Discover the irresistible charm of our Pumpkin Crisp. Featuring a delightful blend of spiced pumpkin, a golden-brown, buttery crumb topping, and a subtle note of caramelized sweetness, it’s a mouthwatering celebration of all things fall, captured in every delectable bite.
Pumpkin Pie will always be my favorite Thanksgiving dessert, but I love adding in new alternatives like this crisp or Pumpkin Pie Dump Cake. I even like to change it up a bit and prepare a No-Bake Pumpkin Pie. These treats are worth enjoying all season.
What I Love About This Recipe
- Versatile Dessert: Pumpkin crisp can be served as a dessert, snack, or even breakfast, making it a versatile addition to your menu, especially during fall.
- Easy to Make: You can whip up a batch with minimal effort, making it a go-to recipe for busy times like when you’re making Thanksgiving recipes.
- Alternative to Pumpkin Pie: Pumpkin crisp offers a textural twist on traditional pumpkin pie, with a spiced pumpkin base and a crunchy, buttery topping, making it a delightful alternative. It’s as delicious as Apple Crisp too!
How to Make Pumpkin Crisp
- Mix the dry ingredients. In a large mixing bowl, blend oats, flour, brown sugar, baking powder, baking soda, and pumpkin spice until thoroughly combined.
- Cut in the butter. Using a pastry cutter or a fork, cut the butter cubes into the dry ingredient mixture until it forms a crumbly texture (the butter will not be fully incorporated like in a pie crust).
- Set the bottom of the crisp. Spray an iron skillet, pie dish, or baking dish with cooking spray and pour a little more than half of the oat mixture into the dish. Press it into place making sure to cover the sides. Set the remaining oat mixture aside.
- Combine the eggs and sugar. In a separate mixing bowl whisk the eggs and sugar together until just combined.
- Prepare the batter. Add the pumpkin puree, vanilla extract, heavy cream, Pumpkin Pie Spice, and salt, and continue to whisk until the ingredients are smooth and fully incorporated. Pour the batter into the dish over the crisp. Sprinkle the remaining crisp mixture on top.
- Bake. Bake at 375ºF for 1 to 1 hour and 10 minutes, or until the center is firm to the touch, with a beautifully golden-brown top.
Make-Ahead, Storage, and Freezing Information
- Make-Ahead Instructions: Prepare the pumpkin filling and crumble topping separately, and store in airtight containers. When ready to bake, layer half the topping, add pumpkin filling, sprinkle the remaining topping, and bake as directed.
- Storage Instructions: To maintain freshness, place any leftovers in an airtight container and store them in the fridge. They will stay delicious for up to 5 to 6 days. When you’re ready to serve, simply reheat them in the microwave.
- To Freeze: To freeze pumpkin crisp, assemble it in a freezer-safe dish and cover it tightly with plastic wrap or aluminum foil. Label with the date, and then store in the freezer for up to three months. When ready to bake, let it thaw in the refrigerator, and then follow the original baking instructions for a delicious, freshly baked result.
Pumpkin Crisp Recipe
Equipment
- Pie Dish
Ingredients
Crisp Ingredients
- 1½ cups Rolled Oats
- 1½ cups Flour
- 1 cups Brown Sugar packed
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Pumpkin Pie Spice
- 3/4 cup Butter cubed and cold
Pumpkin Filling Ingredients
- 3 large Eggs
- 1½ cup Sugar
- 1 cup Pumpkin Puree
- 2/3 cup Heavy Cream
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
Instructions
- Mix the dry ingredients. In a large mixing bowl, blend oats, flour, brown sugar, baking powder, baking soda, and pumpkin spice until thoroughly combined.
- Cut in the butter. Using a pastry cutter or a fork, cut the butter cubes into the dry ingredient mixture until it forms a crumbly texture (the butter will not be fully incorporated like in a pie crust).
- Set the bottom of the crisp. Spray an iron skillet, pie dish, or baking dish with cooking spray and pour a little more than half of the oat mixture into the dish. Press it into place making sure to cover the sides. Set the remaining oat mixture aside.
- Combine the eggs and sugar. In a separate mixing bowl whisk the eggs and sugar together until just combined.
- Prepare the batter. Add the pumpkin puree, vanilla extract, heavy cream, Pumpkin Pie Spice, and salt, and continue to whisk until the ingredients are smooth and fully incorporated. Pour the batter into the dish over the crisp (you may end up with a little extra depending on the size of your pie or baking dish). Sprinkle the remaining crisp mixture on top.
- Bake. Bake at 375ºF for 1 to 1 hour and 10 minutes, or until the center is firm to the touch, with a beautifully golden-brown top.
Notes
- Make-Ahead Instructions: Prepare the pumpkin filling and crumble topping separately, and store in airtight containers. When ready to bake, layer half the topping, add pumpkin filling, sprinkle the remaining topping, and bake as directed.
- Storage Instructions: To maintain freshness, place any leftovers in an airtight container and store them in the fridge. They will stay delicious for up to 5 to 6 days. When you’re ready to serve, simply reheat them in the microwave.
- To Freeze: To freeze pumpkin crisp, assemble it in a freezer-safe dish and cover it tightly with plastic wrap or aluminum foil. Label with the date, and then store in the freezer for up to three months. When ready to bake, let it thaw in the refrigerator, and then follow the original baking instructions for a delicious, freshly baked result.
Nutrition
Originaly published September 21, 2021 and updated in October 2023.
This looks absolutely delicious. And we’re coming into the perfect season to be enjoying it too!
Enjoy, Gabby! Thanks for stopping by!
This pumpkin crisp has all the flavor of a pumpkin pie mixed with the crisp topping that I love in apple pie. The perfect fall dessert!
So glad to hear! Thanks, Sharon!
wonderful easy to make crispy with pumpkins. puts me in a fall mood
I am loving that it is fall season too!
Love how easy this fantastic Fall flavored crisp is to make. I’m ready to dig in!
Thank you for stopping by Andrea!
I am so ready for everything pumpkin! I can’t wait to try this recipe. 🙂 It looks so easy to make.
Enjoy, Carrie! It really is delicious!