If you’ve ever dreamed of capturing the warm, cozy flavors of pumpkin pie in a comforting, crunchy, and utterly delicious dessert, this Pumpkin Pie Crisp Recipe is exactly what you need. Imagine a luscious pumpkin filling infused with all the classic spices, topped with a perfectly crisp oat and pecan topping that adds just the right amount of crunch. It’s like pumpkin pie got a fun, flaky upgrade—without any fuss of a crust! This dessert is a wonderful fall treat that’s easy to whip up and sure to become a favorite for any season.
Ingredients You’ll Need
The magic of this Pumpkin Pie Crisp Recipe lies in its simplicity; each ingredient plays a special role, combining to create a harmony of flavors, textures, and colors that make this dish irresistible.
- Pumpkin purée: The star of the show, providing creamy texture and earthy sweetness.
- Evaporated milk: Adds richness and a smooth, luscious finish to the filling.
- Granulated sugar: Balances the pumpkin’s natural earthiness with sweetness.
- Brown sugar: Brings a deep molasses note, enhancing the warm, cozy flavor.
- Eggs: Bind the filling together for a custard-like texture.
- Pumpkin pie spice: A fragrant blend of cinnamon, nutmeg, and cloves that defines pumpkin desserts.
- Vanilla extract: Adds a hint of sweetness and depth of flavor.
- Salt: Balances and intensifies all the other flavors.
- Old-fashioned oats: Provide a hearty, chewy base for the crisp topping.
- All-purpose flour: Helps the topping bind and brown beautifully.
- Cinnamon: Infuses the topping with warm spice, matching the filling perfectly.
- Cold unsalted butter: Cubed and cut into the topping for that irresistible crumbly texture.
- Chopped pecans (optional): Adds a toasty crunch and nutty flavor to complement the pumpkin.
How to Make Pumpkin Pie Crisp Recipe
Step 1: Prepare the Filling
Start by preheating your oven to 350°F (177°C) and lightly greasing your 8×8-inch baking dish to prevent sticking. In a large bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt until the mixture is completely smooth. This filling is like a creamy pumpkin custard loaded with all the flavors you love, setting the foundation for an unforgettable dessert.
Step 2: Spread the Filling
Pour your luscious pumpkin mixture into the prepared dish and spread it evenly with a spatula. You want a level surface so every bite has the perfect balance of creamy filling and crunchy topping. This simple step ensures an even bake and a gorgeous final presentation.
Step 3: Make the Crisp Topping
In a separate bowl, combine the oats, flour, brown sugar, and cinnamon. Incorporate the cold, cubed butter by cutting it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs—that delightful crumbly texture that will bake up into a crispy, golden topping. If you love a little extra crunch and nuttiness, gently fold in the chopped pecans. The contrast of soft pumpkin and crunchy topping is what makes this dessert sing.
Step 4: Assemble and Bake
Sprinkle the crisp topping evenly over your pumpkin filling, covering every corner. Place the dish in the oven and bake for 40 to 45 minutes, or until the filling is set and the topping is a warm golden brown. The aroma filling your kitchen at this point is pure comfort—like fall in a baking dish!
Step 5: Cool and Enjoy
Once baked, allow your Pumpkin Pie Crisp Recipe to cool slightly before serving. This resting time helps the flavors meld together even more beautifully and makes for easier slicing. Whether you prefer it warm with melting whipped cream or chilled with a scoop of vanilla ice cream, this dessert is luscious and delicious every way.
How to Serve Pumpkin Pie Crisp Recipe
Garnishes
To elevate this dessert, top it off with a generous dollop of whipped cream or a scoop of creamy vanilla ice cream. A sprinkle of cinnamon or a few toasted pecan halves on top adds a lovely touch of elegance and extra flavor that friends and family will love.
Side Dishes
This crisp pairs marvelously with a hot cup of coffee or spiced chai tea for a perfect afternoon indulgence. For an evening treat, try serving it alongside a glass of spiced dessert wine or warm apple cider to enhance those cozy fall vibes.
