Pumpkin Pie Crisp (Easier Than Pie!)

Why You’ll Love This Dessert

Pumpkin Pie Crisp offers the ultimate shortcut to fall flavor without the fuss of rolling pie crust. It features:

• No crust, no stress: Skip the pie shell and save time.

• Creamy, custardy filling: Spiced pumpkin topped with a perfectly crisp topping.

• Comfort food at its best: Easiest dessert to bake—but with maximum nostalgia.

• Perfect for busy occasions: Easy to prep, bake, and serve; works for Thanksgiving or cozy weeknights.

• Scalable & flexible: Bake in family-sized casserole or ramekins; adapt for gluten-free, vegan diets, or nutty variations.

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Ingredients & Substitutions

Pumpkin Base

• 1 can (15 oz/425 g) pumpkin purée (100% pumpkin—no pie filling)

• ½ cup (120 ml) heavy cream (or coconut milk for non-dairy)

• ⅓ cup (67 g) granulated sugar

• ¼ cup (50 g) light brown sugar (adds depth)

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ⅛ tsp ground cloves

• Pinch of salt

Substitutions & Notes:

• Use coconut milk or oat milk + 1 Tbsp melted vegan butter if dairy-free.

• Tailor spice mix to your taste; add a hint of cardamom or allspice for nuance.

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Pecan Streusel Topping

• 1 cup (110 g) old-fashioned rolled oats

• ½ cup (60 g) all-purpose flour (or cup-for-cup gluten-free blend)

• ½ cup (50 g) chopped pecans (optional walnuts or almonds)

• ½ cup (100 g) light brown sugar, packed

• 1 tsp ground cinnamon

• ¼ tsp salt

• 6 Tbsp (85 g) unsalted butter, cold and cubed (or vegan butter for non‑dairy)

Optional Additions:

• Sprinkle in 2 Tbsp shredded coconut for chewy texture.

• Stir in ½ tsp pumpkin pie spice for extra warmth.

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Equipment Needed

• 8×8 or 9×9 baking dish, or 6–8 individual ramekins

• Mixing bowls (medium for base, large for streusel)

• Baking sheet for cleanup catch

• Whisk and fork or pastry cutter

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Step‑by‑Step Instructions

1. Preheat Oven & Prep Dish

• Preheat oven to 350 °F (175 °C).

• Lightly grease your baking dish or ramekins.

• Place dish on a baking sheet to catch any bubbling.

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2. Make Pumpkin Filling

1. In a medium bowl, whisk together:

   • Pumpkin purée, cream, sugars, eggs, vanilla extract

   • Cinnamon, ginger, nutmeg, cloves, and salt

2. Mix until smooth and uniform; taste to adjust spices if desired.

3. Pour mixture evenly into the prepared baking dish or divided among ramekins.

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3. Make Streusel Topping

1. In a large bowl, combine:

   • Rolled oats, flour, chopped pecans, sugar, cinnamon, salt

2. Add cold cubed butter.

3. Use a pastry cutter or fork to cut butter into dry mix until coarse crumbs form (pea-sized bits).

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4. Assemble & Bake

1. Evenly sprinkle streusel atop the pumpkin base.

2. Bake 35–45 minutes:

   • Edges should bubble and pull away

   • Streusel golden brown and crisp

   • The center should be set with slight wobble

3. If topping browns too fast, tent with foil last 10 minutes.

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5. Cool & Serve

• Let cool 10–15 minutes to set.

• Serve warm with whipped cream, a scoop of ice cream, or a drizzle of caramel or vegan maple syrup for extra indulgence.

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Tips & Tricks

Make Ahead

• Prep the pumpkin base up to a day ahead (cover and refrigerate).

• Assemble topping on top just before baking.

Dairy-Free Adaptations

• Use coconut or oat milk + vegan butter in both base and topping.

• Use plant-based cream the same consistency as heavy cream for best texture.

Crisp Thickness

• Adjust streusel to ¾ to 1¼ cups for thicker topping without overcrowding the base.

Avoid Sogginess

• Don’t overmix streusel—keep butter cold and crumbs pebbly.

• Bake on a lower rack so base sets before topping browns.

Add a Crunch Layer

• Fold in ½ cup gluten-free graham clusters for texture twists.

• Top with crispy oat clusters after baking.

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Variations

Apple-Pumpkin Crisp

Mix in 2–3 peeled & sliced apples with the pumpkin base before topping; sprinkle spices to compensate.

Chocolate Chip Crunch

Sprinkle ½ cup mini chocolate chips between the base and topping—warm bites of chocolate cozy up the pumpkin.

Salted Caramel Drizzle

After baking, drizzle salted caramel (non-alcoholic) for decadent crunch and flavor contrast.

Vegan & Gluten-Free

Use vegan butter + coconut milk in base and streusel, and gluten‑free flour blend; results are equally delicious and allergy-friendly.

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Storage & Reheating

Refrigerator

• Store cooled crisps in airtight container for up to 4 days.

• Cover to prevent topping from softening.

Freezing

• Fully cool before freezing.

• Store in freezer-safe container for up to 2 months.

• Thaw overnight and reheat at 325 °F (165 °C) for 10–15 minutes to crisp topping.

Reheating

• Microwave individual scoop for 15–20 seconds (starting cold).

• For full dish, reheat loosely covered at 325 °F for about 10 minutes until warmed through.

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Nutrition & Allergen Info (per serving, 1/9 of 9×9 pan)

• Calories: ~325 kcal

• Fat: ~16 g (9 g saturated)

• Carbohydrates: ~45 g (sugars ~25 g)

• Protein: ~4 g

• Sodium: ~120 mg

• Notes: Contains dairy, wheat, and nuts. See substitutions for GF, DF versions.

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Frequently Asked Questions (FAQs)

1. Can I make this nut-free?

Yes—simply omit nuts and boost oats or flour. Topping remains crunchy and delicious.

2. What’s best: cream or evaporated milk?

Heavy cream yields custard-like richness. Evaporated milk or coconut milk are fine, though texture will be lighter.

3. Can I substitute half the sugar?

Yes—reduce base sugar by 2 Tbsp and topping by ¼ cup; sweetness remains well balanced with spices and topping.

4. Why did my crisp turn out soggy?

Possible causes: too much liquid in base, underbaked, warm storage. To avoid, measure liquids carefully, bake longer, cool before storing.

5. How do I serve leftovers?

Reheat briefly to restore crisp; top with whipped cream or ice cream. Warm is best for softened topping and fluffy base.

6. Can I bake individual cups?

Absolutely—bake in 6–8 ramekins for personalized dessert portions; reduce bake time to ~30 min.

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Serving & Presentation Ideas

Holiday Buffet Classic

Bake in a decorative dish and top with whipped cream swirls and candied pecans—serve tableside.

Kid-Friendly Cups

Portion into jars with spoons tied; perfect for grab-and-go or lunchbox treats.

Elegant Dessert

Use ramekins, top with a sprig of mint and micro-basil leaf. Drizzle with extra caramel for richness.

Final Thoughts

The Pumpkin Pie Crisp is fall’s ultimate no-fuss dessert: all the nostalgic flavors of pumpkin pie with zero crust and twice the crispiness. It’s quick to prep, easy to bake, friendly to diet shifts, and always crowd-pleasing. Whether you’re entertaining or craving comfort after dinner, this dish delivers pure autumn bliss in every bite.