It’s gonna be Pumpkin Crisp instead of pie this year and every year going forward, this lush pumpkin dessert is a new fall and Thanksgiving tradition!
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 I make pumpkin crisp
- 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
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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
My family has a nut allergy. Is there a substitute for the pecans?
I think you’d just leave them out, Donna.
I love this recipe, not sure I’ll ever make pumpkin pie again now that I can make this delicious crisp instead. I was curious if anyone has frozen it and how it was after thawed, not sure I should be eating this whole pan lol!
I mean. If this ain’t perfection right here. I’ve always loved apple crisp this time of year but my husband is HUGE on pumpkin spice *everything* so I changed things up and made this and wow. It did NOT disappoint! Definitely making it again!
It’s literally probably my favorite fall dessert, at least for now!
Such a delicious dessert for fall. I love the sweet crisp topping with the pumpkin.
What a yummy recipe! The combination of oats, pecans and pumpkin makes it so good, thanks Sue.
This is such a fantastic fall treat! It’s everything we want in a dish this time of year.
What is a good substitute for the pecans if someone has an allergy
This is a great recipe. Happily make again and again.
However, the Crisp that is here belongs in a pantheon of best ever. It absolutely obliterates all other crisps.
I have a weakness for this recipe too, Jay, glad you loved it!
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!
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!
Hey Karen, thanks so much! I absolutely love this recipe, so I’m glad it worked for you 🙂