Pumpkin Crisp

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Pumpkin Crisp is the ultimate cozy dessert to welcome the fall season. Imagine a rich, spiced pumpkin custard base topped with a buttery, golden oat crumble. It’s everything you love about pumpkin pie but with a sweet, crunchy twist that’s even easier to make and serve.

Whether you’re prepping for a holiday dinner or craving a comforting treat on a chilly night, this Pumpkin Crisp hits the mark. It fills your home with the warm aroma of cinnamon and nutmeg and pairs beautifully with a scoop of vanilla ice cream.

Why You’ll Love This Pumpkin Crisp

• Easier than pie with all the flavor
• No crust to roll out or chill
• Warm, creamy center with crispy topping
• Perfect for fall gatherings or a weeknight dessert
• Make ahead and reheat beautifully

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What Kind of Pumpkin Should I Use?

Use canned pumpkin puree—not pumpkin pie filling. Pumpkin puree gives you full control over the flavor and sweetness. Homemade puree also works well if it’s thick and not watery.

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Ingredients for the Pumpkin Crisp

Each ingredient plays a role in balancing textures and flavors:

• Pumpkin Puree – The star of the show. Provides the creamy, earthy base.
• Brown Sugar – Adds sweetness and depth with molasses undertones.
• Granulated Sugar – Balances the brown sugar and boosts the sweetness.
• Eggs – Help the custard set and create a smooth texture.
• Heavy Cream – Makes the pumpkin filling rich and velvety.
• Pumpkin Pie Spice – A cozy blend of cinnamon, nutmeg, and cloves.
• Salt – Enhances all the flavors.
• Old-Fashioned Oats – Give the topping a chewy, crisp bite.
• All-Purpose Flour – Helps form the crumble texture.
• Butter – Adds richness and binds the crisp topping.
• Chopped Pecans – Optional, but they bring lovely crunch and nuttiness.

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How To Make the Pumpkin Crisp

Step 1: Make the Pumpkin Filling

In a large mixing bowl, whisk together 2 cups of pumpkin puree, 1/2 cup brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1/2 cup heavy cream, 1 tablespoon pumpkin pie spice, and 1/4 teaspoon salt until smooth.

Step 2: Prepare the Crisp Topping

In a separate bowl, combine 3/4 cup old-fashioned oats, 1/2 cup all-purpose flour, 1/3 cup brown sugar, 1/4 teaspoon salt, and 1/2 cup cold unsalted butter (cut into small cubes). Use a pastry cutter or your fingers to mix until coarse crumbs form. Stir in 1/3 cup chopped pecans if using.

Step 3: Assemble the Crisp

Pour the pumpkin filling into a greased 8×8-inch baking dish. Sprinkle the oat crumble evenly over the top.

Step 4: Bake to Perfection

Bake in a preheated oven at 350°F (175°C) for 40-45 minutes or until the top is golden and the center is set but slightly jiggly. Let cool slightly before serving.

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Serving and Storing Your Pumpkin Crisp

This recipe yields 6-8 servings, perfect for family-style desserts. Serve warm with vanilla ice cream or whipped cream for extra indulgence.

Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

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What to Serve With Pumpkin Crisp?

Vanilla Ice Cream

The warm crisp paired with cold, creamy ice cream is an irresistible contrast.

Fresh Whipped Cream

Light and airy, it adds a smooth finish without overpowering the dessert.

Salted Caramel Drizzle

A little drizzle goes a long way to intensify the fall flavors.

Maple Glazed Pecans

Add more crunch and a touch of maple.

Apple Cider

The tartness of warm apple cider complements the sweetness of the crisp.

Spiced Chai Latte

Great for a cozy tea-time pairing with layers of spice.

Candied Ginger

Offers a zippy bite to contrast the soft pumpkin filling.

Cinnamon Sugar Pita Chips

A crunchy snack that works well with dessert dips or scooping.

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Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prepare the filling and topping separately, store them in the fridge, and assemble before baking. You can also bake the full dish and reheat before serving.

Can I freeze pumpkin crisp?

Yes, once baked and cooled, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Can I use fresh pumpkin?

Absolutely! Just make sure it’s cooked and pureed to a smooth, thick consistency. Avoid watery pumpkin to prevent soggy results.

What if I don’t have pumpkin pie spice?

Make your own with 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.

Is this gluten-free?

You can easily make it gluten-free by using certified gluten-free oats and replacing the flour with almond flour or a 1:1 gluten-free baking blend.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add nuts or leave them out? Did you try a caramel drizzle?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

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Conclusion

Pumpkin Crisp is a must-bake dessert for anyone who craves the warmth of fall flavors with minimal fuss. The contrast between smooth pumpkin custard and the crispy, buttery oat topping makes it an instant favorite.

For more fall-inspired desserts and everyday food ideas, check out our latest on Meals We Share, Rainbow Smoothie Bowls, or our Tropical Fruit Salad. And for daily inspiration, visit us on Pinterest at Meals We Share.

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