Pumpkin Pie Crisp

If you love pumpkin pie but want something a little different, this Pumpkin Pie Crisp is the perfect fall dessert! Made with a rich, creamy pumpkin pie filling and topped with a buttery brown sugar oat streusel, this easy pumpkin dessert has all the flavors of classic pumpkin pie with an irresistible crunchy topping.

This Pumpkin Pie Crisp is perfect for Thanksgiving, fall gatherings, or anytime you’re craving a cozy pumpkin dessert. It’s easy to prepare, requires simple ingredients, and can even be made ahead of time. Serve it chilled or at room temperature with a generous scoop of vanilla ice cream or a dollop of whipped cream for the ultimate fall treat!

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The Best Pumpkin Pie Crisp Recipe

There is something about pumpkin desserts that makes fall feel extra special. From pumpkin bread to classic pumpkin pie, I love all the warm spices and cozy flavors that come with baking this time of year. But if you’re looking for an easy Thanksgiving dessert that puts a fun spin on traditional pumpkin pie, this Pumpkin Pie Crisp is one you’ll want to add to your holiday menu!

Think of this recipe as the best parts of pumpkin pie and apple crisp combined. The bottom layer is a smooth, creamy pumpkin custard made with real pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, eggs, and heavy cream. It’s rich, perfectly sweet, and full of warm fall flavor.

If you’re planning your holiday dessert menu, be sure to check out our Thanksgiving Pumpkin Desserts for even more delicious ways to use pumpkin!

Why You’ll Love This Pumpkin Pie Crisp

Easy to make: You don’t need to worry about making homemade pie crust or using any complicated baking techniques. Simply whisk together the pumpkin filling, prepare the crumble topping, layer everything into a baking dish, and bake!

The best combination of textures: The creamy pumpkin pie filling paired with the buttery, crunchy oat streusel is absolutely delicious. Every bite has the perfect balance of soft and crunchy.

All the fall flavors: Pumpkin puree, cinnamon, pumpkin pie spice, vanilla bean paste, and brown sugar create that classic pumpkin pie flavor everyone loves.

Perfect for Thanksgiving: If you’re hosting Thanksgiving or bringing dessert to a holiday gathering, this pumpkin crisp is a fun alternative to traditional pumpkin pie.

Make-ahead friendly: You can prepare this dessert ahead of time and refrigerate it until you’re ready to serve. This is especially helpful when you’re juggling multiple dishes for a holiday meal!

Ingredients for Pumpkin Pie Crisp

One of the best things about this easy pumpkin pie crisp recipe is that it uses simple baking ingredients you may already have in your pantry. Here’s what you’ll need.

Pumpkin Pie Filling

Pumpkin Puree: You’ll need approximately 23 ounces of pure pumpkin puree. This is about one and a half standard 15-ounce cans. Make sure you’re using pure pumpkin puree and not canned pumpkin pie filling, which already contains added sugar and spices.

Brown Sugar: Brown sugar adds sweetness and a delicious caramel-like flavor that pairs perfectly with pumpkin.

White Sugar: A little granulated sugar balances the brown sugar and helps sweeten the pumpkin filling.

Eggs: Five eggs help create the creamy, custard-like consistency that makes this dessert taste like pumpkin pie.

Pumpkin Pie Spice: This is where all that classic fall flavor comes from! Pumpkin pie spice typically includes cinnamon, ginger, nutmeg, and cloves.

Cinnamon: An additional teaspoon of cinnamon adds even more warmth and flavor.

Salt: A little salt balances the sweetness and enhances all the other ingredients.

Vanilla Bean Paste: I love using vanilla bean paste because it adds a rich vanilla flavor. You can substitute vanilla extract if that’s what you have on hand.

Heavy Cream: Heavy cream gives the pumpkin filling its rich, smooth, and creamy texture.

Streusel Topping

All-Purpose Flour: Flour provides the structure for the crumble topping.

Quick-Cooking Oats: Oats add texture and give the streusel that classic crisp topping.

Brown Sugar: Brown sugar creates a delicious buttery, caramelized flavor as the topping bakes.

Salt: A little salt balances the sweetness.

Salted Butter: Melted salted butter brings everything together and creates those delicious golden brown crumble pieces.

How to Make Pumpkin Pie Crisp

This easy pumpkin pie crisp comes together in just a few simple steps. You don’t need a mixer or any special equipment, just a couple of mixing bowls and a baking dish!

Step 1 – Prepare the Pumpkin Filling

Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, whisk together the pumpkin puree, brown sugar, white sugar, eggs, pumpkin pie spice, cinnamon, salt, vanilla bean paste, and heavy cream. Continue whisking until everything is completely combined and the mixture is smooth.

Step 2 – Make the Streusel Topping

In a separate mixing bowl, combine the all-purpose flour, quick-cooking oats, brown sugar, and salt. Pour the melted butter over the dry ingredients and mix using a fork or your hands until a crumble forms. The key here is to leave some larger chunks! You don’t want the mixture to become a smooth dough. Those little buttery crumble pieces are what create the delicious crunchy topping once baked.

Step 3 – Assemble the Pumpkin Crisp

Lightly grease a 7×11-inch baking dish. Pour the prepared pumpkin filling into the dish, spreading it into an even layer. Next, sprinkle the streusel topping evenly over the pumpkin filling. Try to distribute the crumble across the entire surface so every serving gets plenty of that buttery topping.

