Pumpkin Pie Crisp: A Simple, Cozy Fall Dessert

Pumpkin pie is a classic fall dessert, but when you’d rather skip the crust, this version makes things simpler. It has all the warm, familiar flavor you expect, topped with a buttery oat and pecan crumble that bakes up golden and crisp.

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This Pumpkin Pie Crisp comes together quickly, works well for gatherings or quiet evenings, and uses pantry staples you likely have on hand. It’s the kind of recipe you can pull out more than once a season and know it will always be a good choice.

Why You’ll Love This Recipe

• No crust to roll or shape—just mix and bake
• Rich, spiced pumpkin filling with a crisp topping
• Feeds a group easily (serves 8–12)
• Holds up well in the fridge for leftovers
• Easy to dress up or keep simple

What You’ll Need to Make Easy Pumpkin Pie Crisp

Pumpkin Layer

• 1 (15 oz) can pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup evaporated milk

Topping

• 1 cup all-purpose flour
• ¾ cup old-fashioned oats
• ½ cup brown sugar
• ½ cup chopped pecans
• 2 teaspoons cinnamon
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold

How to Make This Delicious Pumpkin Pie Crisp

Step 1: Preheat and prepare

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.

Step 2: Mix the pumpkin layer

In a large bowl, combine all ingredients for the pumpkin layer. Whisk until smooth, then pour into the baking dish.

Step 3: Make the topping

In a medium bowl, combine flour, oats, brown sugar, pecans, cinnamon, and salt. Cut in the cold butter using a fork until the mixture is crumbly and evenly combined.

Step 4: Assemble and bake

Sprinkle the topping evenly over the pumpkin mixture. Bake for 40–45 minutes, or until the center is set and the topping is golden brown.

Step 5: Cool and serve

Let cool for 10–15 minutes before serving. Serve warm, at room temperature, or chilled. Vanilla ice cream or whipped cream are optional and both work well for a little extra indulgence.

Serving Suggestions

• Serve in small bowls with a scoop of vanilla ice cream.
• Add a drizzle of maple syrup or a sprinkle of cinnamon before serving.
• Enjoy it cold the next morning with coffee or tea—it holds up beautifully.

Make-Ahead and Storage Tips

• To store: Cover and refrigerate for up to 4 days.
• To reheat: Warm individual servings in the microwave or reheat the full dish, covered with foil, in a 300°F oven for 10–15 minutes.
• To serve cold: This dessert is also delicious straight from the refrigerator.

Optional Variations

• Swap chopped walnuts for pecans.
• Add a pinch of ground ginger or cardamom to the filling.
• Make it nut-free by omitting pecans and adding an extra ¼ cup of old-fashioned oats to the topping. This keeps the texture hearty and crisp without using any nuts.
• Top with cinnamon whipped cream for a simple upgrade.

When to Serve Pumpkin Pie Crisp

EThis recipe is designed to fit beautifully into your fall and holiday season, and works equally well for casual dinners or small gatherings. Here are a few moments where it fits right in:

• Next-day coffee companion: Leftovers are just as good the next morning. Serve cold or reheated with a cup of coffee or chai for a quiet win.
• Thanksgiving dessert table: A lower-effort alternative to classic pumpkin pie that still delivers on flavor and comfort.
• Weekend baking treat: Ideal for cozy weekends at home when you want something warm and seasonal without a lot of prep.
• Casual get-togethers: Serves easily from the pan and can be enjoyed warm or at room temperature, making it great for potlucks or fall dinners with friends.
• After-dinner dessert: Whether it’s a Tuesday night or a Friday dinner in, this crisp makes an ordinary evening feel more complete.

Pumpkin Pie Crisp is easy to make, easy to share, and always feels right when fall sets in. It’s the kind of recipe that works without fuss, but still feels like something special when it hits the table.