Pumpkin Crisp Recipe

Pumpkin Crisp is the perfect autumn treat you didn’t know you needed—warm, spiced pumpkin goodness topped with a crunchy oat streusel. This Pumpkin Crisp will fill your kitchen with cozy fall aromas and satisfy cravings with its tender, flavorful filling and irresistible topping. Ready in under an hour, it’s simple, yet indulgent. Whether you’re baking for a crowd, prepping for Thanksgiving, or craving something sweet and comforting, this Pumpkin Crisp brings all the cozy vibes in a single, soul-warming bite.

Why You’ll Love This Pumpkin Crisp

• Cozy seasonal flavor: The blend of pumpkin, warm spices, and brown sugar creates the quintessential fall taste.

• Easy-to-follow recipe: With just two bowls—one for the filling, another for the topping—you’ll have little cleanup and lots of joy.

• Textural contrast: Smooth, creamy pumpkin filling meets a crisp, buttery oat topping that’s pure bliss.

• Flexible and adaptable: Gluten‑free, single‑serve, or double‑topping? This recipe handles it all with ease.

• Perfect for sharing—or keeping all to yourself!

Ingredients

Filling

• 15 oz can pumpkin puree

• 3 large eggs

• 6 oz can evaporated milk

• ½ cup granulated sugar

• ½ cup light brown sugar

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice

• 1 tsp salt

Topping

• ¾ cup all‑purpose flour (or substitute your preferred flour, including gluten‑free)

• ¾ cup old‑fashioned oats (rolled oats; quick oats also work)

• 1 cup light brown sugar

• ½ cup salted butter, melted

• 1 tsp ground cinnamon

Step‑by‑Step: How to Make Pumpkin Crisp

1. Prepare the topping
   In a small mixing bowl, stir together the flour, oats, brown sugar, melted butter, and cinnamon. Use a fork to gently combine—mixture should be crumbly. Place it in the refrigerator while you make the filling.

2. Mix the filling
   In a large mixing bowl, whisk (by hand or with a hand mixer) together the pumpkin puree, eggs, evaporated milk, granulated sugar, brown sugar, vanilla, pumpkin pie spice, and salt until the mixture is smooth and uniform.

3. Assemble
   Pour the pumpkin filling into a greased 8×11‑inch baking pan.

4. Top it off
   Retrieve the chilled topping and crumble it evenly over the pumpkin filling.

5. Bake
   Bake in a preheated oven at 375 °F (190 °C) for 45–50 minutes, or until the topping is deep golden brown and crisp.

6. Cool & serve
   Allow to cool slightly before serving. This ensures the filling sets. Serve warm with a scoop of ice cream or a dollop of whipped cream, if desired.

Helpful Tips

• Chill the topping: Refrigerating it before baking ensures a crisp, golden finish.

• Even topping coverage: Crumble topping with your fingers for big, satisfying clumps.

• Prevent soggy edges: Let the dish rest 10–15 minutes before serving.

• Watch closely: Oven variances happen—check around 40 minutes to avoid burning the topping.

• Scale up or down: Use a muffin tin lined with cupcake papers for individual servings—bake a little less (about 25–30 minutes).

Substitutions And Variations

• Pumpkin pie filling swap: Use canned pumpkin pie filling in place of the pumpkin puree and omit the granulated sugar, brown sugar, vanilla, pumpkin pie spice, and salt—this simplifies prep!

• Flour alternatives: Swap in whole‑wheat, almond, oat, or your favorite gluten‑free blend for the flour.

• Oat options: Quick oats can replace rolled oats—texture will be finer.

• Double the topping: Craving more crumble? Double the topping ingredients for extra crunch.

• Individual servings: Use a muffin tin and cupcake liners with the same ingredient ratios, adjusting baking time to around 25–30 minutes until golden on top.

Storage Instructions

• Room temperature: Cover tightly and store up to 2 days.

• Refrigerator: Keep crisp covered in the fridge for up to 5 days. Reheat gently before serving to restore topping crunch.

• Freezer: Wrap tightly in foil or airtight container and freeze up to 2 months. Thaw overnight in the fridge, then warm in the oven at 350 °F (175 °C) until heated through and crispy on top (~15–20 minutes).

Nutritional Information

(Approximate per serving; based on original recipe and 8–10 servings)

• Calories: ~288 kcal

• Carbohydrates: ~45 g

• Protein: ~5 g

• Fat: ~11 g (Saturated Fat: ~6 g; Polyunsaturated Fat: ~4 g)

• Cholesterol: ~71 mg

• Sodium: ~280 mg

• Fiber: ~2 g

• Sugar: ~33 g

These figures are estimates and will vary if you make substitutions or alter serving size.

