Can I use fresh pumpkin instead of canned?

Yes, you can substitute fresh roasted pumpkin purée for canned. Make sure it’s well-blended and has a similar thickness. Avoid using watery or stringy pumpkin, or the filling may not set properly.

How do I make Pumpkin Crisp gluten-free?

Simply swap the all-purpose flour with a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free. Everything else in the recipe is naturally gluten-free.

Can I prepare Pumpkin Crisp ahead of time?

Absolutely. You can prepare the filling and topping separately and refrigerate both. Assemble right before baking, or bake fully and reheat before serving.