Sweet Pumpkin Pie Crisp Recipe Is the New Quintessential Fall Dessert by Ann Marie G. Halstead

It’s pumpkin and pumpkin spice season and I’ve found the quintessential fall dessert. It has all the flavors of pumpkin pie – those amazing flavors of fall – in one easy, delicious dessert. I personally prefer this pumpkin pie crisp to pumpkin pie, and it’s quicker and easier to make. This easy pumpkin dessert takes just 10 minutes of prep time.

As a bit of a crumble and crisp connoisseur, I can tell you that the best crisps are all about the topping. And this topping recipe is absolutely delicious, while the spiced pumpkin filling is light and fluffy – a perfect match! Sorry, pumpkin pie, but it’s time for pumpkin spice crisp to step into the spotlight.

All you need to make this easy pumpkin crisp is a can of pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, salt, heavy cream, butter, flour, brown sugar, pecans and rolled oats. Serve this pumpkin pie crisp for dessert with vanilla ice cream. Delicious! 

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12

Ingredients

Filling

• 1 can (15 ounces) pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons pumpkin pie spice 
• 1/2 teaspoon salt
• 2/3 cup heavy cream

Topping

• 1/2 cup unsalted butter, softened
• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 3/4 cup chopped pecans
• 1/4 cup rolled oats

Helpful Products

• Mixing Bowls
• Whisk
• Baking Dish
• Measuring Cups
• Measuring Spoons

Recipe Notes

• Make this recipe gluten-free by replacing the all-purpose flour with gluten-free flour.

• You can replace rolled oats with quick oats.

• If you have time, make homemade pumpkin pie spice.

• You could drizzle some maple syrup, fudge or caramel sauce over the crisp for a winning combination.

Here’s how to make it: 

1. Make the crisp topping by putting the butter, flour, brown sugar, salt, spice, nuts and oats to a large mixing bowl. Mix ingredients together until the mixture is well combined and crumbly (I find that mixing with your hands is the best way to do this). Set aside.
2. In another mixing bowl, whisk together the pumpkin puree, sugar, eggs, vanilla, pumpkin pie spice and salt. Whisk until everything is smooth. Add the heavy cream and whisk it into the smooth mixture. Pour the mixture into a baking dish. Sprinkle on the topping. 
3. Bake in a preheated 375-degree F oven for about 45 minutes. You’ll know the crisp is done when the center is slightly puffy and doesn’t jiggle. 

Nutrition Facts Per Serving

Calories: 269

Total Fat: 13.1g

Saturated Fat: 7g

Cholesterol: 76mg

Sodium: 176mg

Total Carbohydrate: 35.9g

Dietary Fiber: 1.9g

Total Sugars: 24.2g

Protein: 3.8g

Vitamin D: 13mcg

Calcium: 35mg

Iron: 2mg

Potassium: 145mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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