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Why You’ll Love This Recipe

Pumpkin Crisp is the ultimate autumn dessert. It’s incredibly easy to make, and its combination of tender pumpkin filling and crisp, buttery topping is irresistible. Unlike pumpkin pie, this dessert has a crunchiness that makes it stand out, and the spices used in the filling give it that classic fall flavor. Whether you’re serving it at a Thanksgiving feast or enjoying it as a cozy treat on a chilly evening, this dessert is sure to warm your heart and your taste buds.

Ingredients

  • 1 (15 oz) can of pure pumpkin

  • 1 cup granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup evaporated milk

  • 1 cup quick oats

  • 1 cup all-purpose flour

  • 1/2 cup packed brown sugar

  • 1/2 cup unsalted butter, melted

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.

  2. Make the pumpkin filling: In a medium mixing bowl, combine the pumpkin, sugar, cinnamon, ginger, nutmeg, salt, eggs, vanilla extract, and evaporated milk. Whisk together until smooth and well combined. Pour the mixture into the prepared baking dish.

  3. Prepare the crisp topping: In a separate bowl, mix together the oats, flour, brown sugar, melted butter, baking powder, and baking soda. Stir until the mixture forms a crumbly texture.

  4. Assemble the crisp: Evenly sprinkle the oat mixture over the pumpkin filling in the baking dish.

  5. Bake the pumpkin crisp: Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the filling is set. You can test the filling by inserting a knife into the center—it should come out clean.

  6. Cool and serve: Allow the Pumpkin Crisp to cool for a few minutes before serving. For extra indulgence, serve with whipped cream or vanilla ice cream.

Servings and Timing

  • Servings: 8

  • Prep Time: 10 minutes

  • Cook Time: 45 minutes

  • Total Time: 55 minutes

Variations

  • Add nuts: You can add chopped nuts, such as walnuts or pecans, to the crisp topping for added crunch and flavor.

  • Add chocolate chips: For a fun twist, mix in some mini chocolate chips with the topping or sprinkle them on top before baking.

  • Spiced version: Increase the amount of cinnamon, ginger, and nutmeg for a spicier, more intense fall flavor.

  • Dairy-free option: Substitute the evaporated milk with coconut milk or any dairy-free alternative, and use dairy-free butter for the topping.

Storage/Reheating

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

  • Reheating: To reheat, place the Pumpkin Crisp in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can microwave individual servings for 20-30 seconds.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin. Simply cook and puree it before measuring out 15 oz of pumpkin puree to use in the recipe.

2. Can I make this ahead of time?

Yes, you can prepare the pumpkin filling and topping in advance. Store them separately in the fridge, and assemble the dessert just before baking.

3. Can I use rolled oats instead of quick oats?

Yes, rolled oats will work as a substitute, though the texture of the topping may be slightly chewier.

4. Can I make this dessert gluten-free?

To make this dessert gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure the oats are certified gluten-free.

5. Can I add more spices to the filling?

Yes, feel free to adjust the spices to your taste. You can add more cinnamon, ginger, or even a pinch of cloves for extra warmth.

6. Is this dessert served warm or cold?

This dessert is typically served warm, but you can enjoy it at room temperature or chilled as well.

7. Can I freeze Pumpkin Crisp?

Yes, you can freeze Pumpkin Crisp. Allow it to cool completely, then cover tightly and freeze for up to 3 months. Reheat in the oven when ready to serve.

8. Can I use regular milk instead of evaporated milk?

Yes, you can substitute regular milk for evaporated milk. However, evaporated milk adds a creamier, more concentrated flavor to the filling.

9. Can I make this dessert without the oats?

Yes, you can make this dessert without oats for a smoother, pie-like texture. Use a crumble topping made from just flour, butter, sugar, and spices instead.

10. How can I make the topping extra crispy?

For a crispier topping, you can add a little extra butter or bake the crisp a few extra minutes until the top is golden brown and crunchy.

Conclusion

Pumpkin Crisp is an easy-to-make and delicious dessert that combines the comforting flavors of pumpkin with a crunchy, sweet topping. Perfect for fall gatherings or anytime you’re craving a warm, spiced treat, this dessert is a crowd-pleaser. The pumpkin filling is smooth and flavorful, while the crisp topping adds just the right amount of crunch. Serve it with a scoop of ice cream or a dollop of whipped cream for an extra indulgent experience.

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Pumpkin Crisp

Pumpkin Crisp

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  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Pumpkin Crisp is a warm, comforting fall dessert that features a creamy pumpkin filling topped with a buttery, crispy oat topping. Perfect for holiday gatherings or cozy evenings, this dessert strikes the ideal balance of sweetness and spice. Easy to prepare and absolutely delicious, Pumpkin Crisp will quickly become a favorite for autumn celebrations, offering a unique twist on traditional pumpkin pie.

Ingredients

  • 1 (15 oz) can of pure pumpkin

  • 1 cup granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup evaporated milk

  • 1 cup quick oats

  • 1 cup all-purpose flour

  • 1/2 cup packed brown sugar

  • 1/2 cup unsalted butter, melted

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

Instructions

  1. Preheat the Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper for easy cleanup.

  2. Make the Pumpkin Filling:

    • In a medium mixing bowl, combine the pumpkin, sugar, cinnamon, ginger, nutmeg, salt, eggs, vanilla extract, and evaporated milk. Whisk until smooth and well combined. Pour into the prepared baking dish.

  3. Prepare the Crisp Topping:

    • In a separate bowl, mix together oats, flour, brown sugar, melted butter, baking powder, and baking soda. Stir until crumbly.

  4. Assemble the Crisp:

    • Evenly sprinkle the oat mixture over the pumpkin filling.

  5. Bake the Pumpkin Crisp:

    • Bake for 40-45 minutes, or until the topping is golden brown and the filling is set (test by inserting a knife—it should come out clean).

  6. Cool and Serve:

    • Allow to cool for a few minutes before serving. For extra indulgence, serve with whipped cream or vanilla ice cream.

Notes

Add Nuts: Add chopped walnuts or pecans to the topping for added crunch.Chocolate Chips: Sprinkle mini chocolate chips on top before baking for a fun twist.Spicier Version: Adjust the amount of cinnamon, ginger, and nutmeg for a more intense fall flavor.Dairy-Free: Use coconut milk and dairy-free butter for a dairy-free version.

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