Pumpkin Crisp Baked Delight

Featured in: Sweet treats for any occasion

Pumpkin Crisp features velvety pumpkin puree mixed with a blend of sugars, eggs, vanilla, and warming spices, all poured into a baking dish. A crumbly topping, crafted from oats, flour, brown sugar, cinnamon, pecans, and melted butter, is layered above. Baked until golden, the topping delivers a satisfying crunch and aroma, contrasting the smooth, spiced pumpkin beneath. This dessert blends autumn flavors and textures in every bite. Serve warm for a cozy treat perfect for cool evenings.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Mon, 08 Sep 2025 21:09:31 GMT
A bowl of Pumpkin Crisp with a spoon in it. Pin it
A bowl of Pumpkin Crisp with a spoon in it. | myhomemaderecipe.com

Pumpkin crisp is the coziest answer for when you crave autumn flavors with barely any fuss. This recipe brings together the creamy spice of classic pumpkin pie and the irresistible crunch of a crisp topping in one easy dish. If you want something special for the holidays or just need a comforting dessert that never fails, this is the one I keep coming back to year after year.

I first tried this pumpkin crisp on a whim for a last minute Thanksgiving and it disappeared in record time. Now my family asks for it every fall even more than pie.

Ingredients

  • Pumpkin puree: gives the filling a velvety, earthy flavor and rich color. Canned is reliable for consistency
  • Granulated and brown sugar: add sweetness and a hint of caramel. Use fresh soft brown sugar for best moisture
  • Large eggs: bind the filling together
  • Vanilla extract: deepens the aroma and adds warmth
  • Pumpkin pie spice and ground cinnamon: bring out that classic pumpkin dessert flavor. Pick up a fresh blend for best impact
  • Salt: balances sweetness and highlights the pumpkin
  • Evaporated milk: makes the filling lusciously creamy and bakes into a custard
  • All purpose flour: forms the base of the crisp. Sift to avoid lumps
  • Old fashioned oats: create the signature crunchy topping. Choose thick-cut for best texture
  • Brown sugar (for topping): supplies the caramel notes
  • Chopped pecans: add a nutty crunch but are optional
  • Unsalted butter: is key for a golden crumbly topping

Instructions

Preheat the Oven:
Set your oven to three hundred fifty degrees Fahrenheit and grease a nine by thirteen inch baking dish with butter or spray. This helps prevent sticking and ensures easy serving later
Prepare the Filling:
Whisk together the pumpkin puree granulated sugar brown sugar eggs vanilla pumpkin pie spice cinnamon salt and evaporated milk in a large bowl until totally smooth. Make sure the eggs are well blended so your filling is silky. Pour this mixture into the prepared baking dish and smooth the top with a spatula
Make the Crisp Topping:
In a separate bowl stir together flour oats brown sugar cinnamon and pecans if using. Pour in the melted butter and mix with a fork or your fingers until big clumps form and all the dry bits are coated. The crumble should hold together slightly in your hand but still sprinkle easily
Assemble and Bake:
Sprinkle the crisp topping evenly over the pumpkin filling so every bite gets some crunch. Bake on the middle rack for forty five to fifty minutes until the topping is deep golden and the center is set but with just a gentle jiggle. The edges will firm up as the crisp cools
Cool and Serve:
Let the pumpkin crisp cool at least thirty minutes set on a wire rack. This helps the filling finish setting and makes it easy to slice and serve. For a rustic feel serve warm spooned straight from the dish
A bowl of caramelized sweet potatoes with a dollop of whipped cream on top. Pin it
A bowl of caramelized sweet potatoes with a dollop of whipped cream on top. | myhomemaderecipe.com

Pumpkin filling has always been my personal favorite part but I am helpless against the buttery crisp top. Once my nephew asked for just the crunchy bit on his plate so now I always sneak him an extra corner piece.

Storage Tips

Store any leftover pumpkin crisp in the fridge covered tightly for up to four days. The topping stays fairly crisp if you reheat individual servings in the oven at three hundred fifty degrees for about ten minutes. Cold pumpkin crisp also tastes wonderful for breakfast.

