This Pumpkin Crisp is a warm, comforting dessert that brings together the rich, spiced flavor of pumpkin with a crispy, buttery crumble topping. It’s the perfect fall dessert, especially with a scoop of vanilla ice cream on the side!
Ingredients
1 can (15 oz) pumpkin puree
1/2 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1/2 cup evaporated milk
1 cup rolled oats
1/2 cup flour
1/4 cup butter, melted
1/2 cup brown sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
In a large bowl, mix together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, salt, eggs, and evaporated milk until smooth. Pour this pumpkin mixture into the prepared baking dish.
In another bowl, combine the rolled oats, flour, brown sugar, melted butter, baking powder, and salt. Stir until the mixture becomes a crumbly texture.
Evenly sprinkle the oat crumble mixture over the pumpkin layer.
Bake for 45-50 minutes, or until the top is golden and crispy. You can check if it’s done by inserting a toothpick into the center—if it comes out clean, it’s ready!
Allow the Pumpkin Crisp to cool for 10 minutes before serving. I love serving it warm with a scoop of vanilla ice cream for an extra indulgent treat!
Servings and timing
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Variations
Add nuts: I like to toss in some chopped walnuts or pecans into the oat crumble for extra texture and flavor.
Spiced up: If I want to kick up the spice level, I’ll add a pinch of cloves or allspice to the pumpkin filling.
Gluten-free: For a gluten-free version, I can swap out the flour for a gluten-free flour blend and ensure the oats are certified gluten-free.
Dairy-free: If I’m looking for a dairy-free option, I can replace the evaporated milk with coconut milk or almond milk and use a dairy-free butter substitute in the crumble.
Storage/Reheating
Storage: I store any leftovers in an airtight container at room temperature for up to 2 days. If I want to keep it longer, I refrigerate it for up to 5 days.
Reheating: To reheat, I place individual servings in the microwave for 20-30 seconds, or warm the whole dish in the oven at 350°F for about 10 minutes until heated through.
FAQs
Can I make this recipe ahead of time?
Yes, I can make this recipe a day ahead! After it cools completely, I store it in the fridge, and then I just reheat it when I’m ready to serve.
Can I freeze Pumpkin Crisp?
Absolutely! I can freeze the crisp after baking it. Just let it cool completely, wrap it tightly in plastic wrap, and then in foil. It will stay good in the freezer for up to 3 months. To reheat, I can thaw it overnight in the fridge and warm it in the oven.
What can I serve with Pumpkin Crisp?
I love serving it warm with a scoop of vanilla ice cream or whipped cream. It’s also delicious with a drizzle of caramel sauce for extra sweetness.
Can I use fresh pumpkin instead of canned puree?
I can! If I have fresh pumpkin, I’ll cook and puree it until smooth. Just make sure to use the equivalent of a 15 oz can of pumpkin puree in the recipe.
What’s the best way to check if my Pumpkin Crisp is done?
The best way to check is by inserting a toothpick into the center of the dessert. If it comes out clean or with just a few crumbs, it’s done. If the toothpick comes out wet with pumpkin filling, I need to bake it a little longer.
Conclusion
Pumpkin Crisp is one of those fall desserts that I keep coming back to time and time again. It’s easy, comforting, and full of warm spices that are perfect for the season. Whether I’m making it for a holiday meal or just a cozy treat for myself, it never fails to impress. Plus, it’s simple to customize, so I can make it just the way I like it every time!
Recipe:
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Pumpkin Crisp
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Pumpkin Crisp is a warm, comforting dessert with a spiced pumpkin filling and a buttery oat crumble topping, perfect for fall.
Ingredients
1 can (15 oz) pumpkin puree
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1/2 cup evaporated milk
1 cup rolled oats
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter, melted
1/4 teaspoon baking powder
1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a large bowl, mix together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, salt, eggs, and evaporated milk until smooth. Pour this pumpkin mixture into the prepared baking dish.
- In another bowl, combine the rolled oats, flour, brown sugar, melted butter, baking powder, and salt. Stir until the mixture becomes a crumbly texture.
- Evenly sprinkle the oat crumble mixture over the pumpkin layer.
- Bake for 45-50 minutes, or until the top is golden and crispy. Check for doneness with a toothpick—it should come out clean.
- Allow the Pumpkin Crisp to cool for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream if desired.
Notes
Optional: Add nuts like walnuts or pecans to the oat crumble for extra flavor.
Spice it up by adding a pinch of cloves or allspice to the pumpkin mixture.
For a gluten-free version, use a gluten-free flour blend and certified gluten-free oats.
Dairy-free version: Substitute coconut or almond milk for the evaporated milk and use dairy-free butter.
This recipe can be made ahead and stored in the fridge for up to 5 days.
Freeze leftovers for up to 3 months. Reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
