Pumpkin Crisp

5 from 4 votes

This easy, fool-proof recipe is a crowd pleaser and great for beginner bakers. If you love a great crisp and pumpkin pie, this hybrid-combo may just be your new favorite fall dessert!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: crisp, dessert, pumpkin

Servings:

Calories: 465kcal

Author: Tricia

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.

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.

*If you don’t have pumpkin spice you can substitute 1 and 1/4 teaspoons cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition