Pumpkin Crisp is the kind of dessert that instantly transports you into fall mode, with every warm, spiced bite reminiscent of cozy gatherings and laughter around the table. Imagine a creamy, luscious pumpkin filling, fragrant with holiday spices, blanketed with a golden, buttery oat crumble that adds just the right crunch. It’s a delightful twist on the classic pumpkin pie, but so much easier and just as comforting. Whether you’re baking it for a casual weeknight treat or setting it down in the center of your Thanksgiving table, this Pumpkin Crisp is sure to win everyone over—especially when served straight from the oven with a scoop of melting vanilla ice cream.
Ingredients You’ll Need
The charm of this Pumpkin Crisp lies in its straightforward ingredients, each one playing an essential role in delivering deep flavor and irresistible texture. You’ll love how the basics come together to create something unexpectedly special!
- Pumpkin puree: Go for pure canned pumpkin (not pie filling) for rich flavor and silky texture.
- Granulated sugar: Lends sweetness and balances the earthiness of the pumpkin.
- Brown sugar: Adds warmth and a subtle molasses note; used in both filling and topping for layered flavor.
- Eggs: Two large eggs help set the pumpkin base and add richness.
- Heavy cream: Brings a creamy, luxurious mouthfeel to the filling.
- Milk: Lightens the filling just enough, making it velvety but not too dense.
- Vanilla extract: Deepens the sweetness and adds a comforting aroma—don’t skip it!
- Pumpkin pie spice: This all-in-one blend means no fussing with lots of jars; it gives that unmistakable holiday flavor.
- Salt: Enhances sweetness and sharpens the spices in both the filling and topping.
- All-purpose flour: Key for the crumble topping’s structure.
- Old-fashioned oats: The real secret to a hearty, crisp topping that’s both crunchy and slightly chewy.
- Brown sugar (for topping): Melts with the butter and oats, creating tempting clusters of caramelized goodness.
- Cinnamon: Extra spice in the topping for even more warmth.
- Cubed cold unsalted butter: Crucial for that bakery-style crumbly topping—keep it cold for the best texture.
- Whipped cream or vanilla ice cream (for serving): These take your Pumpkin Crisp truly over the top!
How to Make Pumpkin Crisp
Step 1: Prep the Baking Dish
Begin by heating your oven to 350°F (175°C) and lightly greasing a 9×9-inch baking dish. This step ensures easy release and golden edges—you don’t want a single buttery crumb wasted!
Step 2: Mix the Pumpkin Filling
In a large bowl, combine the pumpkin puree, both sugars, eggs, heavy cream, milk, vanilla, pumpkin pie spice, and salt. Whisk them together until everything is smooth and even. This quick mix is the foundation of your Pumpkin Crisp: rich, spiced, and oh-so-creamy.
Step 3: Pour and Spread
Pour the silky pumpkin batter into your prepared baking dish, then use a spatula to spread it all the way to the corners. The even layer means every bite gets that perfect filling-to-topping ratio.
Step 4: Make the Crumble Topping
In a fresh bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter (or your fingers!) to work it in until the mixture resembles coarse, buttery crumbs. This crumble is what gives Pumpkin Crisp its signature crunch.
Step 5: Top and Bake
Sprinkle the oat crumble evenly over the pumpkin filling, covering it completely. Bake for 40 to 45 minutes, or until the topping is golden and the filling has set. Let the Pumpkin Crisp cool for at least 15 minutes—this short wait firms it up so you can serve neat slices or scoop out generous spoonfuls.
How to Serve Pumpkin Crisp
Garnishes
The finishing touch makes all the difference! Try a cloud of whipped cream or a big scoop of vanilla ice cream on your warm Pumpkin Crisp. You can also dust it with cinnamon or add a drizzle of caramel for an extra-special effect.
Side Dishes
This cozy dessert practically begs for a hot mug of coffee, chai, or spiced tea alongside. For a decadent fall spread, pair it with roasted nuts, fresh apple slices, or even a bold cheese plate for contrast.
Creative Ways to Present
For gatherings, bake Pumpkin Crisp in individual ramekins for perfect personal portions—adorable and practical! Or, try layering leftovers with yogurt and granola for a fall-inspired breakfast parfait. It’s also lovely stacked in a trifle with whipped cream between the layers for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Pumpkin Crisp holds up beautifully! Simply cool completely, then cover the dish or transfer to an airtight container. It’ll stay fresh in the refrigerator for up to 4 days without losing its dreamy texture.
Freezing
Want to save some for later? You can freeze Pumpkin Crisp after baking—just wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To bring back that just-baked magic, warm single servings in the microwave for about 30 seconds, or reheat the entire dish in a 350°F oven until heated through. A quick toast in the oven also crisps up the topping nicely!
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Roast and mash fresh sugar pumpkin or butternut squash for your own puree—just be sure it’s well-drained and smooth. It may result in a slightly different (but delicious) flavor and texture.
How do I make Pumpkin Crisp gluten-free?
Simply swap regular flour for a 1-to-1 gluten-free baking blend and ensure your oats are certified gluten-free. The result is just as crisp and crave-worthy!
What’s the best way to keep the topping crunchy?
For maximum crunch, use cold butter and don’t overmix the crumble. You can also try adding a handful of chopped pecans or walnuts to the topping before baking for even more texture.
Is it possible to make Pumpkin Crisp ahead for a party?
Absolutely! Assemble everything (except the topping) up to a day in advance, then add the crumble just before baking. You’ll have a fresh, hot dessert ready to go whenever you need it.
Can I double the recipe for a crowd?
Yes, double all ingredients and bake in a 9×13-inch pan. You may need to add an extra 5 to 10 minutes of baking time—just watch for that golden, bubbly topping.
Final Thoughts
If you’re searching for a dessert that’s equal parts comforting, festive, and unbelievably easy, Pumpkin Crisp truly delivers. Don’t be surprised if it becomes your new cold-weather go-to or the requested treat at every family gathering. Try it once, and you’ll quickly see why it’s so beloved!
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Pumpkin Crisp Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm and comforting flavors of fall with this delicious Pumpkin Crisp recipe. A rich pumpkin base topped with a buttery oat crumble, this dessert is perfect for cozy gatherings or Thanksgiving celebrations.
Ingredients
Pumpkin Base:
- 1 (15 oz) can pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Oat Crumble Topping:
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter (cubed)
For Serving:
- Whipped cream or vanilla ice cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Mix pumpkin base: In a bowl, whisk together pumpkin puree, sugars, eggs, heavy cream, milk, vanilla, spice, and salt. Pour into the baking dish.
- Prepare crumble: In another bowl, mix flour, oats, sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over pumpkin.
- Bake: Bake for 40–45 minutes until golden and set. Cool slightly before serving with cream or ice cream.
Notes
- For a crunchier topping, add nuts.
- You can use evaporated milk instead of heavy cream and milk.
- Great for fall gatherings or Thanksgiving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
