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Pumpkin crisp has all of the amazingly delicious flavors and texture of pumpkin pie without the need to make a crust. Instead, it has a crunchy streusel topping that comes together in a single bowl. Serve it warm or chilled topped with vanilla ice cream or whipped cream for a decadent fall or winter dessert.
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Pumpkin pie is a quintessential fall dessert, but making pie from scratch is a whole production. This pumpkin crisp is a twist on that classic. It gives you the same fall flavor profile with less active cooking time!
This is a quick, crustless pumpkin pie filling topped with a delicious, oat crumble. To take this dessert over the top, serve slices of pumpkin pie crisp with some whipped cream or vanilla ice cream on top.
This is perfect fall dessert for any day and even for festive events! Bake it in a nice baking dish for a gorgeous crisp on top and serve from the dish. You can adjust the filling so that it sets a bit more and it’s more like bars, or you can keep it more like a pudding. Adjust it away as you like.
Why You’ll Love Pumpkin Crisp
- all of the pumpkin pie flavors you love with less work to make
- velvety, pumpkin filling packed with warming fall spices
- crispy streusel topping is so easy to make! Just mix and spread, no kneading or shaping.
- soy-free and nut-free with a gluten-free option
More Delicious Pumpkin Desserts
- Rustic Pumpkin Pie
- Pumpkin Spice Roll Cookies
- Pumpkin Pie Bars
- Pumpkin Cinnamon rolls
- 1-Bowl Pumpkin Cream Cheese Muffins
Pumpkin Pie Crisp
Ingredients
For the Pie Layer
- 1 1/4 cup pumpkin puree
- 3 tablespoons coconut cream, , solid white part from full fat coconut milk can
- 3 tablespoons brown sugar, , 1 tbsp more for sweeter
- 1/2 teaspoon cinnamon
- 3/4 -1 teaspoon pumpkin pie spice
- 1 tablespoon all-purpose flour**, or use a mix of half gluten-free flour and half cornstarch
- 1/2 teaspoon vanilla extract
- pinch of salt
For the Topping
- 1/2 cup all-purpose flour, or use gluten-free blend of choice
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons melted vegan butter, or more, if needed
Instructions
- Line an 8×5-inch or a similar size baking dish with parchment paper or grease it really well. You can also use a 9×4-inch loaf pan, a cake pan, or a 6-inch cast iron dish. Preheat the oven to 365° F (185° C).
Make the pie layer.
- In a bowl, add all of the ingredients listed under the pie layer and mix until the brown sugar and all the flour are well incorporated.
- Spread this into your baking dish and even it out with a spatula.
Make the topping.
- To a bowl, add all the dry ingredients — that’s the flour, oats, brown sugar, cinnamon, baking powder and salt — and mix really well.
- Melt the vegan butter and add it to the bowl, then press and mix. Initially it will feel like there isn't enough butter, but keep pressing and mixing. Put your hands in there and bring the mixture together. If it's not coming together after 2-3 minutes, then add in a teaspoon or more of melted vegan butter to help it become more crumb-like. As soon as the mixture can be pressed into a crumbly dough, the mixture is ready.
- Spread this crumb all over the pumpkin pie layer in the pan, then bake in the preheated oven for 30 to 35 minutes. The baking time depends on your baking pan and the oven. You want the top to be nicely golden and a little brown on some edges.
- Remove the baking dish from the oven. You can serve it immediately while it's still warm by scooping it directly from the baking dish. Or let it cool completely, Chill for an hour or so, if you want to slice it. It'll be like a crustless pumpkin pie with a crumb topping. then use the parchment paper to take the pumpkin crisp out of the baking dish. Top it with vegan ice cream or vegan whipped cream.
- Store on the counter for a couple of hours. Refrigerate for upto 5 days. Reheat in the oven for 8-10 mins to crisp up the crumb and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- pumpkin puree – This is the base for the pie filling.
- coconut cream – Helps thicken the mixture and adds a lovely, light coconut flavor.
- brown sugar – Gives the filling a rich, molasses-y flavor!
- ground spices – Cinnamon and pumpkin pie spice give this pumpkin crisp the pumpkin pie flavor you know and love.
- flour – To thicken to pie layer and help the topping come together. You can use a gluten-free flour mix instead, if needed.
- vanilla extract – Deepens that pumpkin pie flavor!
- old-fashioned oats – Gives the topping that great, streusel texture.
- baking powder and salt – Conditions the topping, so it has a perfect texture.
- melted vegan butter – To help the crumb topping dough come together.
Tips
- When you’re lining your baking pan, use strips of parchment paper in either direction, leaving a bit hanging over the edges to make it easy to lift the pumpkin pie crisp out after you bake and cool it. Do this if you are planning to take the crisp out of the pan.
- The crumb topping should form a dough. A crumbly dough, but still a dough that sticks together when you press it together.
How to Make Pumpkin Pie Crisp
Line or grease an 8×5-inch or a similar size baking dish with parchment paper or grease it really well. You can also use a 9×4-inch loaf pan, a cake pan, or a 6-inch cast iron dish. Preheat the oven to 365° F (185° C).
Make the pie layer first.
