The Ultimate Pumpkin Pie Crisp Recipe: Your New Favorite Pumpkin Dessert

Pumpkin Crisp Heaven: Easier Than Pie, Even More Delicious

Warm, rich pumpkin filling meets a buttery, cinnamon-oat crumble in this easy Pumpkin Pie Crisp recipe. Perfectly spiced and undeniably cozy, this is your new go-to fall dessert!

Disclosure: This article contains affiliate links, which means we will earn a commission if you purchase through the links on this page. The product recommendations are solely based on our genuine opinions and experiences. Read the Full Affiliate Disclaimer Here

Fall is Here—Let’s Bake Some Pumpkin Magic!

When the air turns crisp and leaves crunch beneath my feet, my chef instincts kick into overdrive.

Suddenly, I’m obsessed with pumpkin desserts, sweaters, and cozy nights by the fireplace.

And what screams autumn comfort louder than pumpkin pie? Nothing—except maybe this Pumpkin Pie Crisp, my delightful twist that’s easier than pie, twice as crunchy, and just as craveable.

Picture yourself curled up with a bowl of warm Pumpkin Crisp, topped with melting vanilla ice cream, as the cinnamon aroma fills your kitchen.

Trust me, it’s as dreamy as it sounds. Plus, this dessert practically begs you to savor the season in every bite.

Key Ingredients: Freshness Makes All the Difference

🎃 Pumpkin Purée

• Health Benefits: Packed with beta-carotene (hello, glowing skin and sharp eyesight!), fiber, and antioxidants.
• In the Recipe: Acts as the creamy, flavorful base—mimicking the texture of classic pumpkin pie while adding subtle natural sweetness and rich orange color.

🥄 Maple Syrup

• Health Benefits: A natural sweetener with trace minerals like zinc and manganese; less processed than white sugar.
• In the Recipe: Adds deep, warm sweetness with caramel-like undertones that pair beautifully with fall spices.

🍦 Heavy Cream

• Health Benefits: Source of healthy fats and fat-soluble vitamins like A, D, E, and K (when used in moderation).
• In the Recipe: Gives the filling its smooth, custardy texture—ultra creamy and luxurious without being overly heavy.

🍳 Eggs

• Health Benefits: Packed with high-quality protein, B vitamins, and essential fats.
• In the Recipe: Binds the filling together and gives it structure—turning the spiced pumpkin into a velvety, set custard once baked.

🍂 Cinnamon, Nutmeg, Ginger & Cloves

• Health Benefits: These warming spices are loaded with antioxidants and anti-inflammatory compounds.
• In the Recipe: Bring warmth, depth, and the unmistakable “pumpkin spice” flavor that makes this dish a seasonal showstopper.

🌾 Old-Fashioned Rolled Oats

• Health Benefits: Rich in fiber (especially beta-glucan), which supports heart health and digestion.
• In the Recipe: Add texture and crunch to the crisp topping, balancing the creaminess of the filling.

🧈 Butter

• Health Benefits: When used moderately, provides healthy fats and rich flavor.
• In the Recipe: Creates that golden, crumbly, melt-in-your-mouth topping. It binds the crisp ingredients together while delivering irresistible buttery goodness.

🌰 Chopped Nuts (Optional)

• Health Benefits: Full of heart-healthy fats, plant-based protein, and minerals.
• In the Recipe: Boosts the crisp’s texture with extra crunch and a nutty depth that compliments the sweetness perfectly.

Smart Substitutions to Suit Your Needs

• Dairy-Free Swap: Use full-fat coconut milk instead of heavy cream.
• Gluten-Free Swap: Use gluten-free oats and almond flour instead of regular flour.
• Pantry-Friendly Variation: Substitute canned pumpkin purée if fresh isn’t available.
• Brown Sugar Substitute: Coconut sugar or date sugar can easily replace brown sugar.
• Nut-Free Variation: Omit nuts completely, or add toasted pumpkin seeds for crunch.

Why This Pumpkin Pie Crisp Beats All Other Pumpkin Desserts

• No Fuss, All Flavor: No crust rolling, chilling, or fuss—just simple layers baked to perfection.
• Ultimate Crunch Factor: The buttery oat topping is irresistibly crunchy, complementing the creamy pumpkin filling.
• Better Ingredients: Real pumpkin, real maple syrup, and fresh spices—not artificial stuff.
• Crowd Pleaser: Everyone loves it, from picky kids to dessert-connoisseur grandparents.
• Chef Approved: It’s my personal recipe, perfected over years as a chef—trustworthy and delicious every single time.

