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    Home » dessert

    Pumpkin Pie Crisp (soy-free, nut-free)

    Published: Oct 3, 2023 by Richa 14 Comments

    Jump to Recipe   Print Recipe

    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.

    slice of pumpkin crisp on a white plate with ice cream on top
    Table of Contents
    • Why You’ll Love Pumpkin Crisp
    • More Delicious Pumpkin Desserts
    • Recipe Card
    • Ingredients and Substitutions
    • Tips
    • How to Make Pumpkin Pie Crisp
    • Frequently Asked Questions

    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. 

    slice of pumpkin crisp on a wooden board

    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
    close-up of slice of pumpkin crisp on a white plate with ice cream on top

    More Delicious Pumpkin Desserts

    • Rustic Pumpkin Pie
    • Pumpkin Spice Roll Cookies
    • Pumpkin Pie Bars
    • Pumpkin Cinnamon rolls
    • 1-Bowl Pumpkin Cream Cheese Muffins

    Recipe Card

    close-up of slice of pumpkin crisp on a white plate with ice cream on top
    Print Recipe
    5 from 3 votes

    Pumpkin Pie Crisp

    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 crumble 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.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin cobbler, pumpkin crisp, pumpkin pie crisp, pumpkin pie crumble
    Servings: 8
    Calories: 187kcal
    Author: Vegan Richa

    Ingredients

    For the Pie Layer

    • 1 1/4 cup (306.25 g) 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 (62.5 g) all-purpose flour or use gluten-free blend of choice
    • 1/2 cup (40.54 g) old-fashioned oats
    • 1/3 cup (73.33 g) 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.

    Notes

    This recipe is nut-free and soy-free and can be made gluten-free by using a gluten-free blend of choice. 
    Coconut cream substitute: Use cashew cream or other non dairy cream. Or use 2 tbsp thick non dairy milk such as  oat milk. 
    ** 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 

    Nutrition

    Nutrition Facts
    Pumpkin Pie Crisp
    Amount Per Serving
    Calories 187 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 2g13%
    Sodium 132mg6%
    Potassium 155mg4%
    Carbohydrates 32g11%
    Fiber 2g8%
    Sugar 19g21%
    Protein 2g4%
    Vitamin A 6147IU123%
    Vitamin C 2mg2%
    Calcium 43mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    pumpkin puree, flour, oats, and other crisp ingredients in cups on a kitchen counter

    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.

    adding the pumpkin and coconut cream to a bowl
    pumpkin crisp filling in the bowl, after mixing

    Spread this into your baking dish and even it out with a spatula. 

    Now, make the topping. 


    transferring pumpkin crisp filling to the lined baking pan
    evening out the top of the pumpkin crisp filling in the lined baking pan

    To a bowl, add all the dry ingredients — that’s the flour, oats, brown sugar, cinnamon, baking powder and salt — and mix really well. 

    oats in a glass bowl
    adding flour and spices to the bowl of oats
    adding brown sugar to the bowl of oats, flour, and spices
    adding brown sugar to the bowl of oats, flour, and spices

    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. 

    adding vegan butter to the bowl of vegan butter, oats, flour, and spices
    crumble topping in the bowl after mixing

    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. 

    adding the crumb topping to the baking pan
    crumb topping on top of the pumpkin crisp, before baking
    pumpkin crisp in the pan, after baking

    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!

    pumpkin crisp on the parchment paper, after removing from the baking pan
    sliced pumpkin crisp on the cutting board, after removing from the baking pan

    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.

    slice of pumpkin crisp on a white plate with ice cream on top

    Frequently Asked Questions

    Is this recipe allergy friendly?

    This recipe is nut-free and soy-free and can be made gluten-free by using gluten-free blend of choice

    Why make pumpkin pie crisp?

    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.

    Sharing is caring!

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    « Pumpkin Spice Roll Cookies (gluten-free, grain-free, soy-free)
    25+ Vegan Pumpkin Recipes to Make this Fall »


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    1. User613

      October 26, 2023 at 12:06 am

      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.

      Reply
      • Richa

        October 26, 2023 at 11:08 am

        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

        Reply
    2. Christine

      October 14, 2023 at 5:10 am

      5 stars
      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!

      Reply
      • Richa

        October 16, 2023 at 5:11 pm

        Yay

        Reply
    3. CathyBrans

      October 07, 2023 at 11:19 am

      Would love to do this for Thanksgiving. How long will it keep, and can it be frozen?

      Reply
      • Richa

        October 07, 2023 at 1:32 pm

        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

        Reply
    4. Wilma

      October 03, 2023 at 11:19 am

      5 stars
      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

      Reply
      • Richa

        October 03, 2023 at 11:38 am

        Can you do a mix of butternut or sweet potato and pumpkin? Or make more streusel and serve her mostly the crisp top

        Reply
    5. arj

      October 03, 2023 at 8:43 am

      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.

      Reply
      • Richa

        October 03, 2023 at 10:33 am

        Yes! Definitely try it!

        Reply
    6. Vickiy Van Beek

      October 03, 2023 at 6:11 am

      I want to make this, but will you clarify what coconut cream is? Is it in a can the top solid part? Thanks

      Reply
      • Richa

        October 03, 2023 at 7:42 am

        It’s the solid white part in a can of full fat coconut milk.

        Reply
    7. jacquie

      October 03, 2023 at 6:08 am

      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.

      Reply
      • Richa

        October 03, 2023 at 7:42 am

        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

        Reply

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    slice of pumpkin crisp on a white plate with ice cream on top, text overlay
    image collage of slice of pumpkin crisp on a white plate with ice cream on top and the crisp in the baking pan, text overlay
    close-up of slice of pumpkin crisp on a white plate with ice cream on top
    slice of pumpkin crisp on a white plate with ice cream on top
    slice of pumpkin crisp on a wooden board