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Bowl of pumpkin pie crisp topped with whipped cream.

Pumpkin Pie Crisp – A Cozy, Delicious Twist on Pumpkin Pie

This Pumpkin Pie Crisp combines a creamy, spiced pumpkin filling with a crunchy oat topping for a comforting fall dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pumpkin Filling
  • 1 can (15 oz) pure pumpkin puree
  • 3/4 cup granulated sugar adjust to taste
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger optional, for added spice
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup heavy cream or half-and-half for a lighter version
  • 1 teaspoon vanilla extract
Crisp Topping
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted

Method
 

  1. Whisk together pumpkin, sugar, spices, and salt. Add eggs, cream, and vanilla; whisk until smooth.
  2. Mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
  3. Preheat oven to 350°F (175°C). Grease a 9x9-inch dish. Pour pumpkin filling, then sprinkle topping evenly.
  4. Bake for 40-45 minutes until topping is golden and filling is set. Cool slightly before serving.

Notes

For extra indulgence, top with whipped cream or vanilla ice cream.