This easy Pumpkin Crisp has a classic pumpkin pie filling under a crispy oat topping. All the flavors of pumpkin pie but with a fun twist. The perfect fall dessert that will have you craving it year round.

Easy pumpkin crisp in oval baking dish with 3 scoops of ice cream on top.

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Why We Love This Pumpkin Crisp

An easy dessert to enjoy all those fall flavors.
No need to make a pie crust, this dessert has a crunchy oat topping that is delicious!
Pumpkin pie in a different form. A traditional pumpkin pie filling topped with a classic crisp topping makes this the ultimate fall dessert.
Perfect for your holiday dessert table.
Please all those pumpkin loving purists with this fabulous dessert!

Pumpkin Crisp Ingredients

Substitution Suggestions:

Pumpkin Puree: There is no substituting this ingredient. If you have homemade pumpkin puree, you can use that. Make sure you are buying 100% pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced and it will throw off this entire recipe.
Evaporated Milk: You can substitute with heavy cream or half and half. The cream will make the filling a lot more rich. The half and half will make the filling less flavorful. You can not substitute regular milk, it's not concentrated. You can make your own evaporated milk by adding 2 cups of milk to a saucepan and simmer it until it has reduced to 1.5 cups. Let it cool before using in recipe.
Spices: If you prefer you can substitute 1 teaspoon pumpkin pie spice for the cinnamon and nutmeg.
Old Fashioned Oats: Quick cooking oats can be used, however the topping will not have as much texture. The rolled oats crisp up more, create more texture and are better for crisp toppings.
All Purpose Flour: You can use whole wheat flour or white whole wheat flour. Whichever you prefer, they are all good options.
Salted Butter: Unsalted butter may be used, but I would add ¼ teaspoon of salt with the topping ingredients.
Additions: If you like, you can add ½ cup of chopped toasted pecans or walnuts to the crisp topping.

Close up top view of pumpkin crisp in white round bowl with ice cream on top and spoon.

How to Make Easy Pumpkin Crisp

Heat oven to 375°F and grease a 9x13 or 2 quart baking dish with nonstick cooking spray.
In a large bowl, whisk together: pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, salt and nutmeg until smooth.
Pour pumpkin filling in prepared baking dish.

In another large bowl, combine the old fashioned oats, brown sugar, and all purpose flour.
Cut the softened butter into oat mixture with a fork or pastry blender until it resembles large course crumbs.
Sprinkle the oat crumbs on top of the pumpkin filling.

Oat topping sprinkled over filling in oval baking dish.

Bake in preheated oven for 40-45 minutes until the filling is set and the topping is a deep golden brown. Use a clean pairing knife to check if filling is done if you are not sure.
Let pumpkin crisp cool 10 minutes before serving.
Serves well warm or at room temperature with ice cream or whipped cream.

Pumpkin crisp baked in oval baking dish.

Storing Pumpkin Pie Crisp

Storing: Store any leftover pumpkin crisp tightly covered in the fridge. It will last a couple days in the fridge. The topping will get a little soft, but it will still taste delicious!

Reheating: To keep the topping crunchy, reheat the leftover crisp in a 350°F oven for 10-15 minutes or until warmed through. Remember you are only warming it through not cooking it again. If you are not worried about the topping staying crispy, you can reheat the crisp in the microwave too or eat it cold.

More Delicious Crisp Recipes:

If you love crisps as mush as I do (and it's a lot of love), these recipes are worth trying!

Easy pumpkin crisp in white round bowl with ice cream on top.

Tips for Pumpkin Crisp with Oats

Make the crisp ahead of time. Prepare the crisp topping and pie filling, then cover each separately and store in the fridge for 4 days. Assemble crisp when ready to bake and bake following recipe instructions.
For a little more crunch in your crisp topping you can add ½ cup of toasted chopped pecans, walnuts, or almonds.
You can make the crisp in 6 ramekins for large individual servings.
Allow the pumpkin crisp to cool at least 10 minutes before serving. The cool down helps the pumpkin pie filling completely set.
For an extra depth of flavor, you can toast your oats before making the crisp topping. Spread out oats on a rimmed baking sheet and bake at 300°F for 10 minutes stirring them half way. Let them cool before making topping.

Pumpkin crisp in baking dish with some scooped out with wooden spoon.

More Pumpkin Desserts:

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Pumpkin Crisp

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 45

Plus Cooling: 10

Servings:

Author: Heather

Ingredients

Filling

15 ounces canned pumpkin puree
¾ cup brown sugar
2 large eggs
12 ounces evaporated milk
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg

Topping

1 cup old fashioned oats
1 cup brown sugar
1 cup all purpose flour
½ cup salted butter, softened

Instructions

Preheat oven to 375°F and grease a 9x13 or 2 quart baking dish with nonstick cooking spray.
In a large mixing bowl whisk together: pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, salt and nutmeg until smooth.
Pour filling into prepared baking dish.
In another large bowl combine: old fashioned oats, brown sugar and flour. Mix together well.
Cut softened butter into oat mixture with fork or pastry blender until it resembles large course crumbs.
Sprinkle topping mixture over pumpkin filling.
Bake for 40-45 minutes until the filling is set and the top is a deep golden brown.
Let cool for 10 minutes before serving warm with ice cream or whipped cream.

Nutrition

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