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As much as I love apples, this pumpkin crisp is just as tasty! Made with a custardy pumpkin filling and a spiced oat topping, this pumpkin pie crisp is chock-full of warming fall flavors. I love to enjoy it fresh from the oven with a cold scoop of ice cream!
This delicious pumpkin crisp recipe is my lighter take on classic pumpkin pie. Instead of a traditional pie crust bottom, I topped the custardy pumpkin filling with a light crumble made from oats. It still has all that great autumnal flavor, but it’s way less fussy.
What’s in This Pumpkin Crisp Recipe?
- Eggs: Create a rich, thick, and custardy filling.
- Sugar: A combination of brown and granulated sugars sweeten the filling, while brown sugar sweetens the topping.
- Pumpkin Puree: Adds earthy and sweet pumpkin flavor to the filling. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling! Pumpkin pie filling already has sugar and spices added and will not work in this recipe.
- Evaporated Milk: Thickens the filling and keeps it moist.
- Vanilla Extract: Enhances the sweet flavor of the filling.
- Pumpkin Pie Spice: Adds classic pumpkin pie flavor to the filling.
- Cinnamon: Ground cinnamon enhances the warm and spicy flavor of the filling and the topping.
- Oats: Old-fashioned oats work best for that chewy texture and oaty flavor, but quick oats will also work in a pinch.
- Flour: All-purpose flour helps give the topping structure.
- Pecans: Chopped pecans add a delightful crunch and nutty flavor to the topping.
- Baking Powder: Ensures the topping is light, tender, and browns in the oven.
- Butter: Unsalted butter binds the topping and helps it brown in the oven.
Tips for Success
- Use a preheated oven and a greased pan for the best results.
- You can omit the pecans, if you wish – still tastes great!
- The pumpkin crisp should be golden and bubbly when you remove it from the oven. Make sure to let it cool for about 5 minutes to allow the filling to set up before serving.
How to Store and Reheat
If you do have leftovers, you’ll want to cover the remaining pumpkin crisp with a lid or plastic wrap (after it has cooled) and refrigerate. I’d suggest eating the crisp within a day or two because the topping will get less and less crunchy as time goes by. Once you’re ready to eat, you can have it cold or warm it up in the microwave for 10-15 seconds.
Serving Suggestions
This pumpkin crisp is great warm, but you can also serve it cold. The texture changes a bit but it’s still gorgeous! I like to top mine with scoops of vanilla ice cream or whipped cream and a drizzle of caramel sauce.
5-Star Review
“Really liked this recipe! Turned out custard-like for the base, and I really liked the oat topping as well.” -Lauren L.
Pumpkin Crisp
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
Ingredients
For the Pumpkin filling
- 3 large eggs 150 grams, lightly beaten
- ½ cup brown sugar 107 grams
- ½ cup granulated sugar 100 grams
- 15 ounces pumpkin puree 425 grams (1 can) – NOT pumpkin pie filling!)
- ⅔ cup evaporated milk 151 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 teaspoon pumpkin pie spice 3 grams
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon kosher salt
For the Crisp
- ¾ cup old-fashioned oats 75 grams
- 1 cup all-purpose flour 120 grams
- ½ cup chopped pecans 57 grams
- ½ cup brown sugar 107 grams
- ¼ teaspoon baking powder 1 gram
- 1 teaspoon ground cinnamon 3 grams
- ½ cup salted butter 113 grams, melted (1 stick)
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking pan. Set aside.
- Whisk the eggs and both sugars together in a large bowl until smooth.3 large eggs, ½ cup brown sugar, ½ cup granulated sugar
- Add the pumpkin, evaporated milk, vanilla extract, pie spice, cinnamon, and salt. Whisk until smooth.15 ounces pumpkin puree, ⅔ cup evaporated milk, 1 teaspoon pure vanilla extract, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt
- Pour pumpkin filling into the prepared baking pan.
- Add all the crisp ingredients in a small bowl and stir until combined.¾ cup old-fashioned oats, 1 cup all-purpose flour, ½ cup chopped pecans, ½ cup brown sugar, ¼ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ cup salted butter
- Sprinkle crisp mixture evenly onto the top of the pumpkin filling
- Bake uncovered for 35-40 minutes. The pumpkin crisp should be golden brown and bubbly.
- Remove from the oven and let cool for 5 minutes before serving.
- Serve warm with ice cream or whipped cream, if desired.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Really liked this recipe! Turned out custard-like for the base, and I really liked the oat topping as well.
We’re so happy to hear you loved this recipe, Lauren!
We’re sorry you didn’t enjoy the oats, Chris! They’re a pretty classic crisp topping, but you can certainly leave them out if you’re not a fan!
I made this using fresh pumpkin puree and it was fabulous. Thanks Becky!
Thanks for sharing, Kate!
what leftovers???
Time to double up!
Step 3 says to add salt but there’s no salt mentioned in the ingredients. How much salt should be added?
What is the answer to this quesion about salt
Another website says 1/2 tsp kosher salt.
1/4 tsp…..the list of ingredients gives the amount of salt.