Pumpkin Pie Crisp with Crust

Ever dream of pumpkin pie without all the fuss? This Pumpkin Pie Crisp with Crust Recipe delivers all the cozy, comforting flavors of fall in a fraction of the time. Silky pumpkin filling meets a crunchy oat topping and a buttery crust, creating an irresistible dessert that’s perfect for Thanksgiving, holiday gatherings, or any day you crave a taste of autumn. This recipe is inspired by the classic American comfort food, reimagined for modern busy lives. Let’s dive into the magic of this easy and delicious dessert!

Why You’ll Love This Pumpkin Pie Crisp with Crust

This isn’t your average pumpkin pie; it’s a game-changer! Here’s why you’ll be making this Pumpkin Pie Crisp with Crust all season long:

• Quick & Easy: Ready in just over an hour, it’s much faster than traditional pumpkin pie.
• Effortless Cleanup: One dish wonder – minimal fuss and fewer dishes to wash!
• Crowd-Pleasing Texture: The combination of creamy filling, crunchy topping, and crumbly crust is heavenly.
• Incredibly Flavorful: Warm spices like cinnamon, nutmeg, and ginger create that signature pumpkin pie flavor. The buttery crisp adds a warm, comforting element.
• Budget-Friendly: Uses pantry staples, making it an affordable dessert option.
• Customizable: Easily adaptable to different dietary needs and flavor preferences (more on that later!).
• Seriously Irresistible: The aroma alone will have everyone begging for a slice. This recipe is guaranteed to be a family favorite, creating cozy memories with every bite.
• Simple for Beginners: Even if you’re new to baking, this recipe is straightforward and forgiving.

Ingredients Needed

Here’s what you’ll need to create this amazing Pumpkin Pie Crisp with Crust. Measurements are provided in both US customary and metric units for your convenience.

For the Crust:

• 1 1/2 cups (150g) graham cracker crumbs (or 1 1/2 cups crushed gingersnap cookies for a spiced flavor)
• 1/4 cup (50g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted
• 1/4 teaspoon (1.5g) salt

Pumpkin Filling:

• 1 (15 oz) can (425g) pumpkin puree (not pumpkin pie filling!)
• 1 (12 oz) can (355ml) evaporated milk
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon (5ml) vanilla extract
• 1 1/2 teaspoons (7.5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground nutmeg
• 1/4 teaspoon (1.5g) ground ginger
• 1/4 teaspoon (1.5g) ground cloves (optional, for extra spice)
• 1/4 teaspoon (1.5g) salt

For the Crisp Topping:

• 1 cup (120g) all-purpose flour
• 1 cup (85g) old-fashioned rolled oats
• 1/2 cup (100g) brown sugar (packed)
• 1/2 cup (113g) unsalted butter, melted
• 1/2 teaspoon (2.5g) cinnamon
• 1/4 teaspoon (1.5g) salt
• 1/2 cup (50g) chopped pecans or walnuts (optional, for added crunch)

Ingredient Tips: When selecting your pumpkin puree, ensure it is 100% pure pumpkin and not pumpkin pie filling, which already contains added sweeteners and spices. For the best flavor in your crisp topping, lightly toast the oats before adding them! Spread them on a baking sheet and bake at 350°F for 5 minutes, watching closely to prevent burning. Sourcing high-quality spices will also significantly enhance the final flavor of your crisp.

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Essential Equipment List

Having the right tools makes all the difference in the kitchen! Here’s what you’ll need to make this Pumpkin Pie Crisp with Crust a success:

• 9×13-inch baking dish: This is crucial for even baking. A similar-sized casserole dish will also work.
• Mixing bowls: You’ll need a few different sizes for the crust, filling, and topping.
• Measuring cups and spoons: Accuracy is key in baking!
• Whisk: For smoothly combining the pumpkin filling ingredients.
• Rubber spatula: Great for scraping the bowls clean and ensuring all ingredients are incorporated.
• Oven: Preheat to 350°F (175°C) for baking.

