If you’re craving a delightful fall dessert that feels like a warm hug from the inside out, you have to try this Pumpkin Pie Crisp Recipe. It perfectly captures the creamy, spiced goodness of pumpkin pie with a satisfyingly crunchy oat topping that brings a wonderful contrast in texture. This recipe blends simple, wholesome ingredients into a cozy, crowd-pleasing treat that’s perfect for holiday gatherings or any day you want a little slice of autumn comfort. It’s easy to make but delivers unforgettable flavors you’ll want to come back to again and again.
Ingredients You’ll Need
Each ingredient in this Pumpkin Pie Crisp Recipe plays an essential role—whether it’s lending smoothness, warmth, sweetness, or that irresistible crisp topping. The beauty lies in the simplicity and balance of these staples, which together create something truly extraordinary.
- Pumpkin puree: The star of the dish, providing that signature bright orange color and creamy base packed with autumnal flavor.
- Sweetened condensed milk: Adds luscious sweetness and a velvety texture that keeps the filling rich but not heavy.
- Eggs: Help bind the filling and give it structure so every slice holds beautifully.
- Vanilla extract: Enhances all the flavors with a gentle, warming aroma.
- Ground cinnamon: Infuses the filling with the classic pumpkin spice note that you can’t resist.
- Ground nutmeg: Adds a hint of earthiness and depth to the spice mix.
- Ground ginger: Provides a subtle zing that brightens the whole dish.
- Salt: Balances the sweetness and intensifies the spices and pumpkin flavor.
- Old-fashioned rolled oats: The heart of the crisp topping, delivering a wonderfully chewy texture.
- All-purpose flour: Helps bind the topping so it crisps up perfectly without crumbling apart.
- Brown sugar: Adds caramel notes and moisture, creating a toffee-like crunch.
- Granulated sugar: Contributes sweetness and helps caramelize the topping for that golden color.
- Unsalted butter, melted: Brings richness and helps everything come together in a buttery, crisp blanket.
- Chopped pecans or walnuts (optional): For a nutty crunch that adds an extra layer of flavor and texture.
How to Make Pumpkin Pie Crisp Recipe
Step 1: Prep Your Space and Oven
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready to give the crisp topping that beautiful golden brown finish. Grease a 9×13 inch baking dish so that your pumpkin pie crisp won’t stick, making clean-up easier and presentation flawless.
Step 2: Mix the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, and your carefully measured spices—cinnamon, nutmeg, ginger, plus salt. The goal is a silky smooth blend where all the warmth of the spices infuses every spoonful.
Step 3: Spread the Pumpkin Layer
Pour this luscious pumpkin mixture into the greased baking dish and spread it out evenly. This will be the creamy base layer that contrasts so beautifully against the crisp topping.
Step 4: Prepare the Crisp Topping
In a separate bowl, combine the rolled oats, flour, brown sugar, and granulated sugar. Pour in the melted butter, then stir until the mixture resembles coarse crumbs with a lovely buttery aroma. If you love a bit of extra crunch, fold in the chopped pecans or walnuts now.
Step 5: Assemble the Crisp
Sprinkle the oat mixture evenly over the pumpkin layer, covering every inch. This topping will bake into a crunchy, caramelized crust that’s absolutely irresistible.
Step 6: Bake to Perfection
Place your dish in the preheated oven and bake for 35 to 40 minutes. You’re looking for a golden brown top and a firm but tender pumpkin filling underneath. That’s your cue to take it out and let the aroma from your kitchen beckon everyone to the table.
Step 7: Cool and Serve
Allow the pumpkin pie crisp to cool for about 10-15 minutes before serving. This rest lets the flavors settle and makes it easier to dish out perfect portions. Whether you enjoy it warm or at room temperature, it’s pure comfort in every bite.
How to Serve Pumpkin Pie Crisp Recipe
Garnishes
Topping your Pumpkin Pie Crisp Recipe with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of toasted nuts adds delightful textures and enhances the cozy flavor profile. A light dusting of cinnamon or nutmeg on top can bring a fragrant, inviting touch that makes serving feel extra special.
Side Dishes
While this dessert shines on its own, consider pairing it with a simple cup of spiced chai tea, hot coffee, or even a cinnamon-spiced latte. For a festive meal, a dollop of tangy cranberry sauce can balance the sweetness beautifully, offering a refreshing tang alongside the warm pumpkin notes.
