This Pumpkin Crisp recipe is the perfect dessert for pumpkin lovers this pumpkin season. Made with a creamy pumpkin pie filling and a crunchy topping, this delicious recipe will become a new go-to staple you’ll make year after year.
Fall is officially here, and that means it’s time to break out all things pumpkin! Whether you’re hosting a cozy dinner or just craving something sweet, this pumpkin crisp is the ultimate autumn dessert.
The best part? It’s simple to make and uses ingredients you probably already have in your pantry. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got yourself a dessert that feels like a warm hug in a bowl!
Since you are here and love pumpkin recipes, check out these Fluffy and Soft Pumpkin Cinnamon Rolls or this Delicious Creamy Pumpkin Cheesecake.
Ingredients for this Pumpkin Crisp Recipe
Here are the ingredients you will need to make this pumpkin pie crisp. Make sure to scroll down to the recipe card for the detailed ingredient measurements.
Pumpkin Filling Ingredients
- Pure Pumpkin Puree: provides the rich, creamy base for the filling, adding both flavor and moisture.
- Granulated Sugar: adds sweetness to the pumpkin flavor, balancing the spices and enhancing the overall flavor.
- Brown Sugar: adds a deeper, caramel-like sweetness to both the filling and the topping, while also contributing moisture and a hint of richness.
- Ground Cinnamon: brings a warm, aromatic spice to the pumpkin crumble.
- Ground Ginger: is a traditional pumpkin pie spice that adds a unique flavor.
- Ground Nutmeg: is a traditional pumpkin spice that adds a tasty nutty flavor.
- Ground Cloves: bring a bold, slightly sweet and peppery spice to the pumpkin pie mix.
- Salt: balances out the sweetness while enhancing all of the other flavors.
- Large Eggs: act as a binder for the creamy pumpkin layer, helping to set the mixture and create a smooth, custard-like texture.
- Heavy Cream: adds richness and a velvety texture to the delicious pumpkin layer, making it extra creamy and indulgent.
For the Crisp Topping
- Old-Fashioned Oats: provide a hearty, chewy texture to the crispy topping, adding a satisfying crunch contrasting with the creamy pumpkin filling.
- All-Purpose Flour: helps bind the ingredients in the crisp topping, creating a crumbly texture that bakes into a perfectly golden crust.
- Brown Sugar: in the crumble topping adds sweetness and a rich, caramel-like flavor.
- Ground Cinnamon: adds a warm, spicy flavor that complements the sweetness of the brown sugar.
- Salt: balances out the sweetness while enhancing the flavors of the other ingredients.
- Chopped Pecans or Walnuts: This is optional but includes a fun texture to the crumbly topping.
- Butter: Use unsalted butter to better control the amount of salt in the recipe. You will also want the butter to be cold, so leave it in the fridge until you’re ready to use it.
How to make this Pumpkin Crisp Recipe
This is how you can make this delicious fall dessert. Make sure to scroll down to the recipe card for the oven temp, bake time, and full step-by-step instructions!
- Preheat your oven.
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and heavy cream. Mix until smooth and well combined.
- In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add chopped nuts if desired, and mix well.
- Add cold butter pieces to the dry mixture and use your fingers or a pastry cutter to blend until it resembles coarse crumbs.
- Pour the pumpkin mixture into a 10-inch cast iron skillet.
- Evenly sprinkle the oat topping over the pumpkin mixture.
- Bake in the preheated oven until the filling is set and the topping is golden brown and crispy.
- Allow the pumpkin crisp to cool slightly before serving. Enjoy warm or at room temperature, optionally with vanilla ice cream or whipped cream on top.
Why do you need to make this pumpkin crisp recipe?
- This easy pumpkin dessert only requires a handful of simple ingredients that you can easily find at all grocery stores.
- This is guaranteed to become your new favorite fall dessert that you’ll start making every holiday season.
- Switch up the Thanksgiving menu by replacing that classic pumpkin pie for this easy dessert.
- The crunchy texture of the topping adds a fun twist that you didn’t know pumpkin pie needed!
Frequently Asked Questions – FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
You definitely can, but I don’t specifically recommend it. Canned pumpkin works best because it usually has a consistent moisture level or water content that makes it easier to know how the end product will turn out. Fresh pumpkin is great but could vary in moisture levels and your pumpkin crisp could come out too soggy and wet.
How do I store leftovers of this pumpkin crisp recipe?
Store leftover pumpkin crisp in an airtight container in the refrigerator. It will keep for about 3-4 days. You can reheat it in the oven or microwave before serving.
Can I freeze pumpkin crisp?
Yes, you can freeze pumpkin crisp. Wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. To reheat, thaw it overnight in the fridge and warm it in the oven.
Just be aware that the texture won’t be as good as it is fresh once you thaw the dessert.
Can I make this pumpkin crisp recipe ahead of time?
Absolutely! You can prepare the pumpkin filling and topping separately, then store them in the fridge. When ready to bake, simply assemble and bake as directed. Alternatively, you can bake the crisp ahead and reheat it in the oven before serving.
Do I have to use a cast iron skillet?
No, if you don’t have a cast iron skillet, you can use a 9×9-inch baking dish or a similar-sized casserole dish. Just make sure it’s oven-safe.
The Best Pumpkin Crisp Recipe
Pumpkin Crisp in a 10-Inch Cast Iron Skillet
Ingredients
For the Pumpkin Filling:
- 1 can 15 oz pumpkin puree
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs at room temperature
- ¾ cup heavy cream at room temperature
For the Crisp Topping:
- 1 cup old-fashioned oats
- ⅔ cup all-purpose flour
- ⅔ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup chopped pecans or walnuts
- ½ cup cold unsalted butter cubed
Instructions
- Preheat your oven to 350°F.
- In a separate bowl, mix together oats, flour, brown sugar, cinnamon, and salt. Stir in the chopped nuts.1 cup old-fashioned oats, ⅔ cup all-purpose flour, ⅔ cup packed brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- Add the cold butter pieces and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Place in the fridge while you make the filling.½ cup cold unsalted butter, ⅔ cup chopped pecans or walnuts
- In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and heavy cream. Mix until smooth and well combined.1 can 15 oz pumpkin puree, ¼ cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon salt, 3 large eggs, ¾ cup heavy cream
- Pour the pumpkin filling into the 10-inch cast iron skillet. Then evenly sprinkle the crisp topping over the pumpkin filling.
- Bake in the preheated oven for 45minutes, or until the filling is set and the topping is golden brown and crisp.
- Allow the pumpkin crisp to cool slightly before serving. It can be enjoyed warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
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