Serving Suggestions

• Classic topping: Warm slice with a big scoop of vanilla ice cream.

• Holiday twist: Add whipped cream spiked with a pinch of cinnamon or pumpkin spice.

• Sauce it up: Drizzle with caramel or maple syrup for extra decadence.

• Make it brunch‑ready: Serve alongside a dollop of Greek yogurt and a sprinkling of toasted nuts.

• Savory contrast: A light drizzle of salted caramel balances the sweet and spice beautifully.

Frequently Asked Questions About Pumpkin Crisp

Can I make this Pumpkin Crisp gluten‑free?
Absolutely! Just substitute the all‑purpose flour in the topping with any gluten‑free flour blend. Many work beautifully, and using rolled oats ensures the topping stays chewy and delicious.

How can I make individual servings?
Use a standard muffin tin lined with cupcake liners. Fill each cup with the same proportions of filling and topping. Reduce baking time to about 25–30 minutes—watch for the topping to be golden and bubbly.

What’s the best freezer method?
Bake the crisp and let it cool completely. Wrap the pan tightly with two layers of foil or place individual slices in freezer bags. It will keep well for up to two months. Thaw overnight in the fridge, then reheat in a 350 °F oven for about 15–20 minutes to restore the topping’s crunch.

Can I make this ahead?
Yes! Assemble it (topping on bottom), cover, and refrigerate up to 24 hours. When ready, bake per instructions—just expect it may need a couple extra minutes if cold.

Can I use fresh pumpkin instead of canned?
You can—but you’ll need to cook, puree, and drain fresh pumpkin until thick and creamy before using. It takes a bit more effort to prepare, but fresh pumpkin offers a rich, homemade flavor that’s hard to beat.

Conclusion

Thank you so much for stopping by and sharing in the magic of this warm, comforting Pumpkin Crisp. I hope this recipe brings cozy smiles to your home, whether you’re baking it for family, friends, or simply treating yourself. There’s something so satisfying about that creamy pumpkin filling beneath a buttery, crunchy oat topping—it’s easy to make and bursting with flavor, making it the perfect dessert for any occasion. From my kitchen to yours, happy baking, and enjoy every delicious bite. Warmest wishes for cozy cooking and gratitude for being part of our food-loving community!

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Pumpkin Crisp Recipe

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• Author: lisa
• Total Time: 55 minutes
• Yield: 8–10 servings 1x

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Description

This Pumpkin Crisp is a warm, spiced dessert made with creamy pumpkin filling and a crunchy cinnamon-oat topping. Perfect for fall gatherings, Thanksgiving, or a sweet treat any day of the week. Simple to make and full of seasonal flavor!

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Ingredients

Scale 1x2x3x

Filling:

15 oz pumpkin puree

3 large eggs

6 oz evaporated milk

½ cup granulated sugar

½ cup light brown sugar

1 tsp vanilla extract

1 tsp pumpkin pie spice

1 tsp salt

Topping:

¾ cup all-purpose flour

¾ cup old-fashioned oats

1 cup light brown sugar

½ cup salted butter, melted

1 tsp cinnamon

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Instructions

• Prepare the topping
  In a small mixing bowl, stir together the flour, oats, brown sugar, melted butter, and cinnamon. Use a fork to gently combine—mixture should be crumbly. Place it in the refrigerator while you make the filling.

• Mix the filling
  In a large mixing bowl, whisk (by hand or with a hand mixer) together the pumpkin puree, eggs, evaporated milk, granulated sugar, brown sugar, vanilla, pumpkin pie spice, and salt until the mixture is smooth and uniform.

• Assemble
  Pour the pumpkin filling into a greased 8×11‑inch baking pan.

• Top it off
  Retrieve the chilled topping and crumble it evenly over the pumpkin filling.

• Bake
  Bake in a preheated oven at 375 °F (190 °C) for 45–50 minutes, or until the topping is deep golden brown and crisp.

• Cool & serve
  Allow to cool slightly before serving. This ensures the filling sets. Serve warm with a scoop of ice cream or a dollop of whipped cream, if desired.

Notes

You can substitute pumpkin pie filling for puree and omit added sugar, vanilla, and spices.

Use gluten-free flour if needed.

Quick oats can replace rolled oats.

Make individual servings in muffin tins (reduce baking time to ~25–30 min).

Double the topping for extra crunch.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 288 kcal
• Sugar: 33 g
• Carbohydrates: 45 g
• Protein: 5 g