Pumpkin Pie Crisp Recipe: The Easiest Thanksgiving Dessert!

Thanksgiving is just around the corner, and if you’re anything like me, you’re already dreaming about all the delicious food. But let’s be honest, baking a perfect pumpkin pie can be a bit… intimidating. That’s where this Pumpkin Pie Crisp recipe comes in! It captures all the warm, spicy flavors of pumpkin pie in a much simpler, quicker, and arguably even more delicious form. Forget fussing with pie crusts; this recipe replaces it with a buttery, oat-filled crisp topping that’s guaranteed to be a crowd-pleaser. It’s the perfect balance of creamy pumpkin filling and crunchy, golden-brown topping. Get ready to impress your family and friends with this effortless Thanksgiving dessert!

Why This Recipe Works

This Pumpkin Pie Crisp recipe is a winner for several reasons:

• Ease of Preparation: Say goodbye to finicky pie crusts! The crisp topping is incredibly easy to make, requiring just a few ingredients and minimal effort.
• Delicious Texture Contrast: The combination of the smooth, creamy pumpkin filling and the crunchy, crumbly topping is simply irresistible.
• Perfectly Spiced: We use a blend of warm spices like cinnamon, ginger, nutmeg, and cloves to create that classic pumpkin pie flavor we all know and love.
• Adaptable: This recipe is easily customizable to your preferences. You can adjust the sweetness, spice level, or even add nuts to the topping.
• Make-Ahead Friendly: You can assemble the crisp ahead of time and bake it just before serving, making it perfect for busy holiday schedules.

Ingredients

• For the Pumpkin Filling:
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• For the Crisp Topping:
• 1 cup all-purpose flour
• 1 cup rolled oats (not instant)
• 1 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/2 cup chopped pecans or walnuts (optional)

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
3. Pour Filling into Baking Dish: Pour the pumpkin filling into the prepared baking dish, spreading it evenly.
4. Make the Crisp Topping: In a separate bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt.
5. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the mixture until it resembles coarse crumbs. The mixture should be crumbly and have pea-sized pieces of butter throughout.
6. Add Nuts (Optional): If using, stir in the chopped pecans or walnuts.
7. Sprinkle Topping over Filling: Sprinkle the crisp topping evenly over the pumpkin filling.
8. Bake: Bake for 45-55 minutes, or until the topping is golden brown and the filling is set. A knife inserted into the center of the filling should come out mostly clean (a little bit of moisture is okay).
9. Cool: Let the crisp cool for at least 15-20 minutes before serving. This allows the filling to set up a bit.

Tips for Success

• Use Real Pumpkin Puree: Make sure you’re using 100% pumpkin puree and not pumpkin pie filling, which already has added spices and sugar.
• Cold Butter is Key: Using cold butter for the crisp topping is essential for creating a crumbly, tender texture.
• Don’t Overbake: Overbaking can dry out the pumpkin filling. Check for doneness after 45 minutes and adjust baking time accordingly.
• Adjust Spices to Your Liking: Feel free to adjust the amount of spices to your personal preference. If you prefer a stronger spice flavor, add a little more cinnamon, ginger, or nutmeg.
• Add a Touch of Maple Syrup: For an extra layer of flavor, drizzle a tablespoon or two of maple syrup over the crisp topping before baking.
• Serve Warm: Pumpkin Pie Crisp is best served warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

To Store: Leftover Pumpkin Pie Crisp can be stored in an airtight container in the refrigerator for up to 3-4 days.

To Reheat: Reheat individual portions in the microwave for 30-60 seconds, or until warmed through. You can also reheat the entire crisp in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

FAQ

Can I use a different type of flour for the crisp topping?

Yes, you can substitute whole wheat flour for all-purpose flour in the crisp topping. This will give it a slightly nuttier flavor and a denser texture.

Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by using gluten-free all-purpose flour and certified gluten-free rolled oats.

Can I use pumpkin pie filling instead of pumpkin puree?

While you *could*, I don’t recommend it. Pumpkin pie filling already has spices and sugar added, which will throw off the balance of flavors in the recipe and likely make it too sweet. If you do use it, you’ll need to significantly reduce or eliminate the added spices and potentially reduce the amount of sweetened condensed milk.

Can I freeze Pumpkin Pie Crisp?

Yes, you can freeze baked Pumpkin Pie Crisp. Let it cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Can I add chocolate chips to the topping?

Absolutely! Chocolate chips would be a delicious addition to the crisp topping. Add about 1/2 cup of chocolate chips to the topping mixture before sprinkling it over the filling.

Conclusion

This Pumpkin Pie Crisp recipe is the perfect solution for a quick, easy, and incredibly delicious Thanksgiving dessert. It captures all the comforting flavors of pumpkin pie without the fuss of a traditional pie crust. With its creamy pumpkin filling and crunchy, buttery topping, this crisp is sure to be a hit with everyone. So, ditch the pie crust anxiety and embrace this simple and satisfying dessert. Happy baking!