The Ultimate Fall Dessert: Easy Pumpkin Crisp with Crunchy Pecan Oat Topping
Embrace the cozy flavors of autumn with this incredible Pumpkin Crisp Recipe, featuring a velvety smooth pumpkin filling crowned with a perfectly crunchy pecan and oat topping. Serve it warm with a scoop of vanilla ice cream for an unforgettable seasonal treat that will delight everyone.
There’s nothing quite like the arrival of fall to inspire a baking spree, and this homemade Pumpkin Crisp recipe is the quintessential autumn dessert you’ve been waiting for. Imagine the inviting aroma of pumpkin and warm spices wafting through your kitchen as this delightful crisp bakes to golden perfection. It truly encapsulates everything wonderful about the season, making it a guaranteed crowd-pleaser for family gatherings, holiday meals, or simply a cozy evening at home.
What makes this pumpkin crisp truly special is the harmonious contrast of textures and flavors. The bottom layer boasts a wonderfully creamy, rich pumpkin filling, infused with the perfect blend of sweet brown sugar and fragrant pumpkin pie spice. This luscious base is then topped with an irresistible pecan oat streusel, baked until it achieves a glorious golden-brown hue and a delightful crunch. Each bite offers a symphony of creamy, sweet, and nutty notes, culminating in a dessert that is both comforting and incredibly satisfying.
For an elevated experience, serve this dessert warm, allowing the heat to release its full aromatic potential. A generous dollop of vanilla ice cream is my personal favorite accompaniment; its cold creaminess melts slightly into the warm crisp, creating a heavenly combination. If you’re a true pumpkin enthusiast and wish to savor the taste of fall beyond the season, you’re in luck! This versatile crisp is freezer-friendly, meaning you can prepare it ahead of time and enjoy a slice of autumn bliss whenever the craving strikes, for months on end. Get ready to usher in a season of deliciousness, because in my book, fall officially means pumpkin spice everything!
Essential Ingredient Notes for Your Perfect Pumpkin Crisp
Crafting the perfect pumpkin crisp starts with understanding your ingredients. While this recipe uses common pantry staples, a few key pointers will ensure your dessert turns out flawless every time. Let’s dive into some important notes:
- Canned Pumpkin: This is crucial! Always make sure you’re using 100% pure canned pumpkin puree and not pumpkin pie filling. Pumpkin pie filling comes pre-sweetened and spiced, which will throw off the flavor balance of this recipe. Look for cans that explicitly state “100% Pure Pumpkin” or “Pumpkin Puree” on the label. This ensures you have full control over the sweetness and spice levels in your crisp.
- Pecans: Pecans are a star in our crunchy topping. You have flexibility here; whole pecans, halves, coarsely chopped, or even finely crushed pecans will work beautifully. I personally love using a mix of roughly chopped and slightly larger pecan pieces. This variety creates an interesting texture, allowing you to enjoy substantial bites of nutty goodness alongside finer crumbs. If pecans aren’t your preferred nut or you have an allergy, feel free to substitute with walnuts or almonds. These alternatives offer a slightly different, yet equally delicious, flavor profile and crunch. For an even deeper flavor, consider toasting your pecans lightly before adding them to the topping mixture – just a few minutes in a dry pan or oven can make a big difference!
- Pumpkin Pie Spice: This spice blend is the heart of the pumpkin flavor profile. You can absolutely use your favorite store-bought pumpkin pie spice blend for convenience. However, if you enjoy making things from scratch and have individual spices on hand, my simple homemade version is incredibly fragrant and easy to whip up. A typical pumpkin pie spice blend includes cinnamon, nutmeg, ginger, cloves, and sometimes allspice. Using a fresh blend will elevate the overall aroma and taste of your crisp, making it truly exceptional.
- Brown Sugar: We use brown sugar in both the filling and the topping. Packed brown sugar provides moisture and a deep, caramel-like sweetness that complements the pumpkin perfectly. Ensure it’s fresh and soft for easy mixing.
- Old-Fashioned Oats: For the topping, old-fashioned (rolled) oats are preferred over instant or quick oats. They provide a chewier texture and hold up better during baking, contributing to the “crisp” in pumpkin crisp.
- Unsalted Butter: Using unsalted butter allows you to control the overall saltiness of the dish. Make sure it’s cold and cut into small cubes for the topping; this helps create a crumbly streusel rather than a doughy one.
Why This Pumpkin Crisp is a Fall Must-Make!
