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
5 from 28 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


  • 8×11 baking dish


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


  • 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


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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    Leave a Reply

    Please rate this recipe!

  • Reply
    October 17, 2021 at 3:25 pm

    5 stars
    This is fantastic! Love to have a new pumpkin dessert in crisp form, one of my favorite desserts. My filling was really thin and lighter in color than the photos, so the crisp topping sunk down a bit. I triple checked my measurements, so not sure what happened? It’s still very delicious, thank you for the recipe.

  • Reply
    October 14, 2021 at 4:37 pm

    Can I freeze it?

  • Reply
    Kelli Dingmann
    October 13, 2021 at 7:27 pm

    So glad I saw this recipe! Can it be cut in half to bake in an 8×8 or 9×9 pan for a small gathering? a 13×9 would be too much for my small holiday table.

    • Reply
      Sue Moran
      October 14, 2021 at 6:42 am

      I baked this one in an 8×11 because it was too thin in my 9×13 pan. If you halve it, I fear it would be too thin in a 9×9. I would use the full recipe, it’s not that much, and use a casserole dish near an 8×11 size.

  • Reply
    October 13, 2021 at 6:15 pm

    Is the baking pan buttered?

    • Reply
      Sue Moran
      October 13, 2021 at 6:28 pm

      No need to prep it at all.

  • Reply
    October 13, 2021 at 5:42 pm

    I am dairy free so. What can I replace heavy cream?

    • Reply
      Sue Moran
      October 13, 2021 at 6:15 pm

      You might try coconut milk if you’re ok with the flavor, or possibly cashew cream or a full fat oat milk.

    • Reply
      Lorraine Joseph
      November 17, 2021 at 2:00 am

      Louise, I made this today and used lactose free cream. Turned out great. I added a couple of table spoons flour as it looked too runny.

  • Reply
    October 13, 2021 at 12:35 pm

    Hi Sue! This looks like a great recipe, and I’d like to share some with friends, but unfortunately they have nut allergies.
    Should I just sub out the pecans for more oats, or…?
    Thanks – from state-of-emergency, rampant 4th wave Alberta, where our high for the day is EIGHT °. Brrr!

    • Reply
      Sue Moran
      October 13, 2021 at 1:04 pm

      Oh my gosh Terry stay warm! You can easily leave out the nuts and add more oats, but I think 1/2 cup oats is the most you’d want to add.

  • Reply
    October 13, 2021 at 9:00 am

    This looks wonderful! I’ll be making this!
    I’d substitute 2% evaporated; such as Carnation (NOT condensed) milk for the cream. That’s what I use in my pumpkin pie filling.

    • Reply
      Sue Moran
      October 13, 2021 at 9:10 am

      Yes, I didn’t test with that, but it should work fine. I know you’ll love this Lezlie 🙂

  • Reply
    October 13, 2021 at 8:34 am

    Good morning Sue!
    Could you substitute half-n-half or anything else for the heavy cream?
    Many thanks for any suggestions.
    Have a great day!

    • Reply
      Sue Moran
      October 13, 2021 at 9:11 am

      Hey Susan ~ yes, even though I didn’t test it with anything else but cream, I’m sure you can use other dairy products like half and half, or evaporated milk (like Lezlie suggests.)

  • Reply
    October 13, 2021 at 8:27 am

    Can I use a substitute for heavy cream?
    Evaporated milk or regular milk?

    • Reply
      Sue Moran
      October 13, 2021 at 9:12 am

      I’ve only made it with the cream, but other dairy products (or even coconut milk or cream) should work.

      • Reply
        Lorraine Joseph
        November 17, 2021 at 2:03 am

        I used lactose free half and half cream and it looked a bit running so I added 2 table spoon s flour. It was perfect! And delicious!
        I baked it in my round 9 inch pie dish and it was just the right size

  • Reply
    October 13, 2021 at 7:58 am

    5 stars
    Wonderful recipe. Haven’t made it yet, just found the recipe. Nifty change from good old pumpkin pie. Thank you!

    • Reply
      Sue Moran
      October 13, 2021 at 7:59 am

      It’s seriously good Cheryl 🙂

      • Reply
        Theresa Fusco
        October 17, 2021 at 5:52 pm

        Hello, how much can you cut down on the sugar and still make it work?

        Thanks, theresa

        • Reply
          Sue Moran
          October 17, 2021 at 5:59 pm

          You can afford to cut the sugar by 1/3 without much trouble, Theresa.

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