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If you love Pumpkin Pie and an oaty cinnamon streusel topping, you’re going to love this Pumpkin Crisp recipe! This easy, fool-proof recipe doesn’t require any baking skills and is a real crowd pleaser. It may just be your new favorite fall dessert! 🍁
Bake the season with this easy Pumpkin Crisp 🍁
Bring out your canned pumpkin because fall is on the way to a kitchen near you. This easy Pumpkin Crisp is the perfect marriage of everything we love about silky pumpkin pie with the nutty, oat and cinnamon crumble of a great fruit crisp.
This recipe feeds a crowd making it great for holiday gatherings such as Thanksgiving and Christmas. It’s also perfect for potlucks and football parties, too. Also, our recipe is easily cut in half for smaller events.
Ingredients for Pumpkin Crisp
For the topping:
- all-purpose flour
- old-fashioned oats
- light brown sugar
- granulated sugar
- chopped pecans or walnuts (omit if needed)
- ground cinnamon
- salt
- unsalted butter
- vanilla extract
Pumpkin filling:
- block cream cheese
- canned pumpkin puree (not pumpkin pie filling)
- granulated sugar
- salt
- unsalted butter
- eggs and one egg yolk
- half-and-half or evaporated milk
- vanilla extract
- pumpkin pie spice
For serving:
- vanilla ice cream (my favorite ❤️)
- whipped cream
- pumpkin ice cream
How to make a Pumpkin Crisp
First, preheat oven to 350 degrees F. Lightly spray, grease or butter a 13 by 9-inch baking pan and set aside.
1. Prepare the streusel topping:
- In a medium bowl combine the flour, oats, sugars, nuts, cinnamon and salt. Stir until blended. In a small bowl or measuring cup combine the melted butter and vanilla. Pour over the oat mixture and stir until combined and all flour is moistened (this may take a minute). Refrigerate while preparing the pumpkin mixture.
2. Prepare the pumpkin mixture:
- In a large bowl beat the cream cheese using a hand mixer until fluffy. Add the canned pumpkin puree and blend until combined.
- Pour in the sugar, salt and melted butter. Beat on medium speed until blended. Add the eggs, egg yolk, half-and-half, vanilla and pumpkin spice. Mix on low until combined scraping down the sides and bottom of the bowl as needed.
- Pour the filling into the prepared pan. Sprinkle the streusel evenly over the pumpkin layer taking care not to overload the center of the dish.
- Bake for 55 to 60 minutes or until the filling is set and the top is golden brown. The center of the dessert should jiggle just a little when shaken.
- Cool for at least 15 minutes before serving. Top with a scoop of vanilla ice cream, whipped cream or pumpkin ice cream.
What we love about Pumpkin Crisp
- All the flavors and texture we love in a great pumpkin pie without the fuss of rolling out the dough.
- Super easy to make even for beginner bakers.
- Great served warm with ice cream.
- Loaded with the warm spices of autumn!
- Made with common pantry ingredients and canned pumpkin puree.
Storing and reheating
Pumpkin Crisp is great served warm or at room temperature. It even tastes good straight from the refrigerator.
Leftovers should be covered and stored in the refrigerator for up to 5 days.
To rewarm individual portions heat in the microwave on 50% power. The topping will not be as crisp but still takes great.
Pumpkin Crisp
Ingredients
For the topping:
- 1 cup all-purpose flour (126g)
- 1 cup old-fashioned oats (80g)
- ½ cup light brown sugar packed (112g)
- ½ cup granulated sugar (110g)
- 1 cup chopped pecans or walnuts (100g)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 12 tablespoons unsalted butter melted (6oz or ¾ cup)
- 2 teaspoons vanilla extract
For the pumpkin mixture:
- 8 ounces block cream cheese room temperature
- 30 oz canned pumpkin puree not pie filling
- ¾ cup granulated sugar (170g)
- ½ teaspoon salt
- 4 tablespoons unsalted butter melted and cooled slightly
- 2 large eggs at room temperature
- 1 egg yolk
- 1 cup half-and-half (8oz)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice *
For serving:
- vanilla ice cream
- pumpkin ice cream
- whipped cream
Instructions
- Preheat oven to 350°F. Lighty spray, grease or butter a 13 by 9-inch baking pan and set aside.
To prepare the topping:
- In a medium bowl combine the flour, oats, sugars, nuts, cinnamon and salt. In a small bowl or measuring cup combine the melted butter and vanilla then our over the oat mixture. Stir until combined and all flour is moistened. Refrigerate while preparing the pumpkin mixture.
To prepare the pumpkin mixture:
- In a large mixing bowl beat the cream cheese until fluffy. Add the pumpkin and blend until combined. Pour in the sugar, salt and melted butter. Beat on medium speed until blended. Add the eggs, egg yolk, half-and-half, vanilla and pumpkin spice. Mix on low until combined scraping down the sides and bottom of the bowl as needed.
- Pour the filling into the prepared pan. Crumble the topping evenly over the filling leaving some clumps in large pieces. Take care not to overload the center of the dish or the topping may sink a little under the weight.
- Bake for 55 to 60 minutes at 350°F until the filling is set and the top is golden brown. The center of the dessert should jiggle a little when you shake the baking dish.
- Cool for 15 to 30 minutes before serving. Top with ice cream or whipped cream and serve warm.
Recipe Notes
- Once cool, cover and refrigerate leftovers for up to 5 days. Rewarm gently in the microwave. The topping may not be as crisp but is still be very good to eat.
Nutrition
More great pumpkin recipes
Pumpkin puree is a great addition to many baked goods. It adds moisture and flavor and is even good for you! You can substitute one-third cup of pumpkin puree for one egg in many recipes. Not just for fall!
What’s your favorite pumpkin recipe? Personally I can’t wait to try these Chocolate Pumpkin Brownies next.
Here are a few more recipes you might also like:
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Libby's Famous Pumpkin Pie
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Maple Pumpkin Butter
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Pumpkin Bread Pudding
Rustic, comforting and cozy bread pudding with a silky "grownups only" bourbon sauce
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Annette Peters
Sound so good!!
Tricia Buice
Thanks Annette. Let us know how it turns out for you!