Creative Ways to Present
For a festive twist, serve individual portions in small ramekins or mason jars, layered with extra whipped cream or caramel drizzle. You can also use mini pumpkin-shaped bowls to add a charming seasonal touch that will wow at holiday gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and often there are!), store them in an airtight container in the refrigerator. Your Pumpkin Pie Crisp Recipe will stay fresh and delicious for up to four days, making it a great make-ahead dessert for busy weeks or holiday meals.
Freezing
You can freeze the crisp either before or after baking. Cover it tightly with plastic wrap followed by foil to prevent freezer burn. Frozen, it will keep for up to two months. Just thaw it overnight in the fridge and reheat to enjoy that freshly baked charm again.
Reheating
To reheat, warm individual servings in the microwave for about 30 seconds or bake the entire dish at 325°F (163°C) for 15-20 minutes until heated through and the topping regains its crispness. This little extra effort restores that perfect texture and flavor, just like freshly baked.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can! Just make sure to cook and puree your fresh pumpkin until smooth before using. Keep in mind that canned pumpkin has a consistent texture and moisture level, so you might need to adjust slightly when using fresh.
Is it possible to make this Pumpkin Pie Crisp Recipe gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend and use certified gluten-free oats. This adjustment keeps the crisp just as tasty without the gluten.
What can I substitute if I don’t have evaporated milk?
You can use regular milk or half-and-half, but evaporated milk gives a richer, creamier texture that’s hard to beat. To mimic evaporated milk, gently simmer regular milk until it reduces by about half before using.
Can I skip the pecans or replace them with another nut?
Yes, pecans are optional. You can definitely leave them out or replace them with walnuts, almonds, or even pumpkin seeds depending on your preference. They all add a lovely crunch and flavor variation.
How long will this dessert last if I keep it at room temperature?
Since this dessert contains eggs and dairy, it’s best to keep it refrigerated. Leaving it out at room temperature for more than two hours is not recommended for food safety reasons.
Final Thoughts
There’s something truly special about this Pumpkin Pie Crisp Recipe that brings warmth and joy to every spoonful. It’s easy to make, beautifully balances creamy and crunchy textures, and captures the essence of pumpkin pie without the fuss of a crust. Whether you’re baking for a holiday feast or a casual family dessert, this recipe is sure to earn a permanent spot in your recipe box. Go ahead—treat yourself and your loved ones to this cozy, irresistible delight!
Print
Pumpkin Pie Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Pie Crisp is a delectable fall dessert featuring a smooth pumpkin filling topped with a buttery oat and pecan crisp. With warm spices and a crunchy topping, it offers the classic flavors of pumpkin pie without the fuss of a crust. Perfect served warm or chilled with a dollop of whipped cream or vanilla ice cream.
Ingredients
For the Pumpkin Filling:
- 1 (15-ounce) can pumpkin purée
- ¾ cup evaporated milk
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Crisp Topping:
- ¾ cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- â…“ cup cold unsalted butter, cubed
- ½ cup chopped pecans (optional)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (177°C) and lightly grease an 8×8-inch baking dish to ensure the pumpkin crisp doesn’t stick during baking.
- Make pumpkin filling: In a large bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt until the mixture is smooth and fully combined.
- Pour filling into dish: Pour the prepared pumpkin mixture evenly into the greased baking dish, smoothing the top gently with a spatula.
- Prepare crisp topping: In a separate bowl, combine the oats, flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans if using.
- Top the filling: Evenly sprinkle the crisp topping over the pumpkin filling, covering it completely.
- Bake the pumpkin crisp: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the filling is set and the topping turns golden brown and crisp.
- Cool and serve: Allow the pumpkin crisp to cool slightly before serving. Enjoy warm or chilled, optionally topped with whipped cream or vanilla ice cream.
Notes
- This dessert is a fantastic alternative to traditional pumpkin pie, requiring no pie crust.
- For a gluten-free version, substitute gluten-free oats and use a 1:1 gluten-free flour blend in the topping.
- Leftover pumpkin crisp can be stored covered in the refrigerator for up to 4 days.
