This Pumpkin Crisp Recipe is perfect for Fall and features a creamy pumpkin filling and crunchy pecan oat topping. Top with ice cream for the perfect autumn treat.
Pumpkin, spice and everything yummy in the world. Seriously, this Homemade Pumpkin Crisp recipe is all things Fall wrapped into a dessert. The filling is so creamy and full of tasty pumpkin flavor. The topping is made with oats, pecans and brown sugar for a crisp and crunchy topping once baked.
Finish this dessert off with additional topper of choice (my favorite is vanilla ice cream) and enjoy warm. Want it to feel like Fall all year round? Well, this crisp is freezer friendly meaning you can enjoy it for months on end. I hope you have a wonderful Fall, aka pumpkin spice season in my book!
- A Baking Pan: I find a 9×9 or 8×8 baking dish works best for this pumpkin crisp recipe. A round 10 inch cast iron skillet can be used as well.
- Measuring Cups and Spoons
- Two Large Prep Bowls
- Mixing Spoons
- A Spatula or Serving Spoon
- Canned Pumpkin: Make sure to use canned pumpkin and not pumpkin pie filling.
- Baking Essentials: This includes eggs, vanilla extra, butter, brown sugar and all that jazz.
- Evaporated Milk
- Old Fashioned Oats
- Pecans: Whole, halves, chopped, crushed or a combination can be used. I like using a mix so I can get some big bites of pecans in the topping. If pecans aren’t your favorite, you can swap in walnuts or almonds if you wish.
- Pumpkin Pie Spice: I love using my simple homemade version, but you can use a store-bought spice as well.
How to Make Pumpkin Pie Crisp
- Make the Pumpkin Filling
First, combine all the pumpkin pie filling ingredients in a large prep bowl and stir to combine. The mixture will be smooth and not super thick. Also, make sure you are using canned pumpkin and NOT pumpkin pie filling for this recipe.
- Make the Pecan Oat Topping
Begin by crushing or grating the graham crackers. You can do this by placing in a blender, food processor or crushing in a large zip-lock bag. It’s okay if there are some chunks it will just add more texture to the topping. Next, add all the ingredients (except the butter) to a separate large prep bowl and stir to combine. Chop the butter into small cubes and then add that to the topping mix. You can use your hands or a fork to fold it in, and it’s okay if there are some butter chunks.
- Baking the Pumpkin Crisp
Pour the pumpkin filling into a prepared 9×9 baking dish and smooth into an even layer. Next, sprinkle over the topping into an even layer and bake in the preheated oven for 30-40 minutes. I bake mine until the top is golden brown and crispy.
- Finishing Touches
Once baked, remove from the oven and either scoop or slice the pumpkin crisp and serve warm or cold. I like to top mine with vanilla ice cream for some extra goodness. Enjoy!
This pumpkin spice crisp is great of its own, but really is taken to Fall dessert heaven with a few additional toppers. The toppers are optional of course and you can spice this recipe up however you wish. Some of my favorite toppers include: vanilla ice cream, caramel sauce, whipped cream, hot fudge, or crushed up Gingersnap cookies.
More Fall Favorites
If (and I mean if) you have any leftovers you will want to store them in the fridge in an airtight container. This is best enjoyed within 3 days, and I recommend re-warming the crisp in the microwave for a few seconds.
Yes, you can prep the ingredients ahead of time. To make the topping ahead of time, combine the ingredients and store in a zip-lock bag at room temperature. For the pumpkin spice filling you can combine all the ingredients and store them in the fridge in an airtight container. When stored separately you can prep the crisp up to 24 hours ahead of time, then combine and bake.
Also, I do not recommend combining the two until you are ready to bake the crisp, because the topping can get a bit soggy.
Yes, you can freeze the baked pumpkin crisp. To freeze, wrap the crisp in foil then place in a freezer safe container and store for up to 3 months. When ready to enjoy re-warm in the microwave or oven until warm. The topping will not be as crispy once thawed, but the flavor will still be great.
Personally, I am a warm girl all the way. Give me a toasty pumpkin crisp with some semi-melted ice cream and I’m set. Of course, it is wonderful cold as well and you can enjoy this recipe whichever you prefer.
I hope you love this Pumpkin Crisp this Fall (or all year round if you are like me)! Leave me a comment down below letting me know what you thought.
Pumpkin Crisp Recipe with Pecan Oat Topping
Pecan Oat Topping
Optional for Serving
- Vanilla Ice Cream
- Caramel Sauce
- Whipped Cream
- Preheat oven to 350 degrees F and grease a 9×9 inch baking pan with cooking spray, or butter. Set Aside.
- Combine all the pumpkin filling ingredients in a large prep bowl and stir to combine. The mixture will be smooth.
- Crush/grind the graham crackers in a blender or a large zip-lock bag. It's okay if their are some chunks it will add to the texture of the topping.
- In a separate prep bowl add all the topping ingredients, except the butter, and stir until combined.
- Chop the butter into small cubes and add to the topping mix and use your hands or a fork to incorporate. It's okay if there are some butter chunks.
- Pour the filling mix into the prepared baking pan then sprinkle over the topping in an even layer. Bake on the center rack of the oven for 30-40 minutes until the top is golden brown and crispy. Enjoy warm or cold with additional toppers of choice.
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