If you’re on the hunt for the ultimate cozy dessert this fall, look no further than Pumpkin Crisp. Imagine the silkiest, spiced pumpkin filling tucked beneath a buttery, golden crumble — all the cinnamon, pecans, and oats coming together in every dreamy bite. This irresistible treat is easy enough for casual weeknights, yet impressive enough to earn a place at your Thanksgiving table. Trust me, your home will smell absolutely incredible, and you’ll be amazed how quickly everyone comes back for seconds of this Pumpkin Crisp.
Ingredients You’ll Need
There’s something so satisfying about working with just a handful of classic, familiar ingredients — each one carefully chosen for the best flavor, texture, and that iconic golden color we crave in desserts like Pumpkin Crisp. Every item on this list has a special role, coming together to create a crisp you’ll crave all season.
- Pumpkin Puree: Go for canned pure pumpkin, not pumpkin pie filling, for maximum flavor and creaminess in your base.
- Granulated Sugar: Adds the perfect sweetness and helps dissolve smoothly into the pumpkin mixture.
- Eggs: These bind everything together and give the filling its luscious custard texture.
- Heavy Cream & Milk: The combo brings rich, velvety silkiness without being too dense or heavy.
- Vanilla Extract: A little goes a long way to round out and intensify all those warm, pumpkiny notes.
- Ground Cinnamon, Ginger, Nutmeg & Cloves: Each spice creates layers of depth, making every bite taste like pure fall.
- Salt: Just a pinch sharpens and balances the sweetness perfectly!
- All-Purpose Flour: For the topping’s structure and that irresistible bakery-style crumble.
- Old-Fashioned Oats: Adds heartiness and those classic crispy oat clusters on top.
- Light Brown Sugar: Brings caramel notes to the crunch, melting into the butter as it bakes.
- Chopped Pecans: For a signature nutty crunch; swap for walnuts or omit for nut-free.
- Unsalted Butter (melted): Makes the topping richly golden and perfectly crisp.
- Cinnamon (for topping): Gives the crisp that extra fragrant, autumnal hug.
How to Make Pumpkin Crisp
Step 1: Prepare Your Baking Dish
First things first, preheat your oven to 350°F (175°C) and grab that trusty 9×9-inch baking dish (or something similar). A light greasing with butter or nonstick spray works wonders to keep your Pumpkin Crisp from sticking and makes serving those first slices a breeze!
Step 2: Whisk Up the Pumpkin Filling
In a large bowl, combine the pumpkin puree, granulated sugar, eggs, heavy cream, milk, vanilla, and all your spices. Whisk until everything is super smooth and well-blended. You’ll start to see that gorgeous orange color and smell those warm fall spices — that’s when you know you’re on the right track. Pour the filling into your prepared dish and smooth it out evenly.
Step 3: Make the Crisp Topping
Next, grab a separate bowl for the crumble. Toss together the flour, oats, brown sugar, chopped pecans, and a sprinkle of cinnamon. Pour in the melted butter and stir until the mixture is crumbly and every little oat looks beautifully coated in buttery goodness. The pecans will add the most delightful crunch after baking!
Step 4: Assemble and Bake
Generously sprinkle that gorgeous crisp topping over your spiced pumpkin filling, spreading it evenly so every bite gets a mix of creamy custard and crispy crunch. Pop it in the oven and bake for 40–45 minutes, until the topping is golden brown and the center feels set (give the dish a gentle jiggle to check). The bubbling edges and toasty aroma are your sign it’s done!
Step 5: Cool and Serve
Patience! Let your Pumpkin Crisp cool for at least 15 minutes to allow the filling to firm up for easy serving. This is when the aroma really fills your kitchen and draws everyone in. While it’s still warm, it’s absolutely divine with a scoop of vanilla ice cream or a generous dollop of whipped cream.
