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Pumpkin Crisp

This pumpkin crisp has the perfect creamy pumpkin filling with a crunchy and sweet oat and pecan crumble topping. 

A spoon going into Pumpkin Crisp.

If you’re a fan of traditional pumpkin pie but are looking for something a little bit different, I’ve got the perfect dessert for you!

This pumpkin crisp has a smooth and luscious pumpkin filling, using pumpkin puree, warm pumpkin pie spices, sweetened condensed milk, and eggs, and topped with a crispy, buttery crumble that’s utterly irresistible with old-fashioned oats, warm cinnamon, and nutty pecans. 

It’s the perfect delicious and cozy fall dessert.

Whether you serve it up with a scoop of vanilla ice cream, or just with a spoon, you’re going to love this pumpkin crisp!

Looking for even more cozy crisp recipes? Try my Banana Bread Crisp or my Brown Butter Vanilla Bean Apple Crisp!

Pumpkin filling ingredients on a table.
Crisp topping ingredients on a table.

Ingredients for pumpkin crisp

For pumpkin filling: 

  • Pumpkin puree – Pumpkin puree will be the base of our delicious pumpkin filling.
  • Sweetened condensed milk – Sweetened condensed milk will add a luscious texture and sweetness to the filling.
  • Eggs – Eggs will help emulsify all of the ingredients. 
  • Pumpkin pie spice – Pumpkin pie spice will give the crisp a warm, seasonal flavor.
  • Vanilla extract – Vanilla extract will add a sweet vanilla flavor.

For crisp topping: 

  • Old-fashioned oats – Old-fashioned oats are my favorite because they’ll add a delightful crunch to the topping.
  • All-purpose flour – All-purpose flour is a common baking ingredient that will help make up our crisp topping.
  • Pecans – Pecans will give the topping a great nutty crunch.
  • Brown sugar –  Brown sugar will add a deep sweetness.
  • Kosher salt – Salt is important to help balance all of the sweetness and enhance the flavors in the pumpkin crisp.
  • Cinnamon – Cinnamon will add a little warmth to the topping.
  • Melted butter – Melted butter is yummy and will help the crisp topping clump together and brown up nicely in the oven.
Uncooked pumpkin crisp in ramekins.
Pumpkin Crisp on a sheet pan.

What is the difference between canned pumpkin puree and pumpkin pie filling?

Canned pumpkin puree and pumpkin pie filling are two distinct products with different uses and ingredients. Here’s how they differ:

  1. Ingredients:
    • Canned Pumpkin Puree: This product contains only one ingredient – pumpkin. It is made by cooking and pureeing pumpkin flesh. There are no added sweeteners, spices, or flavorings. It is essentially just cooked and mashed pumpkin, making it a versatile ingredient for various recipes.
    • Pumpkin Pie Filling: Pumpkin pie filling, on the other hand, is a pre-mixed product that contains not only pumpkin puree but also a blend of sweeteners and spices. It typically includes sugar, cinnamon, nutmeg, cloves, and sometimes other flavorings. The addition of these ingredients gives it a sweet and spicy flavor profile that’s ideal for making pumpkin pie.
  2. Usage:
    • Canned Pumpkin Puree: It is a flexible ingredient that can be used in a wide range of savory and sweet recipes. You can use it to make soups, muffins, bread, pancakes, smoothies, and more. It doesn’t have a sweet or spicy flavor, so it’s a blank canvas for your sweet or savory recipes.
    • Pumpkin Pie Filling: As the name suggests, pumpkin pie filling is primarily used for making pumpkin pie. Its sweet and spiced nature is specifically designed for this classic dessert. You would not typically use pumpkin pie filling in other recipes unless you want that sweet, spiced flavor in your dish.
  3. Texture:
    • Canned Pumpkin Puree: It has a smooth and dense texture, similar to what you would get if you cooked and pureed fresh pumpkin.
    • Pumpkin Pie Filling: It is usually a smoother and somewhat thinner consistency due to the added ingredients, making it easier to mix for pie filling.
Pumpkin Crisp in a ramekin with a spoon.

What is the difference between pumpkin pie spice and apple pie spice?

You may be finding yourself reaching for pumpkin pie spice and apple pie spice a lot during the cooler months, but have you ever stopped to think of what makes these spices different?

The good news is, not much! 

They both contain amounts of cinnamon, ginger, nutmeg, and allspice, but pumpkin pie spice usually includes cloves. 

You can certainly use them interchangeably or use your favorite one based on your flavor preference!

What size dish for baking

For these photos, I used 6 (6-ounce) ramekins but you can also use a 9×13 inch dish.

Either option works well here but if you cook this in a 9×13 dish you will cook the crisp for a little longer. Timing and directions are found below in the recipe card.

Pumpkin Crisp in a small ramekin.

How to serve pumpkin crisp

The best part about this pumpkin crisp is there’s no wrong way to eat it: both hot and cold are delicious!

Here are some great ways to add a little razzle-dazzle to this pumpkin crisp:

  • A drizzle of maple butter
  • Caramel sauce
  • Whipped cream
  • Vanilla ice cream

Storage and leftovers

Any leftover pumpkin crisp can be stored, covered in the refrigerator for up to 3 days.

Taking a bite out of Pumpkin Crisp.

More delicious crisps

Pumpkin Crisp

Author: Brandy O’Neill – Nutmeg Nanny
This pumpkin crisp has the perfect creamy pumpkin filling with a crunchy and sweet oat and pecan crumble topping. 
5 from 1 vote
Print Pin
Prep Time 10 minutes
Cook Time 30 minutes
Ramekin Cooking Time 50 minutes
Total Time 1 hour 30 minutes
Servings 6 servings


For pumpkin filling:

  • 1 15 ounce can 100% pumpkin puree
  • 1 14 ounce can sweetened condensed milk
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons pure vanilla extract

For crisp topping:


For pumpkin filling

  • Preheat the oven to 350 degrees F and grease your baking dish with nonstick baking spray. This recipe will make enough for a 9×13-inch pan or 6 (6-ounce) ramekins. 
  • In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pie spice, and vanilla extract. 
  • Transfer the batter to the prepared pan (or ramekins) and set aside while you make the crisp layer. 

For crisp topping

  • In a medium bowl, whisk together the oats, flour, pecans, brown sugar, salt, and cinnamon. 
  • Add the melted butter and stir until the texture resembles wet sand. 
  • Sprinkle the crisp over the pumpkin layer, making sure to spread it out evenly. 
  • Bake the pumpkin crisp for 28-30 minutes for ramekins, or 45-50 minutes for a 9×13 inch pan. The crisp should be fully set and only jiggle slightly in the center when shaken. 
  • Remove the crisp from the oven and allow it to cool for 10 minutes before serving. Enjoy with whipped cream or ice cream. 
  • Storage: Store any leftovers in an airtight container in the fridge for up to five days. 


  • Pumpkin puree is the base of our pumpkin layer– make sure to use 100% pumpkin puree, not pumpkin pie filling! 
  • Sweetened condensed milk adds richness and sweetness to the pumpkin layer. Make sure to not use evaporated milk.
  • I used old-fashioned oats but you can also use quick-cooking oats.


Serving: 1g | Calories: 381kcal | Carbohydrates: 33g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 264mg | Fiber: 4g | Sugar: 13g
Course Dessert
Cuisine American
Keyword crisp made with pumpkin, pie crisp, pumpkin pie crisp, pumpkin puree crisp
Did you try this recipe?Leave a comment and 5 star review!
Pumpkin Crisp pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

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