Pumpkin Crisp

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This Pumpkin Crisp Recipe is the epitome of fall. It’s made with a smooth, pumpkin spiced filling topped with a crispy oat topping. 

Top down view of cooked pumpkin crisp.

Easy Pumpkin Pie Crisp

I love a traditional pumpkin pie during the holiday season. But sometimes it’s fun to switch things up! 

This easy pumpkin crisp recipe is a delicious fall dessert made. It’s made with a sweet and creamy pumpkin puree infused with pumpkin spice and topped with a crispy oat topping.

It’s the perfect dessert for the fall season and a great way to wrap up your Thanksgiving dinner! 

And the best part? It comes together so quickly! This easy dessert requires just 15 minutes of prep before it goes in the oven! 

Looking for more tasty crisp recipes? Try my apple crisptriple berry crispcherry crisp, or blueberry crisp

Tips and Notes

  • Use good-quality butter. I recommend unsalted butter, name brand butter for the best results.
  • Use cold butter. This is the key to a crispy topping. If the butter is too warm or melty, it will will make the topping soggy.
  • Old-fashioned oats are key. Instant oats, or any other variety of oat, will create a different texture.
  • Make sure you’re using pumpkin puree. It is not the same as pumpkin pie filling! Puree is pure pumpkin; filling has added sweeteners.
  • Cool before serving. Make sure you let the crisp rest for at least 15 minutes. This gives it time to cool and set up. 
  • We’re big fans of making homemade pumpkin pie spice, but feel free to grab store-bought pie spice instead. 

Variations

  • Make it gluten-free. You can swap the flour out for a gluten-free flour blend and make sure you’re using certified gluten-free oats.
  • Add nuts. Add a little bit of nutty crunch by adding some toasted pecans or walnuts to the topping.
  • Don’t like pumpkin? Try making this pumpkin spice crisp with butternut squash or sweet potato puree instead!

Serving Suggestions

You can enjoy a generous scoop of this pumpkin crisp all on its own, but it’s delicious served warm with a scoop of vanilla ice cream or cinnamon ice cream!

Additionally, for a little bit of extra sweetness, try adding a drizzle of homemade caramel saucehot fudge sauce, or a dollop of fresh whipped cream

Pumpkin crisp on a white plate.

Storage

To store leftover pumpkin crisp, let it cool to room temperature, then wrap tightly in plastic wrap or transfer it to an airtight container and store in the fridge for up to 3 days.

To reheat, remove the plastic wrap, pop the baking dish back in the oven, and bake for 10 minutes to warm and re-crisp. Keep in mind that the crisp topping will get less crunchy as time goes by.

I do not recommend freezing this dessert. Pumpkin oatmeal crisp will not hold up when thawed.

Frequently Asked Questions

What’s the Difference Between a Crisp and a Crumble Dessert?

Traditionally, crumbles are made with a fruity filling that’s topped with a denser streusel topping. Crisps are similar, but have a lighter, crunchier topping made with oats.

Want to try a crumble dessert? Check out my homemade apple crumble bars

Is Canned Pumpkin the Same as Pumpkin Pie Mix?

No! Canned pumpkin is just pumpkin puree. There are no additional ingredients.

Pumpkin pie filling is made with pumpkin puree, but has added ingredients such as spices and sweeteners. 

For this recipe, look for pumpkin puree. We’ll add the spices and sweeteners ourselves!

If you use pumpkin pie filling, your crisp will be far too sweet.

More Pumpkin Recipes You’ll Love

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Crisp on a white serving plate.

Pumpkin Crisp

4.5 from 21 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 40 minutes
Cool Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 8 Servings

Ingredients

  • 29 ounces canned pumpkin purée
  • 1 ½ cup whole milk
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1 cup old fashioned oats
  • cup all-purpose flour
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • teaspoon kosher salt
  • 6 tablespoons unsalted butter, cold and cut into pieces

Instructions
 

  • Preheat the oven to 400°F.
  • Mix the pumpkin puree, milk, sugar, eggs, pumpkin pie seasoning and vanilla together in a large bowl. Pour the mixture into a 12-inch cast iron skillet or a 9×13-inch casserole dish.
    29 ounces canned pumpkin purée
    1 ½ cup whole milk
    1 cup granulated sugar
    3 large eggs
    1 teaspoon pumpkin pie spice
    1 teaspoon pure vanilla extract
  • Whisk the oats, flour, brown sugar, cinnamon and salt together in a medium bowl then cut the butter into the mix using a pastry cutter or a fork until it forms a crumbly mixture.
    1 cup old fashioned oats
    ⅓ cup all-purpose flour
    ½ cup light brown sugar
    1 teaspoon ground cinnamon
    ⅛ teaspoon kosher salt
    6 tablespoons unsalted butter
  • Crumble the topping around the top of the pumpkin mix then bake for 30-40 minutes or until the center of the crisp jiggles only slightly and the top turns a light, golden brown.
  • Let it rest for 15 minutes before serving.
  • See post for storage options, tips, variations, and FAQs.

Suggested Equipment

Nutrition

Serving: 1cup | Calories: 370kcal | Carbohydrates: 60g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 155mg | Potassium: 370mg | Fiber: 4g | Sugar: 44g | Vitamin A: 16421IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 3mg

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of pumpkin crisp. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Karla Rae Photography.
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