This unique dessert features a creamy pumpkin filling topped with a crunchy brown sugar-pecan topping. A delicious twist on pumpkin pie that is perfect for fall!
Some of my favorite recipes take a traditional dessert (like pumpkin pie) and re-imagine it with a little something extra. This pumpkin crisp has more flavor and texture than a traditional pie – plus, no need to make a pie crust!
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Why you’ll love this recipe
Flavor: This recipe features the flavors of pumpkin, pumpkin spice, brown sugar, vanilla, and pecans.
Texture: Smooth and creamy pumpkin filling with a crunchy topping.
Ease: This recipe is so easy! Whisk the filling ingredients, combine the topping ingredients, and put them both in a baking pan.
Unique: Looking for something a little different for your holiday celebrations? You’ll love this twist on pumpkin pie.
Recipe overview
*Full recipe below in recipe card*
Pumpkin filling: Whisk all filling ingredients and pour into a greased 8×11 baking dish.
Topping: Combine all topping ingredients until crumbly and combined.
Assembly: Gently sprinkle the topping over the pumpkin and bake for about 50 minutes.
Why choose this recipe over pumpkin pie?
What I love about this recipe is that you get the classic creamy pumpkin filling of a pumpkin pie, but instead of fussing with a pie crust the pumpkin is topped with an easy brown sugar-pecan crumble.
Think of it as a fruit crisp meets pumpkin pie combo!
Tips for baking with pumpkin
When baking with pumpkin I find that the most reliable results come from using canned pumpkin puree. Be sure to buy pumpkin puree not pumpkin pie filling which comes already sweetened.
Libby’s is my preferred brand of pumpkin puree.
Serving and storage
Serve warm or at room temperature topped with vanilla ice cream or whipped cream.
Store leftovers, tightly covered, in the refrigerator for up to 3 days. Reheat individual servings as needed.
More pumpkin recipes
Recipe
Pumpkin Crisp
Ingredients
Pumpkin filling:
- One 15 oz can pumpkin puree
- ⅔ cup (145g) granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon all purpose flour
- ½ cup (130g) half and half
Topping:
- 1 cup (125g) all purpose flour
- 1 cup (197g) light brown sugar, packed
- ½ cup (55g) finely chopped pecans
- ⅔ cup (60g) old fashioned oats
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened and cut into pieces
Instructions
- Preheat oven to 350°F with a rack in the center of the oven. Grease an 8×11 baking dish and set aside.
Pumpkin filling:
- Whisk all ingredients until combined. Pour into greased baking dish and set aside.
Topping:
- In a bowl, combine flour, brown sugar, pecans, oats, cinnamon, and salt. Add softened butter and mix until crumbly and combined – I start with a spoon or silicone spatula then use my fingers to rub the butter into the dry ingredients.
- Sprinkle the topping over the pumpkin mixture, be gentle so that it doesn't sink. Transfer the pan to the oven and bake for 45-55 minutes, until the topping is golden brown and the very center is just a tiny bit jiggly. Place the pan on a wire rack to cool. Serve warm (not hot) or at room temperature.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Shadi Hasanzadenemati says
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!
Taryn says
Such a nice change from a traditional pumpkin pie! Thanks for the recipe.
Millie says
Any substitute for the pecans in the topping?
Allison says
You can use walnuts or you can just leave out the nuts. Enjoy!