Pumpkin Crisp – This pumpkin pie crisp is the perfect quick and easy pumpkin dessert! A rich and creamy pumpkin layer is flavored with pumpkin pie spice and vanilla and topped with a crisp oat-pecan crumble.
I love pumpkin crisp! It’s one of those easy desserts that everyone can make and it’s always delicious. I included two different ways to make this recipe – as cute little individual desserts or as a big one in a single pan that is made for sharing. Totally just depends on what your prefer! Either way, it is a tasty fall treat that is bound to be a hit!
Common Questions About Making Pumpkin Crisp
What is a pumpkin crisp?
Pumpkin crisp is a fall dessert that has a layer of creamy pumpkin filling and a layer of oatmeal streusel. It’s baked until the top is crisp and it’s served warm.
How many servings does this recipe make?
This recipe makes about 6-8 servings.
Can I make a big version?
Yes! I included instructions for both the individual ramekins and a 9×13 pan so either will work.
How long does pumpkin crisp last?
Store any leftovers in an airtight container in the fridge for up to five days.
Ingredient Notes –
- 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.
- Eggs help give the pumpkin layer a more custard-like texture so it’s really rich and creamy.
- Pumpkin pie spice adds a bit of warmth and spice to really enhance the flavor of the pumpkin.
- Vanilla enhances the sweetness of the sweetened condensed milk and the warmth of the pumpkin pie spice.
- I love oats in my crisps– old fashioned or quick cooking will work in this recipe!
- Flour helps create a crisp crumble topping. I’m using all purpose but whole wheat would work too.
- Pecans add a bit of extra crunch to the crumble topping. Walnuts would be a great substitute!
- Brown sugar sweetens our crumble layer.
- Salt helps balance out all of the sweetness.
- Cinnamon brings a bit of warmth and earthiness that pairs well with brown sugar and pecans.
- Butter helps our crisp become golden brown– it also adds delicious richness and flavor.
Looking for more pumpkin recipes? Check these out!
For the Pumpkin Layer
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 2 teaspoon vanilla extract
For the Crisp Layer
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup chopped pecans
- 1/4 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 stick (1/2 cup) butter, melted
For the Pumpkin Layer
- Preheat the oven to 350 degrees F and grease your baking dish with nonstick baking spray. This recipe will make enough for a 9"x13" pan or 6 (6 ounce) ramekins.
- In a large bowl, whisk together all of the ingredients (pumpkin puree, sweetened condensed milk, eggs, pie spice, and vanilla).
- Transfer the batter to the prepared pan and set aside while you make the crisp layer.
For the Crisp
- 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"x13" 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.
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