Easy Pumpkin Pie Crisp recipe is a delicious fall dessert that combines the rich flavors of pumpkin with a sweet, buttery crumble topping. This dessert is the perfect way to celebrate the fall season and all things pumpkin. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream that will have everyone coming back for seconds.
Move over traditional pumpkin pie, pumpkin crisp is the new pumpkin dessert everyone will love. I was never one to ask or go out of my way for pumpkin pie, but this pumpkin crisp will have me coming back for more. The crisp topping is the perfect accompaniment to the smooth, creamy filling. If you like pumpkin pie, you will love pumpkin crisp. Where are my boots and my warm, comfy fall sweaters?
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Do you want other pumpkin desserts? Try some of these: Pumpkin Honey Bun Cake, Pumpkin Spice Bars, Pumpkin Sheet Cake, or Pumpkin Spice Bread Loaf.
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Ingredients for Baked Pumpkin Pie Crisp
Pumpkin Filling
- pumpkin puree - not pumpkin pie filling
- eggs
- granulated sugar
- brown sugar
- heavy cream
- pumpkin pie spice
- salt
- vanilla extract
Oats topping
- quick-cooking oats
- all-purpose flour
- brown sugar
- chopped pecans
- baking powder
- baking soda
- pumpkin pie spice
- unsalted butter
FAQs
Pumpkin Crisp is a delicious dessert that combines a creamy spiced pumpkin filling with a crunchy, buttery crisp topping. It's similar to a pumpkin pie but without the crust, making it a simpler yet equally satisfying treat.
Yes, Pumpkin Crisp can be made ahead of time. Prepare and bake the crisp as directed, then allow it to cool completely. Cover and refrigerate for up to 2 days. Reheat in the oven before serving if desired.
Yes, you can freeze Pumpkin Crisp. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven before serving.
If the topping is not crispy, it might need more baking time. Ensure the topping is golden brown before removing it from the oven. You can also broil the top for a minute or two at the end of baking, keeping a close eye to prevent burning.
Top Tips
- Use pumpkin puree, not pumpkin pie filling.
- If you do not want the pecans, you can omit them. It will still be delicious!
- You can serve it warm or cold.
- Adjust the sweetness to your preference. Some pumpkin crisps can be quite sweet, but you can reduce the sugar if you prefer a less or more sugary dessert.
- Place whipped cream or ice cream on top. Warm it up a little and adding ice cream always gives it that creamy, melty yumminess.
- To store the pumpkin crisp, cover tightly and refrigerate for up to 3 days.
- The topping will get less crispy as the days go by, so try to eat it within a couple days.
How to make Baked Easy Pumpkin Crisp
- Preheat oven to 375 degrees. Prepare a 9x13" baking dish with nonstick spray.
- Whisk pumpkin puree, eggs, both sugars, heavy cream, pumpkin pie spice, ground cinnamon, salt, and vanilla in a large bowl.
- Pour into the prepared dish.
- Gather your topping ingredients.
- Mix oats, flour, brown sugar, pecans, baking powder, baking soda, and pumpkin pie spice.
- Add cold butter using a fork, pastry cutter, or your fingers. Mix together until well combined and crumbly.
- Spread the topping over the pumpkin mixture.
- Bake in preheated oven for 40-45 minutes or until topping is golden brown. Let it rest about 15 minutes before enjoying.
Easy Pumpkin Crisp Recipe
Ingredients
Pumpkin Filling
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅔ cup heavy cream
- 2 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Oats topping
- 2 cups quick oats
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup chopped pecans
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon pumpkin pie spcie
- 1 cup (2 sticks) unsalted butter
Instructions
To make pumpkin crisp filling
- Preheat oven to 375 degrees. Prepare a 9x13" pan with nonstick spray.
- Whisk pumpkin puree, eggs, sugar, heavy cream, pumpkin pie spice, ground cinnamon, salt, and vanilla in a large bowl.
- Pour into the prepared dish.
To make the oats topping
- Gather topping ingredients.
- Mix oats, flour, brown sugar, pecans, baking powder, baking soda, and pumpkin pie spice.
- Add cold butter using a fork, pastry cutter or your fingers. Mix together until well combined and crumbly.
- Spread oat topping over the pumpkin mixture.
- Bake in preheated oven for 40-45 minutes or until topping is golden brown. Let it rest about 15 minutes before enjoying. Serve with whipped cream or with it warm and topped with ice cream.
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