Pumpkin Spice Crisp is the new gold standard for pumpkin desserts, sorry not sorry pumpkin pie, we’re going a different way this Thanksgiving, and we’re super excited about it. This fluffy pumpkin crisp is outta this world delicious.
pumpkin crisp is my new go-to cozy fall dessert
Move over pumpkin pie because this pumpkin dessert outshines you in every possible way. The spiced pumpkin filling is light and fluffy, and the buttery pecan crumble has the perfect crunchy cookie vibe. The whole things is absolutely…why doesn’t the English language have a few more descriptors for delicious?
If you’re a pumpkin lover, or even just a once-a-year pumpkin fan, I hope you’ll give this one a shot. It’s different from any other pumpkin dessert I’ve had (and trust me, I’ve had plenty.) It’s already on my list of all-time faves. Serve it warm out of the oven with a scoop of ice cream melting down the crust and into the fluffy golden filling…it’s the kind of recipe that makes you wonder why pumpkin desserts aren’t a year round thing. Why aren’t they??
you’ve already got what you need, right?
- canned pumpkin ~ I assume you’ve dedicated a corner of your pantry to this.
- pecans ~ these are the stars of fall and winter baking, never let your supply dwindle. Keep them in the freezer if you need to. (I buy pecan halves for best freshness and versatility.)
- all purpose flour
- sugar, both granulated and brown
- unsalted butter
- rolled oats
- pumpkin pie spice
- vanilla extract
how we make it
- Whisk together the pumpkin filling in one bowl and pour into your baking dish.
- Mix together the crumble topping in another bowl and sprinkle over the filling.
- Bake until the filling is lightly puffed and the topping is golden.
- Pretty easy, eh?
is this just pumpkin pie with a crumble top?
No way! The texture is completely different. Pumpkin pie is usually much denser than this pumpkin filling, which is light and fluffy and almost mousse-like. So if pumpkin pie is not your thing, give this a try because it’s a totally different experience. Plus there’s no cans of evaporated milk or sweetened condensed milk here, score!
sometimes you just gotta try something new
You’ve had pumpkin pie, you’ve probably made a pumpkin bread or two. If you’re on top of your pumpkin game you might have had pumpkin cheese cake and ice cream too. But I’m guessing haven’t tasted a pumpkin crisp yet. I highly recommend this one. It’s a lot easier to throw together than a pie, and just a whole lot more satisfying.
new Thanksgiving traditions
- Cranberry Gingersnap Pie
- Pecan Frangipane Pie
- Easy Pear Crisp
- Flourless Pumpkin Spice Cake
- The Ultimate Maple Cheesecake
- Chocolate Cake with Cranberry Buttercream
- Rustic Apple Galette
- Maple Walnut Cake with Maple Cream Cheese Frosting
Pumpkin Spice Crisp
- 8×11 baking dish
- 1/2 cup unsalted butter, softened
- 1 cup all purpose flour
- 1/2 cup brown sugar, packed
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cup chopped pecans
- 1/4 cup rolled oats
- 15 ounce can pumpkin puree (not pie filling)
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 tsp` pumpkin pie spice
- 1/2 tsp salt
- 2/3 cup heavy cream
- Preheat oven to 375F and set rack in the center position.
- To make the crisp topping, add the butter, flour, brown sugar, salt, spice, nuts, and oats to a mixing bowl, and mix together until the mixture is uniform and crumbly. The easiest way to do this is with your hands. Set aside.
- In another mixing bowl, whisk together the pumpkin puree, sugar, eggs, vanilla, pumpkin pie spice and salt. Make sure it is all smooth.
- Add the heavy cream, and whisk it in well.
- Pour the mixture into your baking pan, and top with the crumble topping.
- Bake for about 45 minutes. The center should be slightly puffed up and not jiggly when it is done.
- Serve warm, with a scoop of vanilla ice cream, if desired.
Questions and Reviews
Terrific dessert. Very easy to make. I used real pumpkin instead of canned. Nice change from pumpkin pie! Will certainly make this again.
Glad you like it Jenn!
Thanks, this was excellent! Easier and better than pumpkin pie.
Made this for Thanksgiving this year and we loved it. Made it in the morning and put it back in the oven (when turned off after all the sides were out). It heated beautifully and we enjoyed it with vanilla ice cream. With all else we were having i lightened it up a bit by using 2% evaporated milk. I did not have pumpkin pie spice so used 1 tsp cinn, 1/2 tsp ginger, 1/8 tsp cloves and some nutmeg. I also found there to be more topping than i needed for my 10 inch pie dish so i only used half. Now i get to make it again to use it up!
This was incredible! Huge hit
I want some now 🙂
I don’t have an 8×11 pan. I have a 8 inch square or a 9×13 or 10 inch pie plate. Which would be a good substitute?
I’d go with your 10 inch pie plate, or the 9×13 pan. My guess is the pie plate will be better.
Is it possible to make this the day before Thanksgiving, refrigerate, then bake after the Turkey comes out?
What I would do is make the filling and the topping separately, and then just combine and bake after the turkey comes out. Be sure to give the filling a stir before you top it, as it might settle.