Go Back

Easy Pumpkin Pie Crisp

This Easy Pumpkin Pie Crisp features a creamy pumpkin filling topped with a crunchy, buttery layer, making it an effortless yet delicious dessert perfect for cozy family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Autumn
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups pumpkin puree Use pure pumpkin and not pumpkin pie filling.
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
Topping
  • 1/2 cup all-purpose flour Can substitute with almond or coconut flour for gluten-free.
  • 1/2 cup oats Rolled oats work best.
  • 1/2 cup butter, melted
  • 1 cup chopped pecans or walnuts Optional; can omit for nut-free.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and set aside.
  3. In another bowl, mix the flour, oats, and chopped nuts. Pour in the melted butter and stir until the mixture resembles crumbly sand.
  4. Lightly grease a baking dish, then pour the pumpkin filling into it, spreading it evenly. Sprinkle the topping generously over the pumpkin layer.
Baking
  1. Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  2. Let the crisp cool for a few minutes before serving. Enjoy it warm with a scoop of ice cream if desired.

Notes

For gluten-free, use almond or coconut flour. For nut-free, omit nuts or use seeds instead. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat for 10-15 minutes at 350°F (175°C) to restore crispness.