Creative Ways to Present
Want to wow guests? Serve individual portions in ramekins or small mason jars layered with extra nuts or a swirl of caramel sauce. You can also turn this Pumpkin Pie Crisp Recipe into parfaits by layering it with whipped cream and toasted oats for a textural treat that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
You can store leftover Pumpkin Pie Crisp covered tightly in the refrigerator for up to 3-4 days. Cover it well to keep the topping crunchy and prevent the pumpkin filling from drying out. Reheat gently before serving for the best experience.
Freezing
This crisp freezes beautifully if you want to prepare it ahead of time. Wrap the whole dish securely with plastic wrap and then foil to protect from freezer burn, storing it for up to 2 months. Thaw overnight in the fridge before reheating to maintain the perfect texture.
Reheating
To reheat, place the crumble in an oven-safe dish and warm in a 325°F (160°C) oven until heated through, about 15-20 minutes. This method helps revive the crispness of the topping. Avoid microwaving if you want to keep that beautiful crunch intact.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If using fresh pumpkin, roast and puree it until smooth. Keep in mind fresh pumpkin has a higher water content, so you may want to strain some of the moisture to avoid a watery filling.
Is it possible to make this recipe gluten-free?
Yes, simply swap the all-purpose flour for a gluten-free blend and make sure your oats are certified gluten-free. The crispness and flavor will remain just as delicious.
Can I make this Pumpkin Pie Crisp Recipe vegan?
You can! Replace the eggs with a flax or chia egg, use a plant-based condensed milk substitute, and swap the butter for coconut oil or a vegan butter alternative. The result may be slightly different in texture but still satisfying.
What nuts work best in the topping?
Pecans and walnuts are fantastic choices because they add warmth and a buttery crunch. If you prefer, you can omit nuts altogether or try chopped almonds or hazelnuts for a different flavor profile.
How can I tell when the crisp is done baking?
Look for a golden brown topping that feels firm and slightly crispy to the touch. The pumpkin filling should be set but still have a little wobble if gently shaken, similar to a custard consistency.
Final Thoughts
This Pumpkin Pie Crisp Recipe is truly one of those dishes that feels like a homemade hug on a plate. Its comforting spices, creamy pumpkin filling, and crunchy oat topping make it a standout dessert anytime you want a taste of fall. I can’t wait for you to make it, savor it, and share it with your favorite people. Happy baking!
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Pumpkin Pie Crisp Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 40m
- Total Time: 0h 55m
- Yield: 9-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Pie Crisp is a deliciously comforting dessert combining the creamy, spiced pumpkin pie filling with a crunchy oat and nut topping. Perfect for fall gatherings or a cozy treat, it offers the classic flavors of pumpkin pie in a simple, easy-to-make crisp format that requires only one baking dish and minimal prep time.
Ingredients
Pumpkin Pie Filling
- 1 (15 oz) can pure pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Crisp Topping
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish using butter or non-stick cooking spray to prevent sticking.
- Mix Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk thoroughly until the mixture is smooth and well-blended.
- Pour Pumpkin Mixture: Transfer the pumpkin filling into the prepared baking dish, spreading it evenly with a spatula to create a level layer.
- Prepare Crisp Topping: In a separate bowl, mix together the rolled oats, all-purpose flour, brown sugar, granulated sugar, and melted butter until crumbly and combined. If desired, fold in the chopped nuts evenly throughout the mixture.
- Top Pumpkin Filling: Evenly sprinkle the oat topping over the pumpkin layer in the baking dish, covering the surface completely.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. Bake until the topping is golden brown and the pumpkin filling is set and no longer jiggly.
- Cool and Serve: Remove the dish from the oven and allow it to cool for 10-15 minutes. Serve warm or at room temperature for best flavor and texture.
Notes
- Use canned pumpkin puree for best results; avoid pumpkin pie filling which contains added spices and sugar.
- The chopped nuts in the topping are optional but add a nice crunch and flavor.
- Letting the crisp cool slightly helps the pumpkin layer set and makes serving easier.
- This dessert pairs wonderfully with a scoop of vanilla ice cream or whipped cream.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
