There’s something nice about getting the flavors of pumpkin pie without having to fuss with a pie crust. This Pumpkin Pie Crisp combines a smooth, spiced pumpkin filling with a buttery cinnamon streusel made with oats and pecans, all baked together in one dish.
The pumpkin layer stays soft and creamy while the topping turns golden and crumbly in the oven. It’s an easy dessert to bring to the table when you want something warm and seasonal without making a traditional pie.
Why You’ll Reach for This Recipe Again
- No Pie Crust Required: You get the familiar pumpkin pie experience without rolling, shaping, or blind-baking pastry.
- One-Dish Dessert: The filling and streusel bake together in the same dish, keeping cleanup simple.
- Simple Preparation: Both layers come together with basic mixing and no complicated techniques.
- Easy to Scale: The recipe can be doubled for a larger gathering and baked in a larger dish.
- Great for Beginners: Straightforward steps make this an approachable fall baking project.
- Uses Pantry Staples: Canned pumpkin, oats, flour, brown sugar, and common spices make up most of the recipe.
Ingredient Notes & Easy Substitutions
- Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling, so you can control the sugar and spices yourself.
- Evaporated Milk: It gives the pumpkin layer a creamy consistency without making it overly heavy. Do not substitute sweetened condensed milk.
- Brown Sugar: Brown sugar adds sweetness and a deeper caramel-like note to both the pumpkin layer and streusel.
- Rolled Oats: Old-fashioned oats provide structure and texture to the streusel. Avoid quick oats if you want a more substantial crumble.
- Pecans: Chopped pecans add nuttiness and crunch. Walnuts can be used instead.
- Warm Spices: Cinnamon, ginger, nutmeg, and cloves create the classic pumpkin spice profile without using a premixed spice blend.
Chef’s Tip: Let the melted butter cool slightly before mixing it into the streusel. This helps the oats and flour form distinct crumbly clusters instead of becoming greasy.
Pumpkin Pie Crisp with Cinnamon Streusel Recipe
This Pumpkin Pie Crisp with Cinnamon Streusel has a smooth pumpkin filling topped with buttery oats, pecans, and warm cinnamon. It has the flavors of classic pumpkin pie with a crisp, crumbly topping and is easy to serve warm with whipped cream or vanilla ice cream.
Equipment
- 9-inch square baking dish
- Large mixing bowl
- medium mixing bowl
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
- Rubber Spatula
Ingredients
Pumpkin Filling
- 1 can 15 ounces pumpkin puree
- 2 large eggs
- 1/2 cup evaporated milk
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
Cinnamon Streusel
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking dish.
- Whisk together the pumpkin puree, eggs, evaporated milk, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth and creamy.
- Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
- For the streusel, combine the oats, flour, brown sugar, cinnamon, salt, and chopped pecans in a separate bowl. Pour in the melted butter and stir until the mixture forms moist, crumbly clusters.
- Sprinkle the cinnamon streusel evenly over the pumpkin filling, covering the surface without pressing it down.
- Bake for 40 to 45 minutes, until the pumpkin filling is mostly set and the streusel is golden brown. The center should have a slight jiggle when gently moved.
- Let the crisp cool for at least 15 minutes before serving so the filling can finish setting.
- Serve warm with whipped cream or vanilla ice cream.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 365 kcal |
| Carbohydrates | 48 g |
| Protein | 7 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sugar | 27 g |
| Sodium | 250 mg |
Common Mistakes to Avoid
- Using Pumpkin Pie Filling: It already contains sugar and spices, which can throw off the recipe.
- Overmixing the Filling: Whisk only until everything is smooth and combined.
- Pressing Down the Streusel: Keeping it loose helps the topping develop separate crisp clusters.
- Overbaking the Pumpkin Layer: The center should still have a slight jiggle when the crisp comes out of the oven.
- Cutting Immediately: Give the dessert time to cool so the pumpkin layer can finish setting.
- Burning the Streusel: If the topping browns too quickly, keep an eye on the oven during the final baking minutes.
Creative Ways to Use Leftovers
- Breakfast Crisp: Warm a portion and top it with plain or vanilla Greek yogurt.
- Pumpkin Parfait: Layer leftover crisp with yogurt and chopped pecans in a glass.
- Ice Cream Topping: Warm the crisp and spoon it over vanilla ice cream.
- Pumpkin Oat Bowl: Break up a serving and add it to oatmeal for a spiced topping.
- Dessert Sundae: Layer the crisp with whipped cream, caramel sauce, and pecans.
- Stuffed French Toast: Use small pieces of the crisp as a filling between slices of French toast.
- Pumpkin Dessert Cups: Layer crumbled crisp with whipped cream in small serving glasses.
More Fall Desserts You’ll Enjoy
Best Ways to Store Leftovers
| Method | Storage Time | Instructions |
|---|---|---|
| Make Ahead | 1 day | Bake the crisp ahead, let it cool completely, and cover before refrigerating. |
| Refrigerator | Up to 4 days | Store covered or in an airtight container. |
| Freezer | Up to 2 months | Freeze cooled portions in freezer-safe containers. |
| Reheating | As needed | Warm individual portions in the microwave or oven until heated through. |
| Freshness Tip | Each serving | Add whipped cream or ice cream just before serving rather than storing it on the crisp. |
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned pumpkin puree?
Yes. Cooked fresh pumpkin can be used, but make sure it is well drained and has a similar thick consistency to canned puree. - Why does the center still jiggle when the crisp is done?
A slight jiggle is expected. The pumpkin filling continues to set as it cools, so it should not be baked until completely firm. - Can I make the streusel ahead of time?
Yes. The prepared streusel can be covered and refrigerated until you’re ready to assemble and bake the crisp. - Why is my streusel not forming clusters?
The melted butter needs to coat the dry ingredients evenly. Stir until the mixture forms moist pieces rather than leaving dry flour behind. - Can I use quick oats instead of old-fashioned oats?
Yes, but the topping will have a finer texture and may not form the same substantial clusters. - How do I know when the pumpkin layer is fully cooked?
The edges should be set, the center should have only a slight jiggle, and the surface should no longer look wet. - Can I bake this in a different size dish?
Yes, but the baking time will change. A larger, shallower dish will generally cook faster, while a smaller, deeper dish may take longer. - Can I make this without nuts?
Yes. Simply leave out the pecans. The streusel will still provide plenty of oat-based crunch.
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The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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