umpkin Crisp Pie is the ultimate fall dessert—rich, warm, and inviting. Pumpkin Crisp Pie combines smooth pumpkin custard with a crunchy crumb topping that adds texture and indulgence. Perfect for holiday dinners, cozy evenings, or sharing with friends and family. With classic spices like cinnamon, nutmeg, ginger, and cloves, this dessert captures the essence of autumn in every bite. Whether you’re a seasoned baker or new to pies, this recipe is forgiving, satisfying, and sure to draw compliments.
Why You’ll Love Pumpkin Crisp Pie
- It blends the creamy richness of traditional pumpkin pie with a crisp, sweet topping—giving you the best of both worlds.
- The crumb (or crisp) topping adds texture: oats, pecans, and sugars create a satisfying crunch that contrasts beautifully with the smooth filling.
- Because it uses canned pumpkin and pantry staples, the recipe is simple, accessible, and easy to pull together.
- It holds up well if you need to make ahead—ideal for holiday gatherings or meal prep.
Ingredients
Pumpkin Pie Filling
- 1 ¾ cups canned pumpkin
- 1 ¾ cups sweetened condensed milk
- 2 large eggs, beaten
- ⅔ cup firmly packed light brown sugar
- 2 tablespoons granulated sugar
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Crumb Topping
- ½ cup unsalted butter, cut into 1 ″ pieces, chilled
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup old fashioned oats
- ½ cup all purpose flour
- ½ cup chopped pecans
- ¾ cup brown sugar
- ⅓ cup white granulated sugar
Step‑by‑Step: How to Make Pumpkin Crisp Pie
- Preheat oven to 350 °F (about 175 °C). Grease a pie pan or shallow baking dish—about 7×10 inches works well.
- Make the pie filling: In a medium mixing bowl, combine the canned pumpkin, sweetened condensed milk, beaten eggs, light brown sugar, granulated sugar, cinnamon, salt, ginger, nutmeg, and cloves. Use an electric mixer on medium speed, beating for about 2 minutes, until very well blended.
- Pour filling into the prepared pie pan or dish. Smooth the top.
- Prepare the crumb topping: In another mixing bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the chilled butter pieces. Using a pastry blender, two forks, or even your fingers, cut or rub the butter into the dry mix until the mixture forms coarse crumbs—some pieces should be larger, some finer, giving a nice texture. Finally stir in the chopped pecans.
- Top the pie: Sprinkle the crumb topping evenly over the pumpkin filling, covering it completely.
- Bake in the preheated oven for 50‡60 minutes, or until the topping is golden brown and a knife inserted in the center of the pie comes out clean. If the topping browns too quickly, you can tent loosely with aluminum foil.
- Cool: Allow the pie to cool at least an hour before slicing. Allowing it to cool gives the filling time to firm up, making it easier to slice neatly.
Helpful Tips
- Cold butter is key for the crumb topping—it creates that perfect coarse, crunchy texture, while warm butter can make it too soft.
- Don’t overmix the filling once eggs are added—overbeating can lead to watery texture or cracks.
- If the outer edges cook faster than the center, shield the crust or edges with foil to prevent burning.
- Let the pie cool fully (or even overnight in the fridge) for cleaner slices. Warm pumpkin filling tends to be softer.
- For best flavor, use fresh spices. Pre-ground spices lose potency over time; a little fresh nutmeg goes a long way.
Substitutions And Variations
- Pumpkin substitute: Use homemade pumpkin purée or canned butternut squash if you prefer a slightly different flavor.
- Dairy alternative: Swap sweetened condensed milk with a non dairy condensed milk if you need a dairy free option (check baking time and consistency).
- Nut free version: Omit pecans; you can add sunflower seeds or leave them out entirely.
- Gluten free version: Use gluten free flour and gluten free oats. Be sure your other ingredients are certified gluten free.
- Flavor tweaks: Add a touch of orange zest, or swap some of the sugar for maple syrup or molasses for deeper flavor.
Storage Instructions
- Room temperature: Once cooled, cover loosely and consume within 1 day.
- Refrigerator: Store covered (foil or plastic wrap or in an airtight container) for up to 4⁔5 days. The crisp topping will soften over time—re crisp by reheating lightly in a warm oven.
- Freezing: You can freeze the whole pie (without topping, or with topping sealed well) or slices. Wrap tightly in plastic wrap + foil. Freeze for up to 1⁔2 months. Thaw overnight in the refrigerator, then warm in a low oven to revive texture.
