Pumpkin Crisp Cinnamon Oats

Pumpkin crisp is the coziest quick dessert for autumn or holiday gatherings and it always vanishes off the table before the pies This recipe transforms canned pumpkin into a velvety base with a sweet-spiced crunch on top The simplicity is pure comfort and you do not even need to fuss with making pie crust

I first made this after running out of time for pie and I loved how the buttery crisp topping paired with soft, spiced pumpkin beneath—my family now asks for crisp year-round

Ingredients

• Canned pumpkin puree: Gives the filling its signature silkiness Look for pure pumpkin with no added sugar or spices
• Granulated and brown sugars: Blend for sweetness and a hint of caramel depth, light brown sugar brings out the spice flavors best
• Eggs: Bind the filling for the classic creamy custard texture Choose fresh local eggs if you can
• Vanilla extract: Adds warmth and rounds out the fall flavors Use pure vanilla for full flavor
• Pumpkin pie spice and ground cinnamon: Infuse gentle heat and complexity Use a good quality spice blend for vibrant scent, and check freshness
• Salt: Sharpens the sweet and highlights the spices Do not skip it
• Evaporated milk: Creates that rich, custardy finish—it is my go-to instead of cream for old-fashioned flavor
• All-purpose flour: In the crisp for a craggly crumb Try unbleached flour for a heartier bite
• Old-fashioned oats: For rustic chew and nutty undertone Avoid quick oats for the best texture
• Brown sugar: Again for syrupy, caramel hints in the topping
• Chopped pecans: Add a nutty crunch I like to toast them lightly first for even more flavor
• Unsalted butter, melted: Keeping the crisp tender while letting you control the saltiness

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit to ensure an even bake Lightly grease a 9 by 13 inch baking dish with butter or spray so nothing sticks

Mix the Pumpkin Filling:

In a large mixing bowl whisk together pumpkin puree granulated sugar brown sugar eggs vanilla pumpkin pie spice cinnamon salt and evaporated milk Whisk for several minutes until totally smooth and well blended A smooth batter ensures a silky finished texture

Fill the Baking Dish:

Pour the pumpkin mixture into your prepared baking dish and smooth the top with a spatula Make sure it is level for even baking

Prepare the Crisp Topping:

In another bowl combine flour old fashioned oats brown sugar cinnamon and pecans if using Stir well so everything is distributed Now pour in the melted butter Slowly fold with a fork until the mixture becomes evenly moist and forms chunky crumbs This is key for that signature crisp

Top and Bake:

Gently sprinkle the crumbly topping across your pumpkin base Cover every inch so there are no bare patches Place the dish in the center rack of your oven Bake 45 to 50 minutes until the filling is set when you nudge the pan and the top is golden brown

Cool and Serve:

Let your pumpkin crisp cool at least 20 minutes before scooping so it firms up The wait is tough but this makes for the perfect slice

When I use toasted pecans in the topping I can smell them caramelize through the kitchen and it always brings me back to childhood Thanksgivings My mom would sneak extra on her serving for the extra crunch

Storage Tips

Cover leftovers tightly and refrigerate for up to four days The topping remains pleasant if you reheat in the oven instead of the microwave for best texture If you want to freeze cool completely then freeze individual slices wrapped well It tastes great straight from the freezer with a scoop of ice cream

Ingredient Substitutions

You can swap evaporated milk for half and half or full fat coconut milk if you need dairy free A handful of walnuts makes a good stand in for pecans even pumpkin seeds work in a pinch If you are out of pumpkin pie spice combine cinnamon nutmeg ginger and a pinch of cloves

Serving Suggestions

Serve pumpkin crisp warm with vanilla or cinnamon ice cream I love to add a dollop of whipped cream and a dusting of extra cinnamon For breakfast leftovers try it chilled with Greek yogurt

A Little History

The crisp is an American classic that appeared as a way to use up ripe fruit or squash when pies required too much time or ingredients Pumpkin crisp is like an old fashioned dessert shortcut that never disappoints It is perfect for busy holiday cooks or anyone who wants pumpkin pie flavor with less fuss

Seasonal Adaptations

Mix in a diced apple or pear for extra fall texture Make it nut free by omitting pecans and adding a little extra oats Try adding maple syrup to the topping for bolder autumn flavor

Success Stories

Friends have messaged me after potlucks asking for this recipe because their kids would not eat any other dessert I love that it brings even picky eaters to the table

Freezer Meal Conversion

This recipe freezes perfectly When pumpkin is abundant in fall I make a double batch and freeze one cooled and wrapped tightly Thaw overnight in the fridge and crisp in a low oven before serving

Pumpkin crisp always feels like fall and is so simple you may never go back to pie Enjoy it warm or cold and share with friends—the leftovers disappear quickly

Recipe FAQs

→ What makes the topping crisp?

The topping gets its texture from oats, flour, brown sugar, chopped pecans, and melted butter, which bake into a crunchy layer.

→ Can I use fresh pumpkin instead of canned?

Yes, cooked and mashed fresh pumpkin works well—just ensure it's smooth and similar in consistency to canned puree.

→ How do I know when it's fully baked?

The dessert is ready when the filling is set and the oat topping is golden brown, usually after 45–50 minutes in the oven.

→ Is it necessary to add pecans?

Chopped pecans add crunch and nutty flavor, but they are optional and can be replaced or omitted based on preference.

→ Can this dessert be served cold or warm?

It's delicious served slightly warm or at room temperature. Cooling helps the filling set for easy slicing.