Step 4 – Bake

Place the baking dish into your preheated 350-degree oven and bake for 40–45 minutes. The topping should look lightly golden, and the pumpkin filling should be mostly set. Don’t worry if the center has a slight jiggle when you gently move the dish. This is normal for pumpkin pie-style custard fillings. You just don’t want the center to look liquid or runny.

Step 5 – Cool and Serve

Remove the pumpkin crisp from the oven and allow it to cool completely before serving. You can serve it at room temperature or transfer it to the refrigerator if you prefer a chilled dessert. I personally love serving it cold with a little whipped cream or vanilla ice cream!

Tips for Making the Best Pumpkin Pie Crisp

Use pure pumpkin puree. This is important! Make sure you purchase pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which will change the flavor and sweetness of this recipe.

Don’t overmix the streusel. You want a chunky crumble topping, not a smooth dough. Mixing the melted butter into the dry ingredients with a fork helps create those delicious little clusters.

Make it gluten-free or dairy free. Simply substitute the flour for gluten-free 1:1. To make it dairy-free substitute the heavy cream with full-fat coconut milk/cream, and the butter with a dairy-free alternative like vegan butter or coconut oil.

Watch the baking time. Every oven is a little different, so start checking your pumpkin crisp around the 40-minute mark. The edges should look set, and the center should have only a slight jiggle.

Let it cool completely. I know it’s tempting to dig right in, but allowing the pumpkin crisp to cool is important. The pumpkin filling will continue to set as it cools, making it much easier to serve.

Don’t skip the heavy cream. Heavy cream is what gives the filling that rich, smooth pumpkin pie texture. It makes a big difference in the finished dessert!

Serve with your favorite toppings. Whipped cream is always a classic choice, but vanilla ice cream, caramel sauce, or even a sprinkle of cinnamon would be delicious.

What Is the Difference Between Pumpkin Pie and Pumpkin Pie Crisp?

Traditional pumpkin pie is made with a flaky pastry crust filled with a smooth pumpkin custard. It’s a classic Thanksgiving dessert that has been around for generations.

Instead of a traditional pie crust, this recipe uses a buttery brown sugar and oat streusel topping. The filling is similar to classic pumpkin pie, with pumpkin puree, eggs, cream, and warm spices, but the topping gives it a delicious crunchy texture. It’s also much easier to prepare since there’s no pie dough to roll out or crust to pre-bake.

Can You Make Pumpkin Pie Crisp Ahead of Time?

Absolutely! This is one of my favorite things about this recipe, especially during the busy holiday season. You can bake the Pumpkin Pie Crisp a day ahead of time, allow it to cool completely, and then cover and refrigerate it until you’re ready to serve.

Since the pumpkin filling is custard-based and contains eggs and cream, it’s important to refrigerate the finished dessert rather than leave it sitting at room temperature for extended periods.

For more holiday dessert inspiration, try our No-Bake Cranberry Cheesecake Cups. They’re another great make-ahead option when you’re planning your holiday menu!

How to Store Leftover Pumpkin Pie Crisp

Refrigerator: Store leftover pumpkin pie crisp covered in the refrigerator for up to 3–4 days. Because the filling contains eggs and heavy cream, refrigeration is important.

Freezer: For the best texture, I recommend enjoying this dessert fresh or refrigerated. Freezing may change the texture of the custard filling and streusel topping once thawed.

Serving leftovers: You can enjoy leftovers straight from the refrigerator or let an individual serving sit out briefly before enjoying. If you prefer it warm, heat a portion gently in the microwave.

For more Thanksgiving favorites to serve alongside dessert, don’t forget our Homemade Cranberry Sauce and all the other delicious recipes on Everyday Dishes!

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

I recommend using pure pumpkin puree for this recipe. Canned pumpkin pie filling already contains sugar and spices, which can make the finished dessert too sweet and change the flavor.

Why is my pumpkin pie crisp still jiggly in the middle?

A slight jiggle in the center is completely normal because the pumpkin filling is similar to a custard. The edges should look set, and the center should not appear liquid or runny. The filling will continue to set as it cools.

For more information on checking pumpkin pie doneness, King Arthur Baking has a helpful guide.

Do I have to refrigerate pumpkin pie crisp?

Yes. Since this recipe contains eggs and heavy cream, it should be refrigerated once it has cooled. Follow standard food safety guidance and refrigerate perishable leftovers within two hours.

You can find additional food safety recommendations from the FDA.

Can I use rolled oats instead of quick oats?

Yes! Quick-cooking oats are my preference because they blend easily into the streusel topping, but old-fashioned rolled oats can also work. They may give the topping a slightly heartier texture.

Can I use vanilla extract instead of vanilla bean paste?

Absolutely! Vanilla extract is a great substitute. Use the same amount called for in the recipe.

What should I serve with Pumpkin Pie Crisp?

This dessert is delicious on its own, but I love serving it with whipped cream or vanilla ice cream. A drizzle of caramel sauce or a sprinkle of cinnamon would also be delicious!

If you’re putting together a full fall dessert spread, our Brown Butter Pumpkin Loaf and Whiskey Pumpkin Pie are two more delicious pumpkin desserts to try.