Pumpkin Pie Crisp

Name: Pumpkin Pie Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 15 oz can pumpkin puree; 1/2 cup granulated sugar; ½ cup brown sugar; 3 eggs (large); 2 teaspoons pumpkin pie spice; ½ teaspoon salt; 2 teaspoons vanilla extract; 1 cup evaporated milk; 1 cups all-purpose flour; ¾ cup oats (old fashioned); ½ cup brown sugar; ½ cup pecans (chopped ); 2 teaspoons cinnamon; ½ teaspoon salt; ½ cup unsalted butter

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Pumpkin Pie Crisp is an easy dessert with a pumpkin filling and a crunchy oat-pecan topping. It's simple to make, tastes great, and works well for holidays or any time you want something sweet.

A slice of pumpkin pie topped with a scoop of vanilla ice cream served on a plate.

This dessert is especially popular during fall, when pumpkin spice everything is in season, and it's a hit at Thanksgiving, Halloween gatherings, and any chilly weekend when you're craving something cozy.

This recipe was inspired by my warm and rustic Mini Apple Crumbles with Cinnamon Oat Topping, and it pairs delightfully with my savory Pumpkin Feta Phyllo Cups -together they make a sweet-and-savory spread perfect for fall gatherings.

A slice of pumpkin pie topped with a scoop of vanilla ice cream, surrounded by pecans, with a baking dish of pie in the background.

Ingredients

Pie Layer

Pumpkin puree brings the warm, earthy flavor that forms the base of the dessert.
Granulated sugar adds sweetness to balance the spices.
Brown sugar gives extra sweetness and a hint of molasses flavor.
Eggs help bind the filling and give it structure.
Pumpkin pie spice adds the classic fall flavor.
Salt enhances the overall taste.
Vanilla extract gives a warm and sweet aroma.
Evaporated milk creates a smooth and creamy texture.

Pecan and Oat Topping

All-purpose flour provides the base for the crumbly topping.
Old fashioned oats give a chewy texture to the topping.
Brown sugar sweetens the topping and adds depth of flavor.
Chopped pecans bring a nutty crunch.
Cinnamon adds warmth and spice.
Salt balances the flavors in the topping.
Unsalted butter binds the topping and helps it crisp up.

See recipe card for quantities.

How to Make Pumpkin Pie Crisp

Ingredients being mixed together in a bowl.

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. In a large bowl, mix all of the pumpkin pie layer ingredients until smooth.

Pour the mixture into the prepared baking dish.

A bowl filled with oat crust mixture with a spoon resting inside.

In a medium bowl, combine all the topping ingredients. Use a fork to work the butter into the mixture until it becomes crumbly.

A baking dish filled with pumpkin pie topped with a golden, crumbly pecan and oat crust.

Sprinkle this topping evenly over the pumpkin pie layer.

Place the baking dish in the oven and bake for 40-45 minutes, until the top is golden and the filling is set.

Serve warm on its own, or add a scoop of vanilla ice cream for an extra delicious treat.

Hint: Let the crisp rest for about 10 minutes after baking so the topping stays crunchy instead of steaming soggy.

Substitutions & Variations

Gluten-free - use a gluten-free flour blend in both filling and topping.
Dairy-free - swap butter for coconut oil or a dairy-free alternative.
Nut-free - skip pecans or use sunflower seeds instead.
Extra spice - add a pinch of nutmeg or ground ginger to your pumpkin layer for more fall flavor.

💭Crucial Success Tips

Make sure your butter is soft when you mix it into the topping-that's what gives you those perfect crispy oat clusters.

FAQ

Can I freeze it?

Definitely-freeze after baking. Reheat in the oven for best texture.

What's the best way to reheat?

Warm in the oven at 350°F for about 10 minutes to restore that perfect crunch.

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Tina