The best easy pumpkin crisp recipe - easy baked pumpkin crisp with a hearty, warm, comfort food flavor you'll love!
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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
- 3 large eggs
- 1 ½ cups heavy cream
- ¾ cup dark brown sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ? teaspoon ground ginger
Topping:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ¾ cup salted butter, melted
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ¾ cup chopped pecans
- Preheat the oven to 375 degrees F and set aside a 9x11 baking dish.
- 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.
- In a separate large bowl, mix together the flour, sugars, butter, cinnamon, and salt with a fork until evenly combined.
- Mix in the chopped pecans and sprinkle over the top of the filling.
- Bake for 10 minutes then REDUCE heat to 350 and bake for an additional 45 to 50 minutes.
- 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!
FAQs
Pumpkin crisp can be stored in the refrigerator in an airtight container for up to four days.
Other Easy Desserts You'll Love
We love crisps and crumbles for how easy and delicious they are - and have a few we're excited to share with you!
Check out some of our recent favorites here:
For more of our dessert recipes, find our complete dessert recipe archives here.
Easy Pumpkin Crisp Recipe
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The Best Easy Pumpkin Crisp Recipe
The best easy pumpkin crisp recipe - delicious baked pumpkin crisp with loaded with cinnamon, ginger, nutmeg, and warming fall flavor!
Ingredients
- Filling:
- 1 can 100% pumpkin puree
- 3 large eggs
- 1 ½ cups heavy cream
- ¾ cup dark brown sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- Topping:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ¾ cup salted butter, melted
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ¾ cup chopped pecans
Instructions
- Preheat the oven to 375 degrees F and set aside a 9x11 baking dish.
- 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.
- In a separate large bowl, mix together the flour, sugars, butter, cinnamon, and salt with a fork until evenly combined.
- Mix in the chopped pecans and sprinkle over the top of the filling.
- Bake for 10 minutes then REDUCE heat to 350 and bake for an additional 45 to 50 minutes.
- Allow to cool completely at room temperature before serving. Serve with whipped cream or ice cream.
Notes
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.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 617Total Fat 37gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 15gCholesterol 140mgSodium 313mgCarbohydrates 68gFiber 3gSugar 45gProtein 7g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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