Pumpkin Crisp Recipe is exactly what your fall dessert table has been missing.
It layers a silky, spiced pumpkin custard under a buttery oat and pecan crumble that turns deep gold in the oven.
I make this one every year the moment the weather cools down.
It has all the flavor of pumpkin pie, but the crumble topping means there is no fussing with pie dough.
If you love the combination of warm spices and a crunchy topping, you will also want to bookmark my Caramel Apple Crisp Recipe for when apple season rolls around too.
This pumpkin crisp bakes up in one dish, feeds a crowd, and tastes even better with a scoop of vanilla ice cream melting into the warm custard.
It is the kind of dessert that disappears fast at potlucks and holiday dinners.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 12 servings |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Crisp Recipe
This recipe gives you all the cozy flavor of pumpkin pie without the stress of rolling out a crust.
The custard layer sets up smooth and creamy, and the crumble on top adds the crunch that pie alone can never give you.
It also happens to be one of the easiest fall desserts you can make from scratch.
There is no chilling dough, no blind baking, and no fear of a soggy bottom crust.
- Made with pantry staple ingredients you likely already have
- No pie crust required, so it comes together faster than pumpkin pie
- Feeds a crowd from one simple baking dish
- Reheats beautifully, so it is a great make ahead holiday dessert
- The oat and pecan topping adds texture that pumpkin pie cannot match
Another favorite: Peach Crisp Recipe if you want to keep the crisp train going into other seasons.
Ingredients
You will need two simple components for this recipe: a spiced pumpkin custard filling and a buttery oat crumble topping.
Everything is measured out below so you can gather it all before you start.
For the Pumpkin Filling
- 2 cans (15 ounces each) pure pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 can (12 ounces) evaporated milk
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Crumble Topping
- 1 cup old fashioned rolled oats
- 1 cup all purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup chopped pecans
Read Also: Cherry Crisp Recipe
Kitchen Equipment Needed
Nothing fancy is required for this recipe. A few basic pieces of bakeware and a couple of mixing bowls will get the job done.
This technique also works well when I want to build a quick fall dessert spread alongside my Apple Cobbler Recipe for a bigger dessert table.
- 1 9×13 inch baking dish
- Large mixing bowl for the filling
- Medium mixing bowl for the topping
- Whisk
- A pastry cutter or two forks for cutting in the butter
- Measuring cups and spoons
- A food processor, optional, for a faster crumble topping
Recommended Products for This Recipe
These are a few products I personally use and recommend for this pumpkin crisp based on years of making it every fall.
None of these are required, but they do make the process smoother and the results more consistent.
1. Emile Henry Ceramic Baking Dish
A heavy ceramic baking dish holds heat evenly, which helps the pumpkin custard set without overbaking the edges.
It also looks nice enough to bring straight to the table.
2. OXO Good Grips Pastry Blender
Cutting cold butter into the topping by hand can warm it up too fast, which softens the crumble texture.
This pastry blender keeps the butter cold and creates that classic pea sized crumb in seconds.
3. Simply Organic Pumpkin Pie Spice
A good quality spice blend makes a real difference in this recipe since it is doing most of the flavor work.
I like this one because it has a strong, well balanced blend of cinnamon, ginger, nutmeg, and clove.
4. Fisher Pecan Halves
Freshly packed pecans taste noticeably better than ones that have been sitting in your pantry for months.
Chopping your own also lets you control the size of the pieces in the crumble.
5. Lodge Cast Iron Skillet
If you want a rustic presentation, a cast iron skillet works beautifully instead of a baking dish.
It also keeps the crisp warm at the table longer than a ceramic dish would.
I also reach for a similar setup whenever I make my Peach Crumble Recipe, so these tools get plenty of use in my kitchen.
Step-by-Step Instructions: How to Make Pumpkin Crisp
Follow these steps closely and you will have a perfectly set custard with a crisp, golden topping every time.
I use the same method whenever I make my Apple Crumble Pie Recipe, so if you have made that one before, this will feel familiar.
1. Preheat the Oven and Prep the Pan
- Preheat your oven to 350 degrees Fahrenheit and set a rack in the center position.
- Lightly grease a 9×13 inch baking dish with butter or nonstick spray so the crisp releases cleanly after baking.
- Set the pan aside while you make the filling.
2. Make the Pumpkin Filling
- In a large mixing bowl, whisk the 3 eggs until they are smooth and slightly frothy.
- Add the pumpkin puree, granulated sugar, and evaporated milk to the eggs and whisk until fully combined.
- Whisk in the pumpkin pie spice, ground cinnamon, vanilla extract, and salt until the mixture is smooth with no streaks of egg remaining.
