Pumpkin Crisp is a love letter written from fall to your taste buds. The sweet, creamy pumpkin and crunchy topping were meant to be!
This is one dessert that is perfect for any reason and also perfect for Thanksgiving, with its deliciously sweet pumpkin and crunchy, sugary topping! Set out your pumpkin puree, pumpkin pie spices, heavy cream, butter, and sugars, and get ready to fall in love with this yummy Pumpkin Crisp.
Pumpkin Has My Heart
I can’t think of a more perfect vegetable than pumpkin. Sweet, and savory, in pastries, bread, and soup, pumpkin is the tasty star of the show! Pumpkin Crisp is a magical combination of pumpkin pie filling and a sweet, crispy topping, so every bite is total bliss. This is a five-star dish that will rival any plain old pumpkin pie at Thanksgiving and your family will end up begging you to make it every year!
Other Recipes to Serve with Pumpkin Crisp
- Dive into all things pumpkin while making this crisp and whip up a Pumpkin Pie Latte for some serious pumpkin fun the whole family can enjoy!
- Of course, there’s a perfect way to turn a summer drink into a fall drink when you make a Pumpkin Spice Margarita, but this one’s just for adults.
Ingredients
To Make the Filling
Pantry Items: You will need pumpkin puree (not pumpkin pie filling), dark brown sugar, salt, and vanilla extract.
Refrigerated Items: Grab a couple of eggs, heavy cream, and sour cream.
Spices: Cinnamon, nutmeg, cloves, and ginger are needed for this filling.
To Make the Topping
Pantry Items: You will need flour, granulated sugar, and brown sugar.
Refrigerated Item: Pick up your favorite salted butter.
Seasonings: Cinnamon and salt are needed.
Nuts: The crisp really has a great crunch if you include pecans but you can leave those out or choose a different nut if you’d like.
How to Make Pumpkin Crisp
STEP ONE: Preheat the oven to 375 degrees F and set out a 9×13 baking dish. Using a stand mixer or large bowl with a hand mixer, put all of the filling ingredients into the bowl. Mix until smooth and then pour the mix into the baking dish.
STEP TWO: In a separate large bowl, combine flour, granulated sugar, brown sugar, butter and cinnamon and mix them together with a fork. Add in the pecans, stir and then sprinkle the topping over the filling in the baking dish.
STEP THREE: Bake the crisp for 10 minutes at 375 degrees F and then reduce the heat to 350 degrees F for 45-50 minutes. Allow the Pumpkin Crisp to cool to room temperature before serving and don’t forget to top it with whipped cream or ice cream!
Tips for Success
- While you can serve this crisp piping hot out of the oven, giving the filling time to cool and firm up a little gives it a great texture. You could also put this crisp in the refrigerator after it cools for a cold crisp. Serve it how you like, or try it both ways!
- You don’t have to include the pecans if you don’t want to, but that added crunch is amazing. You could also toast the pecans ahead of time by putting them on a cookie sheet and baking them in the oven for 5-10 minutes at 350 degrees F for a wonderful added toasted flavor.
- Be sure to use pumpkin puree and not pumpkin pie filling. The puree is simply cooked mashed pumpkin, while pumpkin pie filling is already seasoned with spices and sugar, which would throw off the spices needed for this crisp.
How long does Pumpkin Crisp last?
If somehow you end up with leftovers, you can cover the baking dish with plastic wrap and store it in the refrigerator for two days. The topping will become soft the longer it is stored but will still be delicious if eaten pretty quickly. To warm up the crisp, put a serving on a microwave-safe dish and heat in the microwave for 10-20 seconds. Of course, if you like it cold, then skip heating it up!
Can I make this gluten free?
This Pumpkin Crisp can absolutely be made gluten-free! There’s not much gluten in it, to begin with, so it’s a cinch to swap out the all-purpose flour in the topping with your favorite gluten-free flour. You can use all-purpose gluten-free flour or nut flour, such as almond flour since the flour in the topping is not meant to rise.
Fall was made for loving everything pumpkin!
- Caramel Pumpkin Cheesecake Chimichangas
- Classic Pumpkin Roll
- Turtle Pumpkin Cheesecake
- Pumpkin Pie Truffles
- Pumpkin Pie Angel Food Cake
Ingredients
Filling
- 15 ounce pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 ½ cups heavy cream
- ¾ cup light brown sugar packed
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Topping
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- ¾ cup salted butter melted (see note)
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ¾ cup pecans chopped (see note)
- Whipped Cream for serving (optional)
Instructions
- Preheat the oven to 375 degrees F.
- Using a stand mixer (or hand mixer and a large bowl) beat together all of the filling ingredients in a large bowl. Pour the filling into a 9-inch x 13-inch baking dish. Set aside.
- In a separate large bowl, mix together the flour, sugar, brown sugar, melted butter, cinnamon, and salt with a fork until evenly combined. Mix in the chopped pecans.
- Sprinkle the streusel topping all over the pumpkin filling.
- Bake for 10 minutes and then REDUCE heat to 350 degrees. Continue baking for an additional 45 to 50 minutes until the filling is set.
- Remove from the oven and allow to cool completely at room temperature before serving. We like to top our pumpkin crisp with whipped cream or ice cream.
Notes
- You can serve this pumpkin crisp warm, but I found that letting it cool gave the best texture.
- If you don’t have salted butter, add another 1/4 teaspoon of salt to the topping.
- You don’t have to add pecans to the topping but it does give it a nice crunch. Feel free to toast them first for a deeper flavor.
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