A sweet and creamy pumpkin pie filling topped with a delicious and crunchy streusel topping! This Pumpkin Pie Crisp has all the flavors of pumpkin pie in an easy, delicious crisp.
If you love pumpkin pie and all things pumpkin spice, you are going to love this delicious pumpkin pie crisp. This recipe is very similar to making homemade pumpkin pie but instead of baking the pie in a pie crust, we’re adding a crunchy streusel topping.
What is Pumpkin Pie Crisp?
A crisp is a dessert with a topping made of oats, flour, butter, sugar and sometimes nuts. The topping completely covers the filling layer and is baked in the oven creating a delicious crisp topping. For our pumpkin pie crisp, the pumpkin filling is made of pumpkin puree, condensed milk, eggs, and spices creating a creamy pumpkin pie filling. The combination of the custard pumpkin layer and crisp topping creates a perfect fall dessert the entire family will love!
Why You’ll Love This Easy Crisp Recipe
- Quick and easy – Prepare this recipe in 10 minutes and let your oven do all the work.
- Affordable staple ingredients – This easy recipe can be made with simple and easy to find ingredients.
- Perfect for every occasion – An easy crisp is the perfect dessert recipe for every occasion.
- Customizable – Prepare this recipe in individual ramekins for individual servings or a baking dish to feed a crowd.
- So delicious – The combination of a creamy pumpkin layer and crunchy topping creates a delicious pumpkin treat!
Pumpkin Pie Crisp Ingredients
- Pumpkin puree – the base of our pumpkin layer–make sure to use 100% pumpkin puree, not pumpkin pie filling!
- Sweetened condensed milk – adds richness and sweetness to the pumpkin layer.
- Eggs – gives the pumpkin layer a more custard-like texture so it’s rich and creamy.
- Pumpkin pie spice – adds a bit of warmth and spice to really enhance the flavor of the pumpkin.
- Vanilla – enhances the sweetness of the sweetened condensed milk and the warmth of the pumpkin pie spice.
- Old fashioned oats – I love oats in my crisps – old fashioned or quick cooking will work in this recipe!
- Flour – helps create a crisp crumble topping. I’m using all purpose but whole wheat would work too.
- Pecans – add a bit of extra crunch to the crumble topping. Walnuts would be a great substitute!
- Brown sugar – sweetens our crumble layer.
- Salt – helps balance out all of the sweetness.
- Cinnamon – brings a bit of warmth and flavor that pairs well with brown sugar and pecans.
- Butter – helps our crisp become golden brown – it also adds delicious richness and flavor.
How to Make The Best Pumpkin Pie Crisp
First, we need to make the pumpkin layer. In a large bowl, whisk together all of the pumpkin puree, sweetened condensed milk, eggs, pie spice, and vanilla. Transfer the batter to the prepared pan and set aside while you make the crisp layer.
To make the crisp layer, whisk together the oats, flour, pecans, brown sugar, salt, and cinnamon. Add the melted butter and stir until the texture resembles wet sand. Sprinkle the crisp over the pumpkin layer, making sure to spread it out evenly and bake! The crisp should be fully set and only jiggle slightly in the center when shaken.
Serving this Delicious Fall Dessert
How to serve pumpkin crisp?
The best thing about this crisp is it can be served warm and cold which means it tastes great right out of the oven or you can let it cool before serving to a crowd.
What are the best toppings for pumpkin crisp?
Our favorite toppings for pumpkin pie crisp are whipped cream and vanilla ice cream. If serving this crisp warm, vanilla ice cream is the perfect addition and we recommend adding whipped cream when eating this dessert at room temperature. This dessert will also taste great plain. Just grab a spoon and dig right in.
How to store leftover pumpkin crisp
If you happen to have leftovers, we recommend storing them in an airtight container in the fridge for up to five days. To serve leftover pumpkin crisp, warm in microwave for 15-30 seconds.
Looking for More Pumpkin Desserts
- Pumpkin Spice Magic Cookie Bars
- Gooey Butter Pumpkin Bars
- Pumpkin S’more Cookie Sandwiches
- Pumpkin Pie Dip
Pumpkin Pie Crisp
For the Pumpkin Layer
- 1 can (15 ounces) 100% pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 2 teaspoons pure vanilla extract
For the Crisp Layer
- 1 cup old fashioned oats
- 1/2 cup all purpose flour
- 1/2 cup chopped pecans
- 1/4 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) butter, melted
For the Pumpkin Layer
- Preheat the oven to 350F and grease your baking dish with nonstick baking spray. This recipe will make enough for a 9×13” pan or 6 (6 ounce) ramekins.
- In a large bowl, whisk together all of the ingredients (pumpkin puree, sweetened condensed milk, eggs, pie spice, and vanilla).
- Transfer the batter to the prepared pan and set aside while you make the crisp layer.
For the Crisp
- In a medium bowl, whisk together the oats, flour, pecans, brown sugar, salt, and cinnamon.
- Add the melted butter and stir until the texture resembles wet sand.
- Sprinkle the crisp over the pumpkin layer, making sure to spread it out evenly.
- Bake the pumpkin crisp for 28-30 for ramekins, or 45-50 minutes for a 9×13” pan. The crisp should be fully set and only jiggle slightly in the center when shaken.
- Remove the crisp from the oven and allow it to cool for 10 minutes before serving. Enjoy with whipped cream or ice cream.