Ingredient Substitutions

You can swap the pecans for walnuts or leave them out for a nut free dessert. For a dairy free version use coconut evaporated milk and a dairy free butter. Rolled oats are preferred for that chewy crispness but quick oats will work in a pinch.

Serving Suggestions

Pumpkin crisp practically begs for a scoop of vanilla ice cream or dollop of whipped cream. For a more decadent touch try salted caramel sauce drizzled on top. I sometimes layer leftovers in parfait glasses with yogurt for a breakfast treat.

Cultural and Historical Notes

Pumpkin crisp is a homey twist inspired by old fashioned fruit crisps and southern pumpkin desserts. Unlike traditional pumpkin pie you do not need to fuss with pastry dough. Its make ahead magic has earned it a place on many autumn and holiday tables in my family.

A delicious dessert made with carrots and walnuts, topped with a scoop of vanilla ice cream. Pin it
A delicious dessert made with carrots and walnuts, topped with a scoop of vanilla ice cream. | myhomemaderecipe.com

When you want classic pumpkin pie flavor without the work of rolling dough this pumpkin crisp comes to the rescue. It is easy to make ahead a guaranteed crowd pleaser and the cozy fall spice fills the whole house with that festive aroma.

Frequently Asked Questions

→ Can fresh pumpkin be used instead of canned puree?

Yes, roasted and mashed fresh pumpkin can be used in place of canned puree. Ensure it's well-drained and smooth for best results.

→ How can I make this dessert nut-free?

Simply omit the pecans from the crisp topping to make a nut-free version. All other ingredients remain the same.

→ Are the oats required for the topping?

Oats add texture and heartiness, but you can substitute with extra flour if you prefer a smoother, less chewy topping.

→ Can this dessert be prepared ahead of time?

Yes, you can assemble the crisp in advance and bake just before serving. Alternatively, bake and reheat before enjoying.

→ Is evaporated milk necessary for the filling?

Evaporated milk yields a creamy filling, but you may substitute with half-and-half or whole milk for a similar texture.

Pumpkin Crisp Baked Dessert

Pumpkin filling baked under a golden, buttery oat and pecan topping with warm spices.

Prep Time
15 Minutes
Cook Time
50 Minutes
Total Time
65 Minutes
By: Zaho

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (One 23 x 33 cm baking dish)

Dietary: Vegetarian

Ingredients

→ Filling

01 425 g pumpkin puree
02 150 g granulated sugar
03 55 g brown sugar
04 2 large eggs
05 5 ml vanilla extract
06 7.5 ml pumpkin pie spice
07 2.5 ml ground cinnamon
08 1.25 ml salt
09 354 ml evaporated milk

→ Crisp Topping

10 125 g all-purpose flour
11 75 g old-fashioned oats
12 110 g brown sugar
13 5 ml ground cinnamon
14 65 g chopped pecans
15 115 g unsalted butter, melted

Instructions

Step 01

Set the oven to 175°C and grease a 23 x 33 cm baking dish with butter or non-stick spray.

Step 02

In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, salt, and evaporated milk. Whisk until smooth and fully blended.

Step 03

Pour the prepared filling into the greased baking dish, spreading it evenly.

Step 04

In a separate bowl, mix together flour, oats, brown sugar, ground cinnamon, and chopped pecans. Pour in melted butter and stir until the mixture forms moist crumbles.

Step 05

Scatter the crisp topping evenly over the pumpkin filling, ensuring full coverage.

Step 06

Bake in the preheated oven for 45–50 minutes, or until the surface is golden and the center is set. Allow to cool before serving.

Notes

  1. For a crunchier topping, broil for the final 1–2 minutes while monitoring closely to avoid burning.

Tools You'll Need

  • Large mixing bowl
  • Medium bowl
  • Whisk
  • 23 x 33 cm baking dish
  • Oven

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs, milk, gluten, tree nuts (pecans), and may contain traces of other allergens.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 12.5 g
  • Total Carbohydrate: 48.5 g
  • Protein: 5 g