Pumpkin Crisp

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.

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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 can make this pumpkin dessert in a big cast iron skillet, or a regular baking dish. It’s the perfect rustic fall dessert that is classic, cozy and absolutely delicious. A crisp is so easy to make, yet you’ll get all the amazing flavor of your favorite fall treats with this simple recipe. Give it a shot, you’re going to love it!

Why You’ll Love this Pumpkin Crisp 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 pie crust, you get a sweet crunchy streusel topping made with oats instead.
• This recipe makes a large crisp. It’s a great dessert for parties and gatherings since you can easily serve a lot of people.
• If you’re tired of the same old fall desserts, this easy pumpkin crisp needs to be on your list! It is truly unique, yet very old fashioned at the same time.

Ingredients for Pumpkin Crisp

• Eggs – Room temperature eggs mix into the batter the best, so be sure to pull them out of the fridge before getting started.
• Granulated sugar – Sweeten the pumpkin filling with some granulated white sugar.
• Pumpkin puree – Make sure you don’t grab pumpkin pie filling because that already has spices added.
• Half and half – This helps bring together the filling and make it oh so creamy.
• Pumpkin pie spice – You can use store-bought or make homemade with spices like ginger, clove, allspice, nutmeg and cinnamon.
• Cinnamon – Some extra cinnamon, with the pumpkin spice, makes for the most warm and cozy flavor.
• Pure vanilla extract – Add a little splash of vanilla to bring everything together!
• Kosher salt – A dash of salt helps balance the sweetness of the other ingredients.
• Quick-cooking oats – Make the best crisp topping with quick oats and a few other basic ingredients.
• All-purpose flour – This will help hold the crisp topping together so that it doesn’t get too crumbly.
• Brown sugar – Sweeten the topping with brown sugar and give this pumpkin crisp that classic fall flavor.
• Butter – Use cold butter that has been cubed to mix together to oat topping.

How to Make Pumpkin Crisp

1. Preheat your oven to 375 degrees Fahrenheit and then grease a 12 or 13 inch oven safe skillet with butter. You can also use a 9×13 inch pan.
2. Start by making the filling first. Whisk together the eggs and sugar in a large bowl. Then add the pumpkin, half and half, pumpkin pie spices, cinnamon, vanilla, and salt.
3. Whisk to combine and the pour the filling into the previously prepared pan.
4. Mix the oats, flour, brown sugar, and pumpkin pie spice in a separate bowl. Use a pastry cutter or a fork to cut the cold butter cubes into the mixture.
5. Spread the oat mixture over the top of the pumpkin filling.
6. Place the skillet in the oven and bake the pumpkin crisp uncovered, at 375°F for 35 to 45 minutes or until the middle is set and topping is started to brown.
7. Remove from the oven, allow to cool for a few minutes and then serve!

How to Store Leftover Pumpkin Crisp

Leftovers will keep in the refrigerator for two to three days. Just be sure to keep it covered with plastic wrap or transfer to an airtight storage container. I don’t recommend freezing it. It will not have the best texture after it’s been thawed.

Toppings for Pumpkin Crisp

You can serve this pumpkin pie crisp all on it’s own, 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 store-bought.

Can I add nuts to pumpkin crisp?

Totally! You can either add some nuts into the filling, or mix them into the crisp. Chopped pecans and walnuts would be delicious.

What to Serve with Pumpkin Crisp

Serve it with some holiday spiced coffee or caramel lattes for a fun after-dinner drink! And of course it’s amazing as a dessert after a cozy fall meal like broccoli cheese soup or a hearty corn chowder.

It would be perfect on the Thanksgiving dessert table alongside all of the classics, like pumpkin pie, pumpkin cake, and pecan pie.

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!

 

5 from 14 votes

Pumpkin Crisp

Quick and easy fall dessert with a creamy pumpkin filling that's topped with a delicious, crispy streusel topping!

Prep:10 minutes mins

Cook:35 minutes mins

Total:45 minutes mins

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Ingredients

Pumpkin Filling

• ▢ 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

Streusel Topping

• ▢ 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

Instructions

• 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.

Tips

• 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.

Nutrition Information

Calories: 417kcal (21%), Carbohydrates: 63g (21%), Protein: 6g (12%), Fat: 16g (25%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 99mg (33%), Sodium: 286mg (12%), Potassium: 240mg (7%), Fiber: 3g (13%), Sugar: 40g (44%), Vitamin A: 8790IU (176%), Vitamin C: 3mg (4%), Calcium: 74mg (7%), Iron: 3mg (17%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.