This pumpkin crisp has a creamy pumpkin filling like pumpkin pie but is easy to make like a crisp. The crunchy streusel topping will make it your new favorite fall dessert!
This is one of the best pumpkin recipes! Other favorites are pumpkin crunch cake, pumpkin bars with cream cheese frosting and pumpkin chocolate chip cookies!
Table of Contents
Easy Pumpkin Crisp Recipe
If you love my apple crisp recipe, you’re going to love this easy pumpkin crisp recipe just as much! It’s a cross between pumpkin pie but without a homemade pie crust and everyone’s favorite fruit crisp!
It’s made with creamy base filling of fresh pumpkin puree with loads of pumpkin pie spice. Then, it’s covered with a cinnamon streusel topping and served warm along with a scoop of vanilla ice cream.
How to Make Pumpkin Crisp
- Make streusel topping: In a large bowl, combine flour and butter with a fork or pastry mixer. Then mix in the old fashioned oats and brown sugar.
- Make pumpkin filling. Combine the sugar and eggs in a large bowl using a whisk or electric mixer. Whisk in the pumpkin, vanilla, pumpkin pie spice, cinnamon and salt.
- Bake. Pour into prepared baking dish then sprinkle the streusel topping on top of the pumpkin. Bake at 350°F for 35 – 45 minutes or until the center is set.
- Serve. Remove from oven and allow to cool for 10 minutes. Then spoon while still warm into bowls and add a scoop of vanilla ice cream.
Tips for the Best Pumpkin Crisp
- I use salted butter in this homemade pumpkin crisp recipe because the salt brings out the other ingredients in the streusel. If you are using unsalted butter, add 1/4 teaspoon of salt with the cinnamon.
- Double this recipe and use a 9 x 13″ pan. The entire dish will be thicker so you’ll need to bake it for about 3-5 minutes longer.
- Add 1/2 cup of chopped nuts like walnuts, pecans, almonds to the streusel for added crunch!
- If you notice the streusel is browning too fast, cover it with foil.
- You could also use a simple crumble topping (without the oats), although I enjoy the crunch that the oats add to this pumpkin dessert.
- Store any leftovers and enjoy for up to a few days, but don’t freeze it (the consistency of this crisp will not hold up to being kept frozen).
Serving Suggestions
When I’m serving a crowd, I’ll provide topping options, such as homemade whipped cream, vanilla ice cream, and caramel sauce, but it’s got so much of the pumpkin pie spice flavor, a warm serving on its own is just perfect!
More easy fall dessert recipes include apple cobbler, spice cake mix cookies and apple pie cupcakes.
More Pumpkin Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Pumpkin Crisp
Ingredients
Pumpkin Mixture
- 1 large egg
- ⅓ cup granulated sugar
- ½ cup evaporated milk , or heavy cream
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
Streusel Topping
- 6 Tablespoons salted butter , slightly melted
- ⅔ cup all-purpose flour
- ½ cup old fashioned oats
- ⅓ cup light brown sugar , packed
- ½ teaspoon ground cinnamon
Optional: 1/2 cup chopped nuts
For serving (optional): Vanilla ice cream or whipped cream
Instructions
- Make streusel topping. Preheat the oven to 375°F. In a large bowl, combine the 2/3 cup flour and 6 Tablespoons butter with a fork or pastry mixer. Then mix in the 1/2 cup oats and 1/3 cup brown sugar. Add nuts if desired.
- Make pumpkin filling: Combine 1/3 cup sugar and 1 egg in a large bowl. Whisk or mix with an electric mixer for about 1 minute. Then whisk in 1/2 cup evaporated milk. Next whisk in 1 cup pumpkin, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon and 1/2 teaspoon salt. Pour into an 8×8" or 9×5" baking dish.
- Bake. Sprinkle the streusel topping on top of the pumpkin. Then bake for 35 – 45 minutes or until the center is set. Cover the top with foil if the streusel is browning too fast.
- Rest then serve warm. Remove from oven and allow to cool for 10 minutes. Then spoon into bowls. Add whipped cream or ice cream on top if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQ
Technically yes, but here’s why I don’t. Using pumpkin puree allows me to adjust the seasoning to my liking. I find pumpkin pie filling quite sweet as it comes with its spices and sugar already added. You can use it in a pinch, just keep in mind the flavor won’t be the same, and the texture and color may be different as well.
Pumpkin pie spice is a simple combination of cinnamon, nutmeg, cloves, ginger, and allspice. If you have any or all of those, combine 4 teaspoons each of cinnamon and nutmeg and 1 teaspoon each of the remaining spices then use in this crisp and other baked goods like these best pumpkin muffins.
I wouldn’t bake it until you are ready to serve it. But you can make the pumpkin mixture and the streusel topping ahead of time, and keep them separate in the fridge until you’re ready to bake. This way the streusel won’t become soggy and you’ll just assemble it when you’re ready for it to accompany your Thanksgiving menu or Christmas dinner.
As with any crisp, it’s always best served warm the day it’s made. Keep any leftovers stored in the fridge for up to 3 days and enjoy again reheated or cold straight out of the fridge! The longer it sits the soggier it will get, so to crisp it back up a bit, use the oven or toaster oven.
Categorized as: American, Crisps + Cobblers, Desserts, Fruit Desserts, Nut-Free, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
perfect for any season!i had all the ingredients in the house sweet treat on a cold winter night thanks
So glad you enjoyed the pumpkin crisp!
I love pumpkin and I love crisps. This pumpkin crisp is such an awesome recipe. A great blend of flavors and textures, so delicious!!
I’m so happy you loved the recipe, Matt!
Absolutely scrumptious!! But I love pumpkin anything and everything. I will definitely make this again!