Warm up your fall with this comforting Pumpkin Crisp! A creamy pumpkin filling, spiced to perfection, is topped with a crunchy oat and nut mixture. Easy to make and perfect for any occasion, this dessert is a must-try. Whether you enjoy it as a cozy breakfast or a unique dessert, this Pumpkin Crisp is sure to satisfy your cravings!
We love making this during the fall months and the holiday season. It's a fun twist on the classic apple crisp. Top with a scoop of vanilla ice cream for the ultimate treat!
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!
Why You'll Love This Recipe
- Easy to Make: This simple pumpkin crisp recipe requires just one bowl and minimal prep time.
- Comforting Flavor: The warm, spiced pumpkin filling pairs perfectly with the crunchy oat topping.
- Versatile: Enjoy it as a dessert, breakfast, or snack.
- Customizable: Add your favorite nuts, spices, or fruits for a unique twist.
- Check out this Apple Crisp for another fall favorite recipe!
Ingredients & Substitutes
These are the ingredients and substitutions for pumpkin crisp. Scroll down to the recipe card below for the full recipe!
For the Pumpkin Filling:
Use pumpkin purée, not pumpkin pie filling. We like using Libby's brand.d
Use unsweetened applesauce.
To sweeten the bottom layer, we love using pure maple syrup or honey. Both work well!
Vanilla adds a cozy homemade flavor.
Pumpkin pie spice adds a classic fall taste. If needed, use a combination of cinnamon, nutmeg, and ginger.
A pinch of salt balances out the sweetness.
Use two eggs for the filling. It helps bind everything together.
For the topping, use rolled oats, not quick oats.
Use chopped nuts to add crunch. We love pecans, walnuts, and almonds.
To thicken the topping, use whole wheat flour or almond flour for a gluten free option.
Use either coconut oil or unsalted butter.
Again, sweeten with pure maple syrup or honey.
Add in a little bit of cinnamon and salt for extra flavor.
Taste & Texture
The pumpkin filling is smooth and creamy, with a subtle sweetness balanced by warm spices. The oat topping is crisp and crunchy, providing a delightful contrast to the soft filling.
This pumpkin crisp tastes like a mix between pumpkin pie and apple crisp!
How to Make
Step 1
Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
Step 2
Prepare the Pumpkin Filling: In a large mixing bowl, combine the pumpkin purée, applesauce, maple syrup (or honey), vanilla extract, pumpkin pie spice, salt, and eggs. Whisk until smooth and well combined.
Step 3
Spread the Filling: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
Step 4
Make the Nut Topping: In another bowl, combine the rolled oats, chopped nuts, whole wheat flour, melted coconut oil, maple syrup (or honey), cinnamon, and salt. Mix until the oats and nuts are well coated.
Step 5
Top and Bake: Sprinkle the nut topping evenly over the pumpkin filling. Bake for 30-35 minutes, or until the topping is golden and the filling is set.
Step 6
Cool and Serve: Allow the pumpkin crisp to cool for a few minutes before serving. Enjoy warm, optionally with a dollop of Greek yogurt or coconut whipped cream!
Expert Tips for Success
Follow these tips and tricks to make the best pumpkin crisp.
For a Thicker Filling: Add a tablespoon of cornstarch to the pumpkin mixture to thicken it slightly.
To Prevent Soggy Topping: Avoid overbaking the crisp. The topping should be golden brown but not overly hard.
For a Healthier Twist: Use whole wheat flour and coconut oil instead of all-purpose flour and butter.
Flavor Variations & Add-Ins
These are some fun ways to spice up your pumpkin crisp!
Spiced Pumpkin Crisp: Add a pinch of cayenne pepper or cardamom to the pumpkin filling for extra warmth.
Chocolate Chunk Pumpkin Crisp: Stir in chocolate chips to the oat topping for a decadent treat.
Apple Pumpkin Crisp: Add 1 cup of diced apples to the pumpkin filling for a fruity twist.
How to Serve & Store
Serve this pumpkin crisp warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of maple syrup.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
Frequently Asked Questions (FAQs)
Yes, just make sure to puree the cooked pumpkin until smooth.
While you can use canned pumpkin pie filling, it often contains added sugars and spices, which may alter the flavor of the crisp.
Yes, you can make this recipe gluten-free by using gluten-free oats and almond flour.
Equipment Needed
Pie Plate: This 9-inch pie plate is perfect for this pot pie!
Check out all of our Kitchen Favorites!
You May Also Enjoy
- Pumpkin Cream Cheese Bread
- Healthy Pumpkin Bread
- Pumpkin Protein Muffins
- Pumpkin Mug Cake
- Whole Grain Pumpkin Waffles
If you enjoyed this pumpkin crisp recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Dessert Recipes for more delicious recipes.
Pumpkin Crisp
Ingredients
For the Pumpkin Filling:
- 1 can 15 oz pumpkin purée (not pumpkin pie filling)
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs
For the Nut Topping:
- 1 cup rolled oats
- ½ cup chopped nuts (pecans, walnuts, or almonds)
- ¼ cup whole wheat flour (or almond flour)
- ¼ cup melted coconut oil (or unsalted butter)
- ¼ cup pure maple syrup (or honey)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
- Prepare the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, applesauce, maple syrup (or honey), vanilla extract, pumpkin pie spice, salt, and eggs. Whisk until smooth and well combined.
- Spread the Filling: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Make the Nut Topping: In another bowl, combine the rolled oats, chopped nuts, whole wheat flour, melted coconut oil, maple syrup (or honey), cinnamon, and salt. Mix until the oats and nuts are well coated.
- Top and Bake: Sprinkle the nut topping evenly over the pumpkin filling. Bake for 30-35 minutes, or until the topping is golden and the filling is set.
- Cool and Serve: Allow the pumpkin crisp to cool for a few minutes before serving. Enjoy warm, optionally with a dollop of Greek yogurt or coconut whipped cream!
Notes
- To make it nut-free, use seeds like pumpkin seeds or sunflower seeds instead of nuts in the topping.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
- This baked pumpkin crisp makes a delicious breakfast or dessert. Serve it warm for the best flavor and texture.
- Feel free to add dried fruits like raisins or cranberries to the nut topping for extra sweetness and texture.
-
Check out all of our Kitchen Favorites!
Nutrition Facts
Nutrition FactsPumpkin CrispAmount Per ServingCalories 178 Calories from Fat 63% Daily Value*Fat 7g11%Saturated Fat 1g6%Trans Fat 0.004gPolyunsaturated Fat 4gMonounsaturated Fat 1gCholesterol 41mg14%Sodium 237mg10%Potassium 158mg5%Carbohydrates 18g6%Fiber 2g8%Sugar 14g16%Protein 5g10%Vitamin A 67IU1%Vitamin C 0.3mg0%Calcium 47mg5%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.
Michelle says
This was good and not overly sweet. We had it with ice cream for dessert, but could do it plain too.