Name: Pumpkin Pie Crisp
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 2 large eggs; 1 cup evaporated milk or heavy cream; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 tsp pumpkin pie spice; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup old-fashioned rolled oats; 1/2 cup all-purpose flour; 1/2 cup brown sugar; 1 tsp ground cinnamon; 1/2 cup chopped pecans or walnuts (optional); 1/2 cup unsalted butter, melted

Why You’ll Love This Recipe

Pumpkin Pie Crisp offers all the flavor of pumpkin pie without the fuss of rolling out dough. The filling is smooth, creamy, and full of pumpkin spice, while the crisp topping adds a delicious crunch and contrast. It’s also simple to prepare, perfect for making ahead, and easy to adapt to gluten-free or dairy-free diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

Canned pumpkin puree
Eggs
Evaporated milk or heavy cream
Brown sugar
Granulated sugar
Pumpkin pie spice
Vanilla extract
Salt

For the crisp topping:

Old-fashioned rolled oats
All-purpose flour
Brown sugar
Ground cinnamon
Chopped pecans or walnuts (optional)
Unsalted butter (melted)

Directions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, whisk together pumpkin puree, eggs, evaporated milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, and salt until smooth.
Pour the pumpkin mixture into the prepared baking dish and spread evenly.
In another bowl, mix oats, flour, brown sugar, cinnamon, and chopped nuts (if using).
Stir in melted butter until the mixture is crumbly and fully combined.
Sprinkle the oat topping evenly over the pumpkin filling.
Bake for 45–50 minutes, or until the filling is set and the topping is golden and crisp.
Allow to cool for at least 15 minutes before serving. Serve warm or chilled.

Servings and timing

This recipe serves 10–12 people.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
Dairy-Free: Use coconut cream or almond milk instead of evaporated milk, and a dairy-free butter alternative.
Maple Flavor: Add 1–2 tablespoons of maple syrup to the filling for a deeper autumn flavor.
No Nuts: Omit the nuts if desired, or substitute with seeds like pumpkin or sunflower seeds.
Mini Crisps: Divide into ramekins for individual servings and shorter bake time.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave for about 30–40 seconds or reheat the entire dish in a 325°F (160°C) oven until warmed through.
Pumpkin Pie Crisp can also be frozen for up to 2 months. Thaw in the fridge overnight and reheat before serving.

FAQs

What’s the difference between pumpkin pie and pumpkin pie crisp?

Pumpkin pie has a traditional crust, while pumpkin pie crisp uses a crumbly oat topping instead—no rolling dough required.

Can I make this dessert ahead of time?

Yes! You can bake it the day before and store it in the fridge. Reheat before serving or serve chilled.

Can I use fresh pumpkin puree?

Absolutely, just make sure it’s well-drained and smooth to avoid excess moisture.

How do I know when the filling is set?

The center should be slightly jiggly but not liquid. A knife inserted near the center should come out mostly clean.

Can I use pumpkin pie filling instead of puree?

It’s not recommended, as pumpkin pie filling already contains sugar and spices, which could throw off the balance.

Can I make this with sweetened condensed milk?

You can substitute it for evaporated milk, but reduce the sugar in the recipe to avoid over-sweetening.

Should I serve it warm or cold?

It tastes great both ways! Warm with ice cream or chilled with whipped cream—it’s delicious either way.

Is this recipe freezer-friendly?

Yes, freeze after baking. Let it cool completely, then wrap tightly and freeze for up to 2 months.

What toppings go best with pumpkin pie crisp?

Vanilla ice cream, whipped cream, or a drizzle of caramel sauce complement it beautifully.

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be softer. Old-fashioned oats give a better crunch.

Conclusion

Pumpkin Pie Crisp is the ultimate easy fall dessert—rich, spiced pumpkin filling paired with a buttery oat crumble topping. It’s a delicious alternative to traditional pie, with less effort and more crunch. Whether you’re making it for a holiday table or a cozy night in, this dessert is sure to become a seasonal favorite.