Easy Pumpkin Pie Crisp Recipe

If you love pumpkin pie but want something a little easier, this Pumpkin Pie Crisp is just the thing. It has a creamy pumpkin pie filling topped with a buttery oat and pecan crumble that gets golden and crisp in the oven.

It’s one of those cozy fall recipes that makes the kitchen smell amazing, and it’s especially good served warm with a scoop of vanilla ice cream.

If you’re planning a fall baking day, you might also want to try my Pumpkin Cinnamon Roll recipe or make a batch of Pumpkin Cookies for another seasonal treat.

Ingredients

Pumpkin Filling

• 1 can (15 ounces) pumpkin puree
• 3/4 cup evaporated milk
• 2 large eggs
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Crisp Topping

• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter, melted

How to Make Pumpkin Pie Crisp

1. Prepare the Pumpkin Filling

Preheat the oven to 350°F. Grease a 9×9-inch baking dish.

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, granulated sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.

Pour the pumpkin mixture into the prepared baking dish.

2. Make the Crisp Topping

In another bowl, combine the oats, flour, brown sugar, pecans, cinnamon, and salt.

Pour in the melted butter and stir until everything is evenly combined and crumbly.

3. Add the Topping

Sprinkle the oat mixture evenly over the pumpkin filling.

4. Bake

Bake for 45–50 minutes, or until the topping is golden brown and the pumpkin filling is set around the edges with just a slight jiggle in the center.

Let the crisp cool for about 15–20 minutes before serving.

How to Serve Pumpkin Pie Crisp

I love serving this warm with a scoop of vanilla ice cream. You can also add:

• Whipped cream
• A drizzle of caramel sauce
• Chopped toasted pecans
• A sprinkle of cinnamon
• A little maple syrup

The combination of the creamy pumpkin filling and crunchy topping is what makes this dessert so good.

Tips for the Best Pumpkin Pie Crisp

Use pure pumpkin puree. Make sure you’re using pumpkin puree rather than pumpkin pie filling since the filling already contains sugar and spices.

Use old-fashioned oats. They give the topping a much better texture than quick oats.

Don’t overbake it. The pumpkin layer should still have a slight jiggle when you take it out of the oven. It will continue to set as it cools.

Let it rest before serving. Giving it 15–20 minutes to cool makes it easier to scoop and allows the pumpkin filling to finish setting.

Make-Ahead Pumpkin Pie Crisp

You can make this dessert a day ahead and keep it covered in the refrigerator.

When you’re ready to serve it, warm individual portions in the microwave or place the whole dish in a 300°F oven until heated through.

And if you’re putting together a whole menu of cozy pumpkin recipes, my Pumpkin Curry Soup makes a wonderful savory option before dessert.

It combines pumpkin with curry spices and coconut milk for a completely different take on pumpkin.

For breakfast the next morning, you could make Pumpkin Pie Protein Overnight Oats or a Pumpkin Spice Protein Latte. Both are easy ways to keep the pumpkin theme going.

More Cozy Fall Recipes

Pumpkin season is one of my favorite times of year for baking. If you’re looking for more ideas, these are a few good ones to add to your fall baking list:

• Pumpkin Pie Protein Overnight Oats
• Soft & Chewy Pumpkin Cookies for Fall
• The Best Pumpkin Cinnamon Rolls for Fall Baking

This Pumpkin Pie Crisp is basically pumpkin pie meets a classic fruit crisp—and that buttery, crunchy topping might just make you forget all about making pie crust.

It’s an easy homemade dessert that’s perfect for a chilly fall evening, Thanksgiving, or whenever you’re craving something pumpkin.

Follow my cozy fall living board on Pinterest.