Pumpkin Pie Crisp with Buttery Pecan Oat Topping
I make this pumpkin pie crisp with buttery pecan oat topping when I want something that tastes like pumpkin pie, but I'm not in the mood for all the work. The bottom is smooth and creamy like pumpkin pie filling, and the top bakes up golden and crunchy. It's the kind of dessert that feels right at home on a holiday table, but it's easy enough to make just because it's a chilly Tuesday and you want something warm and good.
This is a natural fit for fall baking, especially from September through Thanksgiving. It has that classic pumpkin pie flavors people expect around the holidays, but there's way less work involved (I know this is the second time I'm saying that, but I can't emphasize it enough)!
If you're in the mood for more pumpkin flavored desserts, I also have spiced pumpkin scones with vanilla glaze on this site. If you're a sourdough fan, don't skip the sourdough pumpkin cinnamon rolls!
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Quick Look
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: About 1 hour
- Servings: 8-12 servings
- Difficulty: Easy
- Baking Method: Oven baked
- Best For: Fall desserts, Thanksgiving gatherings, cozy family treats
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- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Pumpkin Pie Crisp
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Pumpkin Pie Crisp
- Other Delicious Recipes
- Pumpkin Pie Crisp with Buttery Pecan Oat Topping
- Need Help Tweaking This Recipe?
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Important Ingredients
- Pumpkin puree this is the base of the dessert and gives it that classic pumpkin pie flavor.
- Pumpkin pie spice adds all the warm fall spices like cinnamon, nutmeg, and cloves.
- Oats and pecans creates the crunchy topping that makes this dessert so special.
- Butter helps the topping turn golden and crumbly while baking.
See recipe card for quantities.
Substitutions & Variations
- Swap the pecans: You can use walnuts instead if that's what you have on hand.
- Make it nut-free: Simply leave out the pecans and add a little more oats to the topping.
- Add extra spice: If you love warm flavors, add a pinch of nutmeg or extra cinnamon to the topping.
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How to Make Pumpkin Pie Crisp
Step 1: Start by preheating your oven to 375°F. While it warms up, lightly grease a 9x13 inch baking dish so the dessert comes out easily later. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, pumpkin pie spice, salt, vanilla extract, and evaporated milk (Image 1).
Step 2: I like to stir everything together until the mixture looks smooth and creamy. Pour the pumpkin mixture into your prepared baking dish and spread it evenly (Image 2). At this point it should look similar to pumpkin pie filling.
Step 3: In a separate medium bowl, add the flour, oats, brown sugar, chopped pecans, cinnamon, and salt. Cut the butter into small pieces and use a fork to work it into the mixture (Image 3). Keep mixing until it forms a crumbly topping.
Step 4: Sprinkle the oat and pecan topping evenly over the pumpkin layer (Image 4). Don't worry if it's not perfectly even, it will melt and crisp up in the oven.
Step 5: Place the baking dish in the oven and bake for 40-45 minutes, until the filling is set and the topping turns golden and crisp (Image 5).
Step 6: Let the crisp cool slightly before serving. I love enjoying it warm with a scoop of vanilla ice cream (Image 6) or a dollop of whipped cream.
Hint: let the crisp rest for at least 10 to 15 minutes before serving. The filling sets up a bit as it cools, so you get cleaner scoops and a better texture instead of a runny dessert.
Baking Schedule
- Prep ingredients and mix filling - 15 minutes
- Prepare the crumble topping - 5 minutes
- Bake the crisp - 40-45 minutes
- Cool slightly before serving - 10 minutes
💭Crucial Success Tips
The biggest thing here is not overworking the topping. You want it crumbly, not fully blended, so you get those golden crisp bits on top after baking. Little chunks of butter throughout the oat mixture are a good thing.
Recipe FAQs
If the filling seems too loose, it usually just needs a little more time to bake or rest. The center should be mostly set, and cooling helps it firm up even more.
Answer
Yes. You can leave them out and add a bit more oats for a nut-free version. The topping will still be buttery and delicious.
How To Store Pumpkin Pie Crisp
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm a portion in the microwave for about 20-30 seconds so it becomes soft and cozy again.
You can also freeze it for up to 2 months, though the topping may soften slightly after thawing.
Other Delicious Recipes
- Hybrid Sourdough Bread (With Yeast)
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If you tried this pumpkin pie crisp with buttery pecan oat topping or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Pumpkin Pie Crisp with Buttery Pecan Oat Topping
Ingredients
Pumpkin Pie Layer
- 1 pumpkin puree 15 oz can
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 eggs large
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup evaporated milk
Pecan Oat Crisp Topping
- 1 cup all-purpose flour
- ¾ cup old-fashioned oats
- ½ cup brown sugar
- ½ cup pecans chopped
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup butter 1 stick unsalted
Instructions
- Start by preheating your oven to 375°F. While it warms up, lightly grease a 9x13 inch baking dish so the dessert comes out easily later. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, pumpkin pie spice, salt, vanilla extract, and evaporated milk.
- I like to stir everything together until the mixture looks smooth and creamy. Pour the pumpkin mixture into your prepared baking dish and spread it evenly. At this point it should look similar to pumpkin pie filling.
- In a separate medium bowl, add the flour, oats, brown sugar, chopped pecans, cinnamon, and salt. Cut the butter into small pieces and use a fork to work it into the mixture. Keep mixing until it forms a crumbly topping.
- Sprinkle the oat and pecan topping evenly over the pumpkin layer. Don't worry if it's not perfectly even, it will melt and crisp up in the oven.
- Place the baking dish in the oven and bake for 40-45 minutes, until the filling is set and the topping turns golden and crisp.
- Let the crisp cool slightly before serving. I love enjoying it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
