Pumpkin Crisp Recipe

Why You’ll Love This Recipe

I love how this pumpkin crisp offers all the flavor of a traditional pumpkin dessert without the fuss of rolling out pie crust. The filling is smooth, spiced, and gently sweetened, while the crisp topping brings in texture with oats, cinnamon, and optional pecans. It’s simple to make, easy to serve in squares, and absolutely delicious warm with a scoop of vanilla ice cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Filling:
1 can (15 oz) pumpkin puree
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
1 can (12 oz) evaporated milk

Topping:
1 cup all-purpose flour
¾ cup old-fashioned oats
¾ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans (optional)
½ cup unsalted butter, melted

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a large mixing bowl, I whisk together the pumpkin puree, granulated and brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, salt, and evaporated milk until smooth and well combined. I pour the mixture into the prepared baking dish.

3. In a separate bowl, I mix the flour, oats, brown sugar, cinnamon, and chopped pecans. Then, I pour in the melted butter and stir until the mixture forms a crumbly topping.

4. I sprinkle the topping evenly over the pumpkin filling.

5. I bake the crisp for 45–50 minutes, or until the filling is set and the topping is golden brown.

6. I let it cool for at least 15–20 minutes before serving to help it firm up slightly.

Servings and timing

This recipe makes 12 servings and takes about 1 hour and 5 minutes total, including prep and bake time.

Variations

When I want extra crunch, I double the pecans in the topping. For a more intense spice flavor, I sometimes add ground ginger or nutmeg. If I’m looking for a gluten-free version, I use a gluten-free flour blend and certified gluten-free oats. For a dairy-free version, I swap the butter with coconut oil and use a dairy-free evaporated milk substitute.

Storage/Reheating

I store leftover pumpkin crisp in the refrigerator, covered, for up to 4 days. To reheat, I warm individual portions in the microwave or pop the baking dish in a 300°F oven for 10–15 minutes to bring back that freshly baked texture. This dessert also freezes well—I let it cool completely, wrap it tightly, and freeze for up to 2 months.

FAQs

Can I make this recipe ahead of time?

Yes, I often bake it a day ahead and reheat before serving. It actually tastes even better the next day once the flavors have melded.

What can I serve with pumpkin crisp?

I love serving it with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. The creamy toppings complement the warm spices beautifully.

Can I use fresh pumpkin instead of canned?

Yes, I can use homemade pumpkin puree—just make sure it’s smooth and not too watery. Roasted and blended sugar pumpkins work best.

Is it possible to make this dessert without oats?

It is. I just replace the oats with more flour or finely chopped nuts to keep the topping crumbly and textured.

How do I know when the crisp is done baking?

I check that the topping is golden and slightly crisp, and the center is no longer jiggly. Letting it cool helps it finish setting.

Conclusion

This Pumpkin Crisp is one of those desserts I turn to again and again for its comforting flavors, ease of preparation, and crowd-pleasing charm. It’s warm, spiced just right, and that crisp topping is absolutely addictive. Whether I’m baking for a fall gathering or just treating myself on a quiet evening, this dish never disappoints.

Print