A Symphony of Fall Flavors & Textures: Indulge in the rich creaminess of pumpkin perfectly paired with the delightful crunch of pecans and oats.
Made with Everyday Ingredients: No need for a special grocery trip! This recipe uses common baking staples you likely already have on hand.
Simple & Satisfying: An incredibly tasty dessert that’s surprisingly easy to prepare, making it ideal for both novice and experienced bakers.
The Perfect Thanksgiving Dessert: A fantastic alternative or addition to traditional pumpkin pie, offering a wonderful textural contrast.
Quickly Ready in About 40 Minutes: From start to finish, you can have this delightful autumn treat on your table in under an hour!
Step-by-Step Instructions for Your Delicious Pumpkin Crisp
Making this pumpkin crisp is a straightforward process, designed for ease and maximum flavor. Follow these simple steps to create a show-stopping fall dessert that everyone will adore.
- Prepare Your Baking Dish and Oven:
First, preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking from the moment your crisp goes in. While the oven preheats, lightly grease a 9×9 inch baking dish with cooking spray or butter. This step prevents the crisp from sticking and makes serving much easier. Set the prepared dish aside. - Craft the Creamy Pumpkin Filling:
In a large mixing bowl, combine all the ingredients for the pumpkin filling: canned pumpkin puree, packed brown sugar, evaporated milk, eggs, vanilla extract, pumpkin pie spice, and sea salt. Using a whisk or a spoon, stir everything together thoroughly until the mixture is smooth and well-combined. Ensure there are no lumps of brown sugar and that the spices are evenly distributed. Remember, the mixture will be smooth but not overly thick at this stage. A crucial reminder: double-check that you are using 100% pure canned pumpkin and NOT pumpkin pie filling to avoid an overly sweet or incorrectly spiced result. - Assemble the Crunchy Pecan Oat Topping:
Begin by preparing your graham crackers. You’ll need them crushed or grated. This can be done efficiently in a blender or food processor. Alternatively, place the graham crackers in a large zip-top bag and crush them with a rolling pin until they form coarse crumbs. Don’t worry if there are a few larger chunks; these will add delightful texture to your topping. In a separate large mixing bowl, combine the crushed graham crackers, old-fashioned oats, brown sugar, baking powder, baking soda, and the remaining pumpkin pie spice. Stir these dry ingredients together until they are evenly distributed. Next, chop the cold unsalted butter into small cubes (about ½-inch pieces). Add these butter cubes to the dry topping mixture. Using your fingertips or a fork, “cut” the butter into the mixture until it resembles coarse crumbs. It’s perfectly fine, and even desirable, to have some pea-sized butter chunks remaining; these will melt during baking, creating pockets of crispness. - Assemble and Bake Your Pumpkin Crisp:
Pour the prepared creamy pumpkin filling into your greased 9×9 inch baking dish, spreading it into an even layer with the back of a spoon or a spatula. Then, evenly sprinkle the pecan oat topping over the pumpkin filling, ensuring the entire surface is covered. Place the baking dish in your preheated oven and bake for 30 to 40 minutes. The crisp is done when the topping is beautifully golden brown and crispy, and the pumpkin filling beneath appears set, with perhaps a slight wobble in the very center. - Finishing Touches and Serving:
Once baked to perfection, carefully remove the pumpkin crisp from the oven. Allow it to cool for at least 10-15 minutes before serving. This cooling time allows the filling to fully set, making it easier to scoop or slice. Serve the pumpkin crisp warm or at room temperature, according to your preference. While delicious on its own, I highly recommend topping each serving with a scoop of vanilla ice cream, a drizzle of warm caramel sauce, or a dollop of whipped cream for an extra layer of decadence. Enjoy this delightful autumn creation!
Make Ahead Instructions for Convenience
This pumpkin crisp is an excellent candidate for make-ahead preparation, perfect for holiday entertaining or simply to streamline your baking. You can prepare both the topping and the filling components up to 24 hours in advance. For the pecan oat topping, simply combine all the dry ingredients and cut in the butter, then store it in a zip-top bag at room temperature. For the pumpkin filling, mix all the ingredients as directed and store them in an airtight container in the refrigerator. When you’re ready to bake, simply pour the filling into your prepared dish, sprinkle the topping over, and bake as instructed.
Important Note: I do not recommend combining the pumpkin filling and the topping until you are ready to bake. If left combined for too long before baking, the moisture from the pumpkin filling can cause the topping to become soggy, diminishing that desirable crisp texture.
