Dessert

Pumpkin Crisp Recipe

ByHarper Ellington December 12, 2025December 12, 2025

Introduction

Pumpkin crisp is a comforting fall dessert that combines a creamy pumpkin filling with a crunchy oat topping. Easy to prepare and perfect for sharing, this dish is a delightful way to enjoy seasonal flavors.

A white ceramic dish holds a two-layer dessert; the bottom layer is a golden brown, soft, and moist cooked pumpkin filling, while the top layer is a crumbly, coarse, medium-brown oat-based topping. Sitting centered on top is a single scoop of smooth, creamy white vanilla ice cream. The dish rests on a wooden surface with a blurred black cast iron skillet in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 oz) can pumpkin puree
0.5 cup granulated sugar
0.25 cup brown sugar
2 large eggs
0.5 cup heavy cream
1 teaspoon vanilla extract
1.5 teaspoons pumpkin pie spice
0.5 teaspoon cinnamon
0.25 teaspoon nutmeg
0.25 teaspoon salt
0.75 cup all-purpose flour
0.75 cup old-fashioned oats
0.5 cup brown sugar
0.5 teaspoon cinnamon
0.25 teaspoon salt
0.5 cup unsalted butter, cold and cubed
0.5 cup chopped pecans or walnuts (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and salt until smooth. Pour the mixture into the prepared baking dish.
Step 3: In a separate bowl, combine flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture becomes crumbly. Stir in chopped nuts if using.
Step 4: Evenly sprinkle the crisp topping over the pumpkin filling.
Step 5: Bake for 40–45 minutes, until the top is golden and the center is just slightly jiggly.
Step 6: Let the crisp cool for 10–15 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.

Tips & Variations

For extra crunch, toast the nuts before adding them to the topping.
Use coconut oil instead of butter for a dairy-free version.
Add a pinch of ground ginger or cloves to enhance the spice flavor.
Swap out walnuts or pecans with your favorite nuts or omit them for a nut-free dessert.
If you prefer a thicker pumpkin layer, reduce the amount of cream slightly.

Storage

Store any leftover pumpkin crisp in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds or until warm. For best texture, reheat in a 350°F (175°C) oven for 10 minutes to maintain the crisp topping.

How to Serve

A white ceramic bowl holds a dessert with two main layers: the bottom layer is a warm, golden-brown crumble with a rough and crumbly texture, and on top sits a smooth, round scoop of pale vanilla ice cream with a slightly creamy texture. The dessert is placed on a wooden surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you will need to cook and puree the fresh pumpkin until smooth before using. Use about 2 cups of cooked pumpkin to replace one 15 oz can of pumpkin puree.

Is pumpkin crisp gluten-free?

This recipe uses all-purpose flour and oats which typically contain gluten. To make it gluten-free, use gluten-free oats and a gluten-free flour blend instead.