Easy Pumpkin Pie Crisp Recipe
I have a soft spot for things that taste like fall but don’t make my life harder—the Easy Pumpkin Pie Crisp is exactly that: pumpkin-ey, warmly spiced, and crunchy on top without needing a perfect pie crust. It’s the kind of dessert that looks fancy enough for guests but is actually a lazy-hour triumph: dump the pumpkin-ish filling in a baking dish, crumble something buttery and oat-y over it, bake until the edges whisper caramel, and go pretend you’re Martha for five minutes.
My husband declared it “better than pumpkin pie” on week two of us testing variations, and now he requests it like clockwork for Sunday dinners and any time he’s feeling dramatic about dessert. The kids love licking the spoon and I love that it’s basically breakfast-adjacent (don’t judge)—we’ve eaten it with yogurt at 8 a.m. and with ice cream at 9 p.m. It’s become our go-to when I want comfort food that won’t hem me up into an all-day baking meltdown.
Why You’ll Love This Easy Pumpkin Pie Crisp Recipe
– It has all the cozy pumpkin pie flavors but zero pie-crust stress.
– Crisp topping gives you that addictive crunchy/sweet contrast with a silky filling.
– Flexible: gluten-free oats, nut swaps, or maple instead of sugar all play nice.
– Makes a small crowd feel adored without doing a million dishes.
Kitchen Talk
This recipe is forgiving in a very kind way. I once overbrowned the topping (oops) and chopped in a handful of toasted pecans right after—problem solved, everyone loved it. If your pumpkin filling looks too wet when you stir it, don’t panic; it firms up in the oven. I’ve swapped brown sugar for maple syrup when I was out and it added a nice, richer flavor—just made the topping a touch softer. Also: butter is magic. Don’t skimp unless you mean to.
This Easy Pumpkin Pie Crisp was a total hit in my kitchen—super simple to whip up with that creamy pumpkin filling and crunchy oat topping that bakes to perfection.[1][3] I loved how it captured all the cozy fall flavors without the fuss of a traditional pie, and it was even better warm with a scoop of vanilla ice cream.[2] Honest truth: it'll be my go-to dessert for every holiday gathering!
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Shopping Tips
– Canned Goods: Pick unsweetened canned pumpkin (not pumpkin pie filling) for a neutral, spice-ready base.
– Baking Basics (Flour/Sugar/Leaveners): Brown sugar gives warmth and chewiness in the topping; if you only find light brown, it’ll still work.
– Spices: Look for a good mixed pumpkin pie spice or buy fresh cinnamon and nutmeg—whole nutmeg grated at home is a game-changer.
– Fats & Oils: Use real butter for the topping if you can; it browns and crisps better than most substitutes.
– Nuts & Seeds: Pecans or walnuts add crunch and personality; toss them in raw and toast briefly if you want extra nuttiness.
Prep Ahead Ideas
– Mix the pumpkin filling the day before and keep it covered in the fridge—this lets the spices mellow and saves you 10 minutes at baking time.
– Make the crisp topping ahead and store it in an airtight container at room temp for up to 2 days; sprinkle it on right before baking.
– If you want to split the work: assemble the dish (filling + topping) and refrigerate overnight, then bake straight from cold for dinner. Use a shallow, oven-safe dish so reheating is even.
Time-Saving Tricks
– Use canned pumpkin (not fresh-pureed) unless you love giant time sinks.
– Toast nuts in a dry skillet for a minute while the oven preheats—instant flavor boost without fuss.
– Mix the topping in one bowl: oats, flour, sugar, spices, then cut in butter with a fork or pastry cutter to save time.
– Don’t rush the cooling completely—a little warm is heavenly and easier to scoop.
Common Mistakes
– Overbaking the topping: I once left it in a minute too long and it turned brick-hard; if that happens, cover loosely with foil and warm slightly to soften before serving.
– Too-wet filling: if your filling seems runny, stir in a tiny bit more oat or flour—better than a soup.
– Skimping on spice: pumpkin without spice tastes… like mush. Taste the batter (raw spoon licks only—no eggs here) and be bold with cinnamon.
– Serving straight from the oven without a minute or two of rest—this lets the filling set so you don’t get a saucy flop.
What to Serve It With
– Vanilla ice cream or a scoop of cooled whipped cream for classic dessert vibes.
– A simple arugula salad with lemon and parmesan if you want to balance sweet with something green.
– Toasted pecan streusel on the side for extra crunch.
– Coffee or a maple latte to match the warm spices.
Tips & Mistakes
– Use old-fashioned oats for texture—quick oats can turn pasty.
– Salt the topping lightly; sugar + salt = more interesting flavor.
– If the topping brown too fast, tent with foil and finish baking.
– One-handed serving tip: run a knife around the edge to loosen before scooping.
Storage Tips
Leftovers live happily in a covered container in the fridge. Reheat gently in the oven or microwave (oven keeps the topping crispier). Cold is not a crime—cold pumpkin crisp with yogurt or milk is secretly awesome for breakfast. Freeze in portions if you need longer storage; thaw in the fridge and warm before serving.
Variations and Substitutions
– Maple syrup or honey can replace some or all of the brown sugar—maple pairs beautifully with pumpkin.
– Gluten-free: swap regular flour for a 1:1 GF blend and use certified GF oats.
– Nut-free: omit nuts and add extra oats or toasted pumpkin seeds for crunch.
– Boozy adult twist: fold a splash of bourbon into the filling—tiny, but memorable.
– Too-sweet? Cut the sugar in the topping a touch and add more salt or toasted nuts to balance.
Frequently Asked Questions
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Easy Pumpkin Pie Crisp Recipe
Ingredients
Main Ingredients
- 3.5 cup pumpkin puree not pumpkin pie filling
- 1.5 cup evaporated milk
- 0.9 cup granulated sugar for the filling
- 0.4 cup light brown sugar, packed for the filling
- 3 tbsp cornstarch
- 2.5 tsp pumpkin pie spice
- 1 tsp ground cinnamon for the filling
- 0.5 tsp fine salt for the filling
- 2 tsp vanilla extract
- 1.4 cup old-fashioned rolled oats for the topping
- 0.9 cup all-purpose flour for the topping
- 0.7 cup light brown sugar, packed for the topping
- 0.7 cup chopped pecans for the topping
- 0.5 tsp ground cinnamon for the topping
- 0.25 tsp fine salt for the topping
- 0.7 cup unsalted butter, melted let cool slightly
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9×13-inch baking dish.
- Whisk pumpkin, evaporated milk, granulated sugar, 0.4 cup brown sugar, cornstarch, pumpkin spice, 1 tsp cinnamon, 0.5 tsp salt, and vanilla until smooth.
- Pour the pumpkin mixture into the dish and smooth the top.
- Stir oats, flour, 0.7 cup brown sugar, pecans, 0.5 tsp cinnamon, and 0.25 tsp salt in a bowl.
- Drizzle in melted butter and toss until clumps form.
- Scatter the crumb over the filling. Bake 45–55 minutes, until the topping is golden and the edges are set.
- Cool 15–20 minutes to thicken. Serve warm with ice cream or whipped cream.
Notes
Featured Comments
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