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Pumpkin crisp topped with vanilla ice cream on a white plate.
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5 from 1 vote

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.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 10 Servings
Calories: 645kcal
Author: Aimee Mars

Ingredients

Crisp Ingredients

  • 2 cups Rolled Oats
  • 2 cups Flour
  • 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
  • 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.

Nutrition

Serving: 1serving | Calories: 645kcal | Carbohydrates: 96g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 373mg | Potassium: 243mg | Fiber: 3g | Sugar: 63g | Vitamin A: 4696IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 3mg