Pumpkin Crisp
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This pumpkin crisp recipe is a cozy fall dessert that’s simple to make and full of warm spiced flavor. The creamy pumpkin filling is topped with a buttery cinnamon oat topping for a delicious mix of smooth and crunchy in every bite.
It’s an easy alternative to traditional pumpkin pie. It makes a wonderful addition to your Thanksgiving desserts, fall party, or an easy weeknight dessert.
I love pumpkin pie, it’s one of my favorite fall desserts. But I have to admit I don’t like making and rolling out pie crusts.
If you love pumpkin pie too but don’t want the extra work of rolling and crimping a pie crust, this recipe is for you. Pumpkin crisp has all the classic flavors, but with a simple oat topping instead of a pastry.
It comes together quickly and easily. It’s perfect for when you need a fall dessert without all the fuss.
Ingredient Notes
Make sure to check the recipe card for a full list of ingredients and measurements.
- Pumpkin Puree: You can use canned pumpkin puree or homemade pumpkin puree if you have fresh on hand. Just make sure it’s plain puree, not pumpkin pie filling.
- White Sugar And Brown Sugar: White sugar sweetens the creamy pumpkin filling, while brown sugar in the topping adds a caramel-like flavor and helps create that golden, crisp texture.
- Eggs: Helps set the filling and give it a smooth, custard-like consistency similar to pumpkin pie.
- Heavy Cream: Makes the filling rich and silky. You can substitute half and half, it also works well for a slightly lighter version.
- Vanilla Extract: Brings out the warm, cozy flavors in the pumpkin and spices.
- Cinnamon and Nutmeg: Cinnamon and nutmeg are classic fall spices that make this dessert smell and taste like autumn. You can also add a pinch of ginger or cloves if you love those flavors.
- All-Purpose Flour: Helps to bind the topping together so it forms those perfect crumble pieces.
- Butter: Melted butter brings the topping together and adds a rich, buttery flavor as it bakes.
How To Make Pumpkin Crisp
Preheat your oven to 375°F and grease a 9×13 baking dish with nonstick cooking spray and set it aside.
To make the topping, combine the oats, flour, brown sugar, and cinnamon in a medium-sized mixing bowl and stir together until well combined.
Then add the melted butter and mix together until the topping forms a crumbly texture. Then set it aside.
In another mixing bowl, add the pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Whisk until it’s well combined and smooth.
Next, add the heavy cream and whisk together.
Pour the mixture into your baking pan and top with the crumble topping.
Bake for 35-45 minutes until golden brown.
Storage Tips
To store leftovers, let the crisp fully cool, then cover with plastic wrap or aluminum foil and place in the fridge for up to 5 days.
You can enjoy it cold or warm. For leftovers, reheat in the oven at 350°F for about 10 minutes to crisp up the topping.
Serving Ideas
- Whipped Cream – A dollop of whipped cream balances the warm spices and adds a light, creamy finish.
- Ice Cream – Vanilla ice cream is a classic, but cinnamon, pumpkin, or butter pecan ice cream on top makes it extra special.
- Caramel Sauce – A little drizzle of caramel adds a rich, sweet touch that pairs perfectly with the spiced pumpkin filling.
More Fall Recipes:
Pumpkin Crisp
Ingredients
Topping
- 1 cup large flaked oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter melted
Filling
- 15 oz can of pumpkin puree
- 1 cup white sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F and grease a 9×13 baking dish with nonstick cooking spray and set aside.
- To make the topping, combine the oats, flour, brown sugar, and cinnamon in a medium-sized mixing bowl and stir together. Then add the melted butter and use a fork to combine until they are small pea-sized pieces. Set it aside.
- In another mixing bowl, add the pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Whisk until it’s well combined and smooth.
- Add the heavy cream and whisk together.
- Pour the mixture into your baking pan and top with the crumble topping.
- Bake for 35-45 minutes until golden brown.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
