There’s something so grounding about the scent of pumpkin spice wafting through your kitchen on a chilly autumn day. Whether you’re hosting Thanksgiving, curling up for a cozy weekend treat, or just want an excuse to bring out your fall spices—this Pumpkin Crisp is the answer. And I have to say… I’m kicking myself for not having shared this sooner!!
From the very first bite, this dessert wraps you in warmth. It’s silky, spiced pumpkin custard at the base—topped with a buttery, oat-studded crisp that’s anything but boring!! I promised you versatile, and here’s proof: it’s like pumpkin pie got a crunchy glow-up, and you didn’t have to fuss with pie crust. 🎃✨
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What Is Pumpkin Crisp?
Pumpkin Crisp is the cozy cousin of the traditional pumpkin pie—minus the crust, plus a crunchy oat and pecan topping that turns golden and irresistible in the oven. Think creamy custard meets autumn granola crumble. It’s homey, comforting, and perfect for make-ahead or last-minute gatherings.
Why You’ll Fall in Love with This Recipe
- ✅ No pie crust needed!
- ✅ Comforting and cozy, with that real-deal pumpkin spice aroma.
- ✅ Easy to throw together with pantry staples.
- ✅ Great for serving a crowd (hello, 9×13 dish!).
- ✅ Versatile—serve warm or cold, plain or decked out.
What Does Pumpkin Crisp Taste Like?
Rich, velvety, and warmly spiced with a little nutty crunch on top. The filling is creamy and deeply pumpkin-forward, balanced by the sweet crumble topping. The oats add chew, the pecans bring toasty depth, and the cinnamon ties everything together with that “can I have another slice?” vibe.
The Cozy Benefits of Pumpkin Crisp
- Easier than pie – No rolling, no chilling dough.
- Make-ahead friendly – Even better the next day!
- Customizable – Add nuts, swap spices, or drizzle with caramel.
- Crowd-pleaser – Elegant enough for the holidays, easy enough for Tuesday night.
Ingredients You’ll Need
For the Pumpkin 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
For the Crisp Topping:
- 1 cup all-purpose flour
- ¾ cup old-fashioned oats
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans (optional, but SO good)
- ½ cup unsalted butter, melted
Tools You’ll Need
- Mixing bowls (one large, one medium)
- 9×13-inch baking dish
- Whisk or hand mixer
- Rubber spatula
- Oven
Optional Additions & Substitutions
- No pecans? Swap in walnuts, almonds, or leave them out entirely.
- Need it dairy-free? Use full-fat coconut milk instead of evaporated milk and vegan butter or coconut oil for the topping.
- Want more spice? Add a pinch of nutmeg or ground cloves to the filling.
- Make it gluten-free: Sub a gluten-free flour blend and certified GF oats.
How to Make Pumpkin Crisp (Step-by-Step)
Step 1: Preheat Your Oven
Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Make the Pumpkin Filling
In a large bowl, combine:
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Pumpkin pie spice
- Cinnamon
- Salt
Whisk until smooth, then gradually stir in the evaporated milk until fully combined.
Step 3: Pour into Baking Dish
Pour the filling mixture evenly into your prepared dish.
Step 4: Make the Crisp Topping
In a medium bowl, mix:
- Flour
- Oats
- Brown sugar
- Cinnamon
- Chopped pecans (if using)
Add the melted butter and stir until the mixture forms coarse crumbs.
Step 5: Top and Bake
Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 50–60 minutes, or until the top is golden brown and the filling is set (a slight jiggle in the middle is okay).
Step 6: Cool & Serve
Let it cool for at least 15–20 minutes before serving warm—or chill and serve cold. Top with whipped cream, vanilla ice cream, or a drizzle of caramel if you’re feeling fancy!
What to Serve with Pumpkin Crisp
- A scoop of vanilla bean ice cream (the contrast—😍)
- Fresh whipped cream with a pinch of cinnamon
- Warm maple syrup or bourbon caramel
- A cozy mug of chai or mulled cider
Tips for the Best Pumpkin Crisp
- Chill your evaporated milk before using—it helps the filling set creamier!
- Toast your pecans beforehand for deeper flavor.
- Use old-fashioned oats, not quick oats, for the best texture.
- Don’t skip the salt—it balances the sweetness!
How to Store Pumpkin Crisp
- Refrigerator: Store leftovers covered in the fridge for up to 5 days.
- Freezer: Freeze in individual portions for up to 2 months. Reheat in the oven or microwave.
- Reheating: Warm slices in the microwave or pop the whole dish in a 300°F oven until heated through.
Pumpkin Crisp FAQ
Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree your pumpkin until smooth. Be sure to drain excess liquid for a thicker filling.
Can I make this ahead of time?
Absolutely. Make it the day before, cool completely, and refrigerate. Reheat gently before serving.
Can I use sweetened condensed milk?
Not for this recipe—it will be too sweet. Stick with evaporated milk for best results.
Is this gluten-free?
Not as written, but you can easily make it gluten-free by swapping the flour and oats with certified GF versions.
In Conclusion: This Pumpkin Crisp Is Autumn Magic
Simple, soul-warming, and full of flavor—this Pumpkin Crisp is everything you love about fall in a single dish. No pie crust drama, no stress—just layers of creamy pumpkin custard and buttery, cinnamon-spiced crunch. It’s the kind of recipe you’ll turn to again and again, and I can’t wait for you to fall in love with it like I have.
🍑 Craving more seasonal sweetness? Try these next:
🧡 Let’s Keep This Delicious Circle Going!
If you make this recipe, please leave a rating and review below—I love hearing how it turns out for you!
Tag your creations on Pinterest so we can drool over them together. 📸 #MmmPumpkinCrisp
🍂 Nutritional Information (per serving, approx.)
- Calories: 320
- Carbohydrates: 45g
- Protein: 5g
- Fat: 14g
- Fiber: 3g
- Sugar: 29g
(Note: These are approximate and may vary based on brands and portions.)
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