Pumpkin Pie Crisp Recipe
Imagine capturing everything you love about classic pumpkin pie—the warmth, the spice, the melt-in-your-mouth custard—and giving it an irresistible, buttery oat topping. That’s exactly what Pumpkin Pie Crisp brings to your table! This cozy dessert bakes up golden and bubbly, with a creamy, spiced pumpkin base and a crumbly, crunchy top. Whether it’s for a holiday, Sunday dinner, or simply because you felt like a fall treat, this dish hits all the right comfort notes with minimal fuss.
Ingredients You’ll Need
Ingredients You’ll Need
There’s nothing complicated here: each ingredient plays a starring role in delivering both the silky pumpkin layer and the irresistible crisp. With a few pantry staples and some warm spices, you’ll have everything you need to make Pumpkin Pie Crisp shine.
- Pumpkin Purée (15 ounces): This canned staple creates the classic earthy base—the heart and soul of this dessert.
- Evaporated Milk (3/4 cup): Adds richness and a velvety texture to the filling. You can substitute with heavy cream or whole milk for an extra creamy result.
- Large Eggs (2): Bind everything together for a smooth, custardy interior.
- Granulated Sugar (1/2 cup): Sweetens the pumpkin and balances the spices just right.
- Brown Sugar (1/4 cup, plus 1/3 cup for topping): Adds a caramel warmth to both the filling and the crisp topping.
- Vanilla Extract (1 teaspoon): Enhances the flavors and brings cozy sweetness to the custard.
- Pumpkin Pie Spice (1 1/2 teaspoons): Lends that iconic blend of cinnamon, nutmeg, and clove for autumnal depth.
- Salt (1/4 teaspoon for filling, 1/4 teaspoon for topping): Just enough to punch up all the flavors.
- All-Purpose Flour (3/4 cup): Helps create that irresistible crumbly crisp topping.
- Old-Fashioned Oats (1/2 cup): Give a rustic, toasty crunch on every bite.
- Ground Cinnamon (1/2 teaspoon): Bumps up the warmth in the topping.
- Unsalted Butter, melted (1/2 cup): Makes the topping golden, rich, and utterly craveable.
- Whipped Cream or Vanilla Ice Cream (for serving, optional): The perfect creamy finish (highly recommended!).
How to Make Pumpkin Pie Crisp
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or nonstick spray. This prevents sticking and makes serving that first scoop (almost) as pretty as the rest!
Step 2: Mix the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, granulated sugar, 1/4 cup brown sugar, vanilla extract, pumpkin pie spice, and 1/4 teaspoon salt. Whisk until everything is completely smooth and combined, ensuring that the filling bakes up creamy and uniform.
Step 3: Assemble the Filling
Pour your pumpkin mixture into the greased baking dish and gently spread it into an even layer with a spatula. This is your pie’s cozy, spiced foundation!
Step 4: Create the Crisp Topping
In a separate medium bowl, stir together the flour, oats, 1/3 cup brown sugar, ground cinnamon, and 1/4 teaspoon salt. Drizzle in the melted butter and use a fork to mix until the ingredients form moist, crumbly clumps—not too dry and not too wet.
Step 5: Add the Topping and Bake
Sprinkle that golden, buttery crisp topping evenly over the pumpkin layer. Pop the dish into the oven and bake for 40 to 45 minutes, or until the center is set and the top is lightly browned and crunchy. The aroma at this point will be nothing short of glorious!
Step 6: Cool and Serve
Allow the Pumpkin Pie Crisp to cool for about 10 to 15 minutes so everything sets up nicely. Scoop it out warm and top with whipped cream or vanilla ice cream for the finishing touch.
How to Serve Pumpkin Pie Crisp
Garnishes
A crown of whipped cream is the classic choice—its lightness perfectly contrasts with the warm, spiced filling. For an extra touch, dust a bit more pumpkin pie spice or cinnamon across the top, or drizzle with caramel sauce. Vanilla ice cream is always a winning move, slowly melting over each spoonful.
Side Dishes
Because Pumpkin Pie Crisp is sweet and creamy, consider serving it after a hearty fall dinner like roast chicken or butternut squash soup. A tart cranberry salad or even a cheese plate with sharp cheddar helps balance out the richness of dessert.
Creative Ways to Present
For a show-stopping look, bake the crisp in individual ramekins for perfectly portioned servings at a dinner party. Or, serve it family style straight from the baking dish with plenty of spoons—there’s something so inviting about everyone digging in together!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your baking dish tightly with foil or transfer leftovers to an airtight container. Pumpkin Pie Crisp keeps beautifully in the refrigerator for up to 3 days, so you can snack on cozy, spiced bites all week.
Freezing
Want to save some for a future craving? Slice and wrap individual portions in plastic wrap before placing in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge when you’re ready to enjoy again.
Reheating
To restore the crisp’s signature crunch, reheat in a 350°F oven for about 10 to 15 minutes, or until warmed through. A quick microwaving also works, but the topping stays crispier if reheated in the oven.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just be sure your homemade purée is well-drained and smooth. Canned pumpkin tends to be thicker, so if your purée is very wet, let it sit in a fine mesh strainer for a bit to remove excess moisture.
Is there a way to make Pumpkin Pie Crisp gluten-free?
Yes—simply swap out the all-purpose flour for your favorite 1:1 gluten-free flour blend, and use certified gluten-free oats. The crisp topping still bakes up beautifully golden and crumbly!
Can I add nuts to the topping?
Definitely! Chopped pecans or walnuts add fantastic crunch and nutty flavor to the crisp. Just toss in about 1/2 cup with the oats and flour in the topping mixture.
Does Pumpkin Pie Crisp need to be refrigerated?
Yes, since it contains eggs and milk, any leftovers should be refrigerated after the dessert cools. This keeps it safe and preserves the creamy custard texture.
What’s the best way to reheat leftovers?
For the best crumbly topping, reheat Pumpkin Pie Crisp in the oven. Place a foil-covered dish in a 350°F oven for 10–15 minutes, then enjoy as warm and fragrant as when it was first baked!
Final Thoughts
If you’re ready to bring a little extra warmth and coziness into your dessert lineup, Pumpkin Pie Crisp is the way to go. It’s easy to make, endlessly comforting, and truly delightful for sharing—so go ahead and treat yourself or someone you love to a pan of this autumn-inspired magic!
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Pumpkin Pie Crisp Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this delightful Pumpkin Pie Crisp. A creamy pumpkin filling topped with a crunchy oat and brown sugar crust, this dessert is a perfect seasonal treat.
Ingredients
Pumpkin Filling:
- 1 (15-ounce) can pumpkin purée
- 3/4 cup evaporated milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Crisp Topping:
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
For Topping:
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Mix the pumpkin filling: In a large bowl, combine pumpkin purée, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice, and salt. Pour into the prepared dish.
- Prepare the crisp topping: Mix flour, oats, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly. Sprinkle over the pumpkin filling.
- Bake: Bake for 40-45 minutes until golden and set. Let cool before serving. Enjoy warm with optional toppings.
Notes
- You can use heavy cream or whole milk for a richer texture instead of evaporated milk.
- Add chopped pecans for a nutty variation in the topping.
- This dessert can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (about 1/6 of dish)
- Calories: 310
- Sugar: 24g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