Elevate Your Pumpkin Crisp: Delicious Topper Ideas
While this pumpkin crisp recipe is absolutely phenomenal on its own, adding a simple topping can transform it into an even more decadent fall dessert experience. These optional additions enhance the flavors and textures, taking your crisp to autumn dessert heaven. Feel free to get creative and customize it to your liking!
Some of my favorite toppers to complement this rich and crunchy pumpkin crisp include:
- Vanilla Ice Cream: A classic for a reason! The cold, creamy vanilla ice cream melts beautifully into the warm crisp, creating a delightful hot-and-cold sensation that’s incredibly comforting. Try a premium vanilla bean ice cream for an extra touch of luxury.
- Caramel Sauce: A generous drizzle of warm caramel sauce adds a sticky, sweet, and slightly salty dimension that pairs perfectly with pumpkin and pecans. You can use store-bought or homemade caramel.
- Whipped Cream: Light and airy whipped cream, either homemade or from a can, offers a delicate contrast to the crisp’s richness. A sprinkle of cinnamon or nutmeg on top of the whipped cream adds a festive touch.
- Hot Fudge: For the chocolate lovers, a warm drizzle of hot fudge provides a rich and indulgent twist that surprisingly complements the pumpkin spice flavors.
- Crushed Gingersnap Cookies: If you want to lean into the spice notes, crushing a few gingersnap cookies and sprinkling them over the top (either alone or with ice cream) adds an extra layer of warm ginger spice and a fantastic crunch.
- Candied Pecans: For even more pecan goodness, sprinkle some homemade or store-bought candied pecans over your serving. Their sweet glaze and extra crunch are irresistible.
- Maple Syrup Drizzle: A pure maple syrup drizzle can enhance the autumnal sweetness and add a distinct, complementary flavor.
- Chai Spiced Whipped Cream: Infuse your whipped cream with chai spices for an extra layer of cozy flavor.
Experiment with different combinations to find your perfect crisp companion!
How To Store Leftovers & Keep Them Fresh
If (and this is a big “if” for such a delicious dessert!) you happen to have any leftovers of this fantastic pumpkin crisp, proper storage is key to maintaining its freshness and flavor. To keep it at its best, transfer any remaining crisp to an airtight container. This will protect it from drying out and absorbing other odors in your refrigerator. Store the container in the fridge for up to 3 days.
When you’re ready to enjoy your leftovers, I highly recommend re-warming the crisp. A few seconds in the microwave will bring it back to a comforting warmth, though the topping might lose a little bit of its original crispness. For a crispier topping, you can gently reheat individual servings in a toaster oven or conventional oven at a low temperature (around 300°F or 150°C) for about 10-15 minutes until warmed through. This will help reactivate the crispiness of the topping. It’s also delicious enjoyed cold straight from the fridge as a quick breakfast or snack!
Frequently Asked Questions About Pumpkin Crisp
Here are some common questions about making and enjoying pumpkin crisp, providing you with even more tips for success!
Absolutely! Pumpkin crisp freezes beautifully, making it an excellent dessert to prepare in advance or to save for later enjoyment. To freeze a baked pumpkin crisp, first allow it to cool completely to room temperature. Then, wrap the entire crisp (or individual slices) tightly in several layers of aluminum foil, followed by a layer of plastic wrap, or place it in a freezer-safe airtight container. It can be stored in the freezer for up to 3 months. When you’re ready to indulge, simply thaw the crisp in the refrigerator overnight. To re-warm, you can place it in the microwave for a few seconds per serving, or for a crispier topping, reheat in a preheated oven at 300°F (150°C) until warmed through. Keep in mind that while the flavor will remain fantastic, the topping might not be as crunchy as when it was freshly baked after thawing and reheating.
This is a matter of personal preference, but for me, a warm pumpkin crisp is the ultimate indulgence! There’s something magical about the combination of a warm, spiced pumpkin filling with a slightly melted scoop of vanilla ice cream. The warmth brings out all the aromatic spices and creates a truly comforting dessert experience. However, this crisp is also wonderfully delicious served cold. When chilled, the filling becomes denser, resembling a pumpkin pie filling, and it makes for a refreshing treat. So, feel free to enjoy this recipe whichever way you prefer – you can’t go wrong!
