Best 3 Pumpkin Pie Crisp Recipes

Pumpkin pie crisp, a delectable dessert that captures the essence of fall, is a cherished treat enjoyed by people of all ages. This classic dish combines the rich, velvety filling of pumpkin pie with a crispy, golden-brown oat topping, creating a symphony of flavors and textures. Whether you're hosting a holiday gathering, celebrating a special occasion, or simply seeking a comforting dessert on a chilly evening, pumpkin pie crisp stands as an irresistible choice, promising to tantalize your taste buds and warm your soul. With its ease of preparation and versatility, this recipe offers endless possibilities for customization, allowing you to create a dessert that perfectly matches your preferences and dietary needs. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

PUMPKIN CRISP

Pumpkin Crisp image

If you like pumpkin pie, you will love Pumpkin Crisp. I never make pumpkin pie anymore, this is better and easier.

Provided by Bunny

Categories Fruits and Vegetables Vegetables Squash

Time 1h30m

Yield 18

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) package yellow cake mix
1 egg
½ cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup white sugar
⅔ cup evaporated milk
¾ cup white sugar
½ cup butter, softened

Steps:

Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
Bake at 350 degrees F (175 degrees C) for 55 minutes.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 41.2 g, Cholesterol 61.4 mg, Fat 15.3 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 391.7 mg, Sugar 28.9 g

PUMPKIN PIE CRISP

Pumpkin Pie Crisp image

Cooler weather is the perfect excuse to retreat to the kitchen and bake up a feast of treats, and nothing announces a homemade baking festival like the aroma of a freshly baked pumpkin pie!! Surprise your family with this fresh take on pumpkin pie with a streusel-topped crumb version - so delicious!!

Provided by Chef mariajane

Categories Pie

Time 1h20m

Yield 1 pie

Number Of Ingredients 13

Ingredients

1 unbaked pie shell (9-inch)
1 cup oats
3/4 cup dark brown sugar, packed
1/2 cup pecans, chopped
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/3 cup melted butter
1 (398 ml) can pumpkin puree
1 cup dark brown sugar, packed
1 1/4 cups Carnation Evaporated Milk (regular, 2% or fat-free)
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 425°F.
TOPPING: Combine ingredients with a fork for topping. Reserve.
TOPPING: Whisk pumpkin purée, sugar, evaporated milk, eggs, and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie crust.
Bake in preheated oven 15 minutes, reduce heat ot 350F and bake for 25 minutes.
Remove from oven and add reserved topping. Bake for an additional 20 minutes. Remove from oven and cool before serving.

PUMPKIN SPICE CRISP

Pumpkin Spice Crisp image

This is a delicious pumpkin Pie - I love the crisp topping - it is just a little different, but very,very good!

Provided by Chef mariajane

Categories Pie

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

1 pie shell, - 9-inch (frozen or homemade)
1 cup Robin Hood oats
3/4 cup dark brown sugar, packed
1/2 cup pecans, chopped
2 tablespoons all-purpose flour
1/2 teaspoon pumpkin pie spice
1/3 cup butter, melted
1 (398 ml) can pumpkin puree
1 cup dark brown sugar, packed
1 1/4 cups Carnation Evaporated Milk (regular or 2%)
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice

Steps:

Preheat oven ot 425°F.
TOPPING: Combine ingredients with a fork for topping. Reserve.
FILLING: Whisk pumpkin purée, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir remaining ingredients. Pour into prepared pie plate.
Bake in preheated oven 15 minutes, reduce heat to 350F,and bake for 45 minutes.
Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving. Serve with freshly whipped cream.

Tips:

Use fresh pumpkin puree. Canned pumpkin puree can be used in a pinch, but fresh pumpkin puree will give your crisp a more vibrant flavor and texture.
Don't overmix the batter. Overmixing the batter will make the crisp tough. Mix just until the ingredients are combined.
Use a variety of spices. Pumpkin pie spice is a classic, but you can also add other spices like cinnamon, nutmeg, ginger, and cloves to taste.
Don't skimp on the butter. Butter adds flavor and richness to the crisp. Use unsalted butter so you can control the amount of salt in the dish.
Bake the crisp until the top is golden brown and the filling is bubbly. This will ensure that the crisp is cooked through.

Conclusion:

Pumpkin pie crisp is a delicious and easy-to-make dessert that is perfect for fall. With its creamy pumpkin filling and crispy oat topping, it's a surefire hit with everyone who tries it. So next time you're looking for a sweet treat, give pumpkin pie crisp a try. You won't be disappointed.