This pumpkin crisp is the perfect fall dessert. It’s super simple to make, packs tons of flavor and is even more delicious that you’d expect. Think pumpkin pie with a crumbly, crispy oat topping. Served warm with a scoop of vanilla ice cream, it’s Fall comfort in a dish.
This pumpkin crisp is SO good! I wish I had words to describe just how good. It’s a similar idea to an apple crisp or berry crisp, but with pumpkin. Think pumpkin pie with a crisp topping, but better. Pumpkin pie is typically served cold, or at room temperature. This crisp is gooey, a little crunchy and warm, and the warmth brings out the full flavor of the spices and pumpkin.
The recipe itself is basically my pumpkin pie, but with a little less cream, so that the crisp topping doesn’t sink. Plus, there’s no cornstarch. We don’t need this to thicken as much, since we won’t be slicing it. The texture ends up being extra creamy and just as delicious. Plus, you don’t have to bother with a pie crust, and instead makes pumpkin pie scoop-able with a really delicious topping that makes it feel complete.
My hubs could not stop eating this when I made it! It’s one of those desserts that sounds good, but tastes even better.
Why This Pumpkin Crisp Recipe Is A Fall Favorite
- Like pumpkin pie, but easier. As I mentioned above, the filling in this pumpkin crisp is essentially my pumpkin pie with minor adjustments. So you get all the great flavor of pumpkin pie, without needing to deal with pie crust or worry about the top cracking. Plus, it’s served warm and it’s SO good!
- Sweet, crumbly topping. The topping for this dessert is made with oats, brown sugar, butter, cinnamon, and nutmeg. It’s perfectly sweet and it gets nice and crisp in the oven. Such a nice contrast to the creamy filling.
- Anytime dessert. This pumpkin crisp works for a casual weeknight “just because” dessert, which is when I usually make it, but it’s also an easy alternative to pie for Thanksgiving!
Ingredient Notes
Both the pumpkin filling and crisp topping require just a handful of ingredients. Here’s a look at what they are and why each one is important. Be sure to scroll down to the recipe card below for the exact measurements.
- Pumpkin puree – Libby is my preferred brand. I recommend canned pumpkin over homemade puree for the best texture and consistency. Be sure not to use pumpkin pie filling.
- Eggs – Use large eggs not medium or extra large.
- Light brown sugar – Adds just the right amount of sweetness and flavor to the filling.
- Spices – Cinnamon, ginger, nutmeg, and cloves for the perfect pumpkin pie blend of flavors.
- Heavy whipping cream – Be sure it’s at room temperature so it mixes smoothly into the other ingredients. I don’t recommend swapping for something else, or the filling will be thinner.
- Milk – I recommend whole milk.
- Old fashioned rolled oats – These oats, vs instant or quick cook oats, stay crisp and add lovely texture.
How To Make Pumpkin Crisp
This cozy dessert is so easy to make! Here’s an overview of all the steps. The detailed printable instructions can be found in the recipe card at the end of the post.
To start, preheat the oven to 375°F. Spray a deep dish pie pan with non-stick spray.
Combine the pumpkin, eggs, and light brown sugar.
Whisk in the remaining pumpkin filling ingredients.
Transfer to the prepared dish. Set aside.
Combine all of the crisp ingredients, except the butter. Cut in the butter until crumbly.
Sprinkle the oat mixture over the pumpkin filling.
Bake for 55-65 minutes, until the center is set but a bit jiggly.
Let the pumpkin crisp cool for 15-20 minutes before serving. Serve warm (or cold) with ice cream.
Tips & Tricks
- Use room temperature ingredients. For the pumpkin filling, the eggs, heavy cream, and milk should all be at room temperature. It helps them mix into the other ingredients much more easily and results in a smoother filling.
- Cold butter is key. On the other hand, the butter for the topping needs to be kept cold. If the butter is at room temperature, the oat topping will end up clumpy instead of crumbly.
- How do I know when it’s done? Like pumpkin pie, the pumpkin filling in this crisp should be set but just a little jiggly in the center. If there’s no jiggle at all, it’s likely overcooked.
- Cool before serving. Let the pumpkin crisp cool in the pan for 15-20 minutes before serving, or it’ll be quite hot!
Serving Suggestions
This pumpkin crisp served warm with a scoop of vanilla ice cream is one of my favorite fall desserts. If you’re feeling extra fancy, add a drizzle of caramel sauce (or salted caramel sauce, if you prefer).
Whipped cream also works in place of the ice cream. I love mascarpone whipped cream as an alternative to homemade whipped cream for a little extra flavor.
How To Store & Reheat Leftovers
- Fridge: Store leftover pumpkin crisp in the fridge for 3-4 days. Cover the pan tightly with plastic wrap or transfer leftovers to an airtight container.
- Freezer: Wrap the crisp tightly in two layers of plastic wrap before freezing. Thaw in the fridge.
- Reheat: Individual servings can be reheated in the microwave. How long you need to reheat it depends on the serving. Just keep in mind that the topping won’t be as crispy. You can also reheat the pan in the oven at 350F for about 15 minutes to re-crisp the topping.
More Pumpkin Desserts
Pumpkin Crisp
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Ingredients
Pumpkin Filling
- 15 ounces pumpkin puree (canned)
- 3 large eggs (room temperature)
- 1 cup (225g) light brown sugar (packed)
- 2 ¼ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup plus 2 tablespoons (210ml) heavy whipping cream (room temperature)
- ¼ cup (60ml) whole milk (room temperature)
Crisp Topping
- ½ cup (65g) all-purpose flour
- 1 ¼ cups (113g) old fashioned rolled oats
- ¾ cup (168g) packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup (112g) unsalted butter (cold, cut into cubes)
Instructions
- Preheat the oven to 375°F. Spray a 9-inch deep dish pie pan with non-stick baking spray.
- Combine the pumpkin puree, eggs and light brown sugar in a large mixer bowl.
- Add the remaining ingredients and whisk until well combined.
- Pour the filling into the prepared dish and set aside.
- Add all of the ingredients for the crisp topping, except for the butter, to a medium-sized bowl and stir to combine.
- Add the cold butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture is crumbly and comes together.
- Sprinkle the crisp mixture over the top of the pumpkin filling.
- Bake for 55-65 minutes, until the filling is set and the center is set but still a bit jiggly. Remove from the oven and allow to cool for 15-20 minutes before serving.
- Serve warm (or cold) with ice cream or other desired toppings. Store leftovers in the fridge and reheat as needed. Best if eaten within 3-4 days.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Categories:
Fall and Holiday Favorites, Holidays, Other Sweets, Pumpkin Favorites, Recipes, Sweets and Treats, Thanksgiving,
This Pumkin Crisp is so good. Everyone aroud the table was licking their chops! I wish I had a crisp recipe using canned cranberry sauce. Does anyone have a good recipe? When I was in highschool in the 60’s the cafeteria served it. I wish I had that recipe so I could share it.