Pumpkin Crisp Recipe
If you’re searching for a cozy, crowd-pleasing autumn dessert, Pumpkin Crisp is your answer. Imagine a rich, spiced pumpkin custard topped with a golden, buttery oat-and-pecan crumble — it’s comfort in every bite. The warm aroma and blend of textures make this a showstopper for fall dinners or holiday gatherings, but honestly, it’s so easy and satisfying, you’ll want to make it any time the pumpkin craving strikes.
Ingredients You’ll Need
There’s true magic that happens when humble pantry staples meet in one dish, and the ingredients for Pumpkin Crisp are all about balancing flavor and texture. Each element plays a key role, working together to create a dessert that’s creamy, crunchy, aromatic, and just the right amount of sweet.
- Pumpkin Puree: The star! Be sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
- Granulated Sugar: Sweetens the filling, making the pumpkin custard luscious without overpowering spices.
- Large Eggs: Bind everything together and give the filling that beautiful, silky texture.
- Heavy Cream: Adds richness and a luxurious mouthfeel to the custard base.
- Milk: Lightens up the creamy filling just enough for a perfect set.
- Vanilla Extract: Enhances all the warm, cozy flavors in the dish.
- Ground Cinnamon: Essential spice for pumpkin desserts, giving warmth and depth.
- Ground Ginger: Adds subtle zing and brightness.
- Ground Nutmeg: Just a touch deepens the spice profile and feels unmistakably fall.
- Ground Cloves: A pinch brings out rich, earthy undertones.
- Salt: Balances sweetness and intensifies all the other flavors.
- All-Purpose Flour: Provides body and structure for that classic crisp topping.
- Old-Fashioned Oats: Give the topping its signature chewy-crunchy texture.
- Light Brown Sugar: Adds caramel notes and helps the crisp turn gorgeously golden.
- Chopped Pecans: Nutty crunch in every bite; walnuts also work, or omit for nut-free.
- Unsalted Butter: Melted and poured in, it ensures the topping browns beautifully and is satisfyingly crisp.
- Additional Cinnamon: For the topping, this ties the whole dessert together with spice in every layer.
How to Make Pumpkin Crisp
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). While it warms, lightly grease a 9×9-inch baking dish, or something similarly sized. This ensures your Pumpkin Crisp lifts out easily and develops that gorgeous crust all around the edges.
Step 2: Mix the Pumpkin Filling
In a large bowl, whisk together your pumpkin puree, granulated sugar, eggs, heavy cream, milk, vanilla, all the spices, and salt. Whisk until everything looks silky smooth and perfectly uniform — this custardy base is what gives Pumpkin Crisp its luxurious, spoonable interior.
Step 3: Pour the Filling
Now, pour that spiced pumpkin mixture into your prepped baking dish and use a spatula to spread it evenly. A uniform layer ensures the crisp topping stays on top and every scoop gives you both custard and crunch.
Step 4: Make the Crisp Topping
Grab a second bowl and stir together the flour, old-fashioned oats, brown sugar, chopped pecans, and the extra cinnamon. Then, pour in your melted butter and mix until it all looks crumbly and moist. The secret: don’t overmix. You want clusters and craggy bits for max texture once baked!
Step 5: Assemble and Bake
Sprinkle the crisp topping evenly over the pumpkin filling. No need to press it down — those rough peaks get extra crispy in the oven. Bake in the center of your oven for 40 to 45 minutes, until the edges bubble, the center is just set, and the top is that perfect golden brown. It will smell like autumn itself!
Step 6: Cool and Serve
Once baked, let your Pumpkin Crisp cool for at least 15 minutes. This helps the filling firm up just enough to serve while keeping it gorgeously warm. Now, all that’s left is to scoop, garnish, and enjoy!
How to Serve Pumpkin Crisp
Garnishes
The best Pumpkin Crisp experiences always come with a finishing flourish. A billowy dollop of freshly whipped cream or a scoop of vanilla ice cream melts delightfully into the warm, spiced filling. Sprinkle with a dusting of cinnamon, a few chopped pecans, or even a drizzle of caramel sauce for an extra treat.
