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 4 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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  • Anita says:

    Love the looks of this recipe, but a few questions: Pumpkin puree or canned pumpkin (I know it’s NOT pumpkin pie filling)? Can old fashioned oats be used in place of the quick cooking oats?

    • Amanda Rettke says:

      This recipe states pumpkin puree. 🙂 You can use old fashioned oats, but they will be a bit crisper, so expect a texture change.

  • Nancy T says:

    I’d rather not use a skillet. Have you tried this in a regular baking pan? If so, what size?

    • Amanda Rettke says:

      I do recommend it in a skillet, but in a pinch you can use a 9×13 dish.

  • Christine Mcmurray says:

    I am absolutely going to try that pumpkin crisp I think it’s gonna be so much better than pumpkin pie thank you so much for sharing

  • Darlene says:

    Any substitute for heavy cream?

  • Carolyn says:

    Sounds great, thanks. We love to use roasted sweet potatoes instead of pumpkin. Will also top with a whiskey whipped cream. 😁

    • Amanda Rettke says:

      ooohhhhh… I need to make some Whiskey whipped cream!

  • Susan Schlachter says:

    What if I don’t have a cast iron skillet?

  • Nate Silvers says:

    The recipe calls for pumpkin spice – what is the composition of pumpkin spice? I’d prefer to mix my own – every brand of pre-mixed pumpkin spice is a different formula.

  • Stacey says:

    Unfortunately I don’t currently have a skillet that can go in the oven. Will a 9×13 pan work?

  • Gladys says:

    I saw on your facebook page that you said your friend was going to make this instead of pumpkin pie for thanksgiving. I was intrigued so decided to make it and sea for myself. Miss Amanda, she was right. My husband Tom agreed with me that this is going to be on our table this year. You know we have 17 grandkids who are going to enjoy just as much as we do.Thank you for the recipe!

  • Maija says:

    This is obviously an american recipe, in Australia we dont have pumpkin pie. I often imagine how delicious a pumpkin pie would be, I would be keen to try your favourite pumpkin pie recipe. This too sounds interesting but I have never seen pumpkin spice or pumpkin pie spice, what is in these spuces and how can I replicate them or what can I substitute them with?

  • Anne says:

    Sounds good will try it for Thanksgiving!

  • Betty Nault says:

    How many days in advance can i make this

  • Joan says:

    Just tonight I thought that I would like to bake up something with both pumpkin and quick oats, and there this is on my friend’s Facebook wall! Looks glorious so I will try it. It’s even somewhat healthy…lol.

  • Danny Trebisky says:

    How great is this!!

  • Susan says:

    I’m making this. Looks great

  • June says:

    For the topping, what is 1/2 teaspoon baking powder and 1/2 teaspoon baking soda used for?

    I’ve seen this in other crisp recipes and wondered as I know they were used for the rising batter.

    • Amanda Rettke says:

      Yes! This is to give the flour a boost and help it fluff up a bit! 🙂

  • JoAnne says:

    Can you substitute rolled oats for the quick cooking oats?I just had to buy rolled oats for another recipe I am making and all the store had was a fairly large bag of them for 5.99! So I am looking for ways to use them up.Thank you!

    • Amanda Rettke says:

      Yes, you can. They will stay a bit crispier! 🙂

  • Peggy says:

    This looks wonderful! Can this dessert be frozen?

  • Cyndy says:

    I am making fir a dessert auction. At my church. Do I have to use a skillet? Would a pie pan do?

    • Amanda Rettke says:

      You can use a 9×13 pan. 🙂

  • Kristin says:

    Excited to try! One question – by skilled do you mean cast iron?

    • Amanda Rettke says:


  • Vanessa says:

    Do you use salted or unsalted butter?

  • Nancy Wagner says:

    Can I make this the day before Thanksgiving ? Should it be refrigerated ?

    • Amanda Rettke says:

      One reader mentioned that she assembled the ingredients ahead of time and then baked it 24 hours later and thought it was fine… but I can’t help but think the “crisp” part will be less crisp.

  • Andrea says:

    I made this for Thanksgiving and it was pretty much inedible.

    • Amanda Rettke says:

      What do you mean? I made it as well and everyone thought it was better than Pumpkin Pie! 3 people asked for the recipe and one said they would be serving this at every thanksgiving from now on. I can’t imagine how yours was “inedible”??? Did you cook it? It’s literally pumpkin filling and crisp. The only way it would be inedible is if you didn’t cook it.

  • Andrea says:

    Of course I cooked it. I’m an experienced baker and this was a complete flop.

  • Kristine Mineman says:

    Yummy! I tweaked a few things – made gluten free by using gluten free oats and flour and doubled the pumpkin.