Easy Pumpkin Pie Crisp Recipe (Better Than Traditional Pumpkin Pie!)

Pumpkin Pie Crisp combines all the flavors of classic pumpkin pie but with a delicious twist! This lighter version is perfect for fall or holiday gatherings when you’re craving that cozy, spiced pumpkin flavor without the extra calories. The topping adds a crunchy texture that pairs perfectly with the creamy pumpkin filling.

Why You’ll Love This Recipe

Comforting Flavors: The classic taste of pumpkin pie with a crisp topping for a delightful contrast.
Lighter Option: Enjoy the fall flavors in a healthier version without sacrificing taste.
Easy to Make: Simple ingredients and minimal prep make this a great option for any occasion.
Make-Ahead Friendly: This dessert is easy to prepare in advance and is perfect for serving at parties or family gatherings.

Ingredients

For the Pumpkin Filling:

• 1 can (15 oz) pure pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup or sweetener of choice
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 1/2 cup almond milk (or low-fat milk)

For the Crisp Topping:

• 1/2 cup old-fashioned rolled oats
• 1/4 cup almond flour
• 1/4 cup chopped pecans or walnuts (optional)
• 2 tablespoons coconut oil or light butter, melted
• 2 tablespoons maple syrup or sweetener of choice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

Prepare the Pumpkin Filling:

• Preheat your oven to 350°F (175°C).
• In a large bowl, combine pumpkin puree, applesauce, maple syrup, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and almond milk.
• Mix until smooth and fully combined.

Make the Crisp Topping:

• In a separate bowl, combine rolled oats, almond flour, chopped nuts (if using), melted coconut oil, maple syrup, cinnamon, and salt.
• Stir until the mixture is evenly combined and crumbly.

Assemble the Crisp:

• Pour the pumpkin filling into a greased 9×9-inch baking dish or a similar-sized baking pan.
• Sprinkle the crisp topping evenly over the pumpkin filling.

Bake the Crisp:

• Bake for 30–35 minutes, or until the topping is golden brown and the filling is set and slightly firm.
• You can test the filling by gently pressing it in the center; it should not jiggle.

Cool & Serve:

• Let the crisp cool slightly before serving. Serve warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla yogurt for extra indulgence.

Nutritional Information (Per Serving, Approximate)

• Calories: 180
• Carbs: 23g
• Protein: 4g
• Fat: 9g
• Fiber: 4g
• Sugar: 9g

Tips for Success

• Use Canned Pure Pumpkin: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar.
• Customize the Topping: Add other nuts or seeds, such as sunflower seeds or almonds, for extra crunch.
• Serve with Toppings: A dollop of whipped cream or a scoop of low-fat ice cream can add an extra touch of indulgence.

Why This Recipe Works

• Healthier Version: By using unsweetened applesauce and maple syrup, this recipe cuts down on added sugar while still being rich and flavorful.
• Crunchy & Creamy: The crisp topping provides a satisfying contrast to the creamy pumpkin filling.
• Fall Perfection: This recipe is perfect for fall and the holidays, offering the beloved taste of pumpkin pie in a lighter, easier-to-make format.

Pumpkin Pie Crisp is the ultimate fall dessert that combines rich pumpkin flavors with a crunchy topping. It’s lighter, healthier, and easier to prepare than traditional pumpkin pie. Whether for a family dinner, holiday gathering, or just a cozy treat, this dessert is sure to impress!