This pumpkin pie crisp pairs a silky, spiced pumpkin custard with a buttery pecan oat topping, and it bakes into a warm, golden dessert with just a handful of pantry staples. It’s ideal for cozy fall evenings, Thanksgiving gatherings, or any time you’re craving pumpkin pie without the fuss of a crust.

Pumpkin Pie Crisp with vanilal ice cream

When you need an easy holiday dessert because you’ve run out of time to make a pie, this Easy Pumpkin Pie Crisp has you covered! It’s my go-to recipe when I need something quick and delicious. Just make it in an 8×8-inch baking dish, pop it in the oven, and it’s ready to serve!

What is pumpkin pie crisp?

This easy fall dessert features pumpkin-flavored custard filling baked under a buttery oat and pecan crisp topping until deeply golden. Think of it as the perfect mashup of pumpkin pie and a classic crisp in one dish!

serving Pumpkin Pie Crisp

Why you’ll love this recipe for pumpkin crisp

  • Enjoy the best of two desserts in one thanks to the winning combination of pumpkin pie filling and a classic dessert pie crisp topping. Even better? You don’t have to make a pie crust for this dessert! 
  • It’s a delicious alternative to traditional pumpkin pie for Thanksgiving or when hosting during fall. 
  • Keep a batch of the topping in the freezer to assemble your dessert quickly and easily for any last-minute company!

Ingredients needed 

ingredients to make Pumpkin Pie Crisp

For the Pumpkin Pie Filling

  • Pumpkin purée: This is key for the pie filling. Make sure to use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
  • Granulated sugar and maple syrup: The sugar sweetens the custard, while the maple syrup adds a deeper, caramel-like note that pairs beautifully with pumpkin.
  • Large eggs: Helps to set the filling so it slices and scoops like a soft pie custard. Bring the eggs to room temperature before incorporating. 
  • Heavy cream: Makes the filling extra silky and rich and gives it that creamy pumpkin pie texture.
  • Spices: A warm mix of pumpkin pie spice, cinnamon, and cardamom. 
  • Vanilla: Rounds out the spices and adds a cozy sweetness to the filling.
  • Kosher salt: Enhances and balances the flavors. 
crisp topping

For the Oat Crisp Topping

  • All-purpose flour: My go-to flour for making crumbly dessert toppings. 
  • Old-fashioned oats: Provides the hearty texture of the crisp topping. Old-fashioned oats stay chewy and don’t turn mushy in the oven.
  • Brown sugar: Brings a warm, molasses-rich sweetness to the crumble and helps it caramelize into golden clusters.
  • Pecans: Add a toasty, buttery crunch. Chop them fairly coarse so they stay noticeable in every bite.
  • Unsalted butter: Melted butter gets stirred into the dry topping ingredients to create those irresistible buttery clumps.
  • Cinnamon: Carries the warmth of the spices into the topping. 
  • Kosher salt: Enhances and balances flavors. 

How do you make pumpkin pie crisp

making the pumpkin pie mixture

Make the pumpkin filling:

  1. Preheat the oven to 375°F and grease the baking dish with butter.
  2. Whisk together all of the filling ingredients (except the heavy cream) in a large bowl.
  3. Add the heavy cream and whisk until smooth and creamy.
  4. Pour the filling into the prepared baking dish.
making the crisp topping

Make the topping:

  1. In a separate bowl, combine the flour, oats, sugar, cinnamon, salt, and pecans.
  2. Pour in the melted butter and stir with a fork until lots of buttery clumps form. 
making pumpkin pie mixture and pouring in 8x8 pan

Assemble and bake:

  1. Sprinkle the topping evenly over the pumpkin filling, but don’t press it down as you want all those craggy pieces to get golden and crisp.
  2. Bake for about 45-50 minutes, until the edges are set, the center has just a slight jiggle, and the topping is deeply golden. You can tent the pie for the last few minutes if the topping is browning too quickly.
  3. Transfer the pie to a wire rack and let it rest for 15-20 minutes before scooping or slicing. 
adding a crisp to pumpkin pie

PRO TIP: Resist the urge to dig in right away! Letting the crisp rest for 15-20 minutes allows the custard filling to finish setting so it scoops cleanly instead of running.

baked 8x8 pumpkin pie crisp

Serving

Enjoy this mouth-watering pumpkin pie crisp as a beautiful dessert for fall and winter gatherings, or as a cozy ending to a simple weeknight dinner.

You could also easily turn it into a more indulgent treat with the addition of vanilla ice cream, cinnamon ice cream, pumpkin ice cream, whipped cream, or a drizzle of heavy cream.

