Pumpkin Crisp

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 tablespoon cinnamon, ¾ teaspoon ground ginger, ¾ teaspoon nutmeg, ¼ teaspoon ground allspice, ¼ 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 ¾ 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

Related Recipes

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!