There’s something magical about the way pumpkin transforms into a warm, custardy filling when baked, and when you top it with a buttery, spiced oat crumble, you get a dessert that’s both comforting and irresistible. This Pumpkin Crisp with Spiced Oat Topping brings all the cozy flavors of fall into one simple dish that’s easier than pie but just as satisfying. The creamy pumpkin base is subtly sweet and perfectly spiced, while the crispy oat topping adds a delightful crunch and a hint of cinnamon warmth.
What makes this recipe truly special is how quickly it comes together—no rolling out dough, no fussy lattice work, just mix, layer, and bake. In about 45 minutes, you’ll have a dessert that looks like you spent hours in the kitchen, with that golden-brown topping that practically begs to be scooped up with vanilla ice cream. Whether you’re serving it for a weeknight treat or bringing it to a holiday gathering, this pumpkin crisp delivers all the seasonal flavor with half the effort.
Why I Love These
This pumpkin crisp captures everything I love about fall desserts without the intimidation factor of making a traditional pie from scratch.
The contrast between the silky pumpkin filling and the crunchy, buttery oat topping creates the perfect balance of textures in every spoonful.
I make this whenever I want something warm and comforting but don’t have time for complicated baking—it’s my go-to for last-minute dinner parties and cozy Sunday evenings.
Ingredients
- 425 g pumpkin puree
- 150 g granulated sugar
- 55 g brown sugar
- 2 large eggs
- 5 ml vanilla extract
- 7.5 ml pumpkin pie spice
- 2.5 ml ground cinnamon
- 1.25 ml salt
- 354 ml evaporated milk
- 125 g all-purpose flour
- 75 g old-fashioned oats
- 110 g brown sugar
- 5 ml ground cinnamon
- 65 g chopped pecans
- 115 g unsalted butter, melted
How To Make
- Set the oven to 175°C and grease a 23 x 33 cm baking dish with butter or non-stick spray.
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, salt, and evaporated milk. Whisk until smooth and fully blended.
- Pour the prepared filling into the greased baking dish, spreading it evenly.
- In a separate bowl, mix together flour, oats, brown sugar, ground cinnamon, and chopped pecans. Pour in melted butter and stir until the mixture forms moist crumbles.
- Scatter the crisp topping evenly over the pumpkin filling, ensuring full coverage.
- Bake in the preheated oven for 45–50 minutes, or until the surface is golden and the center is set. Allow to cool before serving.
Nutrition
This pumpkin crisp offers a balanced dessert option with the nutritional benefits of real pumpkin, which is rich in vitamin A, fiber, and antioxidants. The oat topping adds whole grains and a touch of healthy fats from the nuts, making it more substantial than many traditional desserts. It’s moderately sweet and satisfying in smaller portions, perfect for those who want a treat that doesn’t feel overly indulgent.
To lighten the recipe, you can substitute half-and-half or whole milk for the heavy cream, and reduce the sugar slightly without compromising too much on flavor. For a richer version, consider using coconut cream instead of dairy cream, which adds a subtle tropical note. The nuts in the topping contribute protein and healthy omega-3 fatty acids, though you can omit them if needed.
This recipe contains dairy, eggs, gluten, and tree nuts, making it unsuitable for those with these common allergens. However, it’s easy to adapt: use coconut oil instead of butter, flax eggs in place of regular eggs, gluten-free oats and flour blend for the topping, and simply skip the nuts or use seeds like pumpkin seeds for crunch. The pumpkin itself is naturally vegan and gluten-free, so the base is very adaptable.
Tips & Variations
- Make the oat topping up to 2 days ahead and store it in the refrigerator, then simply sprinkle it over the fresh pumpkin filling right before baking—this saves precious time on busy days.
- For a maple variation, replace half the granulated sugar with pure maple syrup and add a tablespoon of maple syrup to the oat topping for deeper, more complex sweetness.
- To make this gluten-free, use certified gluten-free oats and substitute the all-purpose flour with almond flour or a gluten-free flour blend—the texture will be slightly different but equally delicious.
- Add a handful of dried cranberries or raisins to the oat topping for little bursts of tart sweetness throughout.
- Experiment with the spice blend by adding cardamom or allspice, or use a pre-made pumpkin pie spice blend if you prefer convenience.
Ways To Serve Them
- Top with a scoop of vanilla bean ice cream that melts into the warm pumpkin filling for the ultimate comfort dessert.
- Serve alongside freshly whipped cream flavored with a touch of cinnamon and maple syrup for an elegant presentation.
- Pair with hot spiced apple cider or chai tea for a cozy autumn afternoon treat.
- Drizzle with salted caramel sauce and sprinkle with extra toasted pecans for a more decadent version perfect for holiday gatherings.
- Enjoy for breakfast the next morning with a dollop of Greek yogurt—the pumpkin and oats make it surprisingly breakfast-appropriate.
Proper Storage
- Fridge: Let the crisp cool completely to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days. The topping will soften slightly when refrigerated but will still taste delicious.
- Freezer: This crisp freezes well for up to 2 months. Wrap individual portions or the whole dish tightly in plastic wrap, then cover with aluminum foil. Thaw overnight in the refrigerator before reheating.
- Reheat: For best results, reheat individual portions in the microwave for 30-45 seconds, or warm the entire dish in a 325°F oven for 15-20 minutes until heated through. To re-crisp the topping, place under the broiler for 1-2 minutes, watching carefully to prevent burning.
Ingredients
- 425 g pumpkin puree
- 150 g granulated sugar
- 55 g brown sugar
- 2 large eggs
- 5 ml vanilla extract
- 7.5 ml pumpkin pie spice
- 2.5 ml ground cinnamon
- 1.25 ml salt
- 354 ml evaporated milk
- 125 g all-purpose flour
- 75 g old-fashioned oats
- 110 g brown sugar
- 5 ml ground cinnamon
- 65 g chopped pecans
- 115 g unsalted butter, melted
Steps
- Set the oven to 175°C and grease a 23 x 33 cm baking dish with butter or non-stick spray.
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, salt, and evaporated milk. Whisk until smooth and fully blended.
- Pour the prepared filling into the greased baking dish, spreading it evenly.
- In a separate bowl, mix together flour, oats, brown sugar, ground cinnamon, and chopped pecans. Pour in melted butter and stir until the mixture forms moist crumbles.
- Scatter the crisp topping evenly over the pumpkin filling, ensuring full coverage.
- Bake in the preheated oven for 45–50 minutes, or until the surface is golden and the center is set. Allow to cool before serving.
Nutrition (per serving)
- Calories: 320 kcal
Notes
- Make the oat topping up to 2 days ahead and store it in the refrigerator, then simply sprinkle it over the fresh pumpkin filling right before baking—this saves precious time on busy days.
- For a maple variation, replace half the granulated sugar with pure maple syrup and add a tablespoon of maple syrup to the oat topping for deeper, more complex sweetness.
- To make this gluten-free, use certified gluten-free oats and substitute the all-purpose flour with almond flour or a gluten-free flour blend—the texture will be slightly different but equally delicious.
- Add a handful of dried cranberries or raisins to the oat topping for little bursts of tart sweetness throughout.
- Experiment with the spice blend by adding cardamom or allspice, or use a pre-made pumpkin pie spice blend if you prefer convenience.