3. Pour the Filling into the Pan
- Pour the pumpkin filling into the prepared baking dish.
- Use a spatula to spread it into an even layer, making sure it reaches into all four corners of the pan.
4. Make the Crumble Topping
- In a separate medium bowl, stir together the rolled oats, flour, brown sugar, cinnamon, and salt until evenly mixed.
- Add the cold, cubed butter to the dry mixture.
- Use a pastry cutter or two forks to work the butter into the dry ingredients until the mixture looks like coarse, pea sized crumbs.
- Stir in the chopped pecans until they are evenly distributed throughout the topping.
5. Add the Crumble Topping
- Sprinkle the crumble topping evenly over the pumpkin filling.
- Try to cover the entire surface so every bite gets some of that crunchy topping.
- Do not press the topping down. Leaving it loose helps it bake up crisp rather than dense.
6. Bake to Golden Perfection
- Bake the pumpkin crisp for 40 to 45 minutes, or until the topping is deep golden brown and the custard is set around the edges with a slight jiggle in the center.
- If the topping starts browning too quickly, loosely tent the pan with foil for the last 10 minutes of baking.
- Remove the pan from the oven and set it on a wire rack.
7. Cool and Serve
- Let the pumpkin crisp cool for at least 15 minutes before serving so the custard has time to fully set.
- Serve warm, scooped straight from the dish, with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Tips for The Best Pumpkin Crisp
A few small details make a big difference in how this pumpkin crisp turns out.
Keep these tips in mind and you will get consistent, bakery quality results every time.
- Keep the butter cold until the moment you cut it into the topping, since warm butter melts too fast in the oven and leaves you with a flat, greasy crumble.
- Use pure pumpkin puree, not pumpkin pie filling, since the filling already contains added sugar and spices that will throw off the recipe.
- Check the custard for doneness with a gentle shake of the pan rather than a knife, since it should have just a slight jiggle in the center when it is ready.
- Toast the pecans for five minutes before chopping them for an extra layer of nutty flavor in the topping.
- Let the crisp rest before slicing so the custard layer holds its shape when served.
Read Also: Blueberry Crumble Pie Recipe
Serving Suggestions
This pumpkin crisp is rich enough to stand on its own, but a few extra touches turn it into a real showstopper.
I like to serve it warm with something cold on top for contrast.
It also pairs wonderfully next to a slice of No Bake Pumpkin Cheesecake if you want to build out a full pumpkin dessert spread for the holidays.
- A scoop of vanilla ice cream, which melts into the warm custard beautifully
- Fresh whipped cream with a light dusting of cinnamon on top
- A drizzle of caramel sauce for extra sweetness
- A sprinkle of extra toasted pecans for crunch
- A warm mug of coffee or chai on the side
Variations of Pumpkin Crisp
This recipe is easy to adjust based on what you have on hand or what flavors you are craving.
Here are a few of my favorite twists on the classic version.
- Swap the pecans for walnuts or omit the nuts entirely for a nut free version
- Add a handful of chocolate chips to the pumpkin filling for a chocolate pumpkin twist
- Use a gluten free flour blend and certified gluten free oats to make the whole recipe gluten free
- Stir a splash of bourbon into the filling for a grown up version of this dessert
- Add a layer of sliced apples under the pumpkin filling for a pumpkin apple crisp mashup
You might also enjoy: Peach Crisp With Frozen Peaches as another cozy, oven baked dessert.
Storage and Reheating
Because this crisp has a custard base, it needs to be stored in the refrigerator rather than left out at room temperature.
Properly stored, it will stay fresh for several days.
If you love make ahead fall desserts, my Pumpkin Mousse Recipe is another one that holds up well in the fridge.
- Store leftovers covered in the refrigerator for up to 4 days
- Reheat individual portions in the microwave for 20 to 30 seconds until warmed through
- To reheat a larger amount, warm it in a 300 degree oven for about 10 minutes
- Freeze baked and cooled crisp in an airtight container for up to 2 months
- Thaw frozen crisp overnight in the refrigerator before reheating
Nutritional Facts
Exact nutrition will vary slightly depending on the specific brands and portion sizes you use, but here is a general estimate per serving based on 12 servings from this recipe.
This is meant as a helpful guideline rather than an exact figure.
- Calories: approximately 310 per serving
- Total Fat: approximately 15 grams
- Carbohydrates: approximately 40 grams
- Protein: approximately 5 grams
- Sugar: approximately 26 grams
- Fiber: approximately 3 grams
For another cozy, spiced dessert with a similar comfort factor, take a look at my Pumpkin Bread Pudding Recipe.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some genuine nutritional benefits to the table.
Pumpkin in particular is a bit of a nutritional standout among fall flavors.
