Pumpkin Crisp is the autumn dessert dreams are made of—bright orange, warmly spiced, sweetly aromatic, and crowned with a beautifully golden, buttery oat-pecan topping. Imagine savoring the creamy pumpkin custard base mingled with the irresistible crunch of a crisp, all in every single bite. This dish is a wonderful twist on classic pumpkin pie, requiring hardly any crust-fussing, but delivering big on flavor. It’s the dessert you bring to a potluck, make for Thanksgiving, or whip up just because you crave fall coziness any time of year.
Ingredients You’ll Need
You’ll be surprised at how straightforward yet crucial each ingredient is for this Pumpkin Crisp. The combination of pantry staples and a few special baking touches work together to create a dessert that’s rich in flavor, creamy in texture, and utterly crave-worthy.
- Pumpkin Puree: Provides the smooth, velvety base and that unmistakable autumnal hue—use 100% pure pumpkin, not pumpkin pie mix.
- Granulated Sugar: Sweetens the filling and balances out the earthiness of the pumpkin.
- Brown Sugar: Adds rich, molasses-like depth to both the filling and the topping.
- Eggs: Bind the filling and give the custard a lovely, silky texture.
- Vanilla Extract: Rounds out the flavors and adds a subtle warmth—don’t skip it!
- Pumpkin Pie Spice: Infuses the crisp with cinnamon, nutmeg, and clove notes for that cozy fall vibe.
- Ground Cinnamon: Doubles up on warmth; it’s used in both filling and topping for extra spiced aroma.
- Salt: Just a pinch amplifies all the flavors and keeps the sweetness in check.
- Evaporated Milk: Lends creaminess without heaviness; a classic in pumpkin desserts.
- All-Purpose Flour: Forms the base of your crisp topping for perfect crumbly texture.
- Old-Fashioned Oats: Add a hearty chew and keep the topping from feeling too dense.
- Pecans (optional): For extra crunch and nutty flavor in every forkful.
- Unsalted Butter (melted): The secret to that golden, irresistible crispness on top.
How to Make Pumpkin Crisp
Step 1: Prepare Your Baking Dish and Preheat Oven
Turn your oven dial to 350°F (175°C) so it has plenty of time to heat up. Lightly mist or grease a 9×13-inch baking dish—this will prevent sticking and make scooping the Pumpkin Crisp a breeze later on. It’s a simple step, but it sets you up for golden, easy-to-serve squares.
Step 2: Whisk Together the Pumpkin Filling
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, salt, and evaporated milk. Whisk until everything looks smooth and evenly blended—the filling should be custardy and fragrant. This is the foundation of your Pumpkin Crisp, so mixing thoroughly is key for a silky-smooth bite.
Step 3: Pour Filling into Dish
Pour that glorious orange filling into your prepared baking dish and smooth the top with a spatula. You want an even layer so the topping doesn’t sink into the filling and every spoonful bakes up just right. Just seeing all that pumpkin goodness spread out is so satisfying!
Step 4: Make the Crisp Topping
Grab a separate bowl and shake together the flour, oats, brown sugar, cinnamon, and pecans if you’re feeling a little nutty. Stir to combine. Now, pour in the melted butter and mix everything with a fork until lots of little clumps form. Those buttery nuggets will be the crisp’s signature texture—think oat clusters, crunchy bits, and soft pockets all at once.
Step 5: Sprinkle the Topping & Bake
Sprinkle your topping evenly over the pumpkin layer, covering every nook and cranny. Bake in your preheated oven for 45 to 50 minutes—your kitchen will soon smell like a fall wonderland! You’ll know it’s ready when the center is set and the topping is a deep golden brown. Let it cool for about 15 minutes before serving, if you can wait that long.
How to Serve Pumpkin Crisp
Pumpkin Crisp Garnishes
For the crowning touch, add a generous scoop of vanilla ice cream or a billowy swirl of freshly whipped cream to your portion of Pumpkin Crisp. Both create a dreamy contrast with the warm, spiced custard and crunchy topping. You could also sprinkle a little cinnamon or freshly grated nutmeg on top for an extra pop of aroma and warmth.