Side Dishes
This dessert is a star all on its own, but if you’re serving it as part of a fall feast, pair it with cozy staples like hot apple cider or a lightly spiced chai latte. For a full dessert spread, consider adding fresh fruit or a tangy cranberry compote on the side to contrast the Pumpkin Crisp’s creaminess.
Creative Ways to Present
If you want to go beyond the usual, bake the Pumpkin Crisp in individual ramekins for personalized servings — perfect for dinners with friends. Or, serve it family-style right out of the baking dish, letting everyone scoop their own generous portion. For something playful, layer warm crisp in a glass with whipped cream for a pumpkin parfait treat.
Make Ahead and Storage
Storing Leftovers
If by chance you have leftovers, simply cover and refrigerate the Pumpkin Crisp. It keeps beautifully for up to 3 days, and the flavors only get cozier as the spices settle in. Just remember to keep it covered so the topping stays as crunchy as possible.
Freezing
For longer storage, Pumpkin Crisp freezes well. Let it cool completely, then wrap tightly or place in an airtight container. Freeze for up to 2 months. To serve, let it thaw overnight in the fridge and reheat before enjoying again — the crisp topping comes back to life!
Reheating
The ideal way to reheat is in the oven: simply warm at 350°F for about 10–15 minutes, uncovered, so the top regains its crunch. For a quick fix, the microwave works too, though the topping may soften a bit. Either way, a little warmth brings the Pumpkin Crisp back to its just-baked glory.
FAQs
Can I make Pumpkin Crisp ahead of time?
Absolutely! You can assemble the whole dish, cover, and refrigerate it for up to a day before baking. Or, bake it ahead and reheat just before serving. The flavor deepens overnight, making prep-ahead a great option for holidays and gatherings.
What if I don’t have pecans?
No problem at all. Walnuts make a wonderful substitute, or you can skip nuts entirely for a delicious nut-free version. The topping will still turn out lovely and crisp.
Can I use fresh pumpkin instead of canned?
Yes, you can! Be sure to roast, mash, and drain your fresh pumpkin well so the filling isn’t watery. Using fresh adds a rustic touch, but canned puree keeps things quick and reliably smooth.
Is this recipe gluten-free?
As written, Pumpkin Crisp contains flour and oats. To make it gluten-free, substitute a 1-to-1 gluten-free flour blend and be sure to use certified gluten-free oats. The results are just as delicious!
Can I double the recipe for a crowd?
You sure can. Simply bake in a 9×13-inch pan, watch the baking time (you may need a few extra minutes), and get ready for lots of happy guests.
Final Thoughts
If you’ve never made Pumpkin Crisp before, now’s the time to treat yourself. With its easy prep, inviting flavors, and irresistible contrast of creamy pumpkin and crunchy topping, this dish has a way of turning any meal into a celebration. Don’t be surprised if it becomes your new go-to fall dessert — so gather your ingredients and enjoy every cozy bite!
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Pumpkin Crisp Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this delightful Pumpkin Crisp. Creamy pumpkin filling topped with a crunchy oat and pecan topping, this dessert is a true seasonal treat.
Ingredients
For the Filling:
- 1 (15 oz) can pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup heavy cream
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Crisp Topping:
- 1 cup all-purpose flour
- ½ cup old-fashioned oats
- ½ cup light brown sugar (packed)
- ½ cup chopped pecans
- ½ cup unsalted butter (melted)
- 1 teaspoon cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch or similar-sized baking dish.
- Mix the Filling: In a large bowl, whisk together pumpkin puree, sugar, eggs, cream, milk, vanilla, spices, and salt. Pour into the baking dish.
- Prepare the Topping: Combine flour, oats, sugar, pecans, and cinnamon. Mix in melted butter until crumbly. Sprinkle over the pumpkin filling.
- Bake: Bake for 40–45 minutes until set. Cool before serving with whipped cream or ice cream.
Notes
- You can make this ahead and reheat before serving.
- Substitute walnuts for pecans or omit nuts for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
