If you’re craving a cozy fall dessert that combines the creamy richness of pumpkin pie with the crunch of a buttery crumble topping, then this pumpkin crisp recipe is a must-try. It’s the perfect blend of smooth, spiced pumpkin filling and a golden, crisp streusel that melts in your mouth. Unlike a traditional pie, this dessert requires no crust making it easier and quicker to prepare while still delivering all the comforting autumn flavors you love. Every bite brings warmth from cinnamon, nutmeg, and cloves balanced by a buttery oat topping that adds the perfect crunch.
Pumpkin Crisp Recipe – Easy Fall Dessert with Buttery Crunch
Table of Contents
Why You Should Try This Pumpkin Crisp Recipe
One of the best things about this pumpkin crisp recipe is how versatile it is. It’s elegant enough for Thanksgiving dinner yet simple enough for a weeknight treat. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate fall indulgence. You can even prepare it ahead of time and reheat before serving — the flavors deepen overnight, making it even better the next day. Plus, this recipe is beginner-friendly, requiring just one bowl for the filling and one for the topping. Cleanup is minimal, but the results are bakery-worthy.
With its smooth pumpkin custard base, irresistible crumble topping, and comforting aroma, this pumpkin crisp recipe will quickly become a seasonal favorite. It’s perfect for family gatherings, potlucks, or cozy nights by the fire. Once you try it, you’ll find yourself making it again and again — because nothing says “fall comfort” quite like a spoonful of warm, spiced pumpkin crisp fresh from the oven.
Pumpkin crisp recipe
Equipment
- 9×13 inch baking dish
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- For the Pumpkin Filling:
- 1 can 15 oz pumpkin puree
- 1 can 12 oz evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- For the Crisp Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup cold unsalted butter cubed
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugars, spices, salt, and vanilla until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Stir in chopped nuts if using, then sprinkle the topping evenly over the pumpkin filling.
- Bake for 45–55 minutes or until the topping is golden and the filling is set around the edges but slightly soft in the center.
- Cool on a wire rack for 20–30 minutes before serving.
- Serve warm with whipped cream or vanilla ice cream.
Notes
Pumpkin Crisp Recipe Introduction
This pumpkin crisp recipe is an easy, no-fuss dessert that combines creamy pumpkin filling with a crisp, buttery oat topping. It’s bursting with fall flavors and makes the perfect ending to any meal. Whether you’re hosting Thanksgiving or simply craving something sweet and seasonal, this recipe delivers cozy comfort in every bite.
Tips for Success
- Use cold butter for the crisp topping — it helps create that perfect crumble texture.
- Let the pumpkin crisp rest before serving so the filling can set slightly.
- Pair with vanilla ice cream for the ultimate flavor contrast between warm and cold.
Additional Tips and Variations
- Pumpkin Pecan Crunch: Add a layer of chopped pecans and drizzle of maple syrup over the topping before baking.
- Healthier Version: Substitute half the butter with coconut oil and use rolled oats for a fiber boost.
- Dairy-Free Option: Use coconut milk instead of evaporated milk and plant-based butter for the topping.
- Mini Crisps: Divide the mixture into ramekins for individual servings — perfect for entertaining.
Frequently Asked Questions (FAQ)
Can I make pumpkin crisp ahead of time?
Yes! This pumpkin crisp recipe can be made a day in advance. Simply bake as directed, cool completely, and store covered in the refrigerator. Reheat before serving.
Can I use fresh pumpkin?
Absolutely. Roast and puree your own pumpkin for a fresh, homemade version. Just make sure it’s well-drained to avoid a watery filling.
How do I know when it’s done?
The topping should be golden brown, and the pumpkin filling should be set around the edges with a slight jiggle in the center — it will firm up as it cools.
Can I freeze pumpkin crisp?
Yes, you can freeze this pumpkin crisp recipe for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warm and crisp again.
Storage Options
Store leftover pumpkin crisp recipe covered in the refrigerator for up to 5 days. Reheat individual servings in the microwave or oven at 325°F for about 10 minutes. For longer storage, freeze tightly wrapped portions for up to 2 months and reheat before serving.
Conclusion
Warm, buttery, and bursting with spiced pumpkin flavor, this pumpkin crisp recipe is everything you love about fall desserts in one simple dish. With its creamy filling and crispy topping, it’s a no-fail recipe that’s both elegant and comforting. Serve it for Thanksgiving, family dinners, or anytime you want a taste of autumn — one bite, and you’ll be hooked.