Pumpkin Crisp Recipe

I recently whipped up an irresistible pumpkin crisp that blends the smooth, spiced pumpkin filling with a delightfully crunchy, cinnamon oat topping. Every bite delivers creamy autumn goodness and a satisfying texture contrast that makes this dessert my seasonal favorite. It truly feels like a warm hug in dessert form.

I love making this Pumpkin Crisp because it’s simple and packed with flavor. I usually start by mixing a 15 ounce can of pumpkin puree with 2 large eggs, 3/4 cup heavy cream, and 1/2 cup granulated sugar.

Then I add a teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, a pinch of salt and 1 teaspoon of vanilla extract to create a rich pumpkin pie filling. For the topping I combine 1/2 cup all-purpose flour, 1/3 cup old-fashioned rolled oats, 1/3 cup packed brown sugar and 1/4 cup unsalted cold cubed butter with a little extra cinnamon and salt.

I think this recipe is one of my favorite pumpkin dessert ideas because it gives you a deliciously creamy filling with a crunchy golden topping that tastes pretty much like a homemade pumpkin spice latte. I usually serve it warm with ice cream.

Why I Like this Recipe

I really love this recipe because it reminds me of cozy fall days every time I make it. The blend of pumpkin, spices and a hint of vanilla gives it that comforting, homey feel that I just can’t get enough of.

I also like how the crunchy topping with oats and brown sugar adds a fun texture. It contrasts so nicely with the creamy pumpkin base and makes every bite interesting.

Another thing I enjoy is that the recipe is pretty simple, which makes it my go-to treat when I want something delicious without too much hassle. It feels like a special dessert even on a busy day.

Finally, serving it warm with my favorite ice cream brings a whole new level of taste and comfort that makes me smile every time.

Ingredients

• Pumpkin puree offers fiber, vitamin A, and moisture for a rich, nourishing base.
• Eggs supply protein and structure while contributing a subtle, natural richness.
• Heavy cream adds smooth creaminess and fat, enriching both flavor and texture.
• Granulated sugar provides sweetness and body by supplying carbohydrates during baking.
• Rolled oats contribute fiber and a satisfying crunch to the topping.
• Unsalted butter infuses rich flavor and smooth texture in the crisp topping.
• Vanilla extract boosts aroma and adds a touch of natural sweetness.
• Ground spices lend warmth and balanced aroma with cinnamon, ginger, nutmeg, and cloves.

Ingredient Quantities

• 1 (15 ounce) can pumpkin puree
• 2 large eggs
• 3/4 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup old-fashioned rolled oats
• 1/3 cup packed brown sugar
• 1/4 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon for the topping
• Pinch of salt for the topping

How to Make this

1. Preheat your oven to 375°F and grease a 9×9-inch baking dish.

2. In a large bowl, mix the pumpkin puree, eggs, heavy cream, granulated sugar, 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt and vanilla extract until smooth.

3. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.

4. In another bowl, stir together the all-purpose flour, old-fashioned rolled oats and brown sugar.

5. Add the cold, cubed unsalted butter to the flour mixture and work it in with your fingers or a pastry cutter until it gets a crumbly texture.

6. Sprinkle the 1/2 teaspoon cinnamon and a pinch of salt into the topping mixture and stir to combine.

7. Evenly distribute the topping mixture over the pumpkin layer in the baking dish.

8. Place the dish in the oven and bake for about 30 to 35 minutes, or until the topping turns a golden brown and looks crisp.

9. Remove the dish from the oven and let it cool for a few minutes before serving.

10. Serve warm with your favorite ice cream and enjoy this comforting treat!

Equipment Needed

1. Preheated oven set to 375°F
2. A 9×9 inch baking dish (make sure its greased)
3. One large bowl for mixing the pumpkin mixture
4. A second bowl for stirring together the topping ingredients
5. A set of measuring cups and spoons
6. A mixing spoon or spatula
7. A pastry cutter or fork to work the cold butter into the topping mixture
8. Oven mitts for safe handling when taking the dish out of the oven

FAQ

• Q: How long does this Pumpkin Crisp take to prep and bake?
  A: It usually takes about 15 minutes to mix everything up and then roughly 45 minutes in the oven so you can enjoy it warm.
• Q: Can I substitute heavy cream with something else?
  A: Yeap, you can try using full fat coconut milk or even a mix of milk and butter if you want a slightly different flavor, though the cream gives a richer taste.
• Q: Can I prepare this recipe ahead of time?
  A: Sure you can prep it ahead and then store it in the fridge for a few hours before baking, but its best when baked fresh.
• Q: How do I know if the crisp topping is ready?
  A: The topping should look golden and feel a bit firm on top once it comes out of the oven, so keep a close eye on it during the last few minutes.
• Q: How long will leftovers stay fresh in the fridge?
  A: They should be good for 3 to 4 days if you store thm in an airtight container.

Pumpkin Crisp Recipe Substitutions and Variations

• If you don’t have heavy cream, you can use coconut cream or even half-and-half. They might give a slightly different taste, but its pretty close.
• For granulated sugar, some people swap with maple syrup or honey. Just remember to reduce a bit of extra liquid to keep the right consistency.
• If you’re out of unsalted butter, you can go with salted butter and skip adding extra salt to avoid over seasoning.
• You can replace eggs with flax egg (mix 1 tablespoon flaxseed meal with 3 tablespoons water and let it sit for a few minutes) to make it vegan-friendly.

Pro Tips

1. Chill your butter real good so when you cut it up and mix it with the dry ingredients, you get that perfect crumbly texture without turning into a paste.
2. Be careful with the spices – sometimes a tiny tweak can really change the flavor, so feel free to adjust the cinnamon or ginger if you think it’s a bit too strong or too mild.
3. When you mix the pumpkin and eggs together, try not to overbeat them, cause overmixing can make your custard too airy and alter the texture in a not-so-good way.
4. Let the dish cool a bit before serving. This extra step helps the flavors settle and makes it way more enjoyable when you serve it with ice cream.