While both crisps and cobblers are baked fruit (or in this case, pumpkin) desserts, they differ primarily in their toppings. A crisp, like this pumpkin crisp, gets its name from its signature crunchy, streusel-like topping, which typically includes oats, flour, sugar, butter, and often nuts like pecans. This topping bakes to a “crispy” golden-brown crust. A cobbler, on the other hand, is generally characterized by a topping made from a biscuit dough, dropped in spoonfuls over the fruit filling, which bakes into a scone-like crust with a “cobbled” appearance. The inside of a crisp tends to be more uniformly baked and firm, while a cobbler’s filling can be more creamy or ‘watery’ depending on the fruit. There are also similar desserts like crumbles (which are essentially crisps without oats) and buckles (which have a cake-like base with fruit and a streusel topping).
While you technically can use fresh pumpkin puree, it’s generally not recommended for this specific recipe, especially if you’re looking for consistent results. Canned pumpkin puree has a specific moisture content and consistency that this recipe is developed around. Fresh pumpkin puree can vary significantly in moisture, which might make your filling too wet or too dry, altering the texture and baking time. If you do choose to use fresh pumpkin, ensure it’s very well-drained and roasted until soft, then pureed to a smooth consistency. You might need to adjust baking times accordingly.
Making this pumpkin crisp gluten-free is quite simple! For the graham crackers in the topping, substitute with gluten-free graham crackers or use a combination of gluten-free oat flour and almond flour with a touch of extra brown sugar. Ensure the oats you use are certified gluten-free, as conventional oats can sometimes be cross-contaminated during processing. All other ingredients in the filling are naturally gluten-free. With these easy swaps, you can enjoy a delicious gluten-free pumpkin crisp!
Several factors can contribute to a less-than-crispy topping. First, ensure your butter for the topping is cold and cut into small pieces, then properly “cut in” until the mixture resembles coarse crumbs. If the butter is too soft or melted, the topping can become more like a paste. Second, avoid combining the topping and filling too far in advance of baking, as moisture from the filling can make the topping soggy. Third, ensure your oven is preheated to the correct temperature; a too-cool oven can prevent proper browning and crisping. Lastly, if your oven tends to run cool, you might need to extend the baking time slightly until the topping is a deep golden brown and feels crisp to the touch.
You May Also Enjoy These Fall-Inspired Recipes…
- Homemade Apple Cinnamon Bread Recipe
- Easy Pumpkin Cheesecake Dip Recipe
- Easy Pumpkin Spice Granola Recipe
- Air Fryer Apples with Honey Oat Topping
Happy Eating!
Pumpkin Crisp Recipe with Pecan Oat Topping
Caitlyn Erhardt
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Ingredients
Pumpkin Filling
- 15 Oz Canned Pumpkin
- ⅔ Cup Brown Sugar Packed
- 5 Oz Evaporated Milk
- 3 Eggs
- 2 teaspoon Vanilla Extract
- 2 teaspoon Homemade Pumpkin Pie Spice or your favorite store brand
- ¼ teaspoon Sea Salt
Pecan Oat Topping
- 1 Cup Graham Crackers Crushed/Grated
- 1 Cup Old Fashioned Oats
- ⅓ Cup Brown Sugar
- ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Homemade Pumpkin Pie Spice or your favorite store brand
- ½ Cup Unsalted Butter
- ⅓ Cup Pecans Whole, Halves or Crushed
Optional for Serving
- Vanilla Ice Cream
- Caramel Sauce
- Whipped Cream
Instructions
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Preheat oven to 350 degrees F (175°C) and generously grease a 9×9 inch baking pan with cooking spray or butter. Set aside.
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In a large prep bowl, combine all the pumpkin filling ingredients (canned pumpkin, brown sugar, evaporated milk, eggs, vanilla extract, pumpkin pie spice, sea salt) and stir thoroughly until the mixture is smooth and well-combined.
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Crush or grind the graham crackers in a blender, food processor, or a large zip-top bag using a rolling pin until they form coarse crumbs. Some chunks are fine for added texture.
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In a separate prep bowl, add all the topping dry ingredients (crushed graham crackers, old-fashioned oats, brown sugar, baking powder, baking soda, pumpkin pie spice) and stir until combined.
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Chop the cold butter into small cubes and add to the topping mix. Use your hands or a fork to “cut in” the butter until the mixture resembles coarse crumbs with some pea-sized butter chunks remaining.
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Pour the pumpkin filling mixture into the prepared baking pan, spreading it into an even layer. Evenly sprinkle the pecan oat topping over the filling. Bake on the center rack of the oven for 30-40 minutes, or until the topping is golden brown and crispy, and the filling is set. Serve warm or cold with your favorite optional toppers. Enjoy!
Notes
Nutrition