Goodbye Pumpkin Pie and hello Pumpkin Crisp! This delicious fall dessert is a great way to refresh your Thanksgiving menu, while keeping those warming flavors we all love.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
A delicious pumpkin pie filling, crowned with a buttery crumble topping, cozy, comforting and utterly delicious! The filling is packed with flavor and works beautifully with the crumbly topping, the textures marry up so well! Top this Pumpkin Crisp with ice cream and tuck in!
If you’re looking for other delicious dessert recipes, why not also try my Easy Peach Cobbler Recipe or my Easy Angel Food Cake.
Why this Pumpkin Crisp is so good
- A scrumptious crumble topping. Buttery, spiced and utterly yummy!
- Pumpkin filling. The base of this crisp taste like the most flavor packed pumpkin pie you’ve ever had! If you love pumpkin pie you’ll love this!
- An easy thanksgiving dessert. The filling and the topping are whipped up in a flash, then slam in the oven – done. Plus it’s a great alternative to pumpkin pie, without upsetting the purists out there!
How to make this Pumpkin Crisp
Be sure to see the recipe card below for full ingredients & instructions!
- Make your Pumpkin Filling – In a bowl whisk your ingredients together until smooth. Then pour into a greased baking pan.
- Make your crisp topping – Add all your crisp ingredients to a small bowl and combine. Then evenly sprinkle onto the pumpkin filling.
- Bake – Bake uncovered for 35-40 mins. Allow to cool for 5 mins.
- Serve with whipped cream/ice cream, enjoy!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Do you serve Pumpkin Crisp hot or cold?
This crisp is great warm but you can also serve it cold, the texture changes a bit but it’s still gorgeous!
What to put on Pumpkin Crisp?
Topping Pumpkin Crisp with ice cream or whipped cream is always a winner, especially warm so you get that melty creamy goodness.
You could also drizzle some melted chocolate over the crisp, pumpkin and chocolate love each other. Ditto fudge sauce!
Storing leftovers
If you do have leftovers, you’ll want to cover the remaining 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 the 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.
Tips!
- Use a preheated oven.
- Use pumpkin puree not pumpkin pie filling.
- You can omit the pecans, if you wish – still tastes great!
- Use a greased pan.
- The pumpkin crisp should be golden and bubbly when you remove it form the oven.
- Allow to cool for 5 mins before serving.
- Serve with ice cream, whipped cream or drizzle chocolate sauce on it!
Pumpkin Crisp
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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)
Recommended Equipment
- Kitchen Scale (optional)
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use a preheated oven.
- Use pumpkin puree, not pumpkin pie filling.
- You can omit the pecans if you wish – still tastes great!
- Use a greased pan.
- The pumpkin crisp should be golden and bubbly when you remove it from the oven.
- Allow to cool for 5 mins before serving.
- Serve with ice cream, whipped cream or drizzle chocolate sauce on it!
Nutrition Information
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.