The BEST Pumpkin Crisp Recipe
This easy Pumpkin Crisp Recipe is a delicious twist on classic pumpkin pie. Featuring a sweet, spiced filling and a rich, crumbly topping it’s impossible to resist, especially when you top it with a scoop of vanilla ice cream!
The BEST Pumpkin Crisp You’ll Ever Taste
If you’re a fan of all things pumpkin like us, you NEED this pumpkin pie crisp in your life! An extra festive twist on classic apple crisp, it has the soft filling and crumbly topping you expect in a crisp. However, it’s elevated with warm, spiced flavors of pumpkin pie.
However, with no need to make a pie crust, it’s much easier to make than a homemade pie. All you have to do is mix the ingredients, layer, and bake. With minimal prep time and a quick cooking time your crisp will be ready to eat in just an hour!
A true crowd-pleaser, it’s perfect for Thanksgiving but simple enough for an everyday treat. Try it out for yourself, and you may never bake a pumpkin pie again!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions to make this pumpkin crisp recipe. Please be sure to scroll down to the recipe card below for the complete details!
For the Creamy Pumpkin Layer
- Pumpkin Puree – Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Sweetener – We use golden monk fruit sweetener to keep the sugar content low, but you can use brown sugar or coconut sugar if preferred.
- Milk – Whole or two percent milk will yield the richest flavor, but you can substitute your favorite unsweetened plant-based milk if you need to keep this crisp dairy-free.
- Eggs – These act as binders, helping to hold the filling together! Let them come to room temperature for easy mixing!
- Vanilla Extract – Adds delicious vanilla flavor throughout the filling and enhances the sweetness of the dish.
- Spices – Pumpkin pie spice and a pinch of salt create the classic warm, pumpkin pie flavor we’re looking for.
For the Crisp Topping
- Flour – We use all-purpose flour, but you can substitute a 1:1 all-purpose gluten-free flour if needed.
- Brown Sugar – Use brown sugar or coconut sugar. Do not substitute a sugar alternative for the topping, or it will be too gritty!
- Spices – Cinnamon and salt add warmth to the topping without being overpowering.
- Butter – Feel free to use plant-based butter or melted coconut oil if needed.
Helpful Tools
How to Make This Easy Pumpkin Crisp Recipe
Before you begin, preheat your oven to 375 degrees Fahrenheit, and grease a skillet or baking pan with cooking spray.
- Combine the filling. Whisk all the pumpkin filling ingredients in a large bowl until smooth. Then, pour the mixture into the prepared baking dish.
- Prepare the topping. In a second bowl, whisk the flour, sugar, cinnamon, and salt until well combined. Then, add the melted butter, and stir until the mixture is well-coated and crumbly. Sprinkle the topping evenly over the pumpkin filling.
- Bake. Transfer the dish to the oven, and bake until the filling is set and the top is golden brown.
- Cool. Let your pumpkin pie crisp cool for at least 15 minutes before serving. This helps it set!
Common Questions
We love to serve our crisp warm topped with a scoop of ice cream, whipped cream, or Cool Whip! You could also add a drizzle of caramel sauce, chopped nuts, or coconut flakes if you really want to treat yourself.
Covered with aluminum foil or transferred to an airtight container leftovers will stay fresh in the fridge for up to 3 days.
Yes! You can freeze this dish for up to six months. For the best results, transfer it to a freezer-safe container. Then, thaw it in the fridge overnight. Serve cold, or warm your crisp in the oven or microwave. It won’t be quite as crisp, but it will still be delicious!
More Pumpkin Desserts
The BEST Pumpkin Crisp Recipe
Ingredients
Pumpkin Filling
- 15 ounce canned pumpkin puree or almost 2 cups fresh pumpkin puree
- 1 cup golden monk fruit sweetener, brown sugar or coconut sugar
- 1/3 cup milk (see notes)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Crumble Topping
- 1 1/2 cups flour (see notes)
- 1 cup brown sugar or coconut sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 8 Tablespoons melted butter (see notes)
Toppings (optional)
- vanilla ice cream
- whipped cream
Instructions
- Preheat the oven to 375°F. Spray a 10 inch cast iron skillet or an 8×8 pan with non-stick cooking spray. Set aside.
- In a large bowl, whisk together all the pumpkin filling ingredients- pumpkin puree, monk fruit sweetener, eggs, pumpkin pie spice, salt, vanilla extract, and milk. Pour filling into the prepared baking dish.15 ounce canned pumpkin puree, 1 cup golden monk fruit sweetener,, 3 large eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon salt, 2 teaspoons vanilla extract, 1/3 cup milk
- In a medium bowl, whisk the topping ingredients until combined- flour, sugar, cinnamon, and salt. Add the melted butter and stir until the mixture is crumbly. Carefully spread crumble topping over the pumpkin filling.1 1/2 cups flour, 1 cup brown sugar, 2 teaspoons cinnamon, 1/4 teaspoon salt, 8 Tablespoons melted butter
- Bake for 45 minutes or until the filling is set and the top is golden brown.
- Let the crisp cool for 15 minutes, then serve with optional toppings like ice cream or Cool Whip.vanilla ice cream, whipped cream
- Store leftovers in the fridge for up to 3 days.
We love to make this pumpkin crisp for Thanksgiving each year. The pumpkin filling with the crispy topping is soooo yummy.
This recipe is divine!! The thick, crunchy crust really makes it. I don’t think I’ve had anything like this before! If you’re looking for a unique pumpkin dessert, this is it.
Could I love you anymore than I already do?! Thank you for trying this recipe and loving it. AND thank you for understanding how blogging works and spreading the joy you have for this recipe on all my platforms including here on my website. THANK YOU THANK YOU THANK YOU!