I first made this Pumpkin Crisp during a chaotic Thanksgiving prep. Overwhelmed and dreading a traditional pie crust, I needed a foolproof fall dessert. This recipe was my saving grace, delivering a creamy pumpkin base with a crunchy oat topping. It was an instant hit and has since become my go-to autumn treat for any occasion.
What makes this recipe special is the contrast of textures: a smooth, velvety pumpkin custard under a buttery, crunchy oat topping. It has all the comfort of pumpkin pie with an irresistibly rustic, easy-to-make finish. If you want a simple yet impressive dessert that tastes like autumn, this Pumpkin Crisp is the answer.
Ingredients
For the Creamy Pumpkin Filling
- 1 (15-ounce) can of pumpkin puree
- 3 large eggs
- 1 (6-ounce) can of evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
For the Crunchy Crisp Topping
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1 cup light brown sugar
- 1/2 cup salted butter, melted
- 1 teaspoon cinnamon
Expert Tip: I strongly recommend using old-fashioned oats instead of quick oats. Old-fashioned oats have a heartier texture that holds up during baking, giving you a much better chew and crunch. Quick oats, in contrast, can become mushy.
How to Make the Best Pumpkin Crisp
Making this dessert is incredibly straightforward. You’ll create the two layers separately and then let the oven do the hard work.
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to (), which is key for an even bake. Then, lightly grease a 9×13-inch baking dish.
Step 2: Mix the Pumpkin Filling
In a large bowl, combine the pumpkin puree, eggs, evaporated milk, sugars, vanilla, pumpkin pie spice, and salt. Whisk everything together until the mixture is completely smooth.
Step 3: Make the Crisp Topping
In a separate bowl, prepare the topping. Mix the all-purpose flour, old-fashioned oats, light brown sugar, and cinnamon. Pour in the melted butter and stir with a fork until coarse crumbles form.
Step 4: Assemble and Bake
Pour the pumpkin filling into your prepared dish and spread it evenly. Then, sprinkle the oat topping over the filling, covering it from edge to edge. Bake for 45 to 55 minutes, or until the filling is set and the topping is golden brown.
My Best Pumpkin Crisp Tips
These few tricks take this simple recipe from great to unforgettable.
The Key to a Perfect Custard Filling
The secret to the filling’s texture is evaporated milk. It has less water than regular milk, resulting in a much creamier and more stable custard that sets up perfectly.
Don’t Overmix the Topping
When mixing the topping, stir just until clumps form. Overmixing develops the gluten in the flour, which can make the topping dense instead of light and crispy.
Let It Cool Before Serving
Letting the Pumpkin Crisp cool for at least 20 minutes is crucial. This allows the pumpkin custard to finish setting up. Patience will reward you with clean slices.
Variations of Pumpkin Crisp
This recipe is wonderfully versatile. For a gluten-free version, simply swap the all-purpose flour with a cup-for-cup gluten-free blend. If you love a nutty crunch, mix a cup of chopped pecans or walnuts into the topping. You can also enhance the topping with a pinch of nutmeg and ginger for an even cozier spice profile.
FAQs
What is the difference between a pumpkin crisp and a pumpkin crumble?
The terms are similar, but a crisp topping (like this one) usually contains oats for a crispier texture, while a crumble is a simpler streusel of flour, sugar, and butter.
Can I use fresh pumpkin puree instead of canned?
Yes, but fresh puree is often more watery. To avoid a soggy filling, drain it well, even blotting it with paper towels to remove excess moisture before using.
How should I store leftover pumpkin crisp?
Cover leftovers tightly and store them in the refrigerator for up to four days. Enjoy it cold or gently reheated.
Can I freeze this dessert?
Yes, this Pumpkin Crisp freezes well. First, let it cool completely, then cover it tightly with both plastic wrap and foil. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
Print
Easy Pumpkin Crisp
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Experience the ultimate autumn comfort with this easy Pumpkin Crisp. A velvety, spiced pumpkin custard is baked to perfection under a buttery, crunchy old-fashioned oat topping. It’s all the cozy flavor of pumpkin pie without the fuss of a crust, making it the perfect no-fail dessert for Thanksgiving or any crisp fall day. The irresistible contrast between the smooth filling and the crumbly, golden topping will have everyone asking for the recipe.
Ingredients
For the Creamy Pumpkin Filling
1 (15-ounce) can pumpkin puree
3 large eggs
1 (6-ounce) can evaporated milk
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
For the Crunchy Crisp Topping
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1 cup light brown sugar, packed
1/2 cup salted butter, melted
1 teaspoon cinnamon
Instructions
Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to ensure easy serving.
Mix the Pumpkin Filling
In a large bowl, combine the pumpkin puree, eggs, evaporated milk, granulated sugar, 1/2 cup of light brown sugar, vanilla, pumpkin pie spice, and salt. Whisk everything together until the mixture is completely smooth and uniform in color.
Make the Crisp Topping
In a separate medium bowl, stir together the all-purpose flour, old-fashioned oats, 1 cup of light brown sugar, and cinnamon. Pour in the melted butter and use a fork to mix until coarse, moist crumbles form. Avoid overmixing to keep the topping light.
Assemble and Bake
Pour the pumpkin filling into the prepared baking dish and spread it into an even layer. Sprinkle the oat topping evenly over the filling, covering it completely from edge to edge. Bake for 45 to 55 minutes, or until the center of the filling is set (it should only have a slight jiggle) and the topping is golden brown and crisp.
Notes
Use the Right Oats:
For the best texture, use old-fashioned (rolled) oats. They provide a chewier, more substantial crunch that holds up during baking. Quick oats can become soft and lose their texture.
Don’t Overbake:
The filling is a custard, so pulling it from the oven when it’s just set is key. A knife inserted into the center should come out mostly clean. It will continue to firm up as it cools.
Serving Suggestions:
This Pumpkin Crisp is delicious on its own, but truly shines when served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Nutty Variation:
For added crunch and flavor, mix 1 cup of chopped pecans or walnuts into the crisp topping mixture before sprinkling it over the pumpkin filling.
Storage:
Cover and store leftovers in the refrigerator for up to 4 days. It can be enjoyed cold or reheated in the microwave.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 355
- Sugar: 38
- Sodium: 280
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Carbohydrates: 52
- Fiber: 3
- Protein: 5
- Cholesterol: 75
Keywords: Pumpkin Crisp, easy pumpkin dessert, pumpkin crumble, fall dessert, Thanksgiving dessert, pumpkin oat crisp, pumpkin puree recipe, dessert with oats
