Pumpkin Crisp is the ultimate fall dessert with a creamy pumpkin filling and buttery crisp topping. Easy to make, perfectly spiced, and delicious with a scoop of ice cream.
Pumpkin Crisp is a warm and comforting fall dessert that’s perfect for pumpkin lovers. With a smooth, spiced pumpkin filling and a buttery oat topping, it’s a delicious twist on classic pumpkin pie.
This easy recipe comes together quickly and is ideal for Thanksgiving, holiday gatherings, or a cozy night in.
I grew up eating apple crisp so this new version with pumpkin is really a great idea. Pumpkin fans will certainly agree. This Pumpkin crisp has the best texture, and it’s loaded with pumpkin flavor. If you love pumpkin, try Pumpkin Spice Popcorn and Paula Deen Pumpkin Bars.
Table of contents
Why We Love This Recipe
- Easy to Make – No pie crust required, just mix, pour, and top with the crisp.
- Perfect Texture – Creamy pumpkin filling paired with a crunchy oat topping makes every bite irresistible.
- Holiday Favorite – A crowd-pleasing dessert that’s great for Thanksgiving or fall gatherings.
- Make Ahead Friendly – You can prep it in advance and bake when ready to serve.
Ingredients
Pumpkin Layer
- Eggs – Use large eggs for the best structure and creamy filling.
- Brown Sugar – Adds rich sweetness. You can even make your own Homemade Brown Sugar.
- Pure Pumpkin – Make sure it’s pure pumpkin puree, not pumpkin pie filling.
- Vanilla Extract – Always choose pure vanilla extract for the best flavor.
- Pumpkin Pie Spice – A cozy blend of spices.
Crisp Layer
- Old-Fashioned Oats – Stick with old-fashioned oats for the best texture. Quick oats won’t give the same crispiness.
- Flour – For accuracy, spoon the flour into the measuring cup rather than scooping.
- Cinnamon – Adds warm spice flavor, and you can adjust the amount to your preference.
- Butter – Use real butter for the richest taste and golden topping.
Find the complete ingredient list at the bottom of the page in the recipe card.
Step By Step Instructions
- Step 1 – Prepare Casserole Dish – First, you need a 9X13 pan. Go ahead and spray it with cooking spray.
- Step 2 – Heat Oven – Also, preheat the oven to 375 degrees.
Step 3. Next, add the eggs and sugar to a bowl. Whisk this together.
Step 4. Once combined, add the pumpkin, milk and spices to the mixture. Stir until it is smooth.
Step 5. Pour the batter into the baking dish.
Step 6. Combine the topping ingredients in a mixing bowl. Then sprinkle on top of the pumpkin layer. Bake until lightly brown and starts to bubble.
Step 7. This usually takes about 35 to 40 minutes for the streusel topping to become golden brown.
Step 8. Take the dish out of the oven and let it cool for 5 minutes. We like to serve with a scoop of vanilla ice cream.
Serving Suggestions
We think it is delicious served warm with Pumpkin Ice Cream Recipe and topped with Homemade Whipped Cream Recipe. It is also good with homemade whipped cream or try both!
The crisp is good alone, but the topping just takes it to a new level.
Storage
Room Temperature – Pumpkin crisp is best stored in the refrigerator, not on the counter, since it contains eggs and dairy.
Refrigerator – Cover tightly with plastic wrap or store in an airtight container. It will keep for up to 4 days.
Freezer – You can freeze pumpkin crisp after baking. Wrap tightly in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating – Warm in the oven at 350°F for about 15–20 minutes, or microwave individual servings until heated through.
Frequently Asked Questions
We prefer to serve this pumpkin crisp warm. This way when we top it with ice cream, it slowly melts to create the best dessert. It is also delicious served right at the fridge or at room temperature.
Yes, you fan use different ingredients to this recipe. You can add in different spices such as ginger, or add in nuts such as pecans.
We used a 9×13 baking dish, but you can also use a 12-inch cast iron skillet. We love the the crumble topping cooks with a crispy texture.
Pumpkin puree is all pumpkin. You won’t find any extra spices in pumpkin puree.
Whereas pumpkin pie filling has all the spices already added. This typically includes: cinnamon, cloves, nutmeg and spices used in baking with pumpkin.
More Easy Pumpkin Desserts
- Pumpkin Lasagna Dessert Recipe
- Pumpkin Pie Cookies Recipe
- Pumpkin Pudding
- Pumpkin Truffles
- Pumpkin Pie Tacos
Make this Pumpkin Crisp for an easy fall dessert. The pumpkin filling is amazing. Please leave a comment and star recipe rating once you try it!
Pumpkin Crisp
Ingredients
- For the Pumpkin Layer:
- 3 Large Eggs
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 can Pure Pumpkin 15 oz.
- 1 cup Evaporated Milk
- 1 tsp Vanilla Extract
- 1 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- For the Crisp Layer:
- 3/4 cup Old Fashioned Oats
- 1 cup Flour
- 1/2 cup Brown Sugar
- 1/4 tsp baking Powder
- 1 tsp Cinnamon
- 1/2 cup Butter
See how we calculate recipe costs.
Instructions
- Spray a 9X13 pan with non stick cooking spray.
- Preheat the oven to 375 degrees F.
- Whisk the eggs and sugars together in a bowl.
- Stir in the pumpkin, milk, spices and vanilla extract until smooth
- Pour the pumpkin mixture into the pan.
- In a separate bowl, mix together the crisp layer ingredients.
- Then sprinkle this mixture on top of the pumpkin layer in the pan.
- Bake for 35-40 minutes until it’s brown and bubbly.
- Remove and let the pumpkin crisp cool for 5 minutes.
- Serve warm topped with vanilla ice cream and enjoy!
Recipe Video
Hello! This sounds amazing and I want to make it. If possible, I would like to keep it non-dairy (a preference, not a requirement). Can I use regular oat milk instead of evaporated milk? Are there any other changes I should make to go along with that? Thanks goes your help.
I have not tried a non-diary option yet for this recipe but in my research a full fat coconut milk would be the best substitute in this recipe and I think the coconut flavor would go delicious with the other flavors in this recipe. Let me know how it turns out!