Optional but Helpful:

• Food processor: Speeds up the process of making graham cracker crumbs (though a zip-top bag and rolling pin work just fine!).
• Parchment paper: Line the baking dish for easier cleanup (though greasing works perfectly well).

Don’t have a 9×13-inch baking dish? A slightly smaller or larger dish will work, but adjust the baking time accordingly. Keep an eye on it and check for doneness a few minutes earlier.

Recipe Details

Here’s a quick overview of what to expect:

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8-10
• Difficulty: Easy

This recipe is easily scalable. Double the ingredients for a larger gathering or halve them for a smaller one. Just be sure to adjust the baking time accordingly!

Step-by-Step Instructions

Follow these easy steps to create the perfect Pumpkin Pie Crisp with Crust:

Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish. This prevents sticking and ensures easy removal of the crisp.

Prepare the Crust

In a medium bowl, mix the graham cracker crumbs (or gingersnap crumbs), granulated sugar, melted butter, and salt until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form a firm crust. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling. Pro Tip: For a richer flavor, use gingersnap cookies instead of graham crackers!

Prepare the Pumpkin Filling

In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves (if using), and salt until smooth and well combined. Pour the pumpkin mixture evenly over the cooled crust (if using) or directly into the greased baking dish (if skipping the crust). Ensure the filling is evenly distributed for uniform baking.

Make the Crisp Topping

In a medium bowl, combine the flour, rolled oats, brown sugar, melted butter, cinnamon, salt, and chopped nuts (if using). Stir until the mixture is crumbly and clumps together. Sprinkle the topping evenly over the pumpkin filling, covering it completely. Tip: Use your fingers to break up any large clumps of the topping for even coverage.

Bake

Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the pumpkin filling is set (it should jiggle slightly in the center but not be liquidy). If the topping browns too quickly, cover loosely with foil during the last 10-15 minutes of baking.

Cool and Serve

Let the Pumpkin Pie Crisp with Crust cool for at least 15-20 minutes before serving to allow the filling to set. Serve warm or at room temperature. Top each serving with a dollop of whipped cream and a light dusting of cinnamon or pumpkin pie spice, as shown in the image.

Tips for Success

Here are some insider tips to ensure your Pumpkin Pie Crisp with Crust is a masterpiece:

• Don’t Overmix: When making the crisp topping, avoid overmixing. A crumbly texture is what you’re aiming for.
• Even Baking: Ensure your oven is properly preheated and that the baking dish is placed in the center for even baking.
• Prevent a Soggy Crust: If you’re using a crust, pre-baking it helps prevent it from becoming soggy from the filling.
• Adjust Sweetness: Taste the pumpkin filling before pouring it into the dish and adjust the sugar to your liking. Some people prefer a sweeter pie, while others prefer less.
• Spice it Up: Feel free to adjust the spices to your personal taste. Add a pinch of cardamom or allspice for a unique twist.

Advanced Technique: For an even richer flavor, brown the melted butter before adding it to the crisp topping. This adds a nutty, caramel-like flavor that complements the pumpkin perfectly.

Variations & Substitutions

Want to put your own spin on this Pumpkin Pie Crisp with Crust? Here are some ideas:

• Gluten-Free: Use gluten-free all-purpose flour and gluten-free rolled oats in the crisp topping. For the crust, use gluten-free graham crackers or make a simple almond flour crust.
• Vegan: Substitute the evaporated milk with full-fat coconut milk and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) in place of the eggs. Use vegan butter for the crust and topping.
• Spice it Up: Add a pinch of cayenne pepper to the pumpkin filling for a subtle kick.
• Nut-Free: Omit the nuts from the crisp topping or replace them with sunflower seeds or pumpkin seeds.
• Different Fruit: Add a layer of chopped apples or pears to the bottom of the baking dish before adding the pumpkin filling for a delicious fruit and pumpkin combination.

Flavor Boost: A tablespoon of bourbon extract added to the pumpkin filling adds a wonderful warmth and depth of flavor (remembering to use substitutes compliant with dietary restrictions).

