Pumpkin Pie Crisp with a Buttery Crust

Pumpkin Pie Crisp with a Buttery Crust: A Fall Dessert Dream

Nothing says fall like the warm flavors of pumpkin pie, and this Pumpkin Pie Crisp with a buttery crust takes it to the next level. With a perfectly flaky crust, creamy pumpkin filling, and a crunchy, cinnamon oat topping, this dessert is sure to be a crowd-pleaser. Whether you’re looking for a cozy dessert for family gatherings or something unique to bring to a potluck, this pumpkin crisp is the perfect seasonal treat.

Pumpkin Pie Crisp with a Buttery Crust Recipe

Prep Time: 20 minutes
Baking Time: 55 minutes
Total Time: 1 hour 15 minutes
Calories: 340 kcal per serving
Servings: 12

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1–2 tablespoons cold water (as needed)

For the Pumpkin Filling:

• 1 can (15 oz) pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 2 large eggs
• 1 can (12 oz) evaporated milk

For the Crisp Topping:

• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted

Directions:

1. Prepare the Crust:
In a large bowl, mix together the flour, granulated sugar, and salt. Cut in the cold butter pieces until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, until the dough just begins to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

2. Pre-Bake the Crust:
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9×13-inch baking dish. Transfer the dough to the baking dish, pressing it firmly into the bottom. Prick the crust all over with a fork to prevent bubbling, then pre-bake it for 10-12 minutes, or until lightly golden. Allow it to cool slightly.

3. Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth. Pour this pumpkin mixture over the pre-baked crust.

4. Prepare the Crisp Topping:
In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture becomes crumbly and well mixed.

5. Assemble and Bake:
Sprinkle the crisp topping evenly over the pumpkin filling. Place the dish back into the oven and bake for 40-45 minutes, or until the topping is golden brown and the pumpkin filling is set.

6. Cool and Serve:
Let the Pumpkin Pie Crisp cool slightly before serving. For a special touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for the Best Pumpkin Pie Crisp

• Crust Success: Ensure your butter is cold when making the crust for maximum flakiness.
• Extra Crunch: Add chopped pecans or walnuts to the crisp topping for a nutty twist.
• Serving Idea: This dessert is delicious warm, but letting it cool completely allows for cleaner slices if you’re serving it at a gathering.

This Pumpkin Pie Crisp is the perfect blend of cozy fall flavors and textures. The buttery crust, creamy pumpkin filling, and crisp topping create an irresistible dessert that everyone will love. Enjoy this with family and friends, and bring a taste of autumn to your table!

Pumpkin Pie Crisp with a Buttery Crust

---

• Author: Dulcia
• Total Time: 1 hour 15 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

This Pumpkin Pie Crisp with a Buttery Crust combines a flaky crust, spiced pumpkin filling, and a crumbly oat topping in a dessert that’s as comforting as it is delicious. The contrast between the smooth pumpkin layer and the crisp topping brings out the warm, cozy flavors of fall with each bite.

---

Ingredients

Scale 1x2x3x

For the Crust:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cut into small pieces
1/4 cup granulated sugar
1/4 teaspoon salt
1–2 tablespoons cold water (as needed)
For the Pumpkin Filling:
1 can (15 oz) pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 large eggs
1 can (12 oz) evaporated milk
For the Crisp Topping:
1 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted

---

Instructions

Prepare the Crust: In a large bowl, mix together the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough just begins to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9×13-inch baking dish. Transfer the dough to the baking dish, pressing it into the bottom. Prick the crust all over with a fork and pre-bake for 10-12 minutes, or until lightly golden. Let it cool slightly.
Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth. Pour the pumpkin mixture over the pre-baked crust.
Prepare the Crisp Topping: In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture becomes crumbly.
Assemble and Bake: Evenly sprinkle the crisp topping over the pumpkin filling. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the pumpkin filling is set.
Cool and Serve: Allow the Pumpkin Pie Crisp to cool slightly before serving. Top with whipped cream or a scoop of vanilla ice cream if desired.

• Prep Time: 20 minutes
• Cook Time: 55 minutes

Nutrition

• Calories: 340