How to Serve Pumpkin Crisp
Garnishes
A warm slice of Pumpkin Crisp practically demands a cloud of whipped cream or a cold scoop of vanilla ice cream perched on top. For extra flair, sprinkle over some chopped pecans or a light dusting of cinnamon before serving. If you’re feeling fancy, a drizzle of warm caramel sauce takes this dessert totally over the top!
Side Dishes
This dessert is rich and satisfying, so a simple cup of hot coffee, chai tea, or even a crisp apple cider are lovely companions. For a fall dessert buffet or family gathering, pair Pumpkin Crisp with bowls of spiced roasted apples or a tangy cranberry compote to balance the sweetness.
Creative Ways to Present
Try baking the Pumpkin Crisp in individual ramekins for a fun twist at dinner parties or holiday gatherings — everyone loves their own personal dessert! Or prepare it potluck-style in a larger baking pan for sharing. If you want it extra festive, top with edible gold stars or tuck in a cinnamon stick as a stirrer for whipped cream.
Make Ahead and Storage
Storing Leftovers
One of the best things about Pumpkin Crisp is how well it keeps. Let leftovers cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to four days — the flavors just keep getting better!
Freezing
You can absolutely freeze Pumpkin Crisp for later! Once cooled, wrap your baking dish securely in both plastic wrap and foil or portion into airtight freezer containers. It will keep well for up to three months. Thaw overnight in the refrigerator for best texture.
Reheating
To bring back that fresh-from-the-oven coziness, reheat leftover crisp in a 350°F oven for 15–20 minutes, uncovered, until warmed through and the topping is crisp again. For single servings, a quick zap in the microwave works, but the oven will restore the original texture best.
FAQs
Can I make Pumpkin Crisp in advance?
Absolutely! It’s a great make-ahead dessert. You can assemble and bake it a day or two before serving. Store covered in the fridge, then reheat before garnishing and serving.
What if I don’t have pecans?
No worries — you can swap in walnuts, almonds, or simply skip the nuts altogether for a nut-free version. The crisp topping will still be delicious and perfectly textured without them.
Can I use fresh pumpkin instead of canned?
Yes, just be sure to cook, drain, and puree it well so there’s not too much excess liquid. Canned pumpkin puree is super convenient, but homemade will work as long as you measure it out to match the recipe.
Do I have to use heavy cream?
Heavy cream really gives the filling its rich, custardy magic, but you can substitute with half-and-half or even all milk if needed. The filling may be a touch less silky, but still absolutely scrumptious!
Is Pumpkin Crisp served hot or cold?
Pumpkin Crisp is best served warm, ideally right out of the oven or gently reheated. The combination of warm filling and crisp topping is pure comfort, but honestly, I’ve been known to enjoy a secretly cold slice for breakfast.
Final Thoughts
If you love simple, cozy desserts packed with fall flavor, you’ve got to make this Pumpkin Crisp. It’s the kind of treat that brings everyone to the table with a smile, no fancy techniques required! Whip it up this weekend and savor a true autumn classic — I bet it becomes your new seasonal favorite.
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Pumpkin Crisp Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this delicious Pumpkin Crisp recipe. A creamy pumpkin filling topped with a crunchy oat and pecan crumble, this dessert is the perfect way to celebrate the season.
Ingredients
For the Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Crisp Topping:
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup light brown sugar (packed)
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter (melted)
- 1 teaspoon cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch or similar-sized baking dish.
- Mix the Filling: In a large bowl, whisk together pumpkin puree, sugar, eggs, cream, milk, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Pour into the baking dish.
- Make the Topping: In a separate bowl, combine flour, oats, brown sugar, pecans, and cinnamon. Mix in melted butter until crumbly. Sprinkle over the pumpkin filling.
- Bake: Bake for 40–45 minutes until set and golden brown. Let cool before serving.
Notes
- You can make this ahead and reheat before serving.
- Substitute walnuts for pecans if preferred, or omit nuts for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
