Pumpkin Crisp
Pumpkin Crisp is quick and easy, made with pantry staples like canned pumpkin, condensed milk, and a buttery brown sugar oat topping, ready in under an hour!
This pumpkin crisp will make your kitchen smell amazing with the warm aroma of cinnamon and pumpkin pie filling. It’s quickly become my husband’s new favorite Thanksgiving dessert, made with a classic pumpkin layer topped with a buttery brown sugar crisp topping. It’s easier to make than pumpkin pie because it doesn’t require a pie crust and tastes just as good. This recipe takes about an hour from start to finish, plus a little time to cool before serving. I like to top it with whipped cream or a scoop of vanilla ice cream while it’s still warm!
If you love this recipe, you should also check out my Pumpkin Cheesecake, Slow Cooker Apple Crisp, and my Easy Pumpkin Dip!
Why You’ll Love My Pumpkin Crisp Recipe
Crustless Pumpkin Pie – This tastes like a traditional pumpkin pie, but instead of the pie crust, we’re making it way easier by adding a crispy brown sugar oat crumble, instead!
Crispy Topping – The brown sugar oat topping makes a sweet, crunchy texture that goes well with the soft pumpkin filling underneath!
Ingredient Tips & Substitutions
Pure Pumpkin Puree. I like to use canned pumpkin puree, because it’s a lot easier than roasting a sugar pumpkin yourself. We’re using one whole 15 ounce can.
Make sure you choose 100% pumpkin, not pumpkin pie filling that already has the sweeteners added to it.
Sweetened Condensed Milk. We’re not adding extra sugar to the pie filling, because the condensed milk already has it and provides enough sweetness.
Eggs. This will add structure to the filling, so it doesn’t turn into pudding.
Vanilla Extract. Just a dash for flavor!
Warm Spices. This is just like pumpkin pie, so we’re using warm autumn spices like nutmeg, ground cinnamon, and pumpkin spice. Plus a dash of salt to balance out the flavors.
Gluten Free Old Fashioned Oats. Using old-fashioned rolled oats helps keep some of that chewy oat texture, which is really nice in crisp toppings. Avoid quick oats, which won’t hold their texture.
If you’re celiac, you might want to look for certified gluten free oats that follow a purity protocol, meaning they are grown in dedicated fields without other grains.
Gluten Free All-Purpose Flour. This helps the crisp become more of a crispy topping, so it doesn’t turn greasy from the butter.
I like to use 1:1 gluten free flour blends. If you’re not gluten free, just use equal amounts of regular flour.
Sugar. I like a combination of brown sugar and granulated sugar, to add depth of flavor.
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Unsalted Butter. This helps the crisp caramelize in the oven, and adds a nice buttery flavor.
Baking Powder. This helps give the topping a slight lift, which helps because the pumpkin filling is soft and the topping may start to sink into it.
How to Make Pumpkin Crisp
Preheat the oven to 375°F, and grease a 9×9″ baking dish. Whisk together all of the pumpkin filling ingredients until well combined, and pour into the baking dish.
In a clean bowl, whisk together the dry ingredients for the oat topping.
Add the butter pieces, and combine everything using your hands until the topping looks wet and there’s no big pieces of butter left.
Evenly spread the oat mixture over the top of the pumpkin filling in the baking dish.
Bake for 40-45 minutes, or until golden brown, the edges are set, and there’s only a little wiggle left in the middle.
Allow to cool, then top with ice cream and serve!
Recipe Variations
- For an extra crunch, try adding some chopped nuts like pecans, almonds, or walnuts to the buttery oat topping.
- Try adding a spoonful of pure maple syrup or honey to the pumpkin for more sweet flavor.
- Once the pumpkin crisp has cooled, try drizzling with caramel sauce and serving with vanilla ice cream.
Check the pumpkin crisp around 25-30 minutes in. If the topping is browning too much, you can loosely cover the baking dish in aluminum foil to prevent it from burning.
More Pumpkin Recipes
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Pumpkin Crisp with Brown Sugar Oat Topping
Ingredients
Pumpkin Filling
- 15 ounces pumpkin puree, (1 can)
- 14 ounces sweetened condensed milk, (1 can)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
Oat Crisp Topping
- 1/2 cup gluten free rolled oats, (certified gluten free)
- 1/2 cup gluten free all-purpose flour, 1:1
- 3/4 cup light brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon baking powder, double acting
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter, cold, cut into pieces
Instructions
- Preheat the oven to 375°F. Grease a 9×9″ baking pan with butter and set aside.
- In a medium mixing bowl, whisk together the pumpkin, condensed milk, eggs, vanilla, pumpkin pie spice, and salt until well-combined and smooth. Pour the pumpkin into the baking pan, using a rubber spatula to spread it evenly.
- In a clean mixing bowl, whisk together the oats, flour, sugar, and spices for the topping. Add the cubed butter pieces and use your hands to work the butter and flour mixture together, until everything looks wet and there are no more big butter pieces.
- Evenly top the pumpkin mixture with the oat topping. Bake for 40-45 minutes, or until the sides are firm, but the center still has a little wiggle, and the topping is golden brown. Let cool before serving.
Notes
- The pumpkin crisp is done when a few inches from the sides of the crisp are firm, but the middle still has a little wiggle left. It will firm up the rest of the way as it cools.
- Whisk the pumpkin mixture until completely smooth, so there’s no big pieces of egg left in it. If you’re not sure, pass it through a fine mesh strainer before adding it to the baking dish.
- Serve with a scoop of ice cream or whipped cream, just like pumpkin pie.
- Check the crisp around 30-35 minutes, to make sure the top isn’t browning too much. You can lightly top it with tinfoil to prevent it from burning, if needed.
Nutrition
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