Pumpkin Crisp Recipe

Pumpkin crisp topped with vanilla ice cream and caramel sauce.

5 from 6 votes

Pumpkin Crisp Recipe

Unearth the enchanting allure of our Pumpkin Crisp. With its delightful marriage of spiced pumpkin, a luscious golden-brown, buttery crumble, and a gentle touch of caramelized sweetness, it's a delectable ode to the essence of autumn, encapsulated in every bite.

Prep Time25

Cook Time1 10

Total Time1 35

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 645kcal

Author: Aimee Mars

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.

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