Pumpkin Crisp

filed under: Dessert on September 7, 2019

It’s the Great Pumpkin Crisp, Charlie Brown! Yes, this Pumpkin Crisp is so good that it deserves its own show! I used my secret double crisp from my Apple Crisp recipe to solidify the greatness of this recipe. This could possibly replace your Thanksgiving pumpkin pie, so be prepared for that! Use my Homemade Pumpkin Spice in this recipe and all your Fall treats!


Pumpkin Crisp

I have to admit, I have never been a huge fan of pumpkin pie. It seems that it is served every year at Thanksgiving, and if there are no other pies to choose from, I would settle for a small piece. To try to enjoy it, I would smother it with whipped cream to help it go down a little easier. Needless to say, I was hesitant to try this Pumpkin Crisp and very skeptical as to whether or not I would like it. I didn’t like it, I LOVED it! I actually can’t wait for Thanksgiving to share this pumpkin dessert with others that I know are not a huge fan of the traditional pumpkin pie. It is really that good.

Homemade Pumpkin Crisp

Pumpkin Crisp Recipe

Like I stated above, one secret that sets this recipe apart from other Pumpkin Crisp recipes is the double crisp. The crisp and the pumpkin mixture are the two parts that come together to make Pumpkin Crisp.

Crisp Mixture Ingredients:

  • quick-cooking oats
  • flour
  • brown sugar
  • baking powder
  • baking soda
  • pumpkin spice
  • butter

Pumpkin Mixture Ingredients:

  • Eggs
  • Sugar
  • Pumpkin puree
  • Heavy cream
  • Pumpkin pie spice
  • Vanilla
  • Kosher salt

Ingredients for Crisp


Pumpkin Puree vs Pumpkin Pie Filling

Pumpkin puree is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. Pumpkin Pie filling has spices and flavoring already added and is sweeter. We are adding our own seasoning and sweetness into this crisp so just want the pure pumpkin flavor of the puree. If you only have pumpkin pie filling on hand you can use it in this recipe, just be sure to use less pumpkin pie spice.

What is Pumpkin Spice?

Don’t worry if you don’t have Pumpkin Pie Spice in your spice rack. It is simply made from cinnamon, nutmeg, ginger, and cloves. Here is the quick recipe here:

  • 4 tablespoons ground cinnamon
  • 4 teaspoons ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves

Mix the spices together, and now you have your own pumpkin pie spice on hand for future recipes!


Pouring Pumpkin into Skillet with Crisp

How to Make the Crisp

Let’s talk about the butter that you need to cube for this recipe because that is really important! I like to use good quality butter like Challenge Butter. It’s churned daily from two natural ingredients: the freshest 100% real pasteurized sweet cream and salt. That’s it! The taste is pure, and the flavor is consistent, which is extremely important in baking.

Once you mix all the ingredients together, spray your skillet with non-stick cooking spray. Layer 4 cups of your crisp mixture on the bottom of the skillet, pressing flat. Save the rest of the mixture for the top of your Pumpkin Crisp.

One thing that makes this recipe unique is that the oat mixture is used on the top AND the bottom. The amazing thing about this layer is that it changes depending on how long you bake the crisp.

If you bake at 375°F for 35 minutes, the bottom oat mixture will be slightly caramelized and gooey while the top will be perfect crispy deliciousness.

If you bake at 375°F for 45 minutes, the bottom oat mixture will be crispy throughout. The top will be darker, but if you prefer a less dark crispy top you can add a foil tent to the crisp after 35 minutes.

Skillet Pumpkin Crisp Before It Is Baked

How to Make the Pumpkin Mixture

At this time of year, it is pumpkin spice this, pumpkin spice that, and this recipe is no exception. I have hopped on the pumpkin spice bandwagon. After you taste this Pumpkin Crisp, you will understand.

Making the pumpkin mixture is easy! Start by whisking together the eggs and sugar in a large bowl. Then, add the rest of the ingredients needed for the mixture. Pour the pumpkin mixture on top of the layer of crisp you have in your skillet. Top it off with the rest of your crisp mixture and bake it between 35-45 minutes at 350°F.

Spoonful of Homemade Pumpkin Crisp

How to Serve Pumpkin Crisp

The jury is still out on whether to serve Pumpkin Crisp warm or cold. Some liked it better warm, but others preferred it cold. I liked it both ways, actually, and it wasn’t because I was trying to make everyone happy. I simply loved it both ways! It was wonderful plain, but it is also wonderful with ice cream or whipped cream on top. You could always step out of your comfort zone and drizzle some room temperature hot fudge sauce on top! Pumpkin and chocolate go great together! I have a Chocolate Pumpkin Cake you might want to try if that combination sounds yummy. However you serve it or eat it, it’s going to be delightful.

