Easy pumpkin crisp: 1 happy fall dessert

Oh, fall baking! Is there anything cozier than the scent of spices filling your home? When that crisp autumn air rolls in, I just start craving all things pumpkin. But let’s be real, sometimes a whole pie feels like a bit much, right? That’s where this absolute gem of an easy pumpkin crisp comes in. It’s got this dreamy, silky pumpkin filling hugged by the most delicious crunchy streusel topping – seriously, it’s holiday-worthy without a fuss. I discovered my love for simple, soul-satisfying food years ago when I was totally burnt out, and finding recipes like this one, that just *work* and bring so much joy (hence the blog name!), was a total game-changer. You can read more about my journey on the About page! This pumpkin crisp is proof that you don’t need complicated steps to create something truly special. Trust me, it’s a new favorite for sure. We share tons of kitchen inspiration over on Facebook too!

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Why You’ll Love This Easy Pumpkin Crisp

Seriously, this pumpkin crisp is a lifesaver when those fall cravings hit! It’s so incredibly easy – we’re talking dump-and-bake simple, so you bypass all the pie crust drama. You get that luxuriously smooth, silky pumpkin filling that’s just bursting with warm spices, perfectly topped with a crunchy, buttery streusel. It looks and tastes like you spent hours on it, making it a total star for holidays or just a cozy weeknight treat. It’s the ultimate crowd-pleaser that comes together in a flash!

Ingredients for the Perfect Pumpkin Crisp

Alright, let’s get our pantry ready for this amazing pumpkin crisp! It’s all about simple, good-for-you ingredients coming together. You’ll need:

• 1 (15 ounce) can pumpkin puree – make sure it’s just the puree, not pumpkin pie filling.
• 1 (14 ounce) can sweetened condensed milk – this is what makes the filling so creamy and dreamy!
• 2 large eggs – these help set everything up perfectly.
• 1 teaspoon pumpkin pie spice – or use your own favorite blend of cinnamon, nutmeg, and ginger!
• 1/2 teaspoon salt – just to balance all that sweetness.
• 1 teaspoon vanilla extract – because vanilla just makes everything better, right?
• 1 cup all-purpose flour – this is the base for our crunchy topping.
• 1 cup packed brown sugar – I like packed because it gives that lovely caramel flavor.
• 1/2 cup rolled oats – old-fashioned are best here; they give a great texture.
• 1/2 cup chopped pecans or walnuts (optional) – if you like a little nutty crunch in your topping, definitely add these!
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes – cold butter is key for that crumbly topping!

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How to Make This Delicious Pumpkin Crisp

Getting this pumpkin crisp into your oven is shockingly easy, I promise! It really is one of those magic recipes that tastes way more complicated than it is. It’s about good ingredients and just a little bit of stirring. You’ll feel like a baking rockstar once you see it come out of the oven, all golden and bubbly!

Preparing the Pumpkin Filling for Your Pumpkin Crisp

First things first, let’s get that luscious pumpkin filling ready. Grab a nice big bowl – the bigger the better, so things don’t fly everywhere when you stir! We’re going to toss in that can of pumpkin puree, the sweetened condensed milk, your eggs, that warm pumpkin pie spice, a little pinch of salt, and that splash of vanilla. Now, just whisk it all together until it’s super smooth and creamy. No lumps allowed here! Once it’s perfectly blended, pour this gorgeous mixture right into your prepared baking dish. Easy peasy, right?

Creating the Crunchy Streusel Topping

Now for the best part – that irresistible, crunchy topping! In a separate bowl, combine your flour, that lovely packed brown sugar, and the rolled oats. If you’re using nuts, toss them in here too for an extra bit of crunch and flavor. The secret to a good streusel is using cold butter. Cut your cold butter into little cubes and then work it into the dry ingredients. You can do this with a pastry blender, or honestly, your fingertips work great too! Keep going until it all looks like coarse crumbs. Don’t overmix it; we want those little clumps!

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Assembling and Baking Your Pumpkin Crisp

Okay, time to bring it all together! Sprinkle that beautiful crumb topping evenly all over the pumpkin filling in the baking dish. Make sure it’s mostly covered. Then, into your preheated oven it goes! Bake it at 350°F (175°C) for about 40 to 50 minutes. You’re looking for that topping to turn a lovely golden brown and the pumpkin filling around the edges to look set and maybe a little bubbly. A little trick I learned from my bread-baking days is to check out my baking bread tips for oven insights! When it’s done, take it out and let it cool for at least 15 minutes. This helps it set up perfectly, so you get those nice clean slices.

Tips for the Best Pumpkin Crisp

Okay, let’s make this pumpkin crisp absolutely perfect! A few little tricks can make all the difference, ensuring you get that amazing texture and flavor every time. I’ve learned so much through my kitchen adventures, and I love sharing what works so you can have pure joy in your baking, just like I do. These tips are super helpful for making sure your pumpkin crisp turns out like a dream, whether you’re a total beginner or just looking for a little extra guidance. It’s all about those simple steps that lead to delicious results! Speaking of simple baking, check out all my easy baking tips!

