Pumpkin Crisp Recipe
If you’re searching for a truly irresistible fall dessert that’s equal parts cozy and crowd-pleasing, Pumpkin Crisp is about to become your new go-to treat. Imagine creamy, spiced pumpkin pie filling snuggled beneath a golden, buttery oat-pecan topping that shatters into every luscious bite. I absolutely love bringing this to potlucks and holiday gatherings—it’s approachable, stress-free, and manages to steal the show every single time. The aroma alone will draw everyone into the kitchen!
Ingredients You’ll Need
This Pumpkin Crisp recipe is delightfully straightforward, but every ingredient has an important role to play. From rich pumpkin purée to a crisp, nutty topping, each element is essential to create the comforting texture and big, bold flavor that make this dessert so special.
- Pumpkin purée: Use pure canned pumpkin for that deep, velvety base—avoid pumpkin pie mix for best results.
- Granulated sugar: Adds the perfect touch of sweetness, highlighting the earthiness of the pumpkin.
- Brown sugar (filling & topping): Brings a caramel-like depth and extra moisture that transforms both the filling and the crumble.
- Large eggs: Essential for setting the filling, giving it just the right custardy texture.
- Vanilla extract: Boosts all the warming spices and brings cozy undertones.
- Evaporated milk: Creamy and rich, it gives the filling that silky, satisfying mouthfeel.
- Pumpkin pie spice: The star spice blend—think cinnamon, nutmeg, ginger, and clove—brings everything together in every forkful.
- Cinnamon (filling & topping): Extra warmth and spice, both in the custard and the crisp.
- Salt: Just a pinch deepens all the flavors and keeps the sweetness balanced.
- All-purpose flour: Forms the base of the crisp topping for a sturdy but tender crumb.
- Old-fashioned oats: Give the topping its signature chewy texture and rustic look.
- Chopped pecans: Add irresistible crunch and nutty toastiness (you can swap for seeds if needed).
- Unsalted butter (melted): Binds the topping and bakes into that golden, crisp finish everyone loves.
How to Make Pumpkin Crisp
Step 1: Prepare the Pumpkin Filling
First, preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, vanilla extract, evaporated milk, pumpkin pie spice, cinnamon, and salt. Whisk until the mixture is smooth and well combined—the trick is to mix gently so the filling stays creamy. Then, pour this lovely spiced pumpkin mixture evenly into your prepared dish.
Step 2: Create the Crisp Topping
In a separate medium bowl, combine the flour, old-fashioned oats, brown sugar, chopped pecans, and cinnamon. Give everything a quick toss so the ingredients are blended. Next, drizzle in the melted unsalted butter and mix with a fork (or your hands!) until the mixture forms moist, craggy clumps. You want bits of pecan and oat peeking through—these pockets will bake into crispy golden bliss.
Step 3: Assemble and Bake
Sprinkle the crumbly topping evenly across the pumpkin filling, making sure to cover every inch. Pop the dish into the oven and bake for 45 to 50 minutes, or until the center is set and the top is golden and crisp. Your kitchen will fill with the most irresistible spiced aromas, so don’t be surprised if you attract a crowd! Once it’s finished, let your Pumpkin Crisp cool for at least 15 minutes to set before serving—it’ll slice up beautifully and the flavors will be just right.
How to Serve Pumpkin Crisp
Garnishes
To really make this dessert sing, top each warm square of Pumpkin Crisp with a billowy dollop of freshly whipped cream or a scoop of classic vanilla ice cream as it melts into the crispy topping. A light dusting of cinnamon or a few extra toasted pecans on top makes each serving look absolutely irresistible and adds a little gourmet flourish.
Side Dishes
While Pumpkin Crisp is the undeniable star, it pairs beautifully with simple sides like fresh berries, a fruit compote, or even a cup of strong hot coffee. Serving this crisp alongside spiced apple cider or a cozy chai latte really extends the cozy autumn vibe everyone craves at this time of year.
Creative Ways to Present
For special occasions, consider spooning Pumpkin Crisp into individual ramekins before baking for picture-perfect single servings—ideal for dinner parties or Thanksgiving feasts! You can also layer it parfait-style in glasses with alternating layers of crisp and whipped cream, or try topping with a drizzle of caramel sauce for an extra indulgent spin.
Make Ahead and Storage
Storing Leftovers
If you manage to have any Pumpkin Crisp leftover, just cover the dish tightly with foil or plastic wrap and store it in the refrigerator. It keeps beautifully for up to 4 days, and the crisp will keep its crunch if you let it cool completely before refrigerating.
Freezing
Pumpkin Crisp freezes much better than you might expect! Once cooled completely, portion leftovers into airtight containers or wrap well with foil for up to 2 months. Thaw overnight in the fridge before reheating to enjoy that just-baked flavor and texture.
Reheating
To reheat, simply pop individual servings into the microwave for 30-45 seconds, or for best results, warm the whole dish in a 350°F oven for about 15 minutes. Reheating in the oven helps revive the crisp, buttery topping so it’s almost as irresistible as the first day you made it.
FAQs
Can I make Pumpkin Crisp ahead of time?
Absolutely! You can prep and assemble the Pumpkin Crisp a day ahead of time, cover it, and store it in the fridge before baking. For best results, wait to add the crisp topping until just before baking so it stays nice and crunchy.
Can I use fresh pumpkin instead of canned?
Yes, just be sure to roast and purée your pumpkin thoroughly, then strain to remove excess moisture—fresh pumpkin sometimes adds extra liquid, which can affect the filling texture. The flavor will shine through beautifully!
How do I make this nut-free?
No worries if you need to skip the pecans. Simply leave them out or swap for extra oats or sunflower seeds for a bit of crunch—with all those spices and buttery crumbs, your Pumpkin Crisp will still be absolutely delicious.
What’s the best way to tell when it’s done?
Look for a golden-brown topping and a filling that’s gently set but not jiggly in the middle. A toothpick inserted into the center should come out mostly clean—the residual heat will finish the job as it cools.
Can I serve Pumpkin Crisp cold?
Definitely! While I adore it warm and gooey out of the oven, chilled Pumpkin Crisp has a wonderful dense, custardy texture. It’s fantastic for breakfast with a big cup of coffee or as an after-dinner treat.
Final Thoughts
If you want to delight your loved ones with an easy, joyful dessert that captures the flavors of fall, Pumpkin Crisp is impossible to resist. Give it a try, and you might just find this becomes a new holiday (or anytime) favorite in your own kitchen!
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Pumpkin Crisp Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this delicious Pumpkin Crisp. Creamy pumpkin filling topped with a crunchy oat and pecan topping, this dessert is a must-try for any pumpkin lover.
Ingredients
For the filling:
- 1 can (15 ounces) pumpkin purée
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (12 ounces) evaporated milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
For the crisp topping:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon cinnamon
- 1/2 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 purée, sugars, eggs, vanilla, evaporated milk, spices, and salt until smooth. Pour into the baking dish.
- Make the topping: In a separate bowl, mix flour, oats, sugar, pecans, and cinnamon. Add melted butter and stir until crumbly. Sprinkle over the pumpkin mixture.
- Bake: Bake for 45–50 minutes until set and golden brown. Cool before serving.
Notes
- Serve warm with whipped cream or vanilla ice cream.
- For a nut-free version, omit pecans or use sunflower seeds or additional oats.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 26g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
