Pumpkin Pie Crisp

As the air turns crisp and leaves begin to fall, there’s nothing better than cozying up with a warm, spiced dessert. Enter Pumpkin Pie Crisp — a perfect fusion of classic pumpkin pie and a streusel topping that delivers rich flavors and irresistible texture. This dessert is not only a seasonal favorite but also an easy-to-make, crowd-pleasing treat that everyone will adore. Read on for a step-by-step guide to creating the ultimate Pumpkin Pie Crisp.

What Is Pumpkin Pie Crisp?

Pumpkin Pie Crisp is a delightful twist on traditional pumpkin pie. While pumpkin pie has a smooth, custardy filling and a crust, the crisp version omits the traditional crust and tops the pumpkin filling with a buttery, crumbly streusel that bakes to perfection. This simple upgrade adds texture and extra flavor without compromising the beloved pumpkin spice profile.

Why You’ll Love This Recipe

• Easy to Make: With just a few simple ingredients and minimal prep time, you can have this dessert ready in no time.
• Perfect for Any Gathering: Whether it’s Thanksgiving, a dinner party, or a cozy night in, this dish is sure to impress.
• Comfort Food: The combination of warm pumpkin spices and a sweet, buttery topping makes this dessert a comfort food must-have during the fall season.
• Gluten-Free Option: Easily adapted to be gluten-free with simple substitutions, so everyone can enjoy it.

Ingredients You’ll Need

For the Pumpkin Filling:

• 1 can (15 oz) of pure pumpkin puree (not pumpkin pie filling)
• 1/2 cup of granulated sugar
• 1/2 cup of packed light brown sugar
• 3/4 cup of evaporated milk
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of salt

For the Topping:

• 1 cup of old-fashioned rolled oats
• 1/2 cup of all-purpose flour (or gluten-free flour blend)
• 1/2 cup of packed light brown sugar
• 1/4 cup of granulated sugar
• 1/2 cup of unsalted butter, melted
• 1/2 teaspoon of ground cinnamon

How to Make Pumpkin Pie Crisp

this recipe

Step 1: Preheat the Oven and Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized dish with non-stick spray or a light coating of butter.

Step 2: Prepare the Pumpkin Filling

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until fully combined. Pour this mixture into the prepared baking dish and spread it evenly.

Step 3: Make the Topping

In a separate bowl, combine rolled oats, flour, brown sugar, granulated sugar, and cinnamon. Pour the melted butter over the mixture and use a fork or your hands to mix until it forms a crumbly, even texture.

Step 4: Assemble and Bake

Sprinkle the oat topping evenly over the pumpkin filling. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is set. You can test this by inserting a toothpick into the center — it should come out clean when the dessert is done.

Step 5: Cool and Serve

Let the Pumpkin Pie Crisp cool for at least 15-20 minutes before serving to allow the filling to set properly. Serve warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for the ultimate indulgence.

Tips for the Best Pumpkin Pie Crisp

• Use Real Pumpkin Puree: Avoid using pumpkin pie filling, which already contains added sugars and spices.
• Customize the Topping: Add chopped pecans or walnuts to the streusel for extra crunch and flavor.
• Make Ahead: You can prepare the pumpkin filling and the topping separately and store them in the fridge for up to 24 hours before assembling and baking.
• Serving Suggestion: Pair with a warm chai latte or apple cider for a full fall experience.

Nutritional Information (per serving)

• Calories: ~350-400 (varies depending on portion size)
• Total Fat: ~15g
• Saturated Fat: ~7g
• Carbohydrates: ~55g
• Sugar: ~30g
• Protein: ~4g

Note: These values are approximate and can vary based on ingredient substitutions and serving sizes.

Final Thoughts

Pumpkin Pie Crisp is the quintessential fall dessert that perfectly balances the flavors of pumpkin and spice with a crunchy, buttery topping. Whether served on a holiday table or enjoyed as a mid-week treat, this dessert is sure to warm your heart and satisfy your sweet tooth. Give it a try and make it a new tradition in your fall dessert repertoire!

Serving and Storage Tips for Pumpkin Pie Crisp

Serving Tips:

1. Serve Warm: Pumpkin Pie Crisp is best served warm to enjoy the full flavor and texture of the filling and topping. It can be enjoyed as is or with a touch of whipped cream, vanilla ice cream, or a drizzle of caramel sauce for added indulgence.
2. Portion Control: Slice the crisp into individual servings before serving to make it easier for guests to help themselves.
3. Garnishes: Enhance the presentation with a sprinkle of cinnamon, a dash of nutmeg, or a few toasted pecans on top for a little extra texture and visual appeal.
4. Pairings: This dessert pairs beautifully with a warm chai latte, apple cider, or a cup of coffee to balance the sweetness.

Storage Tips:

1. Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This will keep the dessert fresh while maintaining its flavor and texture.
2. Freezing: Pumpkin Pie Crisp can be frozen for up to 2-3 months. To freeze, cover the baking dish tightly with plastic wrap and aluminum foil or transfer the cooled crisp to a freezer-safe container.
3. Reheating: When ready to enjoy, thaw the crisp in the refrigerator overnight. Reheat it in the oven at 350°F (175°C) for 15-20 minutes or until warmed through. You can also microwave individual servings for 30-60 seconds, though the topping may lose some of its crispness.
4. Serving After Storage: For a refreshed taste, consider adding a little extra butter or sprinkle of cinnamon sugar on top before reheating to bring back the flavor and texture of the original topping.

By following these serving and storage tips, you can enjoy your Pumpkin Pie Crisp fresh and delicious, whether it’s served right after baking or days later.

1. Can I make Pumpkin Pie Crisp ahead of time? Yes, you can prepare both the pumpkin filling and the topping ahead of time. Store them separately in the refrigerator for up to 24 hours before assembling and baking. This will save you time when you’re ready to bake, just be sure to let the filling come to room temperature before baking.

2. Can I substitute the sugar in this recipe? Absolutely! You can substitute granulated sugar and brown sugar with alternatives like coconut sugar, maple sugar, or stevia (though stevia may alter the texture and sweetness). For a healthier version, consider using honey or pure maple syrup instead of the granulated sugar.

3. Is Pumpkin Pie Crisp gluten-free? The recipe as written is not gluten-free because it includes all-purpose flour in the topping. However, you can easily make it gluten-free by using a gluten-free flour blend in place of regular flour. Be sure to choose one that is designed for baking to maintain the right texture.

4. What can I use as a dairy-free substitute for the butter and evaporated milk? For a dairy-free version, replace unsalted butter with coconut oil, margarine, or vegan butter. You can substitute evaporated milk with coconut milk, almond milk, or any plant-based milk mixed with a little cornstarch to mimic the thickness of evaporated milk.

Print