Spiced pumpkin puree is topped with a crunchy, cinnamon sugar oat crumble in this Pumpkin Crisp, making it the perfect fall treat.
It’s finally fall! I have been chomping at the bit to get started on my pumpkin recipes. Streusel Pumpkin Pie Bars have been a favorite at our table for years now, but I wanted to try something different.
I adore pretty much every kind of fruit crisp you can imagine. So, I decided to take a gamble on pumpkin. Let me tell you, I am so pleased with the result. The filling is so creamy, topped with a crunchy cinnamon oat crumble.
This is a perfect dessert for a chilly fall evening, but I will happily eat it any time of day. A scoop of pumpkin crisp and a hot cup of coffee makes for a lovely breakfast treat.
A quick note about this recipe: you can substitute evaporated milk for the heavy cream. Classic pumpkin pie is made with evaporated milk, and the resulting flavor will be subtly different when made with cream.
That said, I am more likely to have heavy cream on hand. So, that is my typical choice. Both options deliver excellent results in this recipe.
Recipe for Pumpkin Crisp
You’ll need the following ingredients to make this recipe:
- pumpkin puree (not pie filling)
- white sugar
- pumpkin pie spice
- heavy cream
Crisp Topping Ingredients
- old-fashioned oats
- brown sugar
- ground cinnamon
- chopped pecans or walnuts
Start by preheating the oven to 350°F. Then, grease a 10-inch baking dish with butter. In a large mixing bowl, whisk together the pumpkin puree, sugar, pumpkin pie spice, and salt.
Add the eggs and whisk until smooth. Then, slowly add the cream while whisking constantly. Pour the pumpkin mixture into the prepared baking dish.
In a separate mixing bowl, stir together the oats, flour, brown sugar, and pecans. Add the butter and stir with a fork until large crumbs form. Then, sprinkle the topping over the pumpkin mixture.
Bake for 35-40 minutes, until the crisp topping has browned and the center doesn’t shake when removed from the oven. Serve warm or at room temperature, topped with vanilla ice cream.
Pumpkin Crisp Recipe
Looking for more desserts like this pumpkin crisp recipe?
Easy Layered Pumpkin Cheesecake Bars are the perfect fall dessert and a terrific make-ahead dessert. A simple walnut or pecan shortbread crust is topped with a pumpkin pie cheesecake layer and a tangy-sweet topping. You’ll love them.
This is the best Pumpkin Sheet Cake you will have all year. It’s an easy, moist pumpkin sheet cake with brown butter icing that is frosted while it’s still warm, Texas sheet cake style.
Chocolate Chip Pumpkin Muffins are pumpkin bread filled with gooey chocolate chips and bursting with pumpkin spices. Is there anything more quintessentially fall?
Once upon a time, I made a rich chocolatey brownie swirled with a smooth pumpkin cheesecake and enjoyed one piece after another. Who could resist Pumpkin Cheesecake Brownies?
Filled with a creamy layer of cheesecake and then drizzled with browned butter frosting, every bite of this Cream Cheese Pumpkin Bundt Cake is a sweet indulgence.
The classic Pumpkin Cake Roll is a mouthwatering and elegant fall dessert that everyone loves. If you haven’t made one yet, you’ll be thrilled to learn that making one is actually much easier than you might think!
Pumpkin Filling Ingredients
- 15 ounces pumpkin puree (not pie filling)
- ¾ cup white sugar
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 2 eggs
- ⅔ cup heavy cream
Crisp Topping Ingredients
- ¾ cup old-fashioned oats
- ¾ cup all-purpose flour
- ⅓ cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ cup chopped pecans or walnuts
- ½ cup butter melted
- Preheat the oven to 350°F. Grease a 10-inch baking dish with butter. In a large mixing bowl, combine the pumpkin puree, sugar, pumpkin pie spice, and salt. Whisk to combine.
- Add the eggs and whisk smooth. Slowly add the cream while whisking constantly. Pour the pumpkin filling into the prepared baking dish.
- In a separate mixing bowl, stir together the oats, flour, brown sugar, and pecans. Add the butter and stir with a fork until large crumbs form. Sprinkle the topping over the pumpkin mixture.
- Bake for 35-40 minutes, until the crisp topping has browned and the center doesn't shake when removed from the oven. Serve warm or at room temperature topped with vanilla ice cream.