If you’re looking for a dessert that brings together the warm, spicy flavors of fall, Pumpkin Crisp is it! This easy recipe combines a creamy pumpkin filling with a buttery, crunchy oat topping that’s sure to be a crowd-pleaser. Perfect for family gatherings or as a holiday treat, this Pumpkin Crisp will make your home smell like the holidays and taste just as cozy. Top it with vanilla ice cream or whipped cream for a delightful contrast of warm and cool textures.
Ingredients:
For the Pumpkin Filling:
1 can (15 oz) pumpkin purée
1 cup evaporated milk
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
For the Crisp Topping:
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1/2 cup chopped pecans (optional)
Instructions:
Preheat the Oven Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish to prevent sticking.
Prepare the Pumpkin Filling In a large bowl, combine the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth, then pour the mixture into your prepared baking dish.
Make the Crisp Topping In a separate bowl, mix the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture becomes crumbly. For added texture, fold in the chopped pecans.
Assemble and Bake Evenly sprinkle the crisp topping over the pumpkin filling. Bake for 40-45 minutes, or until the topping is golden brown and the filling is set.
Serve Allow the pumpkin crisp to cool slightly before serving. Top each portion with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
Serving Tips:
Best Served Warm: Pumpkin Crisp tastes best when served warm. The creamy pumpkin filling and crispy topping are at their peak flavor and texture when slightly heated.
Toppings: Add a scoop of vanilla ice cream or a dollop of whipped cream to each serving. The coolness of the toppings perfectly balances the warm, spiced filling and buttery crisp.
Additional Garnishes: For a little extra flavor, drizzle caramel sauce or sprinkle some cinnamon on top of the whipped cream or ice cream.
Storage Tips:
Refrigeration: Store leftover Pumpkin Crisp in an airtight container or cover the baking dish tightly with plastic wrap. Refrigerate for up to 3 days.
Freezing: This dessert freezes well if you want to save it for later. Place the cooled Pumpkin Crisp in a freezer-safe container or wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months.
Thawing: When ready to enjoy, thaw overnight in the refrigerator if frozen.
Reheating Tips:
Microwave: For individual portions, reheat in the microwave for 20–30 seconds or until warm.
Oven: For the best texture, reheat the entire dish in the oven at 300°F (150°C) for about 10–15 minutes, or until warmed through. Cover with foil to prevent over-browning if necessary.
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FAQs:
Can I make Pumpkin Crisp ahead of time?
Yes, you can prepare Pumpkin Crisp a day in advance. Follow the recipe as directed, let it cool, and store it covered in the refrigerator. When ready to serve, reheat it in the oven at 300°F (150°C) for 10–15 minutes to bring back the warm, fresh-baked taste.
Can I substitute fresh pumpkin for canned pumpkin purée?
Yes, fresh pumpkin purée works well in this recipe. Make sure to cook and purée the pumpkin until smooth, then measure an equivalent amount (15 oz or about 1¾ cups). Keep in mind that fresh pumpkin may have a slightly different flavor and moisture content, so adjust the consistency as needed.
Is there a way to make Pumpkin Crisp gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free 1-to-1 baking flour, which will provide similar results. Be sure to use certified gluten-free oats as well.
Can I make Pumpkin Crisp without nuts?
Yes! The pecans in the topping are optional, so you can easily omit them for a nut-free dessert. The crisp topping will still be deliciously buttery and crunchy without the nuts.
Conclusion:
With its warm, spicy flavors and crunchy topping, Pumpkin Crisp is a dessert you’ll want to make every fall. Simple to prepare yet rich in flavor, it’s a fantastic treat for family gatherings or cozy nights in.
📖 Recipe:
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Pumpkin Crisp
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Pumpkin Crisp is a delicious fall dessert featuring a creamy spiced pumpkin filling topped with a buttery oat crisp. Easy to make and perfect for the holidays, this recipe brings all the warm flavors of pumpkin spice into a comforting, crowd-pleasing treat. Serve it warm with vanilla ice cream or whipped cream for a cozy dessert everyone will love.
Ingredients
For the Pumpkin Filling:
1 can (15 oz) pumpkin purée
1 cup evaporated milk
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
For the Crisp Topping:
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1/2 cup chopped pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similarly sized casserole dish.
- Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth. Pour the mixture into the prepared baking dish.
- Make the Crisp Topping: In another bowl, mix together the flour, oats, brown sugar, cinnamon, and melted butter until crumbly. Stir in chopped pecans if desired.
- Assemble and Bake: Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 40-45 minutes, or until the topping is golden brown and the filling is set.
- Serve: Allow the pumpkin crisp to cool slightly before serving. Top with vanilla ice cream or whipped cream for extra decadence.
Notes
For added texture, include the optional pecans in the topping.
If using fresh pumpkin purée, adjust the consistency as needed, as it may have more moisture than canned.
For gluten-free options, substitute the flour with a 1-to-1 gluten-free flour and ensure the oats are certified gluten-free.
To store leftovers, refrigerate for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 310 kcal per serving
