Pumpkin Crisp has all the flavors you love but easier to prepare. Crustless Pumpkin Pie! A perfect and easy Fall and Holiday dessert!
We used our tried and true pecan crisp topping from our Pumpkin Pecan Muffin recipe. It makes a big batch of topping. You never wanna skimp on crispy topping!
Baked in an 8 x 8 pan but can easily be doubled for a 9 x 13. Simply hover over the ‘servings’ in the recipe card and a handy little slider pops up to adjust the recipe. How clever is that!
Ingredients for Pumpkin Crisp
- 1 can pure pumpkin puree (not pumpkin pie filling. 100% pumpkin)
- sugar – white and brown
- eggs
- pumpkin pie spice
- heavy cream or evaporated milk
- butter
- flour
- pecans
Pumpkin Crisp
Begin by making the easy crisp. Just toss in some flour, sugar, pecans, spice and melted butter.
Now mix up the pumpkin filling!
It’s the same filling used for most pumpkin pies. Amazingly simple!
Combine pumpkin pie puree (not pumpkin pie filling) some sugar, spice, eggs and heavy cream. Pour into an 8 x 8 pan that has been coated with non stick spray.
Now sprinkle on the topping and in the oven it goes!
Easy Crustless Pumpkin Pie!
How to serve and store Pumpkin Crisp
- add a scoop of ice cream or a dab of whipped cream !
- cover with plastic wrap and store in the refrigerator for up to 5 days. We like this cold and warm. Reheat in microwave for 40 seconds or even better, use an Air Fryer to get that topping crisped up!
Here are a few more Fall dessert ideas you might enjoy –
- Apple Fritter Bread – everything you love about an apple fritter in a loaf form!
- Rosemary Shortbread Cookies – these make a fabulous hostess gift!
- Cranberry Bars – so easy, the crust doubles as the crumble topping!
- Gingerbread Biscotti – easier than cookies and my personal fave during the holidays!
LET’S EAT!
Kathi and Rachel
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Pumpkin Crisp
Ingredients
Crispy Topping
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 cup chopped pecans
- 1/3 cup melted butter
- 1/4 teaspoon salt
Pumpkin Crisp
- 1 15 ounce can pumpkin puree - not pumpkin pie filling
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teasoon salt
- 2/3 cup heavy cream - or evaporated milk
Instructions
- Preheat oven to 375. Spray an 8 x 8 pan with non stick spray.
To make crispy topping
- In medium bowl combine flour, brown sugar, pumpkin pie spice, pecans and salt. Pour in melted butter and combine with a fork until well mixed and crumbly. Set aside.
To make pumpkin crisp
- In another bowl whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, vanilla and salt. Whisk in heavy cream and combine until smooth.
- Pour the pumpkin pie filling into the baking pan. Sprinkle with the topping mixture.
- Bake at 375 for 45 minutes. Check by inserting a toothpick in the center. If it comes out clean your pumpkin crisp is done.
- Serve with vanilla ice cream or whipped topping if desired.
Jody Fee says
Kathy, this recipe is excellent. Love it and it’s easy to make. Our Thanksgiving guests loved it.
Kathi & Rachel says
Thank you Jody! Really appreciate the kind note!