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Pumpkin Crisp

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6-8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

 

This Pumpkin Crisp is a warm, spiced pumpkin filling topped with a buttery, crunchy streusel. It’s like pumpkin pie meets crisp—perfect for fall gatherings, Thanksgiving, or anytime you’re craving a cozy dessert!


Ingredients

Units Scale
For the Pumpkin Filling:
  • 1 (15 oz) can pumpkin purée
  • 3/4 cup evaporated milk (or heavy cream)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
For the Crisp Topping:

 

  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped pecans (optional)

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
  • Make the pumpkin filling – In a large bowl, whisk together pumpkin, evaporated milk, sugars, eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Pour into the prepared dish.
  • Prepare the crisp topping – In a separate bowl, mix flour, oats, brown sugar, cinnamon, and pecans. Stir in melted butter until crumbly.
  • Assemble & bake – Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 40-45 minutes, until golden brown and set.
  • Cool & serve – Let cool for at least 15 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream!

Notes

  • Crunchier Topping: Use chopped walnuts or almonds instead of pecans.
  • Dairy-Free Option: Swap evaporated milk for coconut milk and butter for vegan butter.
  • Make Ahead: Prepare and refrigerate the filling and topping separately, then assemble and bake fresh.