Pin it
This pumpkin crisp recipe is the kind of comforting dessert I bake every autumn when pumpkin is everywhere and the kitchen feels coziest. It gives you the smooth richness of pumpkin pie plus the irresistible crunch of an oat and pecan topping. The best part is that it is much easier than pie and always draws raves from friends and family.
I first baked this when hosting a fall dinner for neighbors. Everyone wanted seconds and the recipe has become a staple at every pumpkin season celebration in my house.
Ingredients
- Pumpkin puree: This is the heart of the filling and gives all the classic flavor. Look for canned puree with only pumpkin listed in the ingredients for best texture.
- Granulated sugar: Adds sweetness to the filling and balances the spices.
- Brown sugar: Gives both the filling and topping a caramel depth. Choose soft moist brown sugar for best results.
- Large eggs: Bind everything together and give a smooth creamy texture. Use fresh eggs for the richest taste.
- Vanilla extract: Brings the filling alive. A pure vanilla extract makes a big difference.
- Pumpkin pie spice: Adds signature fall flavor. Try to use a good quality blend for more aromatic results.
- Ground cinnamon: Boosts warmth in both the filling and the topping. Fresh cinnamon will smell especially fragrant.
- Salt: Enhances all the other flavors. Go for fine sea salt if you have it.
- Evaporated milk: Gives creamy richness and helps set the filling. Make sure cans are not dented or expired.
- All purpose flour: The base for the crisp topping. Sift it if lumpy for a lighter texture.
- Old fashioned oats: Lend crunch to the topping and soak up a bit of butter. Use thick-cut oats if you want extra texture.
- Chopped pecans: Totally optional but add such a nutty crunch. Choose pecans that look plump and smell fresh.
- Unsalted butter: Brings together the crisp topping and adds flavor. Melt right before using for best mixing.
Instructions
- Preheat the Oven:
- Set the oven to 350 degrees Fahrenheit and lightly grease a nine by thirteen inch baking dish. This ensures even cooking and easy serving later.
- Mix the Filling:
- In a large bowl whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, salt, and evaporated milk. Keep whisking until the mixture looks smooth and creamy. This step is what gives you a silky pumpkin layer.
- Spread and Smooth:
- Pour the pumpkin filling into your prepared baking dish and use a spatula to spread it evenly. This helps the filling bake uniformly and creates a smooth layer under the topping.
- Prepare the Crisp Topping:
- In a separate bowl mix the flour, oats, brown sugar, cinnamon, and chopped pecans. Stir together until blended well, then pour in the melted butter. Use a fork to stir until the mixture is crumbly and shy of dry. This crumbly texture bakes up crisp and golden.
- Top the Filling:
- Sprinkle the oat and pecan topping evenly over the pumpkin filling. Try to cover all corners so every bite gets a bit of crunch.
- Bake:
- Slide the dish into your preheated oven. Bake for forty five to fifty minutes until the top is golden brown and the center feels gently set. The edges will bubble a little. Take care not to overbake.
- Cool and Serve:
- Let the crisp cool for at least thirty minutes before serving. This gives the filling time to set up and makes slicing easier. The topping stays crunchy as it cools.
Brown sugar is my secret favorite ingredient here. It adds both moisture and a hint of caramel that sets this crisp apart. One year my niece insisted on adding extra pecans and now it is a fun family tradition.
Storage Tips
After cooling, cover the crisp and keep it refrigerated up to four days. It reheats wonderfully in the microwave or covered in a low oven. If you want the topping extra crispy, warm leftovers uncovered in the oven.
Ingredient Substitutions
Pecans can be swapped for walnuts or left out entirely. For dairy free, use coconut cream in place of evaporated milk. Use a full teaspoon of cinnamon in the topping if you love extra spice.
Serving Suggestions
Serve pumpkin crisp warm or at room temperature. It is delicious with whipped cream or a scoop of vanilla ice cream. On holidays I sometimes drizzle warm maple syrup over each serving for a real treat.
Cultural and Seasonal Context
Pumpkin crisp is a modern spin on pumpkin pie and fruit crisps, blending the best of both. It is a classic October and November dessert here where pumpkin is everywhere. Try it anytime you crave pumpkin flavor without fussing with a crust.
Seasonal Adaptations
Add dried cranberries or chopped apples to the filling in late autumn. Swap pecans for toasted pumpkin seeds in early fall. Use butternut squash puree instead of pumpkin for a different twist.
Success Stories
Many friends who never liked pumpkin pie end up loving this crisp and ask for the recipe. It is a winner at potlucks because there are never any leftovers. This is the dessert I bring when I want something reliable that still feels special.
Freezer Meal Conversion
To make ahead, freeze the unbaked assembled crisp well wrapped for up to two months. Bake straight from frozen until golden and set, which may take up to fifteen extra minutes.
Enjoy this pumpkin crisp for an autumn dessert that never disappoints. It is always a hit and so much easier than pie.
Recipe FAQs
- → Can I use fresh pumpkin instead of canned puree?
Yes, you can substitute fresh, cooked, and mashed pumpkin for canned puree. Ensure it is well-drained and smooth for best texture.
- → What can I use instead of pecans?
Walnuts or almonds are good alternatives, or you can simply omit nuts for a nut-free version.
- → Is it necessary to use evaporated milk?
Evaporated milk produces a creamier filling, but heavy cream or half-and-half can be used as substitutes.
- → How should I store leftovers?
Keep leftovers covered and refrigerated for up to 3 days. Reheat servings gently in the oven or microwave.
- → Can this dessert be made ahead of time?
Yes, assemble and bake in advance, then cool and store. Rewarm in the oven before serving if desired.