Serving Suggestions & Pairings

This Pumpkin Pie Crisp with Crust is delicious on its own, but here are some ways to elevate your experience:

• Whipped Cream: A classic pairing! Top each slice with a dollop of freshly whipped cream or your favorite store-bought whipped topping.
• Vanilla Ice Cream: The cold, creamy ice cream complements the warm crisp perfectly.
• Caramel Sauce: Drizzle with caramel sauce for an extra touch of sweetness and decadence.
• Spiced Latte: Pair with a warm spiced latte for the ultimate fall treat.

This crisp is a perfect addition to your Thanksgiving or holiday dessert table. It’s also a great dish to bring to potlucks or parties. Plate each slice artfully with a dusting of cinnamon for an elegant presentation.

Health Benefits

This Pumpkin Pie Crisp with Crust, while a dessert, offers some nutritional benefits:

• Pumpkin: Rich in Vitamin A, which is important for vision and immune function.
• Oats: A good source of fiber, which aids in digestion and helps you feel full.
• Nuts (Optional): Provide healthy fats, protein, and essential minerals.
• Cinnamon: May have anti-inflammatory properties and help regulate blood sugar.

This recipe is a great way to enjoy a sweet treat while also getting some beneficial nutrients. Just remember that it’s still a dessert and should be enjoyed in moderation.

Storage & Reheating

Want to enjoy your Pumpkin Pie Crisp with Crust later? Here’s how:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual slices in the microwave for 30-60 seconds. For a crispier topping, reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Freezing: While not ideal, you can freeze the crisp. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Prevent Spoilage: Ensure the crisp is completely cooled before storing it to prevent condensation from forming, which can lead to a soggy topping.

Frequently Asked Questions

Here are some common questions about making Pumpkin Pie Crisp with Crust:

How do I prevent the topping from burning?

If the topping starts to brown too quickly, loosely cover the baking dish with foil during the last 10-15 minutes of baking.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling already contains added sweeteners and spices, which will make the crisp too sweet and the flavors unbalanced.

Can I make this ahead of time?

Yes, you can assemble the crisp ahead of time and store it in the refrigerator for up to 24 hours before baking.

How do I know when the crisp is done?

The crisp is done when the topping is golden brown and the pumpkin filling is set (it should jiggle slightly in the center but not be liquidy).

Can I double the recipe?

Yes, you can easily double the recipe to feed a larger crowd. Use a larger baking dish and adjust the baking time accordingly.

How Do I Avoid Soggy Results?

Pre-bake the crust if using one. Also, ensure the pumpkin filling isn’t too watery; drain any excess liquid before mixing.

Nutritional Information

Here’s an approximate nutritional breakdown per serving of this Pumpkin Pie Crisp with Crust:

• Calories: 350-400 (may increase slightly with a crust)
• Fat: 18-22g
• Carbs: 40-45g
• Protein: 5-6g

Important Note: These are estimates. For precise values, use a nutritional calculator, as amounts can vary based on specific ingredients and portion sizes. Carbs mainly come from the oats, brown sugar, and graham cracker crumbs used in the recipe.

More Delicious Dishes to Explore

Craving more comforting and delicious recipes? Check out these other gems!

• Ultimate Chicken Pot Pie Casserole – A creamy and savory casserole perfect for a chilly evening.
• Apple Cinnamon Baked Oatmeal – A healthy and delicious breakfast or snack packed with fall flavors.
• Easy Maple Pecan Shortbread Cookies – Buttery, melt-in-your-mouth cookies perfect for the holidays.

Conclusion

This Pumpkin Pie Crisp with Crust is a fast, flavorful, and crowd-pleasing dessert that’s perfect for any occasion. It captures the essence of fall in every bite, with its creamy pumpkin filling, crunchy oat topping, and buttery crust.

Whip it up tonight and tag us with your masterpiece! We can’t wait to see your creations! Share with friends and join us on Facebook and Pinterest for more tasty ideas! Let us know how it goes—comment below!

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