Pumpkin Crisp

There’s nothing quite like the comforting aroma of baked pumpkin and warm spices filling your kitchen. Welcome autumn’s arrival with this classic Pumpkin Crisp, a simple yet indulgent dessert that combines a velvety spiced pumpkin base with a buttery, oat‑streusel topping. Whether you’re hosting a holiday feast, cozying up for movie night, or just craving a sweet seasonal treat, this recipe delivers all the flavors of fall in every scoop.

Ingredients for Pumpkin Crisp

Pumpkin Base

• 2 cups (450 g) pumpkin purée (100% pure pumpkin)

• ½ cup (120 ml) heavy cream or full‑fat coconut milk

• ½ cup (100 g) granulated sugar

• ¼ cup (50 g) light brown sugar, packed

• 2 large eggs, room temperature

• 1 ½ tsp ground cinnamon

• 1 tsp ground ginger

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp salt

• 1 tsp pure vanilla extract

Streusel Topping

• 1 cup (100 g) old‑fashioned rolled oats

• ½ cup (60 g) all‑purpose flour

• ½ cup (100 g) light brown sugar, packed

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp salt

• 6 tbsp (85 g) unsalted butter, cold and cubed

Required Kitchen Tools

• 9×9‑inch baking dish (or similar size casserole)

• Mixing bowls (one large, one medium)

• Whisk

• Rubber spatula

• Measuring cups and spoons

• Fork or pastry cutter (for streusel)

• Baking sheet (to catch any overflow)

• Cooling rack

Step-by-Step Preparation Instructions

Follow these clear steps to create a perfectly balanced Pumpkin Crisp—creamy on the bottom, golden and crunchy on top.

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Position a rack in the center. Place a baking sheet on the lower rack to catch any drips.

2. Mix the Pumpkin Base

In a large bowl, whisk together pumpkin purée, heavy cream, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, whisking thoroughly after each addition. Stir in cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until evenly blended.

3. Transfer to Baking Dish

Pour the spiced pumpkin mixture into the prepared 9×9‑inch baking dish. Spread it into an even layer using a spatula.

4. Prepare the Streusel Topping

In a medium bowl, combine rolled oats, flour, brown sugar, cinnamon, nutmeg, and salt. Add cold, cubed butter. Use a fork or pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea‑sized pieces of butter remaining.

5. Assemble the Crisp

Evenly sprinkle the streusel topping over the pumpkin layer. Press gently with your fingertips to adhere, but don’t compress it too tightly—air pockets make for a lighter crunch.

6. Bake

Bake for 35–40 minutes, or until the pumpkin layer is set around the edges and the topping is golden brown. If the streusel browns too quickly, tent loosely with foil for the last 10 minutes.

7. Cool and Rest

Remove from oven and let the Pumpkin Crisp cool on a wire rack for at least 15 minutes. This resting time allows the filling to firm up slightly and makes serving easier.

8. Serve

Scoop warm Pumpkin Crisp into bowls and top with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.

Helpful Tips for the Best Pumpkin Crisp

1. Use Pure Pumpkin Purée
   Avoid “pumpkin pie filling,” which contains added sugars and spices. Pure pumpkin purée lets you control sweetness and spice levels.

2. Chill the Butter
   For a crispier streusel, make sure your butter is very cold. This creates distinct flakes that bake into a light, crunchy topping.

3. Customize Your Crunch
   Stir in ½ cup chopped pecans or walnuts into the streusel for nutty texture. Toast nuts lightly beforehand for extra flavor.

4. Adjust Sweetness
   Taste the pumpkin mixture before baking—if you prefer a lighter dessert, reduce brown sugar by 1–2 tablespoons.

5. Make-Ahead Ease
   Assemble the crisp up to the point of baking and refrigerate, covered, for up to 24 hours. When ready, bake straight from the fridge (add 5 extra minutes to baking time).

6. Avoid a Soggy Bottom
   If you find the filling too wet, stir in 1–2 tablespoons of all‑purpose flour or cornstarch to help thicken the pumpkin layer during baking.

7. Serving Variations

   • Mini Crisp Cups: Divide filling and topping into a lined muffin tin and bake for 20–25 minutes for portable mini desserts.

   • Oat-Free Option: Swap oats for chopped almonds or gluten‑free flour blend to accommodate dietary needs.

Approximate Nutritional Information (Per Serving)

Recipe yields 9 servings

• Calories: ~280 kcal

• Total Fat: 12 g

• Saturated Fat: 7 g

• Cholesterol: 50 mg

• Sodium: 210 mg

• Total Carbohydrates: 38 g

• Dietary Fiber: 4 g

• Sugars: 20 g

• Protein: 4 g

Values are estimates and will vary based on exact ingredients and portion sizes.

Conclusion: Why You Need to Make This Pumpkin Crisp

With its smooth, spiced pumpkin filling and irresistibly crunchy oat topping, this Pumpkin Crisp is the embodiment of fall comfort. It’s simple enough for novice bakers, yet elegant enough to serve at holiday gatherings or dinner parties. The combination of creamy pumpkin, classic autumn spices, and buttery streusel makes every bite memorable. Plus, its versatility—mini crisps, nut variations, gluten‑free swaps—means everyone can enjoy it.