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Homemade Pumpkin Crisp

Pumpkin Crisp

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

Course Dessert
Cuisine American
Keyword pumpkin crisp
Prep Time 10 minutes
Cook Time 40 minutes
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.