Pumpkin Pie Crisp should pretty much come with a warning label: may cause sudden cravings even in the middle of June. (But honestly, who can stick to pumpkin season rules, anyway?) So, imagine this—it’s late, you’re scrolling through your phone, and all the cozy fall treats pop up. Now you absolutely need something pumpkin, but, let’s be real, you don’t feel like fussing over a pie crust. That’s me about a dozen times a year. And if you’re in that mood too, this easy crisp is about to become your new best friend. Oh! If you’re wild about pumpkin, check out these best pumpkin pancakes Curacao or—if you’re feeling savory—dive into a classic curry chicken potpie recipe for your next meal.
Why I Love This Pumpkin Crisp Recipe
Honestly, I could write a love letter to this dessert. It’s outrageously easy. You don’t have to babysit it, and there’s no rolling, chilling, or fancy pie lattice (which I botch every single time, oops). The flavor nails that classic pumpkin pie thing but with a crunchy, cinnamon-sweet topping you’ll fight over. My family starts sniffing around the kitchen as soon as it goes in the oven. The house smells like you live inside a fall candle, no joke.
You don’t need anything fancy—just a few pantry staples and a can of pumpkin. And it’s way more forgiving than pie (my crusts are usually glued to the tin anyway, so yeah, crisp wins). People always act like you’ve pulled off a five-star restaurant trick, but it’s just dump, mix, bake, done. Serve it warm, and everyone’s swooning. Life’s too short not to have seconds of this one.
Key Ingredients
The magic here is in the simplicity. You probably already have everything, and if not, your corner store will. No wild goose chases, I promise.
- Pure pumpkin puree (not pumpkin pie filling. Trust me, it matters)
- Eggs
- Sugar (I like a blend of white and brown for depth)
- Cinnamon, nutmeg, maybe a dash of cloves if you’re feeling spicy
- Evaporated milk (gets things extra creamy)
- Vanilla extract (the real stuff if you can swing it)
- Yellow cake mix (yep, the box kind)
- Melted butter
- Pecans or walnuts (totally optional, but they give it that extra crunch)
I’ve subbed in coconut milk, skipped the nuts, added a big handful of chocolate chips once—play around with it. If you’re short on one ingredient, swap it. You really can’t mess this up.
How To Make Pumpkin Crisp
Seriously, blink and you’ll miss it. First, grab a casserole or baking dish. You don’t even need to grease it much.
In a big bowl, stir together your pumpkin puree, eggs, both sugars, evaporated milk, vanilla, and spices. (Looks a little like autumn soup at this stage, but don’t panic.) Dump that mix into your dish, smoothing the top a bit.
Here’s the fun part: shake your cake mix all over the wet layer. No need to get artistic, just cover the pumpkin goodness. Pour your melted butter over the whole shebang (sometimes I drizzle, sometimes I scoop and hope for the best). Finish up with a sprinkle of chopped nuts if you’re using them.
Pop it into the oven and bake. My house smells like grandma’s kitchen by the 30-minute mark. Once the top’s golden and a bit crispy, pull it out. Let it cool for a few (nobody ever waits long enough), then serve, preferably with a fat scoop of vanilla ice cream. Trust me, you’ll go back for more.
Chefs Tips & Variations
Here’s where it pays to get a little wild. I’m not a rule-follower in the kitchen, and you don’t have to be, either.
If you want a super-moist pumpkin crisp, add a splash of maple syrup to the pumpkin base. Sweet tooth alert: toss mini marshmallows on top for the last 10 minutes of baking. If you only have spice cake mix, use it—works like a charm. Out of evaporated milk? Whole milk gets you close, though it’s a tad less silky.
Sometimes I mix in a handful of chocolate chips or swap pecans for pumpkin seeds if they’re rattling around in my pantry. And if you’re trying to avoid gluten, go for a gluten-free cake mix. My neighbor swears by it, and nobody knows the difference. Flex that creativity muscle. This is the ultimate “use what you’ve got” dessert.
“I’ve made this Pumpkin Pie Crisp for the last three Thanksgivings. It’s always the dish my sister-in-law asks to take home. I barely get leftovers, and that says everything!”
— Janet M., actual (well-fed) human.
Pumpkin Pie baking tips for this holiday season
Since tossing tradition out the window (not sorry), I’ve picked up a few pro moves, especially when fall rolls around.
- Serve your pumpkin crisp slightly warm—it just feels cozier.
- Whipped cream or ice cream on the side? Yes, always.
- Double the batch if you’ve got a hungry crowd. Trust me, you’ll regret it if you don’t.
- Store leftovers in the fridge. It even tastes dreamy for breakfast (I see nothing wrong with that, honestly).
Try pairing it with something festive, like super moist pumpkin bread that everyone will love or even delicious mini pumpkin bread with cinnamon swirl recipe for that full-on autumn bake-off feeling. If you really want to mix it up, serve alongside spiced chai, hot cocoa, or strong coffee and have yourself a proper cozy night in.
Common Questions
Can I use fresh pumpkin instead of canned?
Sure can! Roast and puree it. Just make sure it’s not watery.
What size pan should I use?
A standard 9×13 works, but anything close enough is fine. Might just tinker with the bake time.
Can I make Pumpkin Pie Crisp ahead?
Absolutely. Bake, cool, cover, toss in the fridge. Warm it up when friends arrive.
How do I store leftovers?
Fridge is your friend. Cover it, and it’ll keep well for 3-4 days.
What if I don’t like nuts?
Leave them off, swap for oats, or do a sprinkle of streusel. Not a deal-breaker.
Ready to Bake? Don’t Wait!
Alright, so now you know all my not-so-secret secrets for an easy, crowd-pleasing Pumpkin Pie Crisp. This dish is fast, flexible, and totally foolproof, even if you barely bake. When pumpkin cravings strike, or you wanna impress at a potluck, this is the answer. For a classic twist, check the Original Pumpkin Crisp recipe | The Novice Chef and for another crisp pie spin, see Pumpkin Crisp Pie on Dash of Sanity. So go grab those basics out of your cupboard and bake up a batch today. (And hey, let me know if you eat three pieces—no judgment here!)
Pumpkin Pie Crisp
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, stir together pumpkin puree, eggs, sugars, evaporated milk, vanilla, cinnamon, nutmeg, and cloves.
- Pour the pumpkin mixture into a casserole or baking dish.
- Sprinkle the yellow cake mix over the pumpkin layer.
- Drizzle melted butter over the cake mix and add chopped nuts if using.
- Bake in the preheated oven for 30 minutes or until the top is golden and crispy.
- Let cool for a few minutes before serving.
- Serve warm, preferably with a scoop of vanilla ice cream.