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
- eggs
- cream
- rolled oats
- pumpkin pie spice
- vanilla extract
- salt
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
Video
Equipment
- 8×11 baking dish
Ingredients
crisp topping
- 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
pumpkin filling
- 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
Instructions
- 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.
Nutrition
This is delicious and got lots of compliments! I recommend making it! I plan to make again!! And again…. An it be frozen into portions?
I think it should freeze well in individual portions, so happy you loved it!
Can this be made ahead of time? Prepping for Thanksgiving. Thanks!
As with so many desserts, kinda yes and kinda no. Ideally you might make the filling and topping separately ahead of time, and combine and bake the day of. In the morning would be fine.
Thank you and Happy Thanksgiving!!
Could I substitute Greek yogurt or sour cream for the heavy cream?
I haven’t tried those substitutions, but if you’re looking to reduce fat you might use evaporated milk.
THIS WAS THE BOMB! I ADDED MORE PECANS TO THE MOUSSE SINCE I LOVE NUTS.
I have to agree with you Cheryl, I could eat this every day for the rest of my life 🙂
This recipe was so delicious! It’s definitely one that I’ll be keeping. The one thing I couldn’t find on the website was how long is this recipe good for and how should it be stored? I made it for my husband and I to try and there’s so much more than we could finish all at once!
Is there any way to make this recipe vegan?
I haven’t tried, but I assume you could use vegan butter, plant based milk or cream, and egg substitute.
Stunningly delicious! This is one of those recipes where the result exceeds the sum of the parts! I, my ten year old granddaughter, and her best friend thought it was incredibly yummy! It’s the perfect balance of flavor and texture! I served it with whipped cream. I will be making this again and again!
It’s a top fave of mine, I even get cravings for it off season!