Easy Pumpkin Pie Crisp is the lazy baker’s answer to Thanksgiving cravings any night of the week. Think creamy pumpkin pie filling bubbling under a buttery oat-brown-sugar crust that crackles like a crème-brûlée lid. Five ingredients, one bowl, no mixer, and the smell alone will bring the family to the kitchen. Pair it with my Venezuelan Sweet Corn Cachapas if you want a sweet-savory brunch spread that feels fancy but isn’t.
Why You'll Love Easy Pumpkin Pie Crisp – 5-Ingredient Weeknight Dessert
Easy Pumpkin Pie Crisp tastes like pumpkin pie but bakes in one dish—no crust needed! Five pantry staples + 40 minutes = gooey-spiced comfort.
- Only 5 ingredients you already have
- One bowl + 5-minute prep—no pastry skills
- Bakes while you eat dinner
- Crispy topping + custardy center in every bite
Ingredients for Easy Pumpkin Pie Crisp – 5-Ingredient Weeknight Dessert
Pumpkin puree: Not pie filling—pure pumpkin keeps it low sugar. Sweet-potato puree works too.Cake mix: Yellow gives classic flavor, but spice cake mix doubles the aroma.
- Pumpkin puree: Not pie filling—pure pumpkin keeps it low sugar. Sweet-potato puree works too.
- Cake mix: Yellow gives classic flavor, but spice cake mix doubles the aroma.
Ingredient Note: Full measurements for Easy Pumpkin Pie Crisp – 5-Ingredient Weeknight Dessert are listed in the printable recipe card below.
How to Make Easy Pumpkin Pie Crisp – 5-Ingredient Weeknight Dessert
Step 1 — Prep & Preheat
Preheat & butter: Heat oven to 350 °F. Butter an 8-inch square pan or 9-inch pie plate.
Step 2 — Cook and Build Flavor
Whisk the filling: In a bowl whisk pumpkin, evaporated milk, brown sugar, and pumpkin pie spice until silky.
Step 3 — Finish, Taste, and Adjust
Assemble: Pour mixture into pan. Sprinkle dry cake mix evenly over top, then oats. Drizzle melted butter so almost every dry spot is coated.
Expert Tips for Easy Pumpkin Pie Crisp – 5-Ingredient Weeknight Dessert
- Cut butter into thin pats instead of melting—gives extra-crispy ridges.
- Want it dairy-free? Use coconut milk and vegan butter; topping still browns.
- If topping browns too fast, tent with foil for final 5 min.
Easy Pumpkin Pie Crisp – 5-Ingredient Weeknight Dessert
Easy Pumpkin Pie Crisp tastes like pumpkin pie but bakes in one dish—no crust needed! Five pantry staples + 40 minutes = gooey-spiced comfort.
Ingredients
Main Ingredients
- 1 can (15 oz) pure pumpkin puree
- 1 cup evaporated milk
- 1 box yellow cake mix (about 15 oz)
- ¾ cup old-fashioned oats
- ¾ cup salted butter, melted
Seasonings & Flavor Boosters
- 2 tsp pumpkin pie spice
- ½ cup brown sugar, packed
Optional Toppings
- Vanilla ice cream or whipped cream
- Chopped pecans for extra crunch
Instructions
How to Make Easy Pumpkin Pie Crisp
- Preheat & butter: Heat oven to 350 °F. Butter an 8-inch square pan or 9-inch pie plate.
- Whisk the filling: In a bowl whisk pumpkin, evaporated milk, brown sugar, and pumpkin pie spice until silky.
- Assemble: Pour mixture into pan. Sprinkle dry cake mix evenly over top, then oats. Drizzle melted butter so almost every dry spot is coated.
- Bake & serve: Bake 25–28 min until topping is deep golden and center jiggles like set Jell-O. Cool 15 min to let sauce thicken—then scoop, top with ice cream, and fight for the corner piece.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Easy Pumpkin Pie Crisp – 5-Ingredient Weeknight Dessert FAQs
Yes—bake, cool, refrigerate, then reheat at 325 °F for 10 min so topping crisps again.
Whisk 1 cup whole milk with 2 Tbsp dry milk powder or use equal parts half-and-half.
Cover and refrigerate up to 4 days or freeze individual portions up to 2 months.
Butter wasn’t hot enough or oats old—use fresh oats and drizzle butter while still steaming.
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- Venezuelan Sweet Corn Cachapas
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Before You Go
If you try this Easy Pumpkin Pie Crisp – 5-Ingredient Weeknight Dessert, I'd love for you to leave a rating or share how you customized it.