A sweet creamy pumpkin pie filling topped with crunchy oatmeal streusel make this Pumpkin Crisp amazing! The best part is it’s so quick and easy to make that you’ll be making it all fall. Serve it warm and don’t forget to add the scoop of vanilla ice cream on top.
This pumpkin crisp combines a creamy filling with a crumbly, crunchy topping for the best easy fall dessert!
If you’ve never tried it, a pumpkin crisp is like a cross between a fruit crisp and a pumpkin pie. Instead of fruit, you get a creamy pumpkin spice filling that is the perfect dessert for a holiday meal or just because!
You Will Love This Easy Recipe!
- What I love about this recipe is that it’s less fussy than making a pie from scratch, but still has a lot of the same flavors. So, instead of a flaky crust, you get a sweet crunchy streusel topping made with oats instead.
- This recipe makes a large crisp. I like to bake it in a large skillet for a fun presentation, but you can also use a 9×13″ baking dish.
- Serve it plain or add a dollop of whipped cream or a scoop of ice cream!
If you’re tired of the same old fall desserts, this easy pumpkin crisp needs to be on your list! It’s easy and you’ll love it!
- Eggs – Room temperature eggs mix into the batter the best.
- Granulated sugar
- Pumpkin puree – Make sure it’s not pumpkin pie filling because that already has spices added etc.
- Half and half
- Pumpkin pie spice – you can use homemade or storebought.
- Pure vanilla extract
- Kosher salt
- Quick-cooking oats
- All-purpose flour
- Brown sugar
- Butter – Cold butter to cut in that has been cubed.
How to Make It
Make the Filling: Whisk the eggs and sugar in a large bowl. Add the pumpkin, half and half, pumpkin pie spices, cinnamon, vanilla, and salt. Whisk to combine. Pour the filling into the prepared pan.
Make the Topping: Mix the oats, flour, brown sugar, and pumpkin pie spice in a bowl. Use a pastry cutter to cut the cold butter cubes into the mixture. Spread the oat mixture over the top of the pumpkin filling.
Bake! Place the skillet in the oven and bake the crisp uncovered, at 375°F for 35 to 45 minutes or until the middle is set and topping is started to brown.
You can serve it plain, but it’s even better with a topping! Here are some of my favorites:
- Try a scoop of vanilla ice cream or get fancy with caramel ice cream or butter pecan!
- A simple dollop of whipped cream is a great option, too. Make homemade whipped cream or use prepared whipped topping to make it even easier.
- Try a drizzle of caramel sauce! My homemade caramel sauce is great or you can use storebought.
I like to serve this crisp warm, but you can serve it chilled or at room temperature.
Leftovers will keep in the refrigerator for two to three days. Just be sure to keep it covered with plastic wrap.
I don’t recommend freezing it. It will not have the best texture after it’s been thawed.
Serve it with some holiday spiced coffee or caramel lattes for a fun after-dinner drink!
Warm pumpkin crisp with that creamy filling and sweet crunchy topping – this is definitely a dessert to have on your fall baking list! Make it for Thanksgiving or whenever you want a delicious fall dessert.
More Easy Crisp Recipes
- Easy Cranberry Apple Crisp is filled with sweet apples and fresh cranberries, and is topped with the best brown sugar cinnamon topping!
- You can use your crockpot to make a great Peach Crisp that everyone will love!
- Love to grill? Try my Grilled Caramel Apple Crisp for an amazing dessert!
- Homemade Strawberry Rhubard Crisp is the best way to use fresh rhubarb when it’s in season!
Try it and love it? Rate it, please! A five-star rating below will make my day!
If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
- 3 eggs
- 1 cup granulated sugar
- 15 ounces can pumpkin puree
- ⅔ cup half and half
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 1 cup quick cooking oats
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- ½ cup butter cubed while cold
- Preheat the oven to 375 degrees F.
- Grease a 12 or 13 inch oven safe skillet with butter. You can also use a 9×13 inch pan. Set aside.
- In a large bowl whisk together eggs and sugar until fully combined.
- Then add pumpkin, half and half, pumpkin pie spice, cinnamon, vanilla extract and salt. Whisk mixture until completely combined.
- Pour the pumpkin mixture into the prepared pan.
- In a separate bowl combine the oats, flour, brown sugar, pumpkin pie spice and stir until combined. Cut in cubed butter with a pastry cutter or two forks. You want the butter to be pea sized and coated entirely in the oats mixture.
- Spread oat mixture over the top of the pumpkin mixture in the pan.
- Bake, uncovered, at 375 degrees F for 35-45 minutes or until the middle is set and topping is started to brown.
- Serve with whipped cream or ice cream.
- I like to serve this crisp warm, but you can serve it chilled or at room temperature.
- Leftovers will keep in the refrigerator for two to three days. Just be sure to keep it covered with plastic wrap.
- I don’t recommend freezing it. It will not have the best texture after it’s been thawed.
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