Pumpkin Pie Crisp
This Pumpkin Pie Crisp is the perfect dessert for any fall gathering. Made with a deliciously spiced pumpkin filling and topped with a pecan streusel, it’s sure to be a crowd pleaser.
Pumpkin pie is a classic Thanksgiving staple, but sometimes it can feel heavy and overly sweet. This crisp offers all the familiar flavors of pumpkin pie but with the addition of a crunchy topping to balance out the sweetness.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
- This simple dessert has the traditional fall flavors your friends and family love with a nice crunchy topping, which makes it a crowd favorite for the holidays.
- Plus, this recipe is also easy enough to make that even beginners can do it. And, no special equipment is needed.
Do you love pumpkin recipes? If so, we recommend that also give these Pumpkin Snickerdoodles a try. They are a great twist on these classic cinnamon sugar cookies.
🛒Ingredients
The next time you are in the market stop by and pick up these ingredients so you can share these tasty treats with friends and family loved ones this week.
- pumpkin puree
- brown sugar
- sugar
- eggs
- pumpkin pie spice
- salt
- vanilla
- heavy cream
- flour
- cinnamon
- nutmeg
- ground cloves
- melted butter
- chopped pecans
🔪 How to Make Pumpkin Pie Crisp
This is a quick overview of the steps needed to make this easy recipe. You can find the full instructions in the printable recipe card at the bottom of this post.
In a large bowl combine the pumpkin, brown sugar, egg, pie spice, salt, vanilla extract, and heavy cream. Mix until smooth. Pour into a 9×9 baking pan.
In a separate large mixing bowl combine the flour, brown sugar, cinnamon, nutmeg, cloves, salt, and pecans. Add in the melted butter and mix until combined.
Crumble the topping over the top of the pie batter in an even layer.
Then bake in a preheated 375-degree oven for 40-45 minutes. Cool in the fridge for at least four hours before slicing.
🥄 Equipment
You will only need a few kitchen tools to help you make this easy recipe. Gather these tools so you can make this sweet treat.
- large bowl
- 9×9 pan
- large mixing bowl
🥫 Storage
Storing – Store your crisp in an airtight container in the fridge for 3-4 days. If you don’t have a lid for your baking dish, you can cover it with plastic wrap or aluminum foil instead.
Freezing – You can also freeze this crisp for later. Wrap it tightly with plastic wrap and foil and store it in the fridge for up to three months. Thaw it in the fridge overnight before serving.
Serve With
We love to serve this sweet treat with our holiday meal. Our go-to holiday recipes are this Slow Cooker Cranberry Turkey and Slow Cooker Cranberry Pecan Stuffing.
💭 Tips
Here are a few tips that you can use to make sure that this pumpkin pie crisp turns out perfectly for you when you make it.
- Don’t overmix the pumpkin filling. Just mix it until it’s just combined. Overmixing will give you a tough pie-filling layer.
- The crumble topping should not be overly wet, you want it to clump together slightly.
- We’ve found it’s best to grease and flour your baking dish or use baking spray to spray your pan. This will allow the bars to be removed easily.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, this crisp can be made up to 24 hours in advance.
Typically a crisp has a streusel-like topping, and a cobbler has a biscuit-like topping.
This dessert can be enjoyed cold, however, if you prefer a warm crisp, you can reheat single slices in the microwave for 20-30 seconds or until warm.
🍽 More Pumpkin Recipes
Do you enjoy pumpkin recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Pie Crisp
Equipment
- large bowl
- 9×9 pan
- large mixing bowl
Ingredients
- 15 ounces pumpkin puree
- ½ cup brown sugar
- ½ cup sugar
- 3 eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla
- ⅔ cup heavy cream
Streusel:
- 2 cups flour
- ¾ cup brown sugar
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup melted butter
- ½ cup chopped pecans
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl, whisk the pumpkin puree, brown sugar, sugar, egg, pumpkin pie spice, salt, vanilla and heavy cream until smooth.
- Pour into a 9×9 pan, either non-stick or sprayed with cooking spray. Set aside.
- To make the streusel, place the flour, brown sugar, cinnamon, nutmeg, cloves, salt, and pecans into a large bowl and mix.
- Pour in the melted butter and stir to combine. You may need to use your hands to make sure the mix is thoroughly combined.
- Crumble on top of the pumpkin in an even layer and place in the oven to bake for 40-45 minutes, until a toothpick comes out cleanly.
- Remove and let cool to room temperature before placing in the refrigerator for about 4 hours to chill before slicing.