In a bowl, add all of the ingredients listed under the pie layer and mix until the brown sugar and all the flour are well incorporated.
Spread this into your baking dish and even it out with a spatula.
Now, make the topping.
To a bowl, add all the dry ingredients — that’s the flour, oats, brown sugar, cinnamon, baking powder and salt — and mix really well.
Melt the vegan butter and add it to the bowl, then press and mix. Initially it will feel like there isn’t enough butter, but keep pressing and mixing. Put your hands in there and bring the mixture together. If it’s not coming together after 2-3 mins, add in a teaspoon or more of melted vegan butter to help it become more crumb-like. As soon as the mixture can be pressed into a crumbly dough, the mixture is ready.
Spread this crumb all over the pumpkin pie layer in the pan, then bake in the preheated oven for 30 to 35 minutes. The baking time depends on your baking pan and the oven. You want the top to be nicely golden and a little brown on some edges.
Remove the baking dish from the oven, let it cool completely, and then use the parchment paper to take the pumpkin crisp out of the baking dish. For better slices, chill in the fridge for a hour, Then slice and serve this crust less pumpkin pie with crumb topping!
You can also serve it immediately while it’s still warm by scooping it directly from the baking dish and top it with vegan ice cream or vegan whipped cream.
Frequently Asked Questions
This recipe is nut-free and soy-free and can be made gluten-free by using gluten-free blend of choice
This recipe has an easy-to-make filling and a crust that’s so much simpler than a pie crust. If you love pumpkin pie but find pie-making daunting, pumpkin crisp is for you! The streusel crumb adds fantastic texture and flavor to the crisp.
I made the gluten free version of this yesterday for a party today. It was a huge hit, and I was happy to have something for me to eat.it was yummy!
Yay!! Thanks for taking the time to comment.
As always your recipes are fab! Forever telling my friends about them. Did find the crisp on top a bit sandy in texture however. Next time I will make it more into a crumble by rubbing cold butter together with the other topping ingredients in stead of using melted butter.
Got the pumpkin breakfast cookies in the over at the moment (lotsa leftover pumpkin from the holidays 🙂 ), looking forward to them!
Thank you for sharing. Maybe use finer sugar and more butter or some splash of non dairy milk.
Can I substitute almond flour and coconut sugar instead? Really trying to use less processed ingredients and stay gluten free!!
Yes, this can be made gluten-free by using a gluten-free blend of choice.
You say – ** This quantity of all purpose flour will yield somewhat set pie filling layer that you can chill and slice. For less set and more pudding like layer, use 1 teaspoon all purpose flour . I’m a little confused. Are you saying use just one teaspoon of flour instead of 1/2 cup? Or one teaspoon less? I am really looking forward to trying this – it sounds so good!
This note refers to the pie layer not the crumble. So if you want a more pudding texture use 1 teaspoon of flour instead of 1 tablespoon.
I followed the steps of this recipe. The bottom tasted like a standard pumpkin pie filling.
The crumble I expected to be fluffy and light because of the baking powder but instead it just tasted like a slightly gritty mixture of oats and flour. I did replace the butter with coconut oil so maybe this was the problem.
Hmm not sure why it would be gritty. Maybe use more oil? Vegan butter also has moisture, so maybe a mix of maple syrup and coconut oil to keep the crumb a moist crisp
I made this yesterday and it’s delicious! I did replace the butter in the streusel with some nut butter and more of the coconut cream and it turned out great! Thank you for the recipe!
Yay
Would love to do this for Thanksgiving. How long will it keep, and can it be frozen?
I would not store it after baking as the crisp won’t stay as crisp after a while. Assemble and store in the fridge for upto 3 days. Then bake when needed
Hello Richa
This recipe looks amazing.
I will definitely try for family.
We all love pumpkin BUT our LowFOD map requirements of our daughter means she can only consume 1/3 cup of pumpkin.
I am trying to find recipes that start with her “gut needs” and then add other food.
She doubles over in pain.
Our son is gluten and dairy sensitive so there are triggers.
I plan to ” investigate,” options so I can have at least three menus that WE can ALL eat.
Your recipes are amazing AND therefore I shall tweak and see what happens.
Thank you Richa.
Your recipes are my most repeated since I went plant based.
XO W
Can you do a mix of butternut or sweet potato and pumpkin? Or make more streusel and serve her mostly the crisp top
I’m excited for this recipe as I find pumpkin pie to be kind of boring but my family loves it. I think this will satisfy their love for pumpkin pie and my love for anything crumble or crisp. Thanks for this recipe. I’m also glad it isn’t too fussy with too many ingredients.
Yes! Definitely try it!
I want to make this, but will you clarify what coconut cream is? Is it in a can the top solid part? Thanks
It’s the solid white part in a can of full fat coconut milk.
As i non-pumpkin pie eater, I would like to try this recipe to satisfy those in my family who do since it seems a more reasonable size. However, i don’t typically have coconut cream in my place and i don’t want to buy a container for such a small amount. Is there something i can substitute? thanks.
Use cashew cream or other non dairy cream. For cashew cream blend 1/3 cup cashews with 1/2 cup water until smooth and use 3 tbsp from it. Freeze the rest