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This Pumpkin Crisp recipe is made with a creamy pumpkin custard topped with a buttery, crispy, crumbly cinnamon sugar oat topping. Serve this warm or cold with a dollop of whipped cream on top!
There’s no better season than pumpkin season and our pumpkin crisp recipe is the perfect way to celebrate!
The only problem is that, as a food blogger, our seasons are a bit different than everyone else’s. I’m making pumpkin french toast casserole in June and m&m Christmas cookies in July so that I can have these recipes ready to share with you!
I don’t really mind though – I bake pumpkin desserts in the summer and then get to eat them from bakeries and friends in the Fall. I guess it’s really a win win situation! 🙂
Anyway, this pumpkin crisp is for PUMPKIN LOVERS ONLY!
It has a thick, creamy, pumpkin custard layer that will have you diving in face first. We love it when it’s nice and cold, straight from the fridge!
The topping is a simple, buttery oat situation that adds the perfect touch.
Serve this up with whipped cream or even vanilla ice cream. Yum!
Feel free to grab an extra can of pumpkin when you shop for this one. We have loads of other pumpkin goodies, like pumpkin chocolate chip bread and pumpkin crunch cake!
What is Pumpkin Crisp?
It’s pure pumpkin goodness! A pumpkin crisp, or any crisp recipe such as my apple crisp or blueberry crisp, feature a crispy, crumbly, streusel like topping!
It’s perfectly crispy and it makes for an excellent contrast with the creamy pumpkin custard filling! The topping is made with rolled oats, brown sugar, flour, and butter with cinnamon. It’s sweet, crumbly, and crispy!
If you’re more of a pie kind of person, try our pumpkin pie with walnut topping!
Pumpkin Filling Ingredients:
Pumpkin – This easy filling starts with a can of pure pumpkin puree. Make sure you get pure pumpkin and not canned pumpkin pie mix.
Evaporated Milk – This is sold in a can in the baking aisle. This is NOT the same as sweetened condensed milk.
Pumpkin Spice – This is what gives pumpkin the pumpkin flavor, honestly. Plain pumpkin doesn’t have much taste on it’s own. This is a mix of cinnamon, nutmeg, ginger, and cloves. Give our homemade pumpkin pie spice a try. We make a big batch to bake with all season.
Crisp Topping Ingredients:
Oats – We’re using old fashioned oats here, but quick oats would work as well. Do not use steel cut oats in this recipe.
Brown Sugar – We prefer dark brown sugar, but light will also work.
Butter – You’ll want to use cold butter that you’ve cut into small cubes.
What We Love About This Recipe!
The buttery cinnamon and sugar oat topping adds the perfect crunch to the dense pumpkin filling! Served cold from the fridge with a dollop of whipped cream, this has all the makings of the perfect Fall dessert and you don’t even have to deal with making a pie crust.
Step by Step:
Add the sugar, eggs, and pumpkin pie spice to a mixing bowl and whisk until they are well combined. Mix in the pumpkin puree and finally the evaporated milk. Whisk it all together until the pumpkin filling is smooth with no lumps in the mix.
Stir together the ingredients for the oat topping and then add cubes of cold butter to the mixture. Use a pastry cutter or butter knives to cut the butter in and form coarse crumbs. The mixture will look like wet, chunky sand.
Helpful Tip!
Add Pecans!
If you want to add even more good stuff to this cinnamon sweet crispy crunchy topping you could change it into a pecan oat topping by mixing in some chopped pecans!
Pour the pumpkin filing into a 9×9 baking dish, sprinkle the oat topping over the top, and then bake for about an hour. The top should be golden brown and the center will be set. You’ll want to let this cool before enjoying.
Freezing & Storage Instructions:
This recipe for pumpkin crisp does need to be refrigerated. It will last for 3-4 days, well covered, in the refrigerator. We prefer to serve this cold, but it can also be warmed in the microwave.
To freeze wrap your pumpkin crisp tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Recipe FAQs:
This dish is best served cold! We like to top ours off with some whipped cream or a big scoop of vanilla ice cream.
The filling for this pumpkin crisp recipe is prepared with canned pumpkin puree, eggs, sugar, pumpkin pie spice, and evaporated milk!
Yes! You’ll want to use canned pure pumpkin puree for this recipe and not canned pumpkin pie filling. The pie filling contains spices and other ingredients besides pure pumpkin. You’ll add pumpkin pie spice to the filling yourself in this recipe.
More Fall Favorites!
- Pumpkin Pie Dip
- Keto Pumpkin Bars
- Pumpkin Puff Pastry
- Snickerdoodle Pumpkin Cheesecake Bars
- Air Fryer Roasted Pumpkin Seeds
More Pumpkin Favorites:
Pumpkin Crisp
Ingredients
For the filling:
- ¾ cup sugar
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 15 ounces canned pumpkin puree
- 12 ounces evaporated milk
For the topping:
- ¾ cup flour
- ¾ cup rolled oats
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- 1/3 cup cold butter cubed
Instructions
To make the filling:
- Preheat oven to 375 degrees. Grease a 9×9 baking dish.
- Add the sugar, eggs, and pumpkin pie spice to a large mixing bowl and whisk well until combined.
- Whisk in the pumpkin to combine.
- Whisk in the evaporated milk until fully combined and no lumps are in the mixture.
- Pour into the prepared baking dish and set aside.
To make the topping:
- Add the flour, oats, brown sugar, cinnamon, and baking soda to a mixing bowl and stir to combine.
- Add the butter to the oat mixture and use a pastry cutter or two butter knives to cut the butter into the oat mixture until you have coarse crumbs resembling damp sand.
To bake:
- Sprinkle the topping evenly over the the pumpkin pie filling.
- Bake for 55-65 minutes or until the top is golden and the center is set.
- Cool for one hour on the counter before transferring to the refrigerator to chill completely.
- Serve cold with whipped cream on top, if desired.
Elena says
This recipe is so amazing! The crumble topping is perfection!
We tried it with gluten free flour and it worked great!
We will be having this all year round 🙂
Karly Campbell says
Thank you, Elena! <3
Cheryl Bordelon says
My whole family loved this cake. I used spice cake mix.
Tricia P. says
I made a happy mistake tonight. I used my chai spice mix instead of pumpkin pie spice. It was delicious! I would add a pinch of salt in the pumpkin mixture to bring out all the flavors. I felt it was lacking a little. I also baked at 350 for 20 minutes before putting on the “crisp” so that it wouldn’t sink in the pumpkin mixture, then baked for another 30-40 min at 375. It is as delicious!
Kate Davis says
My husband says I never need to make pumpkin pie again because he loved this so much – delicious and easy!
Karly says
Love to hear that! Thanks, Kate!
Tammy Wiley says
Can’t wait to try this recipe! I love anything pumpkin! Thank you for posting!
Karly says
I’m sure you’ll love it, Tammy! 🙂