If you’re looking for a cozy dessert that delivers all the flavors of pumpkin pie with a buttery, golden crunch on top, Pumpkin Crisp will absolutely steal your heart. This is a warm, welcoming dish with a luscious pumpkin custard base and a crumbly oat-pecan topping that’s impossible to resist. Whether you’re serving it for a fall gathering or just want to treat yourself on a chilly evening, Pumpkin Crisp is the ultimate comfort dessert that’s both easy to make and deeply satisfying.
Ingredients You’ll Need
Each ingredient in Pumpkin Crisp brings something special to the table—think creamy, spiced filling and that irresistible crisp topping. These pantry staples come together effortlessly to create a dessert that’s both simple and show-stopping.
- Pumpkin purée: The heart of the dish—use pure canned pumpkin for a smooth, rich base.
- Granulated sugar: Provides just the right amount of sweetness to balance the spices.
- Brown sugar: Adds a caramel-like depth and extra moisture to both the filling and the topping.
- Pumpkin pie spice: The signature fall flavor, with a blend of cinnamon, nutmeg, and clove.
- Cinnamon: Extra cinnamon amps up the warmth in both layers.
- Salt: Just a pinch sharpens all the flavors and balances sweetness.
- Large eggs: Help set the creamy custard filling.
- Vanilla extract: Adds a fragrant, cozy note to the pumpkin mixture.
- Evaporated milk: Gives creaminess and richness without extra fat.
- All-purpose flour: Forms the base of the crisp, giving it structure and crunch.
- Old-fashioned oats: For that classic, hearty texture in every bite of the topping.
- Unsalted butter (cold and cubed): Melts into the topping for the ultimate crumbly finish.
- Pecans (optional): Add a nutty crunch—swap for walnuts or skip for nut-free.
How to Make Pumpkin Crisp
Step 1: Prepare Your Baking Dish
Begin by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking dish—this step ensures easy serving and prevents any precious bits from sticking to the bottom.
Step 2: Mix the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, salt, eggs, vanilla extract, and evaporated milk. Take a minute to blend everything until silky smooth—this is your luscious, custardy base for Pumpkin Crisp.
Step 3: Pour Into the Dish
Pour the pumpkin mixture into your prepared baking dish. Give it a gentle tap on the counter to smooth out the top and release any bubbles, ensuring an even, creamy layer once baked.
Step 4: Make the Crisp Topping
In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients. The mixture should look like coarse, buttery crumbs. Stir in the chopped pecans for that wonderful nutty crunch, if you’re using them.
Step 5: Assemble and Bake
Evenly sprinkle the crisp topping over the pumpkin filling, covering every inch for that golden finish. Bake for 40 to 45 minutes—when the top is golden brown and the filling is set but still a little wobbly in the center, your Pumpkin Crisp is ready. Let it cool slightly before serving for the perfect texture.
How to Serve Pumpkin Crisp
Garnishes
Nothing completes a warm serving of Pumpkin Crisp quite like a dollop of freshly whipped cream or a generous scoop of vanilla ice cream. If you’re feeling extra festive, a drizzle of caramel sauce or a sprinkle of cinnamon on top will make it even more irresistible.
Side Dishes
Pair your Pumpkin Crisp with a mug of spiced chai tea, hot apple cider, or strong coffee for the coziest dessert experience. For a special occasion, a small fruit salad or a platter of crisp apple slices on the side adds a fresh, bright contrast to the creamy filling and crumbly top.
Creative Ways to Present
For a charming touch, serve Pumpkin Crisp in individual ramekins or mini mason jars—perfect for dinner parties or holiday gatherings. You can also layer it parfait-style with whipped cream in clear glasses, creating beautiful dessert cups that show off every layer.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Pumpkin Crisp tightly with plastic wrap or foil and store it in the refrigerator. It will keep beautifully for up to 3 days, and the flavors only get better as they meld together.
Freezing
If you want to make Pumpkin Crisp ahead of time, you can freeze it after baking. Let it cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator when you’re ready to enjoy.
Reheating
To reheat, simply pop individual servings in the microwave for 30-45 seconds, or warm the entire dish in a 300°F (150°C) oven for about 15 minutes. This will restore that delicious, crisp topping and gooey, spiced filling.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook, mash, and drain your fresh pumpkin well so it’s not watery. The flavor is wonderfully homemade, but canned pumpkin offers consistent results and saves time.
Is it possible to make Pumpkin Crisp gluten-free?
Yes! Substitute the all-purpose flour with your favorite gluten-free blend and use certified gluten-free oats. The texture and flavor remain just as delightful.
Can I make Pumpkin Crisp ahead of time?
You sure can. Assemble the filling and topping separately, store them in the fridge, and combine just before baking. Or, bake as directed and reheat when you’re ready to serve.
What if I don’t have pumpkin pie spice?
No worries! Blend 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves or allspice as a homemade substitute. Your Pumpkin Crisp will still taste amazing.
Can I use other nuts or skip them?
Definitely. Walnuts are a great alternative to pecans, or you can leave the nuts out entirely if you prefer a nut-free topping. The crisp will still have a wonderful texture and flavor.
Final Thoughts
If you’re craving something irresistibly cozy and full of fall flavor, Pumpkin Crisp is the dessert you need to try. It’s simple, comforting, and guaranteed to win rave reviews at any table—don’t wait for a holiday to enjoy this treat!
Print
Pumpkin Crisp Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Crisp recipe is a delightful fall dessert featuring a creamy pumpkin filling spiced with traditional pumpkin pie spices and topped with a buttery oat and pecan crisp. Perfect for Thanksgiving or a cozy autumn treat, it combines the warm flavors of pumpkin with a crunchy, sweet topping that is best served warm with whipped cream or vanilla ice cream.
Ingredients
For the filling:
- 1 (15 oz) can pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
For the crisp topping:
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch or 9×9-inch baking dish to prevent sticking and make cleanup easier.
- Mix the Pumpkin Filling: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, salt, eggs, vanilla extract, and evaporated milk until the mixture is smooth and well combined.
- Pour Filling into Dish: Pour the prepared pumpkin filling into the greased baking dish, spreading it out evenly to create a uniform layer.
- Prepare the Crisp Topping: In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture looks like coarse crumbs. Stir in the chopped pecans if using.
- Top the Pumpkin Filling: Evenly sprinkle the crisp topping mixture over the pumpkin filling, covering it completely with the crumbly topping.
- Bake the Crisp: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the topping is golden brown and the pumpkin filling is set and no longer jiggly in the center.
- Cool and Serve: Allow the pumpkin crisp to cool slightly before serving. It is best served warm, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
Notes
- You can prepare the crisp topping ahead of time and store it refrigerated until you’re ready to bake the crisp.
- Swap pecans with walnuts or omit nuts entirely for a nut-free version.
- Serve warm with whipped cream or vanilla ice cream for the best experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
