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.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
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
- Pumpkin Puree
- Brown Sugar
- Evaporated Milk
- Old Fashioned Oats
- All Purpose Flour
- Salted Butter
- 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.
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.
- 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.
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!
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.
More Pumpkin Desserts:
- Homemade Pumpkin Pie
- Pumpkin Bars with Cream Cheese Frosting
- Soft Pumpkin Cookies with Chocolate Chips
- Pumpkin Pie Bundt Cake
- Baked Pumpkin Donuts
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- White Chocolate Chip Pumpkin Cookies
- 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
- 1 cup old fashioned oats
- 1 cup brown sugar
- 1 cup all purpose flour
- ½ cup salted butter, softened
- 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.
Leave a Reply