Pumpkin Pie Crisp is perfect for busy families who want all the warm, spiced flavors of pumpkin pie without the hassle of making pie crust from scratch. This dessert combines a creamy pumpkin filling with a crunchy oat and pecan topping that’s absolutely irresistible and perfect for Thanksgiving dinner, fall potlucks, or any time you want something cozy and delicious.
What I love most about this recipe is how it gives you that classic pumpkin pie taste with a fun twist that everyone gets excited about. The kids love the crispy topping, and you’ll love how much easier this is than rolling out pie dough while still getting those amazing fall flavors everyone craves.
Ingredients & Equipment
Here’s what you’ll need to make this delicious pumpkin pie crisp:
Pie Layer
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Large eggs
- Pumpkin pie spice
- Salt
- Vanilla extract
- Evaporated milk
Oat Topping
- All-purpose flour
- Old fashioned oats
- Brown sugar
- Chopped pecans
- Cinnamon
- Salt
- Unsalted butter
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- 9×13 inch baking dish
- Large bowl
- Medium bowl
- Measuring cups and spoons
- Silicone spoon
- Fork
Step By Step Directions
This recipe makes 8-12 servings. It takes 15 minutes of prep time and 40-45 minutes of cook time.
Step 1. Preheat the oven to 375°F.
Step 2. Grease a 9×13 inch baking dish.
Step 3. Mix the pumpkin pie layer ingredients together in a large bowl.
Step 5. Pour into the prepared baking dish.
Step 6. Mix the topping ingredients, working the butter into the mixture with a fork.
Step 7. Sprinkle over the pumpkin pie layer.
Step 8. Transfer the baking dish to the oven and bake for 40-45 minutes.
Step 9. Serve on its own or with vanilla ice cream.
Variations
- Try adding mini marshmallows to the topping during the last 10 minutes of baking for a fun twist.
- Swap pecans for walnuts or chopped almonds if that’s what you have on hand.
- Add a handful of mini chocolate chips to the oat topping for extra sweetness.
- Use maple syrup instead of some of the brown sugar in the topping for a deeper fall flavor.
- Make individual servings in ramekins and reduce the baking time to 25-30 minutes.
- Add a layer of cream cheese mixed with powdered sugar between the pumpkin layer and topping.
Leftovers & Storage
Store your pumpkin pie crisp covered with plastic wrap or foil in the refrigerator for up to 4 days. You can enjoy it cold straight from the fridge, or warm it up in the oven at 350°F for about 10 minutes to get that crispy topping back. This dessert actually tastes even better the next day as all the flavors have time to meld together.
Tips & Tricks
- Make sure your butter is cold when you work it into the topping mixture for the best crumbly texture.
- Don’t overmix the pumpkin layer once you add the eggs to keep it smooth and creamy.
- If your topping looks like it’s browning too quickly, cover loosely with foil for the remaining baking time.
- Let it cool for at least 15 minutes before serving so the filling can set up properly.
- Use a fork to really work that butter into the topping until it looks like coarse crumbs.
- Check for doneness by inserting a knife into the center of the pumpkin laye. It should come out clean.
Recipe FAQs
Can I make this ahead of time? Absolutely! You can assemble the entire crisp the day before and keep it covered in the refrigerator, then bake it when you’re ready. You might need to add 5-10 minutes to the baking time since it will be cold.
What if I don’t have pumpkin pie spice? You can make your own by mixing together 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves, or just use extra cinnamon for a simpler version.
Can I use quick oats instead of old fashioned oats? Old fashioned oats work best because they hold their texture better during baking, but quick oats will work in a pinch though the topping won’t be quite as crispy.
How do I know when it’s done baking? The topping should be golden brown and the pumpkin filling should be set but still slightly jiggly in the center. A knife inserted into the pumpkin layer should come out mostly clean.
Can I freeze this dessert? Yes! You can freeze individual portions wrapped tightly for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven to crisp up the topping.
What’s the best way to serve this? It’s delicious on its own, but vanilla ice cream or fresh whipped cream takes it to the next level. You can also drizzle with caramel sauce for something extra special.
More Pumpkin Recipes
- Pumpkin Brownies
- Pumpkin Custard Pie
- Pumpkin Puppy Chow
- Pumpkin Cheesecake Trifle
- Pumpkin Oatmeal Cookies
- Pumpkin Pie Sugar Cookies
- Pumpkin Lush
- Pumpkin Cinnamon Roll Bake
- Pumpkin Poke Cake
- Cake Mix Pumpkin Loaf
- Air Fryer Pumpkin Hand Pies
- Microwave Pumpkin Pie
- Pumpkin Fluff Dip
Equipment
Ingredients
Pie Layer
- 1 15 oz can pumpkin puree
- 1/2 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup evaporated milk
Oat Topping
- 1 cup all-purpose flour
- ¾ cup old fashioned oats
- ½ cup brown sugar
- ½ cup chopped pecans
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter
Instructions
- Preheat the oven to 375°F
- Grease a 9x13 inch baking dish.
- Mix the pumpkin pie layer ingredients together in a large bowl and pour into the prepared baking dish.
- Mix the topping ingredients, working the butter into the mixture with a fork, and sprinkle over the pumpkin pie layer.
- Transfer the baking dish to the oven and bake for 40-45 minutes.
- Serve on its own or with vanilla ice cream.
Notes
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