Nutritional Information
Here is an approximate nutritional breakdown per slice (assuming 8 slices total):
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~ 400⁔450 kcal |
| Total Fat | ~ 20⁔24 g |
| Saturated Fat | ~ 9⁔11 g |
| Cholesterol | ~ 80⁔90 mg |
| Sodium | ~ 200⁔250 mg |
| Total Carbohydrates | ~ 55⁔60 g |
| Dietary Fiber | ~ 2⁔3 g |
| Sugars | ~ 30⁔35 g |
| Protein | ~ 5⁔6 g |
Note: These values are estimates. Exact nutrition depends on specific brands and portion sizes.
Serving Suggestions
- Top with a dollop of freshly whipped cream or a scoop of vanilla ice cream—this helps balance the spices and sweetness.
- Drizzle lightly with caramel sauce for even more indulgence.
- Pair with a hot cup of coffee, chai tea, or even spiced apple cider to enhance the autumnal flavors.
- Garnish with toasted pecan halves or a dash of cinnamon or nutmeg on top for presentation.
Frequently Asked Questions About Pumpkin Crisp Pie
Q: How do I know if my pumpkin pie filling is done baking?
A: The center should be set but still have a slight jiggle. A knife or thin skewer inserted into the center should come out mostly clean—maybe a few moist crumbs but no raw batter. Baking for the full 50⁔60 minutes should achieve this.
Q: Can I make this ahead of time?
A: Yes! You can assemble the pie and store it (without baking) in the fridge for a few hours before baking. After baking, cool completely, then refrigerate until needed. You can also bake ahead the night before; though the topping may soften slightly, you can reheat in a warm oven to crisp it back up just before serving.
Q: My crumb topping gets soggy—how can I keep it crisp?
A: Make sure your topping ingredients—especially butter—are cold so they form crumbs rather than melting immediately. Don’t cover the pie while it’s warm, since steam causes sogginess. If storing, reheat in a low oven (around 325°F / 160°C) for 10⁔15 minutes to refresh the crisp texture.
Q: What pumpkin to use?
A: Use canned pumpkin purée (not pumpkin pie filling) for consistent texture and flavor. If using homemade purée, make sure it’s well drained so your filling isn’t too watery.
Conclusion
Pumpkin Crisp Pie is a dessert that blends creamy pumpkin pie filling with a buttery, crunchy topping in one unforgettable bite. It’s simple enough for weekday baking but special enough to grace the holiday table. I hope you try making it soon—it’s one of my favorite fall treats to bake, especially when leaves are falling and the air turns crisp. Thank you for reading and for letting me share this recipe with you. May your kitchen be filled with warmth, spice, and the joy of baking. Enjoy every slice—happy baking, and savor every moment!
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Pumpkin Crisp Pie: A Decadent Fall Dessert That’ll Become a Favorite
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
Pumpkin Crisp Pie brings together the classic flavors of pumpkin pie with a sweet, crunchy oat-pecan topping. This easy fall dessert is rich in spices, simple to prepare, and perfect for sharing with friends and family during the holidays or anytime you’re craving a cozy treat.
Ingredients
1 ¾ cups canned pumpkin
1 ¾ cups sweetened condensed milk
2 large eggs, beaten
⅔ cup packed light brown sugar
2 tablespoons granulated sugar
1 ¼ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Crumb Topping:
½ cup unsalted butter, cold and cut into pieces
¾ cup old-fashioned oats
½ cup all-purpose flour
¾ cup brown sugar
⅓ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chopped pecans
Instructions
- Preheat oven to 350 °F (about 175 °C). Grease a pie pan or shallow baking dish—about 7×10 inches works well.
- Make the pie filling: In a medium mixing bowl, combine the canned pumpkin, sweetened condensed milk, beaten eggs, light brown sugar, granulated sugar, cinnamon, salt, ginger, nutmeg, and cloves. Use an electric mixer on medium speed, beating for about 2 minutes, until very well blended.
- Pour filling into the prepared pie pan or dish. Smooth the top.
- Prepare the crumb topping: In another mixing bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the chilled butter pieces. Using a pastry blender, two forks, or even your fingers, cut or rub the butter into the dry mix until the mixture forms coarse crumbs—some pieces should be larger, some finer, giving a nice texture. Finally stir in the chopped pecans.
- Top the pie: Sprinkle the crumb topping evenly over the pumpkin filling, covering it completely.
- Bake in the preheated oven for 50‡60 minutes, or until the topping is golden brown and a knife inserted in the center of the pie comes out clean. If the topping browns too quickly, you can tent loosely with aluminum foil.
- Cool: Allow the pie to cool at least an hour before slicing. Allowing it to cool gives the filling time to firm up, making it easier to slice neatly.
Notes
For best texture, use cold butter in the topping.
Let the pie cool fully for easier slicing.
Reheat briefly to re-crisp the topping before serving leftovers.
Top with whipped cream or ice cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 33 g
- Carbohydrates: 58 g
- Protein: 6 g