Pumpkin Crisp – The Ultimate Fall Dessert

Move over, pumpkin pie — there’s a new fall favorite in town! This Pumpkin Crisp has all the warm spices and creamy richness you love, but with an irresistible buttery oat crumble on top. It’s simple, comforting, and downright delicious.

Whether you’re hosting Thanksgiving dinner or just craving a taste of fall, this dessert delivers cozy vibes in every bite. Best of all, it’s easier than pie — literally. No crust rolling, no fuss, just mix, bake, and enjoy.

🎃 Pumpkin Crisp Recipe

Ingredients

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin purée (not pie filling)

• 1 cup evaporated milk (or half-and-half)

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 ½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)

• ¼ tsp salt

For the Crisp Topping:

• 1 cup all-purpose flour

• 1 cup old-fashioned oats

• ¾ cup brown sugar, packed

• 1 tsp cinnamon

• ½ cup chopped pecans or walnuts (optional but delicious)

• ¾ cup cold unsalted butter, cubed

Instructions

1. Preheat the Oven

   • Set oven to 350°F (175°C). Grease a 9×9-inch baking dish or a medium casserole dish.

2. Make the Pumpkin Filling

   • In a mixing bowl, whisk together pumpkin purée, evaporated milk, sugar, eggs, vanilla, pumpkin pie spice, and salt until smooth.

   • Pour the mixture into the prepared baking dish.

3. Prepare the Crisp Topping

   • In another bowl, mix flour, oats, brown sugar, cinnamon, and nuts (if using).

   • Add cold butter and cut it in using a pastry cutter or your fingers until the mixture is crumbly.

4. Assemble and Bake

   • Sprinkle the topping evenly over the pumpkin mixture.

   • Bake for 40–45 minutes, or until the filling is set and the top is golden and crisp.

5. Cool Slightly Before Serving

   • Let the crisp rest for about 10–15 minutes. Serve warm or at room temperature.

🧁 Serving Ideas

• Classic: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

• Fancy Touch: Drizzle with caramel sauce or maple syrup before serving.

• Make-Ahead: Bake a day in advance and reheat at 300°F for 10 minutes before serving.

💡 Tips for Success

• Use pure pumpkin puree, not pumpkin pie filling.

• Cut butter cold: It creates that perfect crumbly texture.

• Add crunch: Toast your pecans first for extra flavor.

• Want extra spice? Add a pinch of cloves or allspice for a deeper fall aroma.