Essential Equipment to Nail This Recipe

You don’t need fancy gadgets, but these basics make it easier:

• ✅ 8×8-inch baking dish (or equivalent-size casserole dish)
• ✅ Mixing bowls (2 – one for the filling, one for the topping)
• ✅ Whisk (for the silky pumpkin custard magic)
• ✅ Spatula or wooden spoon (to mix and scrape every bit of goodness)
• ✅ Pastry cutter or your fingers (to cut butter into the crisp topping)
• ✅ Measuring cups & spoons
• ✅ Oven mitts (because this gets bubbly and hot)
• ✅ Cooling rack (optional but ideal for letting it set properly)

If you’re roasting your own pumpkin:

• ✅ Sharp chef’s knife
• ✅ Baking sheet
• ✅ Spoon (to scoop out the roasted pumpkin flesh)
• ✅ Food processor or blender (to purée the pumpkin)

Let’s Bake: Pumpkin Pie Crisp Recipe

Get ready to fall in love—this Pumpkin Pie Crisp is like wrapping yourself in a cozy blanket of fall flavors.

It’s rich, creamy, spiced just right, and topped with a golden, buttery oat crumble that’s pure comfort in every bite.

No crust, no fuss—just scoop, bake, and devour. If you’ve got pumpkin on the brain (and let’s be honest, who doesn’t this time of year?), this one’s calling your name.

Pumpkin Pie Crisp Recipe

Recipe by Chef Cory G

5.0 from 1 vote

Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

310

kcal

This Pumpkin Pie Crisp is the perfect blend of cozy fall flavors and crunchy topping magic. Made with real pumpkin purée, warm cinnamon and nutmeg, maple syrup, and a buttery oat crisp, it’s everything you love about pumpkin pie—without the crust! Serve it warm with whipped cream or vanilla ice cream for the ultimate seasonal dessert.

Cook Mode

Keep the screen of your device on

Ingredients

• For the Pumpkin Pie Filling:

• 1 ¾ Cups fresh pumpkin purée (or canned if you’re short on time)

• ½ Cup heavy cream (or full-fat coconut milk for dairy-free)

• 2 Large eggs

• ½ Cup light brown sugar, packed

• ¼ Cup pure maple syrup

• 1 ½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp fine sea salt

• 1 tsp pure vanilla extract
• For the Crisp Topping:

• ¾ cup old-fashioned rolled oats

• ½ cup all-purpose flour

• ½ cup light brown sugar, packed

• ½ tsp ground cinnamon

• Pinch of salt

• ½ Cup cold unsalted butter, cut into cubes

• Optional: ½ cup chopped pecans or walnuts for extra crunch

Directions

• Preheat And Prep:
  Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with a little butter or oil.
• Make the Pumpkin Filling:
  In a medium bowl, whisk together the pumpkin purée, eggs, cream, brown sugar, maple syrup, spices, salt, and vanilla until smooth and creamy. Pour the mixture into the prepared baking dish and gently tap it to level.
• Make the Crisp Topping:
  In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use a pastry cutter or your fingertips to rub the butter into the dry ingredients until it resembles coarse crumbs. Stir in chopped nuts if using.
• Top And Bake:
  Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 35–40 minutes, until the topping is golden brown and the center of the filling is set (a little jiggle is okay!).
• Cool Slightly And Serve:
  Let it cool for at least 10–15 minutes before serving. It thickens as it cools, making it sliceable but still custardy.
• If you tried this recipe and loved it, I’d appreciate it if you could give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!

Notes

• 🧑‍🍳 Pro Tips:
  Fresh pumpkin makes a difference! Roast a sugar pumpkin (cut in half, 375°F for 40 min, then scoop and mash).
  Chill leftovers and reheat in the oven or microwave—still dreamy the next day.
  Add a pinch of black pepper to the filling to boost the spice without making it spicy (an old-school chef’s trick).

Did you make this recipe?

Tag @Dealiciousness on Instagram and hashtag it with #Dealiciousness

Like this recipe?

Follow @Dealiciousness on Pinterest

Join our Facebook Group!

