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Home » Crisps, Crumbles & Cobblers » Pumpkin Crisp

Pumpkin Crisp

Published: Nov 10, 2023 by Allison · 2 Comments

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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!

Pumpkin crisp in a white bowl topped with vanilla ice cream.
Jump to:
  • Why you’ll love this recipe
  • Recipe overview
  • Tips for baking with pumpkin
  • Serving and storage
  • More pumpkin recipes
  • Recipe

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.

Pumpkin crisp in a white baking dish.

Recipe overview

*Full recipe below in recipe card*

Pumpkin filling: Whisk all filling ingredients and pour into a greased 8×11 baking dish.

Pumpkin crisp filling in a white rectangular baking dish.

Topping: Combine all topping ingredients until crumbly and combined.

Pumpkin crisp topping in a white bowl with a grey spatula.

Assembly: Gently sprinkle the topping over the pumpkin and bake for about 50 minutes.

Unbaked pumpkin crisp in a white baking dish.

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.

Pumpkin crisp in a white baking dish

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

  • Loaf of pumpkin bread on parchment paper.
    Maple Pumpkin Bread
  • Stack of two pumpkin blondies on a white plate.
    Butterscotch Pumpkin Blondies
  • Slice of pumpkin spice latte cake next to a gold fork.
    Pumpkin Spice Latte Cake
  • Slice of pumpkin pie cheesecake on a grey plate with a gold fork.
    Pumpkin Pie Cheesecake

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Recipe

Pumpkin crisp in a white bowl with a scoop of vanilla ice cream.

Pumpkin Crisp

This unique dessert features a creamy pumpkin filling and a crunchy brown sugar-pecan topping. A delicious twist on pumpkin pie that is perfect for fall!
5 from 3 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 10
Calories: 293kcal
Author: Allison – Celebrating Sweets

Ingredients

Pumpkin filling:

  • One 15 oz can pumpkin puree
  • ⅔ cup 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 half and half

Topping:

  • ¾ cup all purpose flour
  • ⅔ cup light brown sugar, packed
  • ⅓ cup finely chopped pecans
  • ⅓ cup old fashioned oats
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons 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 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

SERVING & 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.

Nutrition

Calories: 293kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 150mg | Potassium: 183mg | Fiber: 2g | Sugar: 30g | Vitamin A: 6946IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg

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!
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Comments

  1. Shadi Hasanzadenemati

    November 15, 2023 at 12:40 pm

    5 stars
    I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!

    Reply
  2. Taryn

    November 16, 2023 at 7:02 am

    5 stars
    Such a nice change from a traditional pumpkin pie! Thanks for the recipe.

    Reply

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About

aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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