Easy baked treats are one of the best parts of fall – and we’re kicking up the flavor on a simple baked crisp with loads and loads of pumpkin. I’ve been making easy crisps and crumbles for years because they are so simple – mix and dump into a pan, then bake until browned – and are made from ingredients I always have on hand.

This oatmeal-free crisp recipe gets the perfect crunchy topping for a simple dessert that is easy to prep and bake while you’re getting dinner on the table – and is loaded with creamy, rich pumpkin and lots of pumpkin spice. It is one of my favorite simple dishes to gather around on a hectic weeknight – great with a scoop of ice cream and a warm cup of Slow Cooker Mulled Cider!

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Baked Homemade Pumpkin Crisp

Pumpkin crisp is a perfect easy fall dessert – it is great served chilled or cooled, so it can be made ahead of time, it pairs perfectly with pork, turkey, chicken, and vegetable dishes for easy weeknight dinners – and its bursting with fall flavor!

Traditionally, crisps use oatmeal in the topping to help bring a lighter, less dense texture than baked fruit crumbles – but we’re calling this recipe a crisp even though there is no oatmeal because it has a texture that is almost identical, even without the oats.

How To Make Pumpkin Crisp

Making pumpkin crisp is pretty simple, we’re mixing both the filling, and then the topping, to layer in a casserole dish before we bake.

It is important to follow the steps to be sure you’re keeping topping and filling ingredients in the right place, but these steps will help you make a perfect pumpkin crisp every time.

To start, you’ll need:

Filling:

• 1 can 100% pumpkin puree: Provides the main flavor and creamy texture with its rich pumpkin taste.
• 3 large eggs: Acts as a binder, giving the filling structure and helping it set while adding richness.
• 1 ½ cups heavy cream: Adds creaminess and a smooth, velvety texture to the filling, enhancing its richness.
• ¾ cup dark brown sugar: Sweetens the filling while adding a deep, molasses-like flavor that complements the spices.
• ½ cup sour cream: Contributes tanginess and helps balance the sweetness, adding creaminess to the texture.
• 2 teaspoons vanilla extract: Enhances the overall flavor by adding warmth and depth.
• 2 teaspoons ground cinnamon: Adds a warm, spicy flavor, which is a key element in classic pumpkin desserts.
• ½ teaspoon salt: Enhances all the other flavors and balances the sweetness.
• ¼ teaspoon ground nutmeg: Adds a slightly sweet, nutty flavor with a bit of warmth.
• ¼ teaspoon ground cloves: Contributes a strong, warm spice note that deepens the fall flavor profile.
• ¼ teaspoon ground ginger: Adds a sharp, zesty spice that brightens the flavor.

Topping:

• 2 cups all-purpose flour: Forms the base of the topping, giving it structure and a crumbly texture.
• ¾ cup granulated sugar: Adds sweetness and helps the topping crisp up as it bakes.
• ¾ cup light brown sugar: Adds a deeper sweetness and a slight molasses flavor, contributing to the richness of the topping.
• ¾ cup salted butter, melted: Provides moisture and richness, helping to bind the topping ingredients while adding a buttery flavor.
• 2 teaspoons ground cinnamon: Adds a warm, spicy flavor that pairs perfectly with the pumpkin filling.
• ¼ teaspoon salt: Balances the sweetness and enhances the flavors in the topping.
• ¾ cup chopped pecans: Adds a crunchy texture and a nutty flavor that contrasts beautifully with the soft pumpkin filling and crumbly topping.

1. Prep. Preheat the oven to 375 degrees F and set aside a 9×11 baking dish.
2. Mix filling. Using a stand mixer or hand mixer fitted with a whisk attachment, beat together all of the filling ingredients in a large bowl. Pour into the baking dish.
3. Mix dry. In a separate large bowl, mix together the flour, sugars, butter, cinnamon, and salt with a fork until evenly combined. 
4. Top. Mix in the chopped pecans and sprinkle over the top of the filling.
5. Bake. Bake for 10 minutes then REDUCE heat to 350 and bake for an additional 45 to 50 minutes.
6. Enjoy! Allow to cool completely at room temperature before serving. Serve with whipped cream or ice cream.

Tips To Perfect Pumpkin Crisp and FAQs

Pumpkin crisp is one of the only crumbles and bakes I actually like better cold – while you can certainly serve this dessert hot or warm, we think the texture is better cool or even chilled.

Pecans are completely optional for this recipe, but we like the extra crunch they give this recipe – one of the reasons we love crisps over crumbles is for the extra toothy “bite” oatmeal gives to a recipe, and pecans help mimic that and kick it up a notch!

Use Cold Butter for the Topping: While melted butter works well, using cold butter cut into the topping ingredients can create a crumbly, more textured topping. This helps give you a crunchier, more defined crisp layer.

Toast the Pecans: Lightly toast the pecans before adding them to the topping to enhance their nutty flavor and give extra crunch. Toast in a dry skillet for 3-5 minutes or in the oven for 8-10 minutes at 350°F.

Don’t Overmix the Filling: Mix the filling ingredients until just combined to avoid overbeating the eggs, which could make the filling too airy or fluffy. You want it to remain smooth and creamy.

Use Fresh Spices: Ensure your spices, especially cinnamon, nutmeg, cloves, and ginger, are fresh for the most flavorful and aromatic filling. Older spices lose potency and can dull the flavor.

Chill the Filling: For a firmer filling, chill the pumpkin filling in the fridge for 30 minutes before baking. This helps the filling set more evenly during baking.

Add Some Texture Variations: Consider adding rolled oats to the topping mixture for extra texture. Oats will give it a chewier, heartier crunch.

Don’t Skip the Salt: A little salt in both the filling and topping is crucial for balancing sweetness and bringing out the warm spices. It enhances all the flavors without tasting salty.

Bake Until Golden and Set: Bake the crisp until the topping is golden and the filling is set in the center. You can test the center with a toothpick; it should come out mostly clean. This ensures the filling is fully cooked and not too runny.

Let it Cool Slightly Before Serving: Allow the pumpkin crisp to cool for 10-15 minutes after baking. This gives the filling time to firm up slightly, making it easier to serve and allowing the flavors to meld.

Serve with Ice Cream or Whipped Cream:Pair the warm pumpkin crisp with a scoop of vanilla ice cream or a dollop of whipped cream to add a creamy, cool contrast to the warm, spiced dessert.

Can I use homemade pumpkin puree instead of canned? Yes, you can use homemade pumpkin puree. Just make sure to drain it well, as homemade puree can be more watery than canned. You’ll need about 1¾ cups of puree to replace a 15 oz can.

FAQs

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