Pumpkin Crisp (The Coziest Fall Dessert You’ll Crave Every Year)

There’s something so comforting about the smell of pumpkin and cinnamon drifting through the kitchen. This pumpkin crisp is my go-to when I’m craving something sweet but simple no crust, no fuss.
Just a creamy, spiced filling and a golden, buttery oat topping that cracks when you scoop into it. Whether it’s for a last-minute dessert or a little fall treat just for you, it always hits the spot.

Why You’ll Love This Pumpkin Crisp

This Pumpkin Crisp is pure comfort with every bite. The filling is silky and rich with pumpkin spice warmth, while the topping is crunchy, golden, and just a little nutty. No pie crust to fuss with, and no mixer needed. You can prep it in minutes and serve it to a crowd or keep it all for yourself. It’s perfect for Thanksgiving dessert tables, Sunday dinners, or even breakfast the next day with a dollop of yogurt (no judgment).

Ingredients You’ll Need

For the Pumpkin Filling

1 can (15 oz) pumpkin puree
2 large eggs
¾ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon salt
1 can (12 oz) evaporated milk

For the Crisp Topping

¾ cup all-purpose flour
¾ cup old-fashioned oats
⅔ cup brown sugar
½ teaspoon cinnamon
½ cup chopped pecans (optional)
½ cup unsalted butter, melted

Swaps & Tips
Use coconut milk instead of evaporated for dairy-free
Omit nuts for a nut-free version
Sub almond flour to make it gluten-free

How to Make Pumpkin Crisp (Step-by-Step)

How to Make Pumpkin Crisp (Step-by-Step)

Preheat the Oven
Set your oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick spray.

Make the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, salt, and evaporated milk. Whisk until silky smooth.

Fill the Baking Dish
Pour the pumpkin filling into your prepared dish and smooth the top with a spatula for an even layer.

Mix the Crisp Topping
In another bowl, combine flour, oats, brown sugar, cinnamon, and pecans. Pour in melted butter and stir until the mixture becomes crumbly and moist.

Add the Topping
Sprinkle the crisp topping evenly over the pumpkin mixture, making sure every inch is covered.

Bake the Crisp
Place the dish on the middle oven rack and bake for 45 to 50 minutes, or until the topping is golden brown and the edges are bubbling.

Cool Before Serving
Let the crisp cool for at least 15 minutes so the filling can set. Serve warm for best flavor and texture.

Tips for Success

Canned pumpkin gives the creamiest results and saves time
Don’t overmix the topping or it’ll clump too much
Want extra crunch? Broil the top for the last 2 minutes
Let it cool before scooping to avoid a runny mess

How to Store & Reheat

Store leftovers in an airtight container in the fridge for up to 4 days
Reheat in the oven at 350°F for 10 minutes to revive the crunch
Or honestly, eat it cold straight from the dish it’s just as good

Serving Ideas

Scoop warm crisp into a bowl and top with vanilla ice cream or whipped cream
Drizzle with salted caramel sauce for that extra “wow” moment
Try layering leftovers into a breakfast parfait with Greek yogurt

Craving cozy vibes? Pair it with this Pumpkin Spice Margarita for a fall-tastic evening

Variations & Swaps

No pecans? Use walnuts or leave them out
Need it dairy-free? Coconut milk and vegan butter work great
Make it gluten-free with almond flour and certified GF oats
Add a splash of maple syrup to the topping for extra fall sweetness

FAQs About Pumpkin Crisp

Final Thoughts

This Pumpkin Crisp is fall comfort food at its finest. It’s the dessert you’ll come back to year after year easy, cozy, and just a little nostalgic. And hey, if you end up eating it for breakfast, I won’t tell.

Looking for more pumpkin joy? These Pumpkin S’mores Cookies are chewy and chocolatey perfection. Or treat yourself to Pumpkin Tiramisu Cookies for something a little fancy.

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