Pumpkin Pie Crisp with Streusel Topping
This Pumpkin Pie Crisp with Streusel Topping is a delicious and easy dessert for this fall and a must-have for your Thanksgiving dessert. Featuring an oat and pecan crust with a pumpkin pie filling and a sweet streusel topping.
I was trying this recipe out this recipe for Pumpkin Pie Crisp with Streusel Topping as a possible dessert for Thanksgiving and to my delight, it was such a winner. I believe I enjoyed this over our traditional pumpkin pie. The filling for this crisp is very similar to a pumpkin pie and the crust isn’t your traditional pie crust. It’s a delicious oat and pecan streusel that’s also used as the topping.
Pumpkin Week
Pumpkin season is here, and so let’s celebrate our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week foodie friends will be sharing over 30 pumpkin-filled recipes for all your Fall celebrations, from sweet to savory!
I have three recipes this week to share and they are so good. We quite enjoyed them all. Here’s what I am sharing:
- Monday: Easy No Bake Pumpkin Mousse Dessert
- Wednesday: Pumpkin Pie Crisp with Streusel Topping (that’s this recipe)
- Friday: Air Fryer Pumpkin Cheesecake Egg Rolls
Why You’ll Love This Recipe
- The insanely delicious streusel topping and crust is filled with oats, and pecans, and lightly sweetened with brown sugar and a generous pinch of pumpkin spice.
- The pumpkin pie filling is a perfect blend of fall spices and pure pumpkin.
- It’s an easy dessert for Thanksgiving.
Pumpkin Pie Crisp
If you love apple crisp and pumpkin pie, you’ll love this pumpkin pie crisp. You’ll also love that this fall dessert takes less time to bake than the traditional pumpkin pie. That’s a win right there.
Warm fall spices are blended with pure pumpkin and a bit of cream to make the creamy pumpkin pie filling. I’ve already mentioned how amazing the streusel topping is but it bears a reminder that it is oh-so-good!
Should you serve pumpkin pie crisp warm or cold?
It’s a personal choice whether to serve it warm or cold. I like it warm with a scoop of ice cream on top so that the ice cream melts into the crisp.
How to store pumpkin pie crisp
It’s best to store the pumpkin crisp covered in an airtight container in the refrigerator. You can reheat leftover crisp in the microwave.
Equipment
- Mixing bowls
- Electric hand mixer
- Oven-safe skillet or cast iron skillet (12-inch)
Ingredients
Mixture for the crust and topping
- 2 cups quick oats
- ½ cup chopped pecans
- 2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 cup (2 sticks) unsalted butter, very cold, cubed
Pumpkin Pie Mixture
- 3 large eggs
- 1 cup granulated sugar
- 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
- 1 cup heavy cream
- 2 ½ teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
How to Make Pumpkin Pie Crisp
Step 1
Preheat oven to 375 degrees. Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray. Set aside. If you do not have an oven-safe skillet, a 13×9-inch baking pan will work.
Step 2
In a large mixing bowl, combine the oats, flour, brown sugar, and pumpkin spice together. Add in the cubed butter and use your hands or a fork to combine. A pastry cutter will work, too. You want the butter to be no larger than pea-sized crumbles.
Step 3
Spread 3½ cups of the crisp mixture over the bottom of the skillet and push the crust mixture up the side and press flat. Set the remaining crisp mixture aside for the topping.
Step 4
In a large bowl, use an electric hand mixer to combine the eggs and sugar until combined. Add pumpkin, cream, vanilla, pumpkin pie spice, and kosher salt. Blend together until smooth.
Step 5
Pour the pumpkin mixture on top of the layer of crisp in the skillet. Sprinkle the remaining crisp mixture over top of the pumpkin.
Step 6
Bake for 35-45 minutes, or until golden brown. Remove from oven and allow to cool a few minutes before serving.
Other Pumpkin Recipes to Enjoy
- Soft Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Chocolate Chip Bars
- Pumpkin Spiced Glazed Scones
- Paleo Pumpkin Nut Bread
Printable Pumpkin Pie Crisp Recipe Card
Pumpkin Pie Crisp with Streusel Topping
Equipment
- Electric hand mixer
- 12 inch oven safe skillet
Ingredients
Mixture for crust and topping
- 2 cups quick oats
- ½ cup chopped pecans
- 2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 cup (2 sticks) butter, unsalted, very cold, and cubed
Pumpkin Pie Mixture
- 3 eggs
- 1 cup granulated sugar
- 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
- 1 cup heavy cream
- 2½ teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees. Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray. Set aside. If you do not have an oven-safe skillet, a 13×9-inch baking pan will work.
- In a large mixing bowl, combine the oats, flour, brown sugar, and pumpkin spice together. Add in the cubed butter and use your hands or a fork to combine. A pastry cutter will work, too. You want the butter to be no larger than pea-sized crumbles.
- Spread 3½ cups of the crisp mixture over the bottom of the skillet and push the crust mixture up the side and press flat. Set the remaining crisp mixture aside for the topping.
- In a large bowl, use an electric hand mixer to combine the eggs and sugar until combined. Add pumpkin, cream, vanilla, pumpkin pie spice, and kosher salt. Blend together until smooth.
- Pour the pumpkin mixture on top of the layer of crisp in the skillet. Sprinkle the remaining crisp mixture over top of the pumpkin.
- Bake for 35-45 minutes, or until golden brown. Remove from oven and allow to cool a few minutes before serving.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Today’s Pumpkin Week Recipes
- Copycat City BBQ Pumpkin Pudding from Palatable Pastime
- Easy Pumpkin Bread from A Kitchen Hoor’s Adventures
- Frozen Pumpkin Yogurt from Cindy’s Recipes and Writings
- Pumpkin Spice Latte Tiramisu from The Spiffy Cookie
- Pumpkin White Chocolate Scones from The Redhead Baker
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Enjoy!
I love the streusel addition for of a bit of crunch on top!
Why haven’t I thought of a pumpkin crisp? This looks so delicious and simple to make with mostly pantry ingredients.