This post may contain affiliate links. See my disclosure statement.
This easy pumpkin crisp recipe has a creamy spiced filling and a buttery crunchy topping. A simple fall dessert perfect for any occasion.
What Is Pumpkin Crisp?
A baked fall dessert with a creamy pumpkin layer and a buttery oat crumble topping, served warm with whipped cream or ice cream. It’s a delicious treat that’s as easy as it is comforting. It starts with a smooth and a creamy pumpkin filling that’s full of warm spices. The topping is buttery, crunchy, and golden brown. This is the kind of recipe that’s perfect for Thanksgiving, but simple enough for a weeknight treat. If you enjoy seasonal desserts, you may also like my pumpkin roll recipe. Both are made with pantry staples, and each one brings a taste of fall to the table.
Pumpkin Crisp Ingredients
- Pumpkin Layer
- 1 cup pumpkin puree: use pure pumpkin, not pumpkin pie filling
- 1/2 cup granulated sugar: sweetens the filling just enough
- 1/2 cup half and half: adds creaminess
- 1 egg: helps bind the mixture
- 1 teaspoon pumpkin pie spice: for warm fall flavor
- Crisp Topping
- 3/4 cup all purpose flour: base for the crumble
- 1/2 cup old fashioned oats: gives the topping texture
- 1/2 cup brown sugar: adds sweetness and depth
- 1/2 teaspoon ground cinnamon: complements the pumpkin layer
- Pinch of salt: balances the flavors
- 4 tablespoons butter, melted: brings the topping together and helps it crisp
How to Make Pumpkin Crisp
- Preheat your oven to 350 degrees F.
- Spray an 8×8 inch baking dish with nonstick spray. Set aside.
- In a large bowl, combine the pumpkin puree, granulated sugar, half and half, egg, and pumpkin pie spice. (You can mix by hand, or use an electric mixer.)
- In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Mix together well.
- Add the melted butter to the flour mixture and stir together until the butter is incorporated.
- Pour the pumpkin mixture into the 8×8 inch baking dish.
- Sprinkle the flour/oat mixture on top of the pumpkin mixture.
- Bake for 35 to 40 minutes, until the center looks set and the topping is golden at the edges. Let stand 10 to 15 minutes before serving.
- Serve warm or at room temperature.
- Goes well with ice cream, whipping cream, or Cool Whip.
Serving Suggestions
If you’ve seen my layered pumpkin dessert that makes a big 9×13 pan, this version is a little different, and much smaller. It’s baked in an 8×8 square dish, doesn’t use a cake mix, and can be whisked together entirely by hand. Because it’s simple and rustic, spoon it into bowls, add whipped cream or ice cream, and enjoy. It’s the perfect dessert for when you’re craving something seasonal but don’t want a big production. Just a small, comforting taste of fall.
Storage Tips
- Refrigerate covered for up to 4 days.
- To reheat, warm individual servings in the microwave for 20 to 30 seconds, or place the pan in a 300°F oven until warmed through.
- To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Notes
- Pumpkin: Use pure pumpkin, not pumpkin pie filling.
- Dairy: Half and half makes the filling creamy. For a lighter option, use whole milk.
- Oats: Old fashioned oats give the best texture. If you only have quick oats, use them and add 1 tablespoon extra flour.
- Pan size: This bakes in an 8×8 inch pan. Double the recipe for a 9×13 pan and add a few minutes to the bake time.
- Serving: Let the crisp rest 10 to 15 minutes before serving so it sets nicely.
Small Batch Pumpkin Crisp Recipe
Equipment
- 1 8×8-inch baking dish
- mixing bowls
- whisk
Ingredients
PUMPKIN LAYER
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup granulated sugar
- 1/2 cup half and half
- 1 egg
- 1 teaspoon pumpkin pie spice
CRISP TOPPING
- 3/4 cup all purpose flour
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 4 tablespoons butter (melted)
Instructions
- Preheat your oven to 350 degrees F.
- Spray an 8×8 inch baking dish with nonstick spray. Set aside.
- In a large bowl, combine the pumpkin puree, granulated sugar, half and half, egg, and pumpkin pie spice. (You can mix by hand, or use an electric mixer.)
- In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Mix together well.
- Add the melted butter to the flour mixture and stir together until the butter is incorporated.
- Pour the pumpkin mixture into the 8×8 inch baking dish.
- Sprinkle the flour/oat mixture on top of the pumpkin mixture.
- Bake for 35 to 40 minutes, until the center looks set and the topping is golden at the edges. Let stand 10 to 15 minutes before serving.
- Serve warm or at room temperature.
- Goes well with ice cream, whipping cream, or Cool Whip.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
Pumpkin crisp is one of those desserts that feels cozy and comforting without being fussy. It’s simple to make, uses everyday ingredients, and is always a hit at the table. If you’re craving a fall dessert that’s lighter than pie but every bit as satisfying, give this recipe a try. It may become a new favorite in your autumn lineup.
Shop + Source
*As an Amazon Associate, I earn from qualifying purchases.
- 8×8-inch Baking Dish
- set of Pyrex Bowls
- Silicone Whisk Set
- Wood Measuring Cups
- Spice Jars
- Spice Jar Labels
JOIN THE OSP COMMUNITY
Sign up to get uncomplicated recipes, unlimited seasonal decor, and
understated ways to refresh your home sent straight to your email inbox!
More Pumpkin Recipes
amazon storefront
See simple and affordable
ways to refresh your home.
Follow my Amazon Storefront
for all my favorite finds!
This is a welcoming space. Please keep comments gracious, thoughtful, and constructive.