Side Dishes
Pumpkin Crisp pairs beautifully with light, simple sides—think a cup of hot coffee, a spiced chai latte, or a sparkling cider. For a festive gathering, offer fresh berries or a fruit salad to lighten up the dessert platter. It’s also wonderful alongside roasted nuts or a sweet cheese platter if you want to keep the autumnal theme going strong.
Creative Ways to Present Pumpkin Crisp
This dessert is endlessly adaptable for presentation. Serve it up in elegant ramekins for individual desserts at dinner parties or in rustic mason jars for a picnic vibe. Try layering cubes of Pumpkin Crisp with whipped cream in parfait glasses for a stunning trifle effect. For a bake sale or brunch, cut it into neat squares for easy grab-and-go portions—everyone will ask for the recipe!
Make Ahead and Storage
Storing Leftovers
Any leftovers (if you’re lucky enough to have any!) can be covered and stored in the refrigerator for up to 4 days. The crumbly topping softens a bit but still delivers so much flavor, and the filling remains deliciously creamy. It makes for the perfect snack or next-day treat.
Freezing
To freeze Pumpkin Crisp, let it cool completely, then wrap tightly with plastic wrap and a layer of foil, or transfer it to an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. It’s a fantastic make-ahead solution—perfect for prepping in advance for holidays or special occasions.
Reheating
For that just-baked taste, reheat slices or squares in a 300°F oven for 10 to 15 minutes until warmed through and the topping is crisp again. Alternatively, single servings can be microwaved in 30-second bursts, though the topping won’t be quite as crisp. Top with ice cream or whipped cream and no one will ever guess it was made ahead!
FAQs
Can I make Pumpkin Crisp dairy free?
Absolutely! Substitute unsweetened non-dairy milk (like coconut or oat) for the evaporated milk and use plant-based butter for the topping. Your Pumpkin Crisp will still turn out creamy and full of flavor.
Can I swap out the pecans?
Definitely. You can use walnuts, almonds, or leave the nuts out completely if you prefer. Sunflower seeds or pumpkin seeds are a fun, nut-free crunchy option.
Is pumpkin pie mix the same as pumpkin puree?
No, stick with 100% pure pumpkin puree for this recipe. Pumpkin pie mix is already sweetened and spiced, which would throw off the flavor and texture balance in your crisp.
Can I prepare Pumpkin Crisp ahead of time?
Yes! You can assemble the filling and topping separately and refrigerate up to 24 hours in advance. When ready to bake, sprinkle the topping over the filling and bake as directed. This makes it super easy for holiday gatherings.
What’s the best way to serve Pumpkin Crisp for a party?
For casual gatherings, bake it in one big pan and let everyone scoop their own. For fancier occasions, bake and serve in individual ramekins or layer in parfait glasses for a show-stopping dessert table centerpiece.
Final Thoughts
Pumpkin Crisp transforms simple pantry ingredients into a heartwarming treat with creamy pumpkin filling and irresistibly crunchy topping. Once you try it, I just know it’ll become a new seasonal favorite in your home too—come fall, winter, or any time you long for a cozy dessert. Give it a whirl, and get ready for rave reviews!
Print
Pumpkin Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Crisp recipe is a delightful fall dessert that combines a spiced pumpkin filling with a crunchy oat and pecan topping. It’s easy to make and perfect for holiday gatherings or cozy evenings at home.
Ingredients
For the Filling:
- 1 can (15 oz) pumpkin puree
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 can (12 oz) evaporated milk
For the Crisp Topping:
- 1 cup all-purpose flour
- ¾ cup old-fashioned oats
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans (optional)
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, whisk together the pumpkin puree, sugars, eggs, vanilla, spices, salt, and evaporated milk until smooth. Pour into the dish.
- Make the topping: In a separate bowl, combine the flour, oats, sugar, cinnamon, and pecans. Add melted butter and stir until crumbly. Sprinkle over the filling.
- Bake: Bake for 45–50 minutes until set and golden brown. Let cool before serving.
Notes
- Delicious with vanilla ice cream or whipped cream.
- Leftovers can be refrigerated for up to 4 days.
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