Pumpkin pie may get all the attention during the fall season, but if you’re looking for something easier and just as delicious, Pumpkin Crisp is the answer. With a creamy spiced pumpkin filling and a buttery oat-pecan crumble topping, this dessert is warm, comforting, and perfect for gatherings. Top it with vanilla ice cream or whipped cream, and you’ve got a fall favorite that rivals any pie.
Pumpkin Crisp
Equipment
- 9×9-inch baking dish Greased
- Mixing bowls For filling and topping
- whisk and spatula To mix ingredients
Ingredients
- 1 can (15 oz) pumpkin purée (not pie filling)
- 0.75 cup evaporated milk (or heavy cream)
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 tsp pumpkin pie spice
- 1 pinch salt
- 1 cup old-fashioned oats
- 0.5 cup all-purpose flour
- 0.5 cup brown sugar (for topping)
- 0.5 tsp cinnamon (for topping)
- 0.5 cup unsalted butter, melted
- 0.5 cup chopped pecans or walnuts
- Vanilla ice cream or whipped cream (optional, for serving)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar size.
- In a bowl, whisk together pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, vanilla, pumpkin spice, and salt until smooth. Pour into the greased baking dish.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and chopped nuts. Stir in melted butter until crumbly.
- Sprinkle the crisp topping evenly over the pumpkin filling.
- Bake for 40–45 minutes, until the topping is golden and the filling is mostly set (a slight jiggle is okay).
- Cool for at least 20 minutes before serving. Top with vanilla ice cream or whipped cream if desired.
Notes
What is Pumpkin Crisp?
Pumpkin Crisp is a baked dessert featuring a pumpkin custard-like base topped with a crunchy streusel made of oats, flour, sugar, butter, and nuts. It’s similar to an apple crisp but with spiced pumpkin instead of fruit. The contrast between the silky pumpkin filling and crunchy topping makes it a crowd-pleasing dessert for Thanksgiving, Halloween, or cozy weeknights.
Ingredients You’ll Need
This recipe serves 8.
For the pumpkin filling
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- ¾ cup evaporated milk (or heavy cream for richer filling)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice (or mix cinnamon, nutmeg, ginger, and cloves)
- Pinch of salt
For the crisp topping
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
- ½ cup chopped pecans or walnuts
Optional toppings
- Vanilla ice cream
- Whipped cream
- Caramel drizzle
Substitutions
- Dairy-free: use coconut milk and plant-based butter.
- Nut-free: omit pecans and add extra oats.
- Gluten-free: use almond flour and certified gluten-free oats.
Step-by-Step Instructions
Step 1: Prep oven and pan
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar.
Step 2: Make pumpkin filling
In a bowl, whisk pumpkin purée, evaporated milk, sugars, eggs, vanilla, pumpkin spice, and salt until smooth. Pour into prepared dish.
Step 3: Make crisp topping
In another bowl, combine oats, flour, brown sugar, cinnamon, and nuts. Stir in melted butter until mixture is crumbly.
Step 4: Assemble
Sprinkle topping evenly over pumpkin filling.
Step 5: Bake
Bake 40–45 minutes, until topping is golden and filling is set (slight jiggle in center is okay).
Step 6: Serve
Cool for at least 20 minutes before serving. Add ice cream or whipped cream on top.
Tips for the Best Pumpkin Crisp
- Use pure pumpkin purée, not pie filling, for best flavor.
- Let cool slightly before serving to allow filling to set.
- Make ahead and reheat gently in the oven for serving.
- Serve warm for maximum comfort.
Variations
- Pumpkin apple crisp: Add a layer of thinly sliced apples under the pumpkin filling.
- Chocolate pumpkin crisp: Add mini chocolate chips to the topping.
- Maple pecan crisp: Swap brown sugar for maple syrup in topping.
- Mini crisps: Bake in ramekins for individual servings.
Storage and Make-Ahead
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze tightly wrapped for up to 2 months. Reheat in oven before serving.
- Make-ahead: Prepare filling and topping separately; assemble just before baking.
Serving Ideas
Pumpkin Crisp is delicious on its own, but even better with:
- A scoop of vanilla bean ice cream
- Freshly whipped cream and cinnamon sprinkle
- A drizzle of caramel sauce
- A side of hot apple cider or chai tea
Nutrition Breakdown
One serving has approximately 280–320 calories, 5 grams protein, 38 grams carbs, and 14 grams fat. Using nuts adds healthy fats, while pumpkin provides fiber and vitamin A.
Conclusion
Pumpkin Crisp is the ultimate fall dessert—easy to make, full of pumpkin spice flavor, and topped with a crunchy oat-pecan crumble. Whether you serve it warm from the oven at Thanksgiving or as a weeknight treat, it’s guaranteed to bring cozy comfort to your table.
FAQs
Can I use fresh pumpkin?
Yes, roast and purée pumpkin for a homemade base.
Do I need to blind-bake the filling?
No, everything bakes together in one step.
Can I make this in a slow cooker?
Yes, cook on low for 3–4 hours until set.
What nuts work best?
Pecans and walnuts are classic, but almonds also work.