Easy Pumpkin Crisp
Pumpkin crisp has a smooth, warmly spiced pumpkin filling topped with a buttery brown sugar oat crumble. It has plenty of pumpkin pie flavor, but the crisp topping gives it a completely different texture.
This easy pumpkin crisp recipe is made without cake mix and can be baked in a 12-inch oven-safe skillet or a 9×13-inch baking dish. Serve it warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Use Pumpkin Purée, Not Pie Filling
Pumpkin purée and pumpkin pie filling are usually stocked beside each other, but they aren’t interchangeable.
Pumpkin purée is unsweetened pumpkin with no added spices. Pumpkin pie filling already contains sugar and seasonings, which would make this dessert much too sweet once the remaining ingredients are added.
Check the front of the can for pumpkin purée or 100% pumpkin. You can use store-bought pumpkin pie spice or make a batch of my homemade pumpkin pie spice.
Keep the Oat Topping Crisp
Cold butter and old-fashioned oats give the topping its crumbly texture. Quick oats and instant oats are more finely processed, so they won’t give the pumpkin crisp the same hearty texture.
I’ve used both kinds of oats and old-fashioned rolled oats are definitely my favorite.
Keep the butter refrigerated until you’re ready to use it. Cut it into the oat mixture just until small crumbs form, then sprinkle the topping evenly over the pumpkin filling.
If you aren’t adding the topping immediately, pop it back in the fridge so the butter doesn’t soften too much.
How to Make Pumpkin Crisp
Whisk the pumpkin purée, milk, granulated sugar, eggs, pumpkin pie spice, and vanilla together until smooth. Pour the filling into a 12-inch oven-safe skillet or a 9×13-inch baking dish. This part comes together quickly.
In a separate bowl, whisk the old-fashioned oats, flour, brown sugar, cinnamon, and salt together. Cut in the cold butter with a pastry cutter or fork until the mixture forms small, crumbly pieces.
Sprinkle the oat topping evenly over the pumpkin filling. Try to get a little in every spot so each serving has plenty of that buttery topping.
Bake until the edges are set, the center jiggles only slightly, and the topping is golden brown. Let the pumpkin crisp rest for 15 minutes before serving so the filling has time to set.
How to Know When the Pumpkin Crisp Is Done
The exact baking time can vary slightly depending on the pan and your oven, so start checking the crisp around the 30-minute mark.
The edges should look set, the center should jiggle only slightly when the pan is gently moved, and the oat topping should be golden brown. If the center still looks loose or sloshes when the pan moves, let it bake a little longer.
Allow the pumpkin crisp to rest for 15 minutes before serving. This gives the filling time to finish setting as it cools.
Storage and Reheating
Let the pumpkin crisp cool, then cover the baking dish or transfer the leftovers to an airtight container. Store it in the refrigerator for up to 3 days.
Reheat it in a 350°F oven until warmed through. The topping will soften somewhat during storage, but the oven will help crisp it again better than the microwave.
I don’t recommend freezing pumpkin crisp because the custard-style filling can change texture after it thaws.
What to Serve with Pumpkin Crisp
Pumpkin crisp is delicious served warm with vanilla ice cream or pumpkin spice whipped cream. You can also add a drizzle of homemade caramel sauce.
For another classic fall dessert, try my perfect pumpkin pie or easy apple crisp.
Ingredients
- 29 ounces canned pumpkin purée
- 1 ½ cups whole milk
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- ⅓ cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
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Instructions
- Preheat the oven to 400°F.
- Whisk the pumpkin purée, milk, granulated sugar, eggs, pumpkin pie spice, and vanilla together in a large bowl until smooth. Pour the filling into a 12-inch oven-safe skillet or a 9×13-inch baking dish.29 ounces canned pumpkin purée1 ½ cups whole milk1 cup granulated sugar3 large eggs1 teaspoon pumpkin pie spice1 teaspoon vanilla extract
- Whisk the oats, flour, brown sugar, cinnamon, and salt together in a separate bowl.1 cup old-fashioned oats⅓ cup all-purpose flour½ cup light brown sugar1 teaspoon ground cinnamon⅛ teaspoon salt
- Cut the cold butter into the oat mixture with a pastry cutter or fork until small crumbs form.6 tablespoons unsalted butter
- Sprinkle the oat topping evenly over the pumpkin filling.
- Bake for 30 to 40 minutes, until the edges are set, the center jiggles only slightly, and the topping is golden brown.
- Let the pumpkin crisp cool for 15 minutes before serving so the filling has time to set.
Notes
- Use canned pumpkin purée, not pumpkin pie filling.
- If you use a 9×13-inch pan, the crisp will spread out thinner than if you use a 12-inch skillet.
- Old-fashioned oats provide the best texture. Quick oats and instant oats will create a softer topping.
- Keep the butter cold until you’re ready to cut it into the oat mixture.
- The baking time may vary slightly depending on the pan and your oven. Begin checking the center around 30 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through. The topping will soften during storage but will crisp better in the oven than in the microwave.
- Freezing is not recommended because the pumpkin filling may change texture after thawing.