Name: Pumpkin Crisp
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 3/4 cup granulated sugar; 2 large eggs; 1 cup heavy cream (or evaporated milk); 1 tsp vanilla extract; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/2 tsp salt; 1 cup old-fashioned rolled oats; 1 cup all-purpose flour; 3/4 cup brown sugar; 1/2 cup unsalted butter, melted

Why You’ll Love This Recipe

This dessert is easier than pie yet just as satisfying. The creamy pumpkin layer is infused with autumn spices, while the crisp topping adds texture and richness. It’s perfect for making ahead, travels well for potlucks, and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Canned pumpkin puree
Granulated sugar
Brown sugar
Eggs
Heavy cream (or evaporated milk)
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Old-fashioned rolled oats
All-purpose flour
Unsalted butter, melted

Directions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together pumpkin puree, granulated sugar, eggs, heavy cream, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
Pour pumpkin mixture into prepared baking dish and spread evenly.
In another bowl, combine oats, flour, brown sugar, and melted butter. Stir until mixture is crumbly.
Sprinkle topping evenly over the pumpkin filling.
Bake for 45–50 minutes, or until the filling is set and the topping is golden brown.
Let cool slightly before serving.

Servings and timing

Serves 10–12
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Add chopped pecans or walnuts to the topping for extra crunch.
Use pumpkin pie spice instead of individual spices for convenience.
Swap part of the oats for crushed gingersnap cookies in the topping for a spiced twist.
Make it dairy-free by using coconut cream instead of heavy cream and plant-based butter.
Serve in individual ramekins for a more elegant presentation.

Storage/Reheating

Store covered in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes to restore crispness, or warm individual portions in the microwave. This dessert can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh pumpkin?

Yes, just cook, purée, and strain excess water before using.

Can I make this ahead of time?

Yes, you can assemble the filling and topping separately, store in the refrigerator, and bake just before serving.

Can I use quick oats instead of rolled oats?

Yes, but the topping will be softer and less textured.

Can I make it gluten-free?

Yes, use gluten-free oats and a gluten-free flour blend.

Can I use evaporated milk instead of heavy cream?

Yes, it will still yield a creamy filling.

How do I know when the crisp is done?

The filling should be set and the topping golden brown and crisp.

Can I add fruit to the filling?

Yes, apples or pears pair nicely with the pumpkin flavor.

How do I keep the topping crisp?

Reheat in the oven rather than the microwave to maintain texture.

Can I cut the recipe in half?

Yes, bake in an 8×8-inch dish for about 35–40 minutes.

Is this served warm or cold?

It’s best served warm, but it’s also delicious chilled.

Conclusion

Pumpkin crisp is a simple yet impressive fall dessert that combines the creamy comfort of pumpkin pie with a buttery, crunchy topping. Easy to make and perfect for sharing, it’s a cozy crowd-pleaser that will have everyone coming back for seconds.