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Pumpkin crisp is that cozy dessert I crave when the air turns cool and I want something a little extra than traditional pie. With a silky pumpkin custard beneath a golden oat and pecan topping, it is loved by my family for holidays and quiet fall evenings alike.
I started making pumpkin crisp for Friendsgiving after running out of time for pie. It disappeared before the turkey was carved and now it is a cherished staple in my home.
Ingredients
- Pumpkin puree: The foundation for the filling. Use pure canned pumpkin for the best flavor and creaminess
- Granulated sugar: Sweetens the filling. Look for fine, fresh sugar for smooth blending
- Brown sugar: Adds caramel notes and depth. Choose a soft, rich variety for topping and filling
- Large eggs: Help set the custard. Use eggs at room temperature for even mixing
- Vanilla extract: Rounds out the flavor. Pure vanilla gives the best aroma
- Pumpkin pie spice: Brings classic autumn warmth. Use fresh for full flavor
- Ground cinnamon: Deepens aroma. Use Saigon or Ceylon for bolder or milder warmth
- Salt: Balances sweetness. Use fine sea salt for a subtle finish
- Evaporated milk: Adds creamy texture. Go for well-known brands for consistency
- All-purpose flour: Makes the crisp topping tender. Sift for a lighter bite
- Old-fashioned oats: Provide chewy rustic crunch. Use old-fashioned type so topping holds up
- Chopped pecans: Add nuttiness and crunch. Fresh pecans are key to a toasty finish
- Unsalted butter: Melted for richness. Quality butter creates a crispier topping
Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking dish thoroughly with butter or spray so cleanup is a breeze
- Mix the Pumpkin Filling:
- In a large mixing bowl whisk pumpkin puree with both sugars eggs vanilla pumpkin pie spice cinnamon and salt. Whisk until smooth and glossy, then slowly mix in evaporated milk until fully blended. The mixture will look watery at first but comes together as it bakes
- Pour Into Baking Dish:
- Carefully pour the filling into your greased dish. Use a spatula to gently smooth out the surface for even baking
- Prepare the Crisp Topping:
- In another bowl mix flour oats brown sugar cinnamon and chopped pecans. Stir in melted butter until it forms a crumbly dough with all dry spots moistened
- Add the Topping:
- Evenly sprinkle the oat pecan mixture across the pumpkin filling. Try to cover every inch so you get that crispy lid in every scoop
- Bake and Cool:
- Place the dish in the middle rack. Bake 45 to 50 minutes. The center should jiggle ever so slightly while the edges look set. The topping will turn golden and fragrant. Let cool for at least 30 minutes before serving. Warm is best but not piping hot
My kids beg for extra topping so I always add a handful of extra pecans. They claim it beats any pumpkin pie. We have shared slices of this on our porch watching leaves fall and the taste instantly transports me to family togetherness.
Storage Tips
Pumpkin crisp keeps well for up to four days. Refrigerate covered and reheat leftovers gently in the oven, which revives the topping. Crunchy leftovers are perfect with morning coffee. For longer storage, portion and freeze in airtight containers up to three months.
Ingredient Substitutions
Swap pecans for walnuts or leave nuts out for allergies. You can use coconut oil instead of butter for dairy free. Treat maple syrup as a stand in for part of the brown sugar if you want even deeper sweetness and aroma.
Serving Suggestions
Top warm slices with vanilla ice cream or whipped cream. Sprinkle a pinch of cinnamon or drizzle with caramel for special occasions. Pumpkin crisp travels well so it makes a great potluck or picnic dessert. For small gatherings I bake half batches in smaller dishes.
Cultural and Historical Notes
Pumpkin crisp is rooted in American fall traditions, merging the flavors of pumpkin pie with the classics of fruit crisps. Pumpkin dishes are enjoyed at autumn festivals and Thanksgiving tables, but this crisp feels homey and timeless any night of the week. The popularity of crumbly oat toppings has expanded from apples and berries to more unique fall flavors like pumpkin.
Seasonal Adaptations
Substitute sweet potato puree for pumpkin in the winter. For spring, try adding a little crystalized ginger to the topping. Add dried cranberries to the oat layer for a festive holiday twist.
Success Stories
One year our oven failed just before Thanksgiving dinner. Half the crisp finished in a neighbor’s oven. It turned out more caramelized than ever and everyone agreed it was the best possible kitchen mishap. This dish is always the first dessert gone at my family reunions.
Freezer Meal Conversion
To prepare ahead, make both the filling and topping. Pour the pumpkin mixture and top with oat pecan crumble in a freezer safe pan. Cover tightly and freeze. Bake directly from frozen adding about 15 extra minutes and checking for doneness.
Every fall, this pumpkin crisp recipe feels like bringing a little warmth and celebration to the table. Enjoy it with the people you love most.
Recipe FAQs
- → What type of pumpkin is best for this dish?
Canned pumpkin puree offers convenience and a smooth texture, but homemade puree works if well-drained.
- → Can I substitute pecans in the topping?
Yes, walnuts or almonds can be used for a different flavor and crunch, or omit nuts for a nut-free variation.
- → How do I know when it’s done baking?
The topping should be golden brown and the pumpkin filling set but still slightly soft in the center.
- → Should this dish be served warm or cold?
It’s best enjoyed warm for a comforting texture, but leftovers taste great chilled as well.
- → Can I prepare this dessert in advance?
Yes, assemble and bake ahead, then reheat before serving to refresh the topping’s crispiness.