A Little History of Pumpkin Pie Crisp
Pumpkin desserts have been part of American food culture since the 1600s when pumpkins were first baked with honey and spices by settlers. Traditional pumpkin pie eventually became a Thanksgiving favorite. Over time, bakers experimented with simpler, crust-free versions. The pumpkin pie crisp combines the silky custard base of pumpkin pie with the crumbly, buttery topping of a fruit crisp. This modern variation delivers all the cozy, spiced flavors of pumpkin pie without the fuss of rolling dough, making it a holiday shortcut that doesn’t skimp on flavor.
Pumpkin Pie Crisp – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Pumpkin Pie Crisp is warm, cozy, and irresistibly crunchy on top. Perfect for Thanksgiving, fall potlucks, or casual family dinners, it combines the creamy pumpkin custard base you love with a buttery oat crumble topping. Easier than traditional pie but just as satisfying, it’s a dessert that feels comforting and festive. Add a dollop of whipped cream or a scoop of vanilla ice cream, and this crisp will quickly become your new go-to fall dessert.
Ingredients
Filling:
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1 (15 oz) can pumpkin puree
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1 (12 oz) can evaporated milk
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¾ cup brown sugar
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2 large eggs
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1 ½ tsp pumpkin pie spice
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½ tsp cinnamon
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1 tsp vanilla extract
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Pinch of salt
Crisp Topping:
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1 cup rolled oats
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½ cup all-purpose flour
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½ cup brown sugar
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½ cup unsalted butter, melted
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1 tsp cinnamon
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, spices, vanilla, and salt until smooth. Pour into prepared dish.
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In another bowl, mix oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
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Sprinkle topping evenly over pumpkin mixture.
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Bake for 45–50 minutes, until topping is golden and filling is set.
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Serve warm with whipped cream or vanilla ice cream.
Notes
Add chopped pecans or walnuts to the topping for extra crunch.
Substitute coconut oil for butter for a dairy-free option
Substitute coconut oil for butter for a dairy-free option.
Best served warm but also delicious chilled the next day.
Frequently Asked Questions
1. Can I make pumpkin pie crisp ahead of time?
Yes! Bake the crisp, cool completely, then cover and refrigerate. Reheat in the oven before serving to refresh the topping.
2. Can I use fresh pumpkin instead of canned?
Absolutely. Roast and puree sugar pumpkins for a fresh, homemade filling—just make sure it’s thick and not watery.
3. Can I make this recipe gluten-free?
Yes! Use certified gluten-free oats and replace the flour with almond flour or a gluten-free blend.
