Introduction

This Pumpkin Crisp combines creamy pumpkin filling with a crunchy oat and nut topping for a comforting fall dessert. It’s easy to make and perfect for holiday gatherings or cozy nights in.

A red round bowl holds a layered dessert with three distinct layers visible: at the bottom is a deep orange pumpkin base with a soft texture, topped by a crumbly brown oat streusel layer with coarse chunks scattered unevenly, and a smooth white scoop of ice cream rests on the right side of the dessert. The bowl is placed on an orange cloth with a gray patterned edge, and there is a silver spoon with a wooden handle lying next to it. Around the bowl, small decorative pumpkins in shades of orange and white with green stripes add a festive autumn feel. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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, room temperature
1 egg yolk
1 cup half-and-half (8oz)
1 teaspoon vanilla extract
2 teaspoons pumpkin spice*
Vanilla ice cream, pumpkin ice cream, or whipped cream for serving

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray, grease, or butter a 13 by 9-inch baking pan and set aside.
Step 2: Prepare the topping by combining the flour, oats, brown sugar, granulated sugar, nuts, cinnamon, and salt in a medium bowl. In a small bowl or measuring cup, mix the melted butter and vanilla extract, then pour over the oat mixture. Stir until combined and all the flour is moistened. Refrigerate while preparing the pumpkin mixture.
Step 3: For the pumpkin mixture, beat the cream cheese in a large bowl until fluffy. Add the pumpkin puree and blend until combined. Pour in the granulated sugar, salt, and melted butter, and beat on medium speed until blended.
Step 4: Add the eggs, egg yolk, half-and-half, vanilla extract, and pumpkin spice. Mix on low speed until combined, scraping down the sides and bottom of the bowl as needed.
Step 5: Pour the pumpkin filling into the prepared pan. Evenly crumble the topping over the filling, leaving some larger clumps. Avoid overloading the center, as the topping may sink slightly during baking.
Step 6: Bake for 55 to 60 minutes at 350°F until the filling is set and the top is golden brown. The center should jiggle slightly when you gently shake the pan.
Step 7: Allow the crisp to cool for 15 to 30 minutes before serving. Serve warm with vanilla ice cream, pumpkin ice cream, or whipped cream.

Tips & Variations

Use chopped pecans for a sweeter crunch or walnuts for a more robust flavor.
Make sure to use canned pumpkin puree, not pumpkin pie filling, for the best texture and taste.
Let the topping chill in the refrigerator to help it hold together better during baking.
Try adding a pinch of nutmeg or ginger to the pumpkin mixture for extra warmth.

Storage

Store leftover pumpkin crisp covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm. You can also freeze the dessert for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A rectangular glass baking dish holds a three-layer dessert with a rough textured, light brown crumb topping filled with oats and small nut pieces. The middle layer is a soft, bright orange filling resembling pumpkin, sitting above a slightly darker base layer visible in the empty corner. A large spoon with a red handle is scooping out the dessert, resting inside the dish on the right side. Near the dish, an orange and gray patterned cloth lies on a white marbled surface. Around the dish are a metal ice cream scoop with a wooden handle, small white pumpkins with green stripes, and a small round white bowl with a portion of the same dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you will need to roast and puree the pumpkin first. Make sure to remove excess moisture by draining or cooking the puree down so your filling isn’t too watery.

Is it possible to make this recipe dairy-free?

Yes. Substitute the butter with a dairy-free margarine or coconut oil, and use a dairy-free cream cheese alternative. Also, swap half-and-half with a non-dairy milk like almond or oat milk.