Pumpkin Spice Crisp

pumpkin Spice Crisp in a bowl with ice cream

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 topped with ice cream

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??

pumpkin crisp, with serving spoon

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
pouring pumpkin mixture into pan

how we make it

  1. Whisk together the pumpkin filling in one bowl and pour into your baking dish.
  2. Mix together the crumble topping in another bowl and sprinkle over the filling.
  3. Bake until the filling is lightly puffed and the topping is golden.
  4. Pretty easy, eh?
pumpkin crisp, just baked, with oven mitts

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!

pumpkin crisp in a glass baking dish with spoon

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.

pumpkin crisp in white bowl with ice cream

new Thanksgiving traditions

pumpkin Spice Crisp in a bowl with ice cream
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5 from 26 votes

Pumpkin Spice Crisp

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 12 servings
Calories 339kcal
Author Sue Moran

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.
    making crumble topping
  • 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.
    crisp topping in a bowl
  • In another mixing bowl, whisk together the pumpkin puree, sugar, eggs, vanilla, pumpkin pie spice and salt. Make sure it is all smooth.
    ingredients for pumpkin filling, in a bowl
  • Add the heavy cream, and whisk it in well.
    Adding cream to pumpkin filling
  • Pour the mixture into your baking pan, and top with the crumble topping.
    adding topping to pumpkin spice crisp
  • Bake for about 45 minutes. The center should be slightly puffed up and not jiggly when it is done.
    pumpkin spice crisp just out of the oven
  • Serve warm, with a scoop of vanilla ice cream, if desired.
    pumpkin crisp in a bowl with spoon

Nutrition

Calories: 339kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 241mg | Potassium: 166mg | Fiber: 2g | Sugar: 27g | Vitamin A: 6019IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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25 Comments

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    Please rate this recipe!




  • Reply
    Grace
    November 27, 2021 at 12:25 pm

    This recipe was a HOOT at my house for TG I’m bringing another to my inlaws tomorrow. I used a larger can and coconut in the topping! Thank you!

  • Reply
    Karen Barnett
    November 2, 2021 at 4:57 pm

    5 stars
    I made this today, and we love it! I don’t have an 11×8 pan, so I used a 9×9 and it came out fine. Warm with a little whipped cream – it’s so good!

    • Reply
      Sue Moran
      November 2, 2021 at 5:05 pm

      Hey Karen, thanks so much! I absolutely love this recipe, so I’m glad it worked for you 🙂

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