Piece of Homemade Pumpkin Crisp Half Eaten

5 from 6 votes
Homemade Pumpkin Crisp
Pumpkin Crisp
Prep Time
10 mins
Cook Time
40 mins

Pumpkin Crisp will be your new favorite holiday or anytime dessert!

Course: Dessert
Cuisine: American
Keyword: pumpkin crisp
Servings: 12
Calories: 468 kcal
Author: Amanda Rettke - iambaker.net
  • 2 cups (180g) quick-cooking oats
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup (227g) butter, cubed while cold
  • 3 eggs
  • 1 cup (200g) granulated sugar
  • 1 can (15 ounces) pumpkin purée
  • 2/3 cup (80g) heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  1. Preheat oven to 375°.
  1. Grease a 12inch or 13-inch skillet with cooking spray or butter.

  2. Combine the oats, flour, brown sugar, baking powder, baking soda, and pumpkin spice together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely.
  3. Spread 4 cups over the bottom of your prepared pan and press flat.
  4. Set the remaining crisp mixture aside.
  1. In a large bowl, whisk together eggs and sugar.
  2. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and kosher salt. Whisk until smooth and blended.

  3. Pour the pumpkin mixture on top of the layer of crisp in the skillet.
  4. Pour remaining crisp mixture over top of the pumpkin.
  5. Bake uncovered at 375°F for 35-45 minutes.
  6. Serve with whipped cream or ice cream.
Recipe Notes

If you do not have a skillet you can use a 9x13 pan. 

Looking for More Pumpkin Recipes?

Here are a few of my favorite pumpkin recipes.

Amish Pumpkin Cake

Pumpkin Pie Cake

Chocolate Pumpkin Cupcakes with Pumpkin Whipped Cream

Pumpkin Snickerdoodles

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  • Alice l Bodnar says:

    Hello, i want to make this but can i use Easy Pumpkin pie mix?..

  • Sarah says:

    This came out DELICIOUS! Do you think that I would be able to take the pumpkin filling mix and put it into a pie crust???

  • Bharti says:

    Video recipe please

  • Natalia Alheid says:

    What size skillet? I have a Lodge 8 inch skillet will that work?

    • Elizabeth Keeney says:

      Hi, Natalia! I work with iambaker and am happy to help with questions. This made a huge amount, so we used a large skillet. I would recommend a 12-inch or 13-inch skillet for this recipe. Have a great day!

  • Karen Ruder says:

    Don’t have the size skillet. WhT else can be used?

    • Elizabeth Keeney says:

      Hi, Karen! I work with iambaker and am happy to help with questions. We do recommend using a large skillet (it makes a lot)! However, you could get away with using a 9×13-inch baking dish if you have to. Have a great day!

  • Odessa says:

    Do you think I could use regular old fashioned oats? And make in a 13in Pyrex dish instead? I don’t have a skillet that can go into the oven….thanks for the recipe inspiration!

  • Foodiewife says:

    I love pumpkin pie, but I admit I’m not the biggest fan of pie crust. (I know I’m weird.) This recipe is absolutely perfect! I love any kind of fruit crisp. So why not pumpkin pie? Thank you and I can hardly wait to make this.

  • Kimberly says:

    Can I make this with out using the oats and adding pecans to the crisp?

  • Diana says:

    Thank you so much for this recipe! I made a double batch for Christmas – one as-written, and one converted to a dairy-free low-carb version. They were both splendid. Also, I was able to do all of the work beforehand (make up the dry and wet parts) and then just assemble and bake on Christmas morning. Everyone loved them, and I think they’re our new staple for Christmas. Thanks again!

  • Smita Mathew says:

    Hi how do I use fresh pumpkin for this recipe coz am not a big fan of canned foods. Can I just purée pumpkin

  • Cheryl Ehrsam says:

    Would I be able to assemble all the dry ingredients and all the wet ingredients separately the night before I make it. Put the pumpkin mixture in the fridge of course and add chilled butter to dry ingredients right before cooking it?

  • Emma Gysel says:

    I love this recipe but this time I made mine too dry. What can I do to fix it?

    • Amanda Rettke says:

      You can try less baking time. 🙂