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This crisp would also be a lovely addition to other party desserts, like apple fritter bites and apple cake with custard sauce.

melted ice cream over pumpkin pie crisps

Sandy’s tips and substitutions:

  • Make ahead: You can prepare the filling and topping separately ahead of time and assemble just before baking. Store the topping in the fridge or freeze extra batches of the topping for a quick dessert when last-minute company comes!
  • Storage: This pumpkin crisp is best enjoyed warm on the day it’s baked, but you can store leftovers in an airtight container in the fridge for up to 3 days. Keep in mind that the topping will soften over time as it absorbs moisture from the filling. To reheat, place individual portions in the microwave for 30-45 seconds, or warm the whole dish, covered with foil, in a 300°F oven until heated through.
  • Double the recipe: Easily increase the filling and topping ingredients to serve a larger crowd. Use a 9×13-inch baking dish and adjust the baking time as needed.
  • Taste to test: Taste the filling before transferring it to the baking dish. Easily adjust the flavor with extra sugar for sweetness, if needed. 
  • Serve warm: This pumpkin pie dessert is best served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Check the topping: If the topping is browning too quickly, loosely tent the dish with foil for the final few minutes of baking.
  • Toast the pecans: For even more nutty flavor, toast the chopped pecans in a dry skillet for a few minutes before mixing them into the topping.
pumpkin pie with a crisp topping

Variations:

  • Nut swap: Walnuts make a great substitute for the pecans. For a nut-free version, leave them out and add an extra ¼ cup of oats instead.
  • Types of oats: While rolled oats are my go-to choice for this topping, quick oats would also work in a pinch, though the texture will be slightly softer.
  • Vegan-friendly: Use a plant-based butter substitute in place of the unsalted butter to make this crisp vegan-friendly.
  • Gluten-free: Use a 1-to-1 gluten-free all-purpose flour blend and certified gluten-free oats. Just double-check that all your other ingredients are gluten-free too.
plate with Pumpkin Pie Crisp and ice cream

Have leftover pumpkin puree? Use it to make any number of desserts, such as Pumpkin Cheesecake Cake, Pumpkin Bread with Cream Cheese Frosting, or Pumpkin Banana Bread Muffins. 

More fall-inspired treats you may want to try:

Pumpkin Pie Crisp with vanilal ice cream
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Pumpkin Pie Crisp

Sandy Coughlin
Silky, spiced pumpkin filling with a buttery pecan oat topping comes together to make this delicious pumpkin pie crisp in about an hour! The perfect dessert for Thanksgiving, fall gatherings, and cozy weeknight dinners.
Prep Time: 10 minutes
Cook Time: 50 minutes
resting time: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 9
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Ingredients
 

Pumpkin Filling

Pecan oat crisp topping

Equipment

Instructions
 

  • Preheat the oven to 375°F and grease the baking dish with butter.
  • Whisk together all of the filling ingredients (except the heavy cream) in a large bowl.
  • Add the heavy cream and whisk until smooth and creamy.
  • Pour the filling into the prepared baking dish
  • In a separate bowl, combine the flour, oats, sugar, cinnamon, salt, and pecans.
  • Pour in the melted butter and stir with a fork until lots of buttery clumps form.
  • Sprinkle the topping evenly over the pumpkin filling, but don’t press it down as you want all those craggy pieces to get golden and crisp.
  • Bake for about 45-50 minutes, until the edges are set, the center has just a slight jiggle, and the topping is deeply golden. You can tent the pie for the last few minutes if the topping is browning too quickly.
  • Transfer the pie to a wire rack and let it rest for 15-20 minutes before scooping or slicing.

Notes

Sandy’s Tips:

  • Make ahead: Prepare the filling and topping separately. Refrigerate until ready to bake, or freeze extra topping for later.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat in the microwave for 30–45 seconds or in a 300°F oven until warm.
  • Double the recipe: Use a 9×13-inch baking dish and adjust baking time as needed.
  • Adjust sweetness: Taste the filling before baking and add sugar if needed.
  • Serve warm: Delicious with vanilla ice cream or whipped cream!
  • Watch the topping: Cover loosely with foil if browning too quickly.
  • Toast the pecans: Lightly toast before adding for extra nutty flavor.
Cuisine: American
Course: Dessert
Calories: 482kcal, Carbohydrates: 55g, Protein: 6g, Fat: 28g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 292mg, Potassium: 159mg, Fiber: 2g, Sugar: 38g, Vitamin A: 752IU, Vitamin C: 0.4mg, Calcium: 63mg, Iron: 2mg
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Pumpkin Pie Crisp recipe