Ingredient Notes and Substitutions for Pumpkin Crisp

Quick heads-up on ingredients for your pumpkin crisp! Make sure you grab pumpkin *puree*, not the pumpkin pie filling. They look similar, but pie filling already has sugar and spices, which would definitely mess with our recipe. If you don’t have pepitas or pecans, walnuts are a fantastic substitute, or you can even leave nuts out altogether. And if you find yourself out of brown sugar, you *can* use granulated sugar, but you’ll lose a little of that lovely caramel depth, which is a shame because it’s so good with the pumpkin! I always try to use what I have on hand, and this recipe is pretty forgiving.

Make-Ahead and Storage Tips for Pumpkin Crisp

One of the best things about this pumpkin crisp is how flexible it is! You can totally get it ready ahead of time. Just mix up the filling and the topping, put the filling in the dish, and then store the topping in a separate airtight container in the fridge for a day or two. Just sprinkle the topping on and bake when you’re ready – you might need a few extra minutes since it’ll be cold. And leftovers? They’re usually pretty rare, but if you have any, just pop them in an airtight container in the fridge. It’s still good for about 3 days, though that topping might not stay quite as crisp. You can always warm it up a bit in the oven to help!

Serving Suggestions for Your Pumpkin Crisp

This pumpkin crisp is already a winner on its own, but serving it warm with a scoop of vanilla ice cream? Oh. My. Goodness. It’s pure fall bliss! The cold, creamy ice cream melting into that warm, spiced pumpkin filling is just heavenly. And you absolutely cannot go wrong with a big dollop of fluffy whipped cream on top. Seriously, it’s perfection! For a holiday gathering, maybe sprinkle a few toasted pecans over the cream or add a tiny cinnamon stick for a really festive touch. It totally elevates this easy dessert for any special occasion. For more on whipped cream perfection, check out my tips on how to serve with whipped cream!

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Frequently Asked Questions about Pumpkin Crisp

Got questions about making this yummy pumpkin crisp? I totally get it! It’s always good to be sure, especially with new recipes. Here are some of the most common things people ask:

Can I use regular pumpkin pie filling instead of pumpkin puree?

Oh, that’s a good one! It’s best to stick with plain pumpkin puree for this fall dessert. Pumpkin pie filling already has sugar and spices mixed in, and we want to control those flavors precisely in our recipe. Using pie filling would make it way too sweet and change the texture, so grab the pure stuff!

How do I know if my pumpkin crisp is fully baked?

That’s a key question for any baking! For this yummy Thanksgiving dessert, you’ll want to look for a few signs. The topping should be a beautiful golden brown, looking all toasty and delicious. Around the edges, the pumpkin filling should look set, meaning it’s not jiggly like liquid anymore. If you gently jiggle the dish, the center should only have a slight wobble, and it shouldn’t look wet or runny. You can also insert a knife near the center; it should come out mostly clean, maybe with a few moist crumbs clinging to it, but no liquid batter.

Can I make the topping ahead of time?

Yes, absolutely! This is a great way to cut down on time when you’re ready to bake. You can mix up the flour, sugar, oats, and nuts, then cut in the cold butter until it’s crumbly. Store this mixture in an airtight container in the refrigerator for up to 3 days. Just bring it to room temperature for about 10 minutes before sprinkling it over your pumpkin filling. It makes assembling this easy baking treat super fast!

What if I don’t have rolled oats for the topping?

No problem at all! If you can’t find rolled oats for your crunchy streusel, you can just use an equal amount of all-purpose flour instead. It won’t give you quite the same chewy texture, but it will still create a wonderfully crisp and delicious topping. You could also try quick oats if that’s what you have on hand, though they might make the topping a bit softer.

Estimated Nutritional Information

Just a little note: the numbers below are estimates, because what you use might be a bit different! But roughly, each serving of this delicious pumpkin crisp (that’s about 1/8th of the dish) has around 450 calories, 20g of fat, 65g of carbs, and 7g of protein. You can find more details and a full breakdown on my disclaimer page, but trust me, it’s worth every bite!

Share Your Pumpkin Crisp Creations!

I just know you’re going to love this pumpkin crisp as much as I do! Seriously, seeing your creations makes my day. If you give it a try, I’d be thrilled if you left a comment below with your thoughts, or even gave it a star rating! And if you snap a pic of your baking masterpiece, please tag me on social media or share it over on the blog. I can’t wait to see your deliciousness!

Easy Pumpkin Crisp

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A simple fall dessert with a silky pumpkin filling and a crunchy streusel topping. This crowd-pleaser is perfect for holidays and easy baking.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup rolled oats
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract until smooth. Pour this mixture into the prepared baking dish.
3. In a separate medium bowl, combine the flour, brown sugar, rolled oats, and chopped nuts (if using).
4. Cut in the cold butter using a pastry blender, your fingertips, or a fork until the mixture resembles coarse crumbs.
5. Sprinkle the crumb topping evenly over the pumpkin mixture in the baking dish.
6. Bake for 40-50 minutes, or until the topping is golden brown and the pumpkin filling is set.
7. Let the crisp cool for at least 15 minutes before serving.

Notes

• For a make-ahead option, prepare the crisp up to the baking step, cover, and refrigerate. Add a few extra minutes to the baking time if baking from cold.
• Store leftover crisp topping in an airtight container at room temperature for up to 3 days.
• Serve warm with vanilla ice cream or whipped cream for a delicious fall treat.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 55g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 60mg