Pumpkin Crisp

Pumpkin Crisp is the cozy, crave-worthy dessert that combines the warm spices of fall with the irresistible crunch of a buttery oat topping. It’s the perfect hybrid of pumpkin pie and fruit crisp, delivering creamy pumpkin goodness beneath a golden, cinnamon-kissed crumble. Whether you're winding down a holiday dinner or just looking for a comforting treat, this dessert delivers that homemade, heartwarming vibe in every bite.

Served warm and topped with a scoop of vanilla ice cream, Pumpkin Crisp transforms into a melty, spiced indulgence that’s hard to resist. The contrast between the silky-smooth filling and the crunchy topping makes it texturally delightful. It’s a simpler alternative to pumpkin pie, yet just as satisfying—and it feeds a crowd with ease.

Why You’ll Love This Pumpkin Crisp

• Perfect balance of creamy and crunchy
• Easier and quicker than pie
• Ideal for holiday dinners or cozy nights in
• Deliciously spiced with cinnamon, nutmeg, and cloves
• Crowd-pleasing and comforting

Preparation Phase & Tools to Use

To make Pumpkin Crisp, you’ll need a few essential tools to ensure everything comes together seamlessly:

• Mixing bowls – One for the filling, one for the topping. Keeps prep clean and efficient.
• Whisk – For blending the pumpkin filling until smooth and velvety.
• Pastry cutter or fork – To create that perfectly crumbly topping by cutting butter into the dry ingredients.
• 9x13 inch baking dish – Ideal for even baking and serving a crowd.
• Spatula or spoon – To evenly spread both the filling and topping.

Each tool plays a key role: the whisk makes the filling silky, the pastry cutter ensures a crispy topping, and the baking dish provides the perfect vessel for even heat distribution.

Preparation Tips

Let your butter stay chilled until you’re ready to use it for the topping—this helps create that desirable crunchy texture. If you want an extra crispy topping, try sprinkling a handful of chopped pecans or walnuts into the crumble. Make sure the pumpkin filling is well mixed and smooth to avoid any graininess in the texture. Don’t overbake—it should be set but slightly jiggly in the center. And if you’re serving it warm with ice cream, let it rest 10 minutes before scooping so it holds together better.

Ingredients for this Pumpkin Crisp

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• ½ cup heavy cream (or evaporated milk)
• 1 teaspoon vanilla extract
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

For the Crisp Topping:

• ¾ cup all-purpose flour
• ¾ cup old-fashioned oats
• ½ cup brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• Optional: ½ cup chopped pecans or walnuts

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray to prevent sticking.

Step 2: Make the Pumpkin Filling

In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, vanilla extract, and all spices. Whisk until the mixture is smooth, creamy, and fully combined. Pour into the prepared baking dish and smooth the top.

Step 3: Create the Crisp Topping

In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Use a pastry cutter or fork to cut the butter into the mixture until it forms coarse crumbs. If desired, fold in chopped nuts for extra crunch.

Step 4: Assemble

Evenly sprinkle the crisp topping over the pumpkin filling, covering it completely. Make sure the topping is spread to the edges so it crisps up nicely during baking.

Step 5: Bake

Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the filling is set with a slight jiggle in the center.

Step 6: Cool and Serve

Allow the Pumpkin Crisp to cool for at least 10–15 minutes before serving. For best results, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

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Notes

Pumpkin Crisp is a forgiving dessert that embraces slight variations. Whether you opt for heavy cream or evaporated milk, or sweeten it slightly more to your liking, the texture and flavor remain delightfully rich and spiced. For a rustic touch, use fresh roasted pumpkin puree if you have the time—just be sure to drain excess moisture. Want a crunchier topping? Add nuts or even crushed gingersnaps to the crisp mix.

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Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of puree: Pumpkin pie filling is already sweetened and spiced, which throws off the flavor balance.
• Overmixing the topping: This can turn it into a paste rather than a crumbly layer. Stop once the mixture forms clumps.
• Not letting it cool before serving: This dish sets up as it cools. Scooping too early can result in a runny filling.
• Overbaking: A slightly jiggly center means the filling is still soft and creamy—it firms as it cools.
• Skipping the grease on the dish: This leads to sticking and difficulty serving clean portions.

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Storage Instructions

Once cooled, store Pumpkin Crisp in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–45 seconds, or warm the whole dish in the oven at 325°F (163°C) until heated through. If you want to freeze it, wrap the baked and cooled crisp tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per serving (based on 10 servings):

• Calories: 320
• Fat: 17g
• Saturated Fat: 9g
• Carbohydrates: 39g
• Sugar: 24g
• Fiber: 2g
• Protein: 4g
• Sodium: 140mg

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, just make sure to roast and puree the pumpkin, then strain any excess moisture before using.

Can I make this dessert dairy-free?

Absolutely! Swap the butter for vegan butter or coconut oil, and use coconut cream or a non-dairy milk alternative in the filling.

Is this the same as pumpkin pie?

Not exactly. Pumpkin Crisp has a similar filling but features a crunchy, crumbly topping instead of a traditional pie crust.

Can I prepare it ahead of time?

Yes, assemble it a day ahead, cover it tightly, and refrigerate. Bake fresh before serving.

Can I double the recipe?

Definitely! Just use a larger baking dish or two 9x13-inch pans.

What if I don’t have pumpkin pie spice?

Mix your own using cinnamon, nutmeg, ginger, and cloves.

How do I know when it’s done baking?

The top should be golden and the filling slightly jiggly in the center but not liquid.

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be slightly softer and less chewy.

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Conclusion

Pumpkin Crisp is the ultimate fall dessert—simple to make, cozy to serve, and satisfying for all. With its rich spiced filling and buttery oat topping, it brings together everything we love about the season. Whether it’s for a festive gathering or a quiet evening at home, this warm dessert is guaranteed to please.

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