Pumpkin Crisp

If you love apple crisps or pumpkin pie, you’re going to love this pumpkin crisp! Pumpkin crisp is a warm, cozy dessert made with a spiced pumpkin filling baked beneath a buttery, crunchy topping of sugar, oats, flour, butter and cinnamon. As it cooks, the edges caramelize and the crumble turns golden, creating a comforting fall treat that’s perfectly finished with a scoop of vanilla ice cream or whipped cream.

When you think of Fall desserts, pumpkin pie jumps to the front. This recipe is a twist on that traditional dish. Instead of nestling the pumpkin pie filling on top of the pie crust, the pie filling is the base, and it’s covered with a buttery, crunchy, semi-sweet topping.

• It’s delicious and easy to make.
• Packed with warm spices like cinnamon and nutmeg, and tastes like the essence of fall in every bite.
• I don’t have to fool with a pie crust. Just whip together the filling, place it in my baking dish and top it with the crumb topping.
• It’s tastes great with whipped cream or a scoop of ice cream.
• When I’m rushed for time, I can prepare the crisp ahead.
• Everyone loves it!

• Pumpkin: 1 (15 oz.) can of pure pumpkin. Make sure you get 100% pumpkin puree, not the pumpkin pie mix.
• Sugar: granulated sugar
• Spices: cinnamon, ground cloves, ground ginger, and ground nutmeg (or pumpkin pie spice)
• Additional ingredients: eggs, salt, vanilla extract, and heavy cream

• Dry ingredients: all purpose flour, old fashioned oats, brown sugar, granulated sugar
• Spices: cinnamon and salt
• Butter: unsalted butter

Baking Dish: Use can use a 12 inch cast iron skillet, 12 inch round casserole dish, or 9×9 casserole dish.

Make Ahead: Follow all directions for making the pumpkin pie filling, but do not add the streusel topping. Instead, cover the pumpkin layer in the pan and refrigerate it. Make the streusel topping and place it in an airtight container. Refrigerate it as well. Both can be stored for up to 48 hours. When ready to bake, let them come to room temperature before baking. Once the oven is warm, sprinkle the streusel on top and bake as directed.

Add Nuts: You can add chopped pecans or walnuts to the streusel for an extra crunch.

Check out my Homemade Pecan Pie and Homemade Pumpkin Pie.

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Pumpkin Crisp

Recipe by janet @ mykitchenandkin.com

0.0 from 0 votes

Course: Dessert, Quick and Easy, Vegetarian, Kid FriendlyCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

If you love apple crisps and pumpkin pie you’re going to love this pumpkin crisp! Pumpkin crisp is a warm, cozy dessert made with a spiced pumpkin filling baked beneath a buttery, crunchy topping of sugar, oats, flour, butter and cinnamon. As it cooks, the edges caramelize and the crumble turns golden, creating a comforting fall treat that’s perfectly finished with a scoop of vanilla ice cream or whipped cream.

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Ingredients

US Metric

• Pumpkin Filling

• 1 can (15 oz) 1 100% pure pumpkin, NOT pumpkin pie mix

• 2 large 2 eggs, beaten

• 3/4 cup 3/4 granulated sugar

• 1 teaspoon 1 ground cinnamon

• 1/4 teaspoon 1/4 ground cloves

• 1/4 teaspoon 1/4 ground ginger

• 1/4 teaspoon 1/4 ground nutmeg

• 1/2 teaspoon 1/2 salt

• 1 1/2 cups 1 1/2 evaporated milk (1 can or 12 fluid oz.)

• Streusel Topping

• 1 cup 1 old fashioned oats

• 1 cup 1 all purpose flour

• 3/4 cup 3/4 brown sugar, lightly packed

• 1/2 cup 1/2 granulated sugar (optional for extra sweetness)

• 1 teaspoon 1 cinnamon

• 1/2 teaspoon 1/2 salt

• 12 Tablespoons (1 1/2 stick) 12 unsalted butter, melted

Directions

• Prepare Pumpkin Filling
• Mix dry ingredients: In a small bowl, combine the sugar, salt and spices.
• Mix pumpkin and remaining ingredients: Beat eggs in a large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in milk. Be sure there are no lumps when you’re done mixing.
• Prepare baking dish: Butter a 12 inch cast iron skillet, 12 inch round casserole dish, or 9×9 casserole dish. Pour pumpkin mixture into prepared skillet and set aside.
• Streusel Topping
• Mix dry ingredients: In a medium bowl combine the oats, flour, sugars, cinnamon and salt.
• Add butter: Add the melted butter and stir with a fork until crumbly.
• Top: Sprinkle the mixture evenly over your prepared pumpkin filling before baking.
• Bake: Bake in a preheated 375 degree F oven for 40 to 45 minutes or until filling is set and top is golden brown. (If crumb topping happens to brown too quickly, lightly cover the top with foil to prevent it from browning more.)
• Cool and serve: Let cool for 10 minutes so the pie filling firms up. Serve warm topped with ice cream or whipped cream.

Notes

• Baking Dish: Use can use a 12 inch cast iron skillet, 12 inch round casserole dish, or 9×9 casserole dish.
• Make Ahead: Follow all directions for making the pumpkin pie filling but do not add the streusel topping. Instead, cover the pumpkin layer in the pan and refrigerate it. Make the streusel topping and place it in an airtight container. Refrigerate it as well. Both can be stored for up to 48 hours. When ready to bake, let them come to room temperature before baking. Once the oven is warm, sprinkle the streusel on top and bake as directed.
• Add Nuts: You can add chopped pecans or walnuts to the streusel for an extra crunch.
• Storage: Store leftovers in the fridge for up to 5 days and reheat in the microwave for about 20 seconds or until warmed through again. Of course, you can always eat it cold.
• Pumpkin Seasoning: If you don’t have individual spices you can substitute 2 teaspoons pumpkin pie spice.

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