Follow Dealiciousness LLC on Facebook

Why Fresh Pumpkin Purée Is Totally Worth It

Sure, canned pumpkin is convenient—but if you’ve got the time, making your own fresh pumpkin purée takes this Pumpkin Pie Crisp to another level.

The flavor is sweeter, the texture is silkier, and you get all the earthy richness that only fresh pumpkin brings.

Plus, it’s a great way to use up those sugar pumpkins sitting on your porch!

How to Make Fresh Pumpkin Purée

Here’s how to do it in 3 easy steps:

1. Pick the right pumpkin:
   Use a small sugar pumpkin or pie pumpkin—they’re sweeter and less watery than carving pumpkins.
2. Roast it:
   Cut the pumpkin in half, scoop out the seeds (save ’em for roasting!), and place cut-side down on a baking sheet. Roast at 375°F (190°C) for 40–50 minutes, or until the flesh is fork-tender.
3. Scoop & blend:
   Let it cool slightly, then scoop out the soft flesh and blend in a food processor or blender until smooth. That’s it! Use it right away or refrigerate for up to 5 days, or freeze for later.

Serving Suggestions to Impress

• Classic Style: Serve warm topped with a generous scoop of vanilla bean ice cream.
• Decadent Drizzle: Add a drizzle of warm caramel sauce for extra indulgence.
• Holiday Brunch Star: Make it the centerpiece of your next fall brunch—perfect alongside hot coffee or spiced cider.
• Creative Garnish: Sprinkle lightly toasted pecans or walnuts on top for an elevated crunch and visual flair.

Wrap Up and Stay Connected!

I genuinely hope this Pumpkin Pie Crisp becomes a seasonal tradition in your home as it has in mine.

I’d love to see your creations—tag me @Dealiciousness, and follow along for more crave-worthy recipes and kitchen adventures!

If you enjoyed this recipe, please leave a 5-star rating. It helps more pumpkin-loving friends find their way here.

Stay connected:

• Instagram
• Facebook
• Pinterest
• YouTube

Thank you, from my kitchen to yours!

💾 Love this Recipe? Save it for later!

Just click the “Pin Recipe” button right on the recipe card, or use the Pinterest share button down in the bottom right corner of your screen.

One quick click, and it’s on your board for next time—easy, right?

Before You Go! More Recipes to Love

• 

  The Best Sourdough Apple Fritters Recipe

  Cooks in 70 minutesDifficulty: Easy

  These sourdough apple fritters are packed with crisp, juicy apples, warm cinnamon, and a hint of vanilla, all wrapped in a tangy sourdough batter. Fried to golden perfection and finished with a sweet vanilla glaze—crispy outside, soft and fluffy inside.

  3 votes 5.0 Cuisine: American
• 

  Traditional Apple Butter Recipe

  Cooks in 70 minutesDifficulty: Easy

  Experience the pure delight of autumn with our mouthwatering Traditional Apple Butter recipe! As the leaves turn vibrant hues and the air carries a comforting chill, indulge in the warm embrace of sweet and tangy apples slow-cooked to perfection. This cherished recipe captures the essence of time-honored traditions, infusing your kitchen with the rich aroma of cinnamon, nutmeg, and cloves.

  1 vote 5.0 Cuisine: Dessert, Breakfast, Snack
• 

  Apple Cider Donuts

  Cooks in 70 minutesDifficulty: Easy

  soft and fluffy apple cider donuts are packed with cozy fall flavors like warm cinnamon, nutmeg, and real apple cider. Made with buttermilk for extra tenderness and coated in a sweet cinnamon-sugar crust, every bite is spiced, nostalgic, and melt-in-your-mouth delicious.

  1 vote 5.0 Cuisine: dessert

FAQs About Pumpkin Pie Crisp

Can I make Pumpkin Pie Crisp ahead of time?

Absolutely! Assemble, refrigerate overnight, and bake just before serving to ensure freshness and maximum crunch.

What if I don’t have pumpkin pie spices?

No worries! Combine cinnamon, nutmeg, ginger, and cloves as listed—they’re probably already in your spice rack.

Can I freeze Pumpkin Pie Crisp?

Yes! Wrap tightly and freeze for up to three months.

Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.

What if I don’t have a pastry cutter?

Use two forks or your fingertips to combine butter and dry ingredients—it works beautifully every time!