Pumpkin Crisp is a simple pumpkin dessert that has double the crisp and is filled with a delicious pumpkin layer for the perfect fall treat! For another delicious fall crisp be sure to try the Best Apple Crisp! Or, if you’re looking for more yummy pumpkin treats be sure to try out my pumpkin pecan dump cake.
Pumpkin Crisp
It’s the Great Pumpkin Crisp, Charlie Brown! Yes, this Pumpkin Crisp is so good that it deserves its own show! 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! To solidify the greatness of this recipe, I used my secret double crisp from my Apple Crisp. This dessert could possibly replace your Thanksgiving pumpkin pie, so be prepared for that!
Pumpkin Crisp Ingredients
Pure Pumpkin: Be sure you are using Pure Pumpkin (formerly known as pumpkin puree), not pumpkin pie filling for this recipe. Pure pumpkin is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. We are adding our own seasoning and sweetness to the filling.
Sugar: Most recipes call for all granulated sugar or half granulated and half brown sugar. While these recipes are sweet, they lack the depth of flavor that all brown sugar adds. And after you try this pumpkin crisp, you will definitely understand what I mean. I used light brown sugar, but you can definitely use dark brown sugar as well.
Oats: Look for quick oats to use in the crisp. You could also get away with rolled oats for even more texture.
Pumpkin Pie Spice: You can use store bought pumpkin pie spice, or you can make your own homemade pumpkin pie spice for this recipe!
Tips for Perfect 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 perfectly 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.
How do I 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. It was wonderful plain, but it is also wonderful with ice cream or whipped cream on top.
How to Store Pumpkin Crisp
After it is completely cool and you want to store leftovers, cover it with plastic wrap or aluminum foil and place it in the refrigerator for up to 5 days. If you want the crisp to remain crispy when reheating, place individual-sized portions into the air fryer or oven for about 10 minutes.
More Pumpkin Desserts
Pumpkin Crisp
Ingredients
Crisp Mixture
- 2 cups (180 g) quick-cooking oats
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 cup (2 sticks / 227 g) unsalted butter, cold, cubed
Pumpkin Mixture
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 can (15 ounces) pure pumpkin
- 1 cup (240 g) heavy cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 375°. Lightly spray a 12-inch oven-safe skillet* with nonstick cooking spray. Set aside.
Crisp Mixture
- Combine the oats, flour, brown sugar, and pumpkin spice together. Add in the cubed butter and use your hands or a fork to combine. You want the butter to be no larger than pea-sized.
- Spread 4 cups of crisp mixture over the bottom and up the sides of the prepared skillet and press flat. Set the remaining crisp mixture aside.
Pumpkin Mixture
- In a large bowl, whisk together the eggs and sugar until combined.
- Add pumpkin, cream, vanilla, pumpkin pie spice, and kosher salt. Whisk ingredients together until smooth.
- Pour the pumpkin mixture on top of the layer of crisp in the skillet.
- Sprinkle the remaining crisp mixture over top of the pumpkin.
- Bake uncovered at 375°F for 35-45 minutes, or until golden brown.
- Serve (warm or cold) with whipped cream or ice cream.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I make all kinds of crisps. I made this crisp & your pumpkin pie spice recipe today. I make my own pumpkin puree every fall. And put 2 & 3c packages of puree into small ziplock bags then lay flat in freezer & date it
Made Recipe just as yours but I made it in 2 9″ buttered glass pie plates with 1.5c crumbs patted on bottom & sides of each pie plate. I press excess liquid out of frozen puree by pressing with a spoon through a fine strainer. When mixed together, I poured in the pumpkin mixture and sprinkled crumbs on the top with a large spoonfuls until I couldn’t add anymore without it falling off, Used a lot of crumbs but still had 1.5c leftover. Put into small ziplock and into freezer labelling it for pumpkin. My only change, I had to use salted butter, was perfectly ok.
I cut these pie plates into 8 pieces. Its thick and plenty after eating a full meal.
We just had it, I served it cold with vanilla caramel ice cream. Both bottom & top crusts were toasty & crunchy. Fantastic. So Very good.
Because I make my own pumpkin, I know now we will be having this as often or more often that pumpkin pies now. Thank you.
Great feedback, thank you Darlene!
Any idea what the carb count on this is per serving?
Is there any info about how many carbs per serving this has?
I made this in my cast iron skillet and it was excellent!! Wouldn’t change a thing. I will be making it again for my family’s Thanksgiving dinner.
Great to hear!
Why do you use granulated sugar for the filling when you say this : “Most recipes call for all
granulated sugar or half granulated and half brown sugar. While these recipes are sweet, they lack the
depth of flavor that all brown sugar adds.”
I would think brown sugar would be really good for the filling. Yes/no?
The sugar in the crisp is for flavor, and the sugar in the filling is for science.
Thanks; I am a big believer in science and I appreciate that answer. The answer also piqued my curiosity; ergo, I had to investigate it and I learned something new ( and you are quite right, and what a Fantastic way to put it: Science. Amanda, thank you for all of that.
Happy (almost) Thanksgiving!
Marche’
Love it: “science”! 😆 (i’m a K8 science teacher)
I used a cup of coconut sugar, rather than brown.
Can I prepare in the morning and then put in refrig until ready to bake. Would like to serve warm. Thanks.
Yes, you can!
I made this in a cast 12 inch iron skillet and it was way too much of the dry crumb bottom and top.
It was dry and bland and over powered by the crumble. We could not even taste the pumpkin.
I make fruit crisps all the time and was excited to try this. I’m so bummed that it was in edible at our Thanksgiving dinner. That’s what i get for trying something new. Good thing i made a traditional pumpkin pie too!
Maybe try again with a smaller pan? It seems to me that a 15oz can of pumpkin might be too little to provide a substantial layer of pumpkin, if that was what you were expecting. If you’d like more, maybe using the bigger can of pumpkin and doubling the spice might give you what you were expecting. This sounds delicious to me, and the crust/crumble part makes my mouth water. I love pumpkin desserts.
Awesome!!! Yummmmmy
I made this when we rented a vacation house in the mountains with my boys a few years ago. They had a fabulous rustic kitchen and this was sooo good! I served it with homemade pumpkin spiced whipped cream for the applause factor!
Oils I add pecan to the crisp mixture and how much would you recommend?