This easy Pumpkin Pie Crisp is made with a creamy pumpkin pie

Introduction

This Pumpkin Pie Crisp is built for busy cooks who still want cozy fall flavor without fuss. The filling is smooth and spiced, the topping is crunchy and golden, and it bakes fast so you can serve warm dessert tonight. Prep moves are streamlined so you spend less time in the kitchen and more time enjoying the table. If you like a fast weeknight treat, try it after a savory dish like our air fryer chicken mozzarella wraps for a simple complete meal.

Why This Recipe Works

The recipe balances a creamy pumpkin filling with an oat and cinnamon topping that browns quickly. Using canned pumpkin keeps prep short and the filling smooth without long cooking. The streusel is built from pantry staples and crisps up in the oven for contrast. Minimal stirring and a compact baking dish speed heat transfer so the dessert finishes fast. No fussy layering or long chill times means this fits well into a busy evening or last minute gathering. It also scales easily for more servings without extra technique.

Flavor and Texture

Warm pumpkin flavor is enhanced with cinnamon, ginger, and a hint of nutmeg for classic spice. The filling is velvety and lightly sweet so the topping’s crunchy oats and brown sugar add the right chew and caramel notes. Butter helps the streusel become golden and crisp while a touch of salt brightens the whole dish. Serve warm with a scoop of vanilla ice cream or yogurt for temperature contrast. The result is familiar pumpkin pie flavor in a simpler, faster format.

Ingredients

– 1 15 ounce can pumpkin puree
– 2 large eggs
– 1 cup sweetened condensed milk or evaporated milk plus sugar (see tip)
– 1/3 cup brown sugar, packed
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– Pinch of salt
– 1 cup old fashioned oats
– 1/2 cup all purpose flour
– 1/3 cup brown sugar for topping
– 6 tablespoons cold butter, diced
– 1/2 teaspoon cinnamon for topping

Step by Step Instructions

1. Preheat oven to 375°F and lightly grease an 8 inch square baking dish.
2. Whisk pumpkin puree, eggs, condensed milk, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
3. Pour the filling into the prepared baking dish and spread evenly.
4. In a bowl combine oats, flour, topping brown sugar, and topping cinnamon.
5. Cut cold butter into the oat mixture with a fork or pastry cutter until crumbly and pea sized.
6. Sprinkle the streusel evenly over the pumpkin filling.
7. Bake for 25 to 30 minutes until topping is golden and filling is set at the edges.
8. Let cool for 10 minutes before serving so the filling firms slightly.
9. Serve warm with ice cream or a dollop of whipped cream if desired.

Quick Tips and Shortcuts

Use canned pumpkin and sweetened condensed milk to skip separate milk plus sugar steps and keep the filling silky. Cold butter helps the topping get a true crumble texture without extra mixing. If you want a gluten free option swap the flour for a one to one gf flour blend and confirm oats are certified gluten free. For faster cleanup, line the dish with foil or parchment. For more ideas on quick meals and smart swaps see our page of quick and tasty meal ideas.

Storage and Meal Prep

Store leftovers covered in the refrigerator for up to three days and reheat single servings in the microwave for about 30 seconds. The topping softens over time but to crisp it up again, bake in a 350°F oven for 8 to 10 minutes. This crisp freezes well; wrap tightly and freeze for up to two months, then thaw overnight in the fridge before reheating.

Short Closing Note

This Pumpkin Pie Crisp gives all the fall vibes with less effort and faster finish time. It’s ideal for busy hosts or anyone craving a quick homemade dessert.

Conclusion

For another quick take on pumpkin with a crunchy topping, check the detailed Easy Pumpkin Pie Crumble Recipe – Lemons & Zest which offers useful variations and serving ideas.

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Easy Pumpkin Pie Crisp

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Pin Recipe

Pin Recipe

A quick and simple dessert featuring creamy pumpkin pie filling topped with crunchy cinnamon streusel.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 (15 ounce) can pumpkin puree
• 2 large eggs
• 1 cup sweetened condensed milk (or evaporated milk plus sugar)
• 1/3 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 cup old fashioned oats
• 1/2 cup all purpose flour
• 1/3 cup brown sugar for topping
• 6 tablespoons cold butter, diced
• 1/2 teaspoon cinnamon for topping

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Instructions

1. Preheat oven to 375°F and lightly grease an 8 inch square baking dish.
2. Whisk pumpkin puree, eggs, condensed milk, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
3. Pour the filling into the prepared baking dish and spread evenly.
4. In a bowl combine oats, flour, topping brown sugar, and topping cinnamon.
5. Cut cold butter into the oat mixture with a fork or pastry cutter until crumbly and pea sized.
6. Sprinkle the streusel evenly over the pumpkin filling.
7. Bake for 25 to 30 minutes until topping is golden and filling is set at the edges.
8. Let cool for 10 minutes before serving so the filling firms slightly.
9. Serve warm with ice cream or a dollop of whipped cream if desired.

Notes

For gluten-free, use a gluten-free flour blend and ensure oats are certified gluten-free. Store leftovers in the refrigerator for up to three days.

• Author: Chef Hanna
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 20g
• Sodium: 200mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 60mg