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Easy pumpkin crisp, top view. Dessert with warm oat topping.
Lady Maria

Easy Pumpkin Crisp: Fall Perfection

This Easy Pumpkin Crisp is the perfect fall dessert, combining a creamy, spiced pumpkin filling with a buttery, oat-filled crisp topping. It's a simple and comforting recipe that's easier than pumpkin pie but just as satisfying, making it a guaranteed crowd-pleaser.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup evaporated milk
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats not instant!
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or walnuts optional

Equipment

  • 8x8 inch baking dish
  • Large bowl
  • medium bowl
  • whisk
  • Pastry blender or fingertips
  • Measuring cups
  • Measuring spoons
  • Oven
  • Toothpick

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Add egg and evaporated milk to the pumpkin mixture; whisk until smooth.
  4. Pour the pumpkin filling into the prepared baking dish.
  5. In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, and salt.
  6. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Don't overmix.
  7. Stir in nuts (if using).
  8. Sprinkle the crisp topping evenly over the pumpkin filling.
  9. Bake for 35-40 minutes, or until topping is golden brown and filling is bubbly. A toothpick inserted into the center of the filling should come out clean or with just a few moist crumbs.
  10. Let cool for at least 15 minutes before serving.

Notes

For the best results, use canned pumpkin puree and not pumpkin pie filling. Cold butter is essential for a crispy topping, so don't skip that step! Feel free to customize the recipe by adding different spices, fruits, or nuts. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can store leftovers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. For a gluten-free version, use a gluten-free all-purpose flour blend. For a vegan version, use vegan butter and replace the egg with 2 tablespoons of cornstarch mixed with 2 tablespoons of water.