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Pumpkin Pecan Crisp

Pumpkin Pecan Crisp is a super easy and delicious dessert for fall. Creamy pumpkin pie topped with a crunchy topping made with brown sugar, oats and cinnamon. Serve it warm from the oven with a big scoop of vanilla ice cream.

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My family loves fruit crisp and pumpkin pie so I thought combining the two might be a good idea, it turns out, it’s a fantastic idea! It is the perfect flavor combination and no fussy pie crust to deal with! You might also like this super easy Pumpkin Pie Cake for Thanksgiving.

Pumpkin Pecan Crisp sliced on a plate with a scoop of vanilla ice cream - text overlay

Ingredients Needed

Pumpkin Pecan Crisp Ingredients

  • Pumpkin Puree (Not Pie Filling)
  • Sweetened Condensed Milk
  • Eggs
  • Nutmeg
  • Salt
  • All Purpose Flour
  • Brown Sugar
  • Pecans
  • Old Fashioned Oats
  • Cinnamon
  • Salt
  • Butter

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Step by Step Instructions

Bowl of pumpkin pie filling with eggs, pumpkin, cinnamon

  • Into a mixing bowl, add pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt.

Pumpkin pie filling mixed together in a bowl

Pumpkin Pie filling in pie plate

bowl with flour, pecans, brown sugar, oats, cinnamon for pumpkin crisp

  • In another bowl, add flour, brown sugar, pecans, oats, cinnamon and salt.

Cubes of butter over brown sugar oat mixture for crisp dessert topping

  • Mix to combine and then add butter.

Bowl of crisp topping for pumpkin dessert

  • Use a large tined fork, pastry cutter or your fingers to mix until you have a crumb texture.

sprinkling pecan crumble topping over pumpkin pie filling

  • Sprinkle over pie.

Pumpkin crisp ready to go into oven to bake

  • Next, Place pie on a rimmed baking sheet and bake for about 45 minutes.

Baked pumpkin pecan crisp on a baking sheet- overhead view

  • Remove from oven and cool 10 minutes before serving.

Pumpkin Pecan Crisp slice with vanilla ice cream

  • Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

How to Store:

Store leftover crisp covered with plastic wrap in refrigerator up to 3 days. Bring to room temperature before serving or warm slightly in the microwave.

Pumpkin Pecan Crisp with spoons, saucers, and coffee mugs

Recipe Tips and Variations:

This recipe uses a thick brown sugar crisp topping, if you aren’t a fan of the thicker crisp topping, just make half of the topping and bake according to directions.

Pecans can be substituted with walnuts or almonds if desired, or omitted if preferred.

Baking the pie on a rimmed baking sheet will catch any spills or pieces of the topping that might come off when you are getting it into and out of the oven.

If  the topping starts to brown too quickly, loosely cover with foil for remaining baking time.

This is a basic pumpkin pie filling and can be baked in a pie crust with the option of adding the crisp topping.

slice of pumpkin pecan crisp dessert with vanilla ice cream scoop on top

We always include Pecan Pie for almost every holiday get together and my version uses brown sugar in place of corn syrup. It’s a hit with everyone who tries it.

You might also like this easy Blueberry Crisp for a simple holiday dessert to serve with vanilla ice cream.

More Pumpkin Recipes to Try

Slices of pumpkin crisp topped with vanilla ice cream, 2 servings on white plates

I am a huge fan of all things pumpkin and I don’t hesitate to bake them all year long. This easy Pumpkin Pecan Crumble was such a huge hit with our entire family that it will be on the regular dessert rotation and a holiday must-have!


Yield: 8 servings

Pumpkin Pecan Crisp

Pumpkin Pecan Crisp topped with ice cream on a white plate with spoon

Pumpkin Pecan Crisp is one of the most delicious pumpkin desserts you can make. Just about 10 minutes of prep to get this easy dessert into the oven!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 15 ounce can pumpkin puree (not pie filling)
  • 14 ounce can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon kosher salt

for the topping

  • 1 cup all purpose flour
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1/2 cup old fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup softened butter


  1. Preheat oven to 375°.
  2. Add pumpkin, sweetened condensed milk, eggs, 1 teaspoon ground cinnamon, nutmeg and 1/2 teaspoon salt. Mix well with a wooden spoon or wire whisk.
  3. Pour into a 9 inch pie dish.
  4. In a clean bowl, combine flour, brown sugar, chopped pecans, oats, 1 teaspoon ground cinnamon and 1/4 teaspoon salt.
  5. Use a fork, pastry cutter or fingers to mix butter into flour mixture until you get a crumbly texture.
  6. Sprinkle over pie filling.
  7. Bake 45 minutes. If crisp starts to brown too quickly, cover loosely with foil for remaining baking time.
  8. Remove from oven and cool about 10 minutes before serving.
  9. Serve warm or at room temperature with vanilla ice cream if desired.


Store covered in refrigerator up to 3 days.

Bring to room temperature before serving or warm in microwave.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 612Total Fat: 29gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 100mgSodium: 402mgCarbohydrates: 81gFiber: 4gSugar: 61gProtein: 11g

Nutritional calculations are estimated and may not be accurate.

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