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A crispy and buttery brown sugar double crisp surrounds a decadent pumpkin pie-like filling in this Pumpkin Crisp. Easier to make than pie and just as delicious, this crisp is even better heated up and served with scoops of ice cream.
Why This Recipe Works
Whether you just can’t get enough pumpkin flavor during the fall or you’d like to change up your traditional pumpkin pie at Thanksgiving then this crisp is a decadent option. With a thick pumpkin-pie like filling this dessert could be a pumpkin pie replacement.
As with just about any crisp recipe this recipe is extremely easy to prepare and has a crisp bottom and top, creating a double crisp similar to a pie. There’s no hassle of preparing a pie crust though, this same crisp that’s on the bottom is on the top too.
A crisp can also be made gluten-free or dairy-free so this is again, a good alternative to pie, especially if you have someone dining with you who has allergies.
I love to prepare crisps during those breeze fall months and you can often find me eating this apple crisp or this healthy raspberry crisp for breakfast, snack, or dessert.
Ingredients Needed
Ingredient Notes
- Oats: for this recipe, you will need rolled oats, not the quick-cooking kind and you can easily use gluten-free oats too.
- Pumpkin Puree: You need pumpkin puree instead of pumpkin pie mix, which is already sweetened and has added spices. We want the freshes flavor possible, which is why you need the puree version.
- Pumpkin Pie Spice: I keep this on hand (year-round), but if you don’t have any you can use this mixture to make your own. 1 tbsp cinnamon, 3/4 tsp ground ginger, 3/4 tsp nutmeg, 1/4 tsp ground allspice, 1/4 tsp. ground cloves.
Recipe Variations
- Gluten-Free: to make this recipe gluten-free use certified gluten-free oats and swap the flour for measure-for-measure gluten-free flour. Check the labels of the other ingredients as well to make sure there isn’t any hidden gluten. Sometimes it can be hiding in spices.
- Sweet Potato: two of my favorite pies are pumpkin pie and sweet potato pie and this crisp can easily be turned into a sweet potato crisp reminicient of a pie. You can easily swap out the pumpkin puree for sweet potato puree or cook and mash your own. You will need about 1 3/4 cup.
- Nutty: there are no nuts in this crisp recipe, however, if you’d like a little more crunch I recommend adding some crushed pecans or walnuts.
Step-by-Step Instructions
- Mix the dry ingredients. In a large mixing bowl combine the oats, flour, brown sugar, baking powder, baking soda, and pumpkin spice together until fully mixed.
- Cut in the butter. Add the butter cubes to the oat mixture and use a pastry cutter or your hands to cut the butter into the mixture so it’s coated completely
- Set the bottom crisp layer. Using about 4 cups of the mixture spread it over the bottom and sides of the skillet or baking dish. Press it down firmly.
- Make the filling. In a separate large mixing bowl whisk the eggs and sugar together until smooth, but don’t overmix.
- 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.
- Arrange the crisp. Pour the pumpkin batter into the skillet or baking dish over the crisp bottom. Sprinkle the remaining crisp over the pumpkin batter.
- Bake. Bake for 45 to 50 minutes at 375ºF until the center is firm to touch and the top is a golden brown.
Serving Suggestions
Pumpkin crisp, or any crisp, is best served warm and whether you’d like to add any toppings is entirely up to you. Some of the best options are to place a large scoop of vanilla ice cream (or your favorite ice cream) on top. Then drizzle it with some caramel sauce or chocolate sauce. You can also add a whipped topping and sprinkle some cinnamon on top or just drizzle it with some cream. There’s no right or wrong way to do it.
Storage Information
- Leftovers: place any leftovers in an air-tight container. Store them in the fridge for up to 5 to 6 days. When ready to serve heat it in the microwave.
- Freezing Instructions: to freeze this crisp I recommend baking it in a freezer safe container, which will make transferfing it easier. Bake the crisp completely and allow it cool to room temperature before sealing it and placing it in the freezer. It will last up to 3 months in the freezer.
Recipe Notes and Tips
- For a nuttier flavor swap the vanilla exact for almond extract. This is one of my baking secrets! Often, it will add a richer overall flavor to any dessert.
- To make sure your butter is extra cold place it in the freezer for about 5 to 10 minutes. Then cut it into cubes.
- Use the back of a measuring cup to firmly press the crisp into the bottom and sides of the skillet or baking dish. This helps to create an even layer of the oat mixture.
- If the top of the crisp begins to brown too much during the baking process you can lightly cover it with foil.
FAQs
Yes! If you would prefer a traditional crisp then you can cut the crisp topping ingredients in half and omit the bottom layer when preparing it.
If you slightly shake the skillet or baking dish and the center looks jiggly it’s not set enough and you can add 10 more minutes to the baking time. Continue to repeat until the center is slightly firm to touch. If the top begins to brown too much lightly cover it with foil.
If you made this Pumpkin Crisp I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Pumpkin Crisp
Ingredients
Crisp Ingredients
- 2 cups Rolled Oats
- 2 cups Flour
- 1½ cups Brown Sugar packed
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Pumpkin Pie Spice
- 1 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
- Preheat the oven to 375ºF and coat a cast-iron skillet or a baking dish with cooking spray or butter.
- In a large mixing bowl combine the oats, flour, brown sugar, baking powder, baking soda, and pumpkin spice together until fully mixed.
- Add the butter cubes to the oat mixture and use a pastry cutter or your hands to cut the butter into the mixture so it's coated completely and the pieces are small and pea-like in size.
- Using about 4 cups of the mixture spread it over the bottom and sides of the skillet or baking dish. Press it down firmly.
- In a separate large mixing bowl whisk the eggs and sugar together until smooth, but don't overmix.
- 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 pumpkin batter into the skillet or baking dish over the crisp bottom.
- Sprinkle the remaining crisp over the pumpkin batter.
- Bake for 45 to 50 minutes until the center is firm to touch. If the top begins to brown too much you can lightly cover it with foil.
Notes
- For a nuttier flavor swap the vanilla exact for almond extract. This is one of my baking secrets! Often, it will add a richer overall flavor to any dessert.
- To make sure your butter is extra cold place it in the freezer for about 5 to 10 minutes before you plan on cutting it into cubes.
- Use the back of a measuring cup to firmly press the crisp into the bottom and sides of the skillet or baking dish. This helps to create an even layer of the oat mixture.
- If the top of the crisp begins to brown too much during the baking process you can lightly cover it with foil.
Serving Suggestions
Pumpkin crisp, or any crisp, is best served warm and whether you’d like to add any toppings is entirely up to you. Some of the best options are to place a large scoop of vanilla ice cream (or your favorite ice cream) on top. Then drizzle it with some caramel sauce or chocolate sauce. You can also add a whipped topping and sprinkle some cinnamon on top or just drizzle it with some cream. There’s no right or wrong way to do it.Storage Information
- Leftovers: place any leftovers in an air-tight container and store them in the fridge for up to 5 to 6 days. When ready to serve heat it in the microwave.
- Freezing Instructions: to freeze this crisp I recommend baking it in a freezer-safe container, which will make transferring it easier. Bake the crisp completely and allow it cool to room temperature before sealing it and placing it in the freezer. It will last up to 3 months in the freezer.
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!