It’s that time of year again! The air is crisp, leaves are turning beautiful shades of orange and gold, and pumpkin spice is in the air (and in our kitchens!). As much as we all love a classic pumpkin pie, this year, I’m switching it up with something a little different: Pumpkin Spice Crisp. Trust me, this is the dessert you didn’t know you needed! It’s light, cozy, and packed with warm autumn flavors that will have everyone asking for seconds.
Let’s dive into the recipe, shall we?
Ingredients
For the Crisp Topping:
- ½ cup unsalted butter, softened
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ¼ tsp salt
- 1 tsp pumpkin pie spice
- ¾ cup chopped pecans
- ¼ cup rolled oats
For the Pumpkin Filling:
- 15-ounce can of pumpkin puree (make sure it’s not pie filling!)
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ tsp salt
- ⅔ cup heavy cream
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C) and place your oven rack in the center position. Grab your 8×11-inch baking dish and set it aside.
2. Make the Crisp Topping
In a large mixing bowl, combine the softened butter, flour, brown sugar, salt, pumpkin pie spice, pecans, and oats. Mix everything together until it forms a crumbly texture. The best way to do this is by using your hands—it’s fun and gets the job done quickly. Set the crumble mixture aside.
3. Prepare the Pumpkin Filling
In another bowl, whisk together the pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, and salt until smooth. Once everything is well mixed, slowly pour in the heavy cream, and whisk again until it’s fully incorporated.
4. Assemble the Crisp
Pour the pumpkin filling into your prepared baking dish, spreading it evenly. Then, take your crumble topping and scatter it over the top of the filling, making sure to cover the entire surface.
5. Bake
Place the dish in the oven and bake for 45 minutes. You’ll know it’s done when the center is slightly puffed and no longer jiggles when you give the dish a gentle shake.
6. Serve and Enjoy!
Let the crisp cool slightly before serving. For the ultimate indulgence, serve it warm with a scoop of vanilla ice cream on top. The combination of warm spices and cold ice cream? Pure heaven!
Helpful Tips
- Mix with Your Hands: When making the crumble topping, don’t be afraid to get your hands in there! It’s the easiest way to ensure everything combines evenly.
- Test for Doneness: If you’re unsure whether it’s baked through, gently shake the pan. The center should be firm and puffed up slightly.
- Make Ahead: This crisp can be made a day ahead. Just cover it and store it in the fridge, then reheat it in the oven before serving.
Substitutions and Variations
- Nut-Free Option: If you have a nut allergy, you can swap the pecans for more oats or even some crushed graham crackers for added crunch.
- Gluten-Free: Use gluten-free all-purpose flour and gluten-free oats for a perfect gluten-free dessert!
- Dairy-Free: Replace the butter with a dairy-free alternative and the heavy cream with coconut cream to make this crisp dairy-free. The coconut flavor adds an interesting twist to the pumpkin filling!
Frequently Asked Questions
Can I use homemade pumpkin puree?
Absolutely! Just make sure it’s not too watery. If needed, strain the puree through a cheesecloth before using it in the recipe.
Can I make this ahead of time?
Yes! You can prepare the entire dish, refrigerate it overnight, and then bake it fresh the next day. Alternatively, bake it ahead and reheat it before serving.
How do I know when it’s done?
The center of the crisp should be set and puffed up slightly. If it jiggles, it needs a few more minutes in the oven.
Storage Instructions
Got leftovers (though I doubt you will!)? Store your pumpkin spice crisp covered in the fridge for up to 3 days. When you’re ready to enjoy it again, simply warm it up in the oven at 350°F for about 10 minutes or until heated through. If you’re in a hurry, microwaving it works too—just be aware it may lose some of its crispiness.
This Pumpkin Spice Crisp is the perfect blend of comforting fall flavors and a crispy, buttery topping that will outshine any pie on your Thanksgiving table. It’s simple, warm, and incredibly satisfying—what more could you ask for in a holiday dessert? I can’t wait for you to try it!
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Pumpkin Spice Crisp: The Ultimate Thanksgiving Dessert
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pumpkin Spice Crisp is the ultimate fall dessert, perfect for Thanksgiving! With a buttery, crunchy topping and a creamy spiced pumpkin filling, this easy-to-make dish is sure to impress. Serve it warm with a scoop of ice cream for a comforting and delicious treat.
Ingredients
For the Crisp Topping:
- ½ cup unsalted butter, softened
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ¼ tsp salt
- 1 tsp pumpkin pie spice
- ¾ cup chopped pecans
- ¼ cup rolled oats
For the Pumpkin Filling:
- 15-ounce can of pumpkin puree (not pie filling)
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ tsp salt
- ⅔ cup heavy cream
Instructions
- Preheat oven to 375°F (190°C) and place your rack in the center of the oven.
- In a bowl, mix butter, flour, brown sugar, salt, pumpkin pie spice, pecans, and oats with your hands until crumbly. Set aside.
- In another bowl, whisk pumpkin puree, sugar, eggs, vanilla, pumpkin pie spice, and salt until smooth. Stir in heavy cream.
- Pour pumpkin mixture into an 8×11-inch baking dish. Top with the crumble mixture.
- Bake for 45 minutes, until the center is puffed and not jiggly.
- Serve warm, ideally with vanilla ice cream on top!
Notes
- For a gluten-free version, use gluten-free flour and oats.
- For a nut-free alternative, skip the pecans and increase the oats.
- This crisp can be made ahead and reheated in the oven before serving.
- If using homemade pumpkin puree, make sure to strain any excess liquid.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 339 kcal
- Sugar: 27 g
- Cholesterol: 85 mg