Pumpkin Crisp Recipe

Why You’ll Love This Recipe

Pumpkin Crisp is a warm, cozy dessert that combines the creamy spiced richness of pumpkin pie filling with a buttery, crunchy oat topping. Perfect for fall gatherings or a comforting treat at home, it’s easier than pie and irresistibly delicious when served with a scoop of vanilla ice cream. This dessert brings all the flavors of autumn in a simple, crowd-pleasing form.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

canned pumpkin pureeeggsgranulated sugarsaltground cinnamonground nutmegground gingerheavy creamvanilla extractall-purpose flourold-fashioned oatspacked brown sugarsalted butter (melted)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large mixing bowl, whisk together pumpkin puree, eggs, granulated sugar, salt, cinnamon, nutmeg, ginger, heavy cream, and vanilla extract until smooth.

Pour the pumpkin mixture into the prepared baking dish and spread it evenly.

In a separate bowl, combine flour, oats, brown sugar, and melted butter. Mix until the topping becomes crumbly.

Evenly sprinkle the oat topping over the pumpkin filling.

Bake for 45-50 minutes, or until the topping is golden brown and the filling is set.

Let it cool slightly before serving.

Servings and timing

This recipe yields approximately 10-12 servings.Preparation time: 15 minutesBaking time: 45-50 minutesCooling time: 15 minutesTotal time: 1 hour 15 minutes

Variations

Add chopped pecans or walnuts to the topping for extra crunch.

Stir in a bit of maple syrup or bourbon into the pumpkin filling for added depth.

Swap oats for crushed graham crackers or gingersnaps in the topping.

Use coconut milk instead of heavy cream for a dairy-free version.

storage/reheating

Store pumpkin crisp covered in the refrigerator for up to 4 days.Reheat individual servings in the microwave for 30-45 seconds or in the oven at 300°F (150°C) for 10-15 minutes to maintain crispness.Can be frozen for up to 2 months; thaw overnight in the fridge and reheat as above.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-pureed and drained to match the consistency of canned.

What’s the best way to serve pumpkin crisp?

Warm, topped with whipped cream or a scoop of vanilla ice cream.

Can I make this ahead of time?

Yes, you can prepare and refrigerate it a day in advance, then bake before serving.

Is it gluten-free?

Not as written, but you can use gluten-free oats and flour for an easy conversion.

Can I reduce the sugar?

Yes, you can reduce both the brown and granulated sugar slightly without affecting the structure.

Why is my topping soggy?

Be sure to bake until golden and let it cool a bit before covering, to prevent steam from softening the topping.

What type of oats should I use?

Old-fashioned oats provide the best texture; avoid instant oats.

Can I use evaporated milk instead of cream?

Yes, evaporated milk works well as a lighter alternative.

Conclusion

Pumpkin Crisp is the perfect fall dessert—warm, creamy, and topped with a sweet, crunchy layer that’s hard to resist. Easier than making a pie, yet every bit as satisfying, this recipe will quickly become a seasonal favorite in your kitchen. Serve it at holiday gatherings or cozy nights in for a comforting, festive treat.

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