Recipes

Pumpkin Crisp Pie

RECIPE BY: San

DATE: October 8, 2025

Total Time 1 hour 15 minutes

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This Pumpkin Crisp Pie is a flavorful twist on classic Pumpkin Pie with a creamy pumpkin filling topped with a buttery, crunchy crumb. Simple to make, even more delightful to share and enjoy!

This Pumpkin Crisp Pie is decadent, delicious, and an excellent addition to the holiday dessert table!

slice of pumpkin pie on plate with fork and whipped cream

This recipe was one of my first when I started A Dash of Sanity. And if you have been following me for a while then you know my love for pumpkin spice. From candles to cakes and cookies to drinks, I love anything inspired by pumpkin spice.

This recipe was inspired by combining my favorite Apple Crisp and Pumpkin Pie which all of my kids love.

slice of pumpkin pie on plate with fork and whipped cream with bite taken out of it


What’s great about this pie is that it’s easy to make gluten-free. Just swap the flour and oats with your favorite gluten-free options.

To me, I would rather have this over a traditional pumpkin pie. The filling is basically a traditional pumpkin pie the only thing that sets this apart is that it is crustless and has a simple crumb topping. Who doesn’t love a crumb topping?

Pumpkin Crisp Pie filling in glass bowl being mixed with a hand mixer

pumpkin pie Tips

  • A pumpkin pie is done when a knife inserted in the center comes out clean or when the filling looks set and doesn’t jiggle.
  • Pumpkin pie should be refrigerated within two hours, loosely covered with foil or plastic wrap.

This is a great pumpkin pie to serve for Thanksgiving or really any holiday over the fall and winter months. Serve it with a classic chili dinner and your family and friends will feel all the warm and fuzzy’s that fall offers. I completely love Fall here in Colorado with crisp, cool mornings and sun-filled afternoons with 60-70 degree weather, it just doesn’t get any better.

It’s fun because you can serve this as a traditional pie slice or you can even serve up in little bowls with a scoop of ice cream or whipped topping. Either way, it tastes just as fantastic.

Pumpkin Crisp Pie in a small white serving bowl topped with whipped cream, next to a glass of milk

The aroma of Pumpkin Crisp Pie is warm and comforting, filling your home with the scents of the holidays. Cinnamon, butter, and pumpkin combine for the perfect festive flavors.

The best part of Pumpkin Crisp Pie is the perfect balance of textures. From the crunchy topping to the smooth, creamy pumpkin pie. Every bite is a treat.

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    collage image with recipe title pumpkin crisp pie

    Pumpkin Crisp Pie

    Prep: 15 minutes
    Cook: 1 hour
    Total: 1 hour 15 minutes
    Servings: 12
    Calories: 364 kcal
    Pumpkin Crisp Pie is a mouthwatering twist on pumpkin pie with the addition of a classic crisp topping. Everything delicious about fall in one pie.
    pumpkin pie slice on plate with fork
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    Ingredients
     

    Pumpkin Pie

    • 1 3/4 cups canned pumpkin
    • 1 3/4 cups sweetened condensed milk
    • 2 large eggs beaten
    • 2/3 cup firmly packed light brown sugar
    • 2 tablespoons sugar
    • 1 1/4 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves

    Crumb Topping

    • 1/2 cup unsalted butter cut into 1-inch pieces
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 3/4 cup old fashion oats
    • 1/2 cup flour
    • 1/2 cup chopped pecans
    • 3/4 cups brown sugar
    • 1/3 cup white granulated sugar

    Instructions
     

    • Pumpkin Pie
    • Pre-heat oven to 350°F.
    • In a medium mixing bowl combine pumpkin and remaining ingredients; beat on medium speed with an electric mixer for 2 minutes.
    • Pour into pie pan, or shallow baking dish, about 7×10. Make crumb topping.
    • In a medium mixing bowl, add oats, flour, brown sugar, sugar, cinnamon, salt and chilled butter. Cut chilled butter into pieces using your hands or pastry blender, until it resembles coarse crumbs. Spread over pumpkin pie in prepared pan.
    • Place in oven and bake for 50-60 minutes, until nice golden color and when a knife inserted in center comes out clean.

    Calories: 364kcalCarbohydrates: 68gProtein: 6gFat: 8gSaturated Fat: 3gCholesterol: 42mgSodium: 222mgPotassium: 326mgFiber: 2gSugar: 58gVitamin A: 5720IUVitamin C: 2.6mgCalcium: 170mgIron: 1.5mg

    pumpkin pie slice on plate with fork
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    Pumpkin Crisp Pie pinterest collage of photos above

    Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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    27 Comments

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    6. Are you sure about using sweetened condensed milk in the pumpkin? Along with the 2/3 cup of brown sugar it sounds really sweet. Most pumpkin recipes call for either heavy cream or evaporated milk….otherwise, the recipe looks great (most of the recipes out there call for box cake mix, YUCK!).

      Reply
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