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
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.
Can I freeze it?
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.
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.
Is the baking pan buttered?
No need to prep it at all.
I am dairy free so. What can I replace heavy cream?
You might try coconut milk if you’re ok with the flavor, or possibly cashew cream or a full fat oat milk.
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.
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!
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.
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.
Yes, I didn’t test with that, but it should work fine. I know you’ll love this Lezlie 🙂
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!
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.)
Can I use a substitute for heavy cream?
Evaporated milk or regular milk?
I’ve only made it with the cream, but other dairy products (or even coconut milk or cream) should work.
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
Wonderful recipe. Haven’t made it yet, just found the recipe. Nifty change from good old pumpkin pie. Thank you!
It’s seriously good Cheryl 🙂
Hello, how much can you cut down on the sugar and still make it work?
You can afford to cut the sugar by 1/3 without much trouble, Theresa.