – Yes, but with a crunchy crisp topping instead of crust.
Can I use fresh pumpkin puree? – Yes, just drain excess liquid.
What’s the texture like? – Creamy custard-like filling with a crunchy, buttery topping.
Do I need evaporated milk? – It makes the filling creamy, but half-and-half also works.
Can I double the recipe? – Yes, use two 9x13-inch pans.
Can I reduce sugar? – Yes, but it may affect sweetness and texture.
What toppings go best? – Whipped cream, vanilla ice cream, or caramel drizzle.
Can I add mix-ins? – Yes, try cranberries, chocolate chips, or pecans in the topping.
🏁 Conclusion
This Pumpkin Pie Crisp has everything you love about pumpkin pie—rich pumpkin spice flavor and creamy filling—topped with a golden, buttery oat crisp. Easier than pie and just as festive, it’s the perfect fall dessert for family dinners, Thanksgiving tables, or cozy nights at home.
One bite, and you’ll wonder why you don’t make this crisp all year long!