This pumpkin crisp has the perfect creamy pumpkin filling with a crunchy and sweet oat and pecan crumble topping.
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!
Table of Contents
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.
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:
- 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.
- 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.
- 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.
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.
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.
More delicious crisps
- Want a cast iron treat? Try my Blueberry Peach Cast Iron Crisp
- Love all berries? Try my Triple Berry Crisp
- Need something tart and sweet? Try my Strawberry Rhubarb Crisp
- Craving something new? Try my Vanilla Bean Persimmon Crisp
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 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.