All the flavor of pumpkin pie with a buttery, crunchy topping
Easy Pumpkin Pie Crisp is the best of two desserts in one—smooth, spiced pumpkin filling on the bottom and a golden oat crumble on top. It’s simpler than traditional pie, no rolling or chilling required, and perfect for holidays or anytime you want a warm, comforting dessert straight from the oven.
Ingredients
Pumpkin filling
1 can (15 oz) pumpkin purée
¾ cup granulated sugar
2 large eggs
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1 teaspoon vanilla extract
1 cup evaporated milk
Crisp topping
1 cup all-purpose flour
1 cup old-fashioned oats
¾ cup brown sugar, packed
½ teaspoon cinnamon
½ teaspoon salt
½ cup unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
In a large bowl, whisk together the pumpkin purée, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, vanilla extract, and evaporated milk. Whisk until the mixture is completely smooth and well combined. Pour the pumpkin mixture evenly into the prepared baking dish and gently tap the dish on the counter to release any air bubbles.
In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Stir well so the dry ingredients are evenly distributed. Pour in the melted butter and mix until the topping forms moist, crumbly clumps.
Sprinkle the crisp topping evenly over the pumpkin filling, making sure to cover the surface from edge to edge without pressing it down. This allows the topping to bake up light and crunchy.
Bake uncovered for 45–50 minutes, or until the center is set and the topping is golden brown. The filling should jiggle slightly in the center but not look liquid.
Remove from the oven and allow the crisp to cool for at least 20 minutes before serving. This resting time helps the pumpkin layer firm up for clean scooping.
Tips
Serve warm with vanilla ice cream or whipped cream.
If the topping browns too quickly, loosely cover with foil during the last 10 minutes.
Leftovers keep well refrigerated for up to 4 days.
