Pumpkin Pie Crisp Recipe : The Ultimate Easy Fall Dessert

Fall is the season of warm spices, cozy flavors, and irresistible pumpkin treats. If you’re craving the taste of classic pumpkin pie but want something even easier to make, this Pumpkin Pie Crisp Recipe is exactly what you need. With its creamy pumpkin pie filling and buttery, crunchy crisp topping, it’s a guaranteed hit at any fall gathering or family dinner.

This pumpkin dessert combines the best of both worlds — the nostalgic flavor of pumpkin pie filling with the satisfying crunch of a crisp. And since it’s so simple to throw together, it’s the perfect recipe for when you want an easy pumpkin treat without the fuss of rolling out a pie crust.

Whether you’re baking for a potluck, Thanksgiving dinner, or just to enjoy alongside a homemade pumpkin spice latte, this pumpkin crisp is sure to impress.

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What is Pumpkin Pie Crisp?

A pumpkin pie crisp is a creative twist on the traditional pumpkin pie, replacing the usual pastry crust with a buttery oat crisp topping. The result is a dessert that’s creamy and spiced on the bottom, with a golden, crunchy layer on top.

Unlike a pie, this dessert is quicker to make, doesn’t require chilling or rolling dough, and has a rustic charm perfect for fall baking. This makes it one of the easiest yet most rewarding pumpkin recipes dessert lovers can whip up at home.

Why Pumpkin Pie Filling Works So Well in This Easy Pumpkin Dessert

Using canned pumpkin pie filling is a smart shortcut that saves time while still delivering all the familiar flavors of fall — cinnamon, nutmeg, ginger, and cloves. The filling bakes into a luscious custard-like layer that pairs beautifully with the crisp topping.

If you’re looking for more easy and creative ways to use pumpkin pie filling, you’ll also love these Pumpkin Cottage Cheese Pancakes for breakfast or a batch of Pumpkin Dump Cake for another dessert option.

Ingredients You’ll Need

For the Filling:

1 can (15 oz) pumpkin puree (or pumpkin pie filling if preferred)
1 cup evaporated milk
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
¼ teaspoon salt

For the Crisp Topping:

¾ cup all-purpose flour
½ cup old-fashioned rolled oats
½ cup packed light brown sugar
½ teaspoon cinnamon
½ cup unsalted butter, melted
¼ teaspoon salt

Optional Toppings:

Whipped cream
Vanilla ice cream
Caramel drizzle

Kitchen Equipment Needed

Mixing bowls
Measuring cups and spoons
Whisk
Spatula
9×9-inch or 8×8-inch baking dish
Oven

If you’re stocking your kitchen for fall, you might also enjoy baking these Pumpkin Rolls or Pumpkin Sheet Cake with Cream Cheese Frosting.

Step-by-Step Preparation: Pumpkin Pie Crisp

Step 1: Prepare the Filling

Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, vanilla, pumpkin pie spice, and salt until smooth and well combined.
Pour the filling into a lightly greased 9×9-inch baking dish and spread it evenly.

Step 2: Make the Crisp Topping

In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
Drizzle in the melted butter and stir with a fork until the mixture forms clumps and resembles coarse crumbs.

Step 3: Assemble

Sprinkle the crisp topping evenly over the pumpkin filling, covering it completely.

Step 4: Bake

Bake for 45–55 minutes, or until the filling is set and the topping is golden brown. If the topping starts to brown too quickly, you can cover it loosely with foil during the last 10–15 minutes of baking.

Step 5: Cool and Serve

Remove from the oven and let cool for at least 15–20 minutes before serving. This allows the filling to set and makes it easier to serve.
Top with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce if desired.

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Tips for a Perfect Crisp Topping

Use cold butter when cutting it into the dry ingredients for an extra crumbly texture if you prefer not to melt it.
Add a handful of chopped pecans to the topping for extra crunch.
Make sure the oats are old-fashioned rolled oats, not quick oats, for the best texture.

For another delicious crisp idea, try this Crispy Smashed Potato Salad as a savory side to complement your dessert.

Common Mistakes to Avoid

🚫 Using quick oats instead of rolled oats — it makes the topping mushy.
🚫 Not baking long enough — the filling won’t set properly.
🚫 Skipping the resting time before serving — the filling needs time to firm up.
🚫 Using salted butter without adjusting the salt in the topping.

Serving Ideas and Presentation Tips

Serve the pumpkin pie crisp warm in individual bowls with a generous dollop of whipped cream and a sprinkle of cinnamon. For a pretty fall presentation, garnish with a few pumpkin seeds or crushed gingersnaps.

Fun Idea: Pair With a Pumpkin Spice Latte

This dessert is perfect alongside a homemade or store-bought pumpkin spice latte, bringing out all those cozy autumn flavors.

Recipe Tips and Variations

Make-Ahead and Storage Tips

You can assemble the filling and topping separately a day in advance and store them in the fridge. When ready to bake, sprinkle the topping on and bake as directed. Leftovers keep well covered in the refrigerator for up to three days.

Flavor Variations

Add a handful of dried cranberries to the filling for a tart twist.
Mix chopped walnuts or pecans into the topping for added texture.
Swap out the brown sugar in the topping for maple sugar for extra autumn sweetness.

How to Store and Reheat Leftovers

Cover the baking dish with foil or plastic wrap and refrigerate leftovers for up to 3 days. To reheat, place a portion in the microwave for about 30–45 seconds or warm in a 300°F oven for 10 minutes to keep the topping crisp.

Why Pumpkin Pie Crisp is a Must-Try for Pumpkin Lovers

This easy pumpkin dessert is everything you love about fall in one simple recipe. It captures the comforting flavors of pumpkin pie, but with a fraction of the effort and no need for a pie crust. For fans of how sweet eats and anyone who just loves to eat dessert, this is a must-have recipe in your fall repertoire.

You’ll love how it fills your kitchen with the aroma of warm spices and how easy it is to pull off even on a busy weeknight.

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s roasted and pureed until smooth.

Can I make it gluten-free?
Yes — use a gluten-free flour blend in the topping.

Can I double the recipe?
Yes — bake in a 9×13-inch pan and extend the baking time slightly.

Do I need to use evaporated milk?
It’s best for the creamy texture, but whole milk or half-and-half can also work.

Bake This Pumpkin Pie Crisp Recipe and Share the Love!

This Pumpkin Pie Crisp Recipe is the perfect fall dessert to share with family and friends. Easy to make, loaded with pumpkin spice flavor, and irresistibly crunchy on top, it’s destined to become one of your favorite pumpkin recipes dessert.

If you enjoyed this recipe, please share it and subscribe to our blog for even more creative pumpkin recipes, easy seasonal desserts, and inspiration for when you just want to eat dessert and savor the season. Happy baking!

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