The Perfect Recipe for Pumpkin Crisp

Whisking Wolf
by Whisking Wolf
10 servings
1 hr 5 min

For a crustless twist on pumpkin pie, this recipe for Pumpkin Crisp is an addicting alternative. Packed full of pumpkin and topped with a golden oat crumble, this warm and cozy Pumpkin Crisp is an out-of-this-world take on your favorite Thanksgiving pie.

The pandemic has changed a lot of things, but not my Thanksgiving plans. For me, the fourth Thursday of every November is about two things and two things only: making pie and eating pie. No turkey necessary. The roasting, carving and wishbone pulling are just anti-dessert delay tactics.

Pie should be the appetizer, the side dish, the main course and the dessert. Sweet pies, savory pies, turkey pot pies, you name it the possibilities are endless. Plus an all-pie menu is a piece of cake, which is kind of ironic since there’s no cake allowed.

I’m a hardcore cake lover, but exceptions are not permitted for simplicity sake. And speaking of simple, it doesn’t get any easier than this Pumpkin Crisp. If you have fifteen minutes to spare you can knock out the prep for this crustless pie. Trust me, the minimal effort recipe has a maximum taste reward.

Packed full of pumpkin and topped with a golden oat crumble, this Pumpkin Crisp is an out-of-this-world take on your favorite Thanksgiving pie. Serve it warm this holiday season to get all the cozy feels from this delightful dessert.

The Perfect Recipe for Pumpkin Crisp
Recipe details
  • 10  servings
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Pumpkin Filling
  • 15 ounces canned pumpkin puree
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 1/3 cup light brown sugar
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt fine
  • 1/2 tsp vanilla pure
Oat Crisp
  • 6 Tbsp unsalted butter cubed and softened
  • 1 cup old fashioned oats
  • 1/2 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 3/4 cup all-purpose flour unbleached
Pumpkin Filling
Preheat oven to 350 degrees. Grease a 9 inch pie plate with butter then set aside.
Combine all pumpkin filling ingredients in a large mixing bowl. Whisk until combined then pour filling into the greased pie plate.
Bake for 25 minutes until pumpkin begins to set. While filling is baking, prepare oat crisp.
Oat Crisp
Add all oat crisp ingredients to a mixing bowl. Combine with a fork until mixture is crumbly and butter is pea-sized. Set aside until pumpkin filling has finished pre-baking.
Once pumpkin has begun to set, remove pie dish from the oven and sprinkle oat crisp over the top.
Return to oven and bake for an additional 25 to 30 minutes. Crisp is done when the top is golden brown and a toothpick inserted in the center of pumpkin filling comes out clean.
Cool for one hour at room temperature and serve warm.
Cover and store in the refrigerator up to 5 days.
  • This recipe calls for canned pumpkin puree. Fresh puree will work in a pinch, but will yield different results than canned due to the higher moisture content. Before baking with fresh puree, place it in several layers of paper towels and squeeze until liquid is reduced.
  • Pecans or walnuts would make a great addition to the crisp.
  • The pumpkin custard bakes by itself for 25 minutes until it begins to set before the oat crisp is sprinkled on top. After the crisp is added, return the pie dish to the oven and continue baking until golden brown, approximately 25 additional minutes.
Whisking Wolf
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