I lean on the same base ingredients whenever I make my Pumpkin Roll Cake Recipe, since pumpkin puree does a lot of nutritional heavy lifting in fall baking.
- Pumpkin is rich in vitamin A and provides a good amount of fiber
- Eggs contribute protein and important nutrients like choline
- Pecans offer heart healthy fats along with fiber and antioxidants
- Cinnamon has been studied for its potential to help support healthy blood sugar levels
- Oats add fiber and a boost of B vitamins to the crumble topping
FAQs About Pumpkin Crisp
1. Can I make pumpkin crisp ahead of time?
Yes, you can bake it a day in advance and store it covered in the refrigerator.
Reheat individual portions before serving so the topping stays crisp.
2. Why is my pumpkin crisp filling runny?
A runny filling usually means the crisp needed more time in the oven.
The custard should have only a slight jiggle in the center, so give it a few extra minutes if it still looks liquid.
3. Can I use fresh pumpkin instead of canned?
Yes, you can substitute fresh pumpkin puree in equal amounts to the canned puree called for in this recipe.
Just be sure it is well drained and cooled to room temperature first.
4. What can I use instead of pecans?
Walnuts work well as a substitute if you prefer their flavor or that is what you have on hand.
You can also leave out the nuts entirely for a nut free crumble.
5. Can I freeze pumpkin crisp?
Yes, this recipe freezes well once it is fully baked and cooled.
Thaw it overnight in the refrigerator and reheat in the oven before serving.
For more holiday baking inspiration, check out my Quick And Easy Thanksgiving Desserts roundup.
Pumpkin Crisp
Ingredients
- 2 cans (15 ounces each) pure pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar 200g
- 3 large eggs
- 1 can (12 ounces) evaporated milk 354ml
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon plus extra for dusting, optional
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup old fashioned rolled oats 100g
- 1 cup all purpose flour 125g
- 1 cup, packed light brown sugar 200g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter 170g, cold and cubed
- 1 cup chopped pecans 100g, toasted if desired
- vanilla ice cream for serving
- whipped cream for serving
- caramel sauce for drizzling, optional
- toasted pecans for sprinkling, optional
Equipment
- 9×13-inch baking dish
- Large mixing bowl for the filling
- Medium mixing bowl for the topping
- Whisk
- Pastry cutter or two forks for cutting in the butter
- Measuring cups and spoons
- Food processor optional, for a faster crumble topping
- Wire rack for cooling
Method
- Preheat oven to 350°F and set a rack in the center position. Lightly grease a 9×13 inch baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk the eggs until smooth and slightly frothy. Add pumpkin puree, granulated sugar, and evaporated milk, whisking until fully combined. Whisk in pumpkin pie spice, cinnamon, vanilla, and salt until smooth.
- Pour the pumpkin filling into the prepared dish and spread it into an even layer with a spatula.
- In a medium bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter with a pastry cutter or forks until coarse, pea-sized crumbs form. Stir in chopped pecans.
- Sprinkle the crumble topping evenly over the pumpkin filling, covering the entire surface. Do not press down.
- Bake for 40-45 minutes, until the topping is deep golden brown and the custard is set around the edges with a slight jiggle in the center. Tent with foil if browning too quickly.
- Remove from oven and cool on a wire rack for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Nutrition
Notes
- Keep the butter cold until the moment you cut it into the topping, since warm butter melts too fast in the oven and leaves you with a flat, greasy crumble.
- Use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Check the custard for doneness with a gentle shake of the pan rather than a knife — it should have just a slight jiggle in the center when ready.
- Toast the pecans for five minutes before chopping for an extra layer of nutty flavor in the topping.
- Let the crisp rest before slicing so the custard layer holds its shape when served.
- Swap the pecans for walnuts or omit entirely for a nut-free version.
- Add a handful of chocolate chips to the filling for a chocolate pumpkin twist.
- Use a gluten-free flour blend and certified gluten-free oats to make the recipe gluten-free.
- Stir a splash of bourbon into the filling for a grown-up version.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pumpkin Crisp Recipe is everything I want in a fall dessert.
It is warm, spiced, easy to make, and it always disappears fast whenever I bring it to a gathering.
I hope this becomes a regular part of your fall baking lineup too.
Give it a try this season, and let me know in the comments how it turns out for you.
If you make this recipe, I would love to see it. Snap a photo and post here, or leave a star rating and review below to help other readers find this one.
Recommended:
- Whipped Pumpkin Pie Recipe
- Pumpkin Cheesecake Bars Recipe
- Cranberry Crumble Bars
- Peach Crumble Pie Recipe
- Thanksgiving Recipes
