Pumpkin Crisp (So Easy!) - Celebrating Sweets

Published: Nov 10, 2023 by Allison · 2 Comments

This unique dessert features a creamy pumpkin filling topped with a crunchy brown sugar-pecan topping. A delicious twist on pumpkin pie that is perfect for fall!

Some of my favorite recipes take a traditional dessert (like pumpkin pie) and re-imagine it with a little something extra. This pumpkin crisp has more flavor and texture than a traditional pie – plus, no need to make a pie crust!

Pumpkin crisp in a white bowl topped with vanilla ice cream.

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Why you’ll love this recipe

Flavor: This recipe features the flavors of pumpkin, pumpkin spice, brown sugar, vanilla, and pecans.

Texture: Smooth and creamy pumpkin filling with a crunchy topping.

Ease: This recipe is so easy! Whisk the filling ingredients, combine the topping ingredients, and put them both in a baking pan.

Unique: Looking for something a little different for your holiday celebrations? You’ll love this twist on pumpkin pie.

Tips for baking with pumpkin

When baking with pumpkin I find that the most reliable results come from using canned pumpkin puree. Be sure to buy pumpkin puree not pumpkin pie filling which comes already sweetened.

Libby’s is my preferred brand of pumpkin puree.

Serving and storage

Serve warm or at room temperature topped with vanilla ice cream or whipped cream.

Store leftovers, tightly covered, in the refrigerator for up to 3 days. Reheat individual servings as needed.

Recipe

Pumpkin Crisp

This unique dessert features a creamy pumpkin filling and a crunchy brown sugar-pecan topping. A delicious twist on pumpkin pie that is perfect for fall!

5 from 3 votes

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 10

Calories: 293kcal

Author: Allison – Celebrating Sweets

Ingredients

Pumpkin filling:

Instructions

Pumpkin filling:

Topping:

In a bowl, combine flour, brown sugar, pecans, oats, cinnamon, and salt. Add softened butter and mix until crumbly and combined – I use my fingers to rub the butter into the dry ingredients.
Sprinkle the topping over the pumpkin mixture, be gentle so that it doesn't sink. Transfer the pan to the oven and bake for 45-55 minutes, until the topping is golden brown and the very center is just a tiny bit jiggly. Place the pan on a wire rack to cool. Serve warm (not hot) or at room temperature.

Notes

SERVING & STORAGE:Serve warm or at room temperature topped with vanilla ice cream or whipped cream.Store leftovers, tightly covered, in the refrigerator for up to 3 days. Reheat individual servings as needed.