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Pumpkin Pie Crisp Recipe

The Original Pumpkin Pie Crisp Recipe

A pumpkin pie crisp recipeis a dessert that mixes traditional pumpkin pie filling with a crumble toppingmade from oats, sugar, and butter. Instead of a pie crust, it uses a crisplayer that bakes into a golden, crunchy finish. The flavors include pumpkin,cinnamon, nutmeg, ginger, and vanilla. This mix creates a warm and cozy bitethat works well for fall and winter gatherings. It offers the taste of pumpkinpie with less work and a more relaxed style.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Filling
  • 1 can (15 oz) pumpkin puree
  • 1 cup evaporated milk
  • 2 large eggs
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp cloves
  • Pinch of salt

Equipment

  • Mixing bowls (1 large, 1 medium)
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • 9x9-inch baking dish or pie dish
  • Oven
  • Cooling Rack
  • Knife and spoon (for serving)
  • Optional: Food processor (for easier crisp topping)

Method
 

  1. Make the Pumpkin Base: Whisk the pumpkin puree, evaporated milk, eggs, sugars, vanilla, and spices in a large bowl. Mix until smooth and creamy.
  2. Pour and Set: Pour the pumpkin mixture into your baking dish. Tap the dish to remove air bubbles.
  3. repare Crisp Topping: In a medium bowl, mix oats, flour, sugars, cinnamon, and salt. Add cold butter cubes. Use your fingers or a fork to mix until crumbly.
  4. Add Topping: Sprinkle the topping evenly over the pumpkin layer.
  5. Bake: Bake for 40–45 minutes, or until the top turns golden brown and the pumpkin layer sets.
  6. Cool and Serve: Let it cool for at least 10 minutes. Serve warm with whipped cream or vanilla ice cream.

Notes

For the best crisp texture, always use cold butter and old-fashioned oats instead of instant oats. Cold butter creates crunchy, golden crumbs while instant oats become mushy. Also, avoid overmixing the pumpkin batter—mix until just combined. This keeps the filling soft and silky, just like a classic pumpkin pie. If you want a deeper flavor, chill the pumpkin filling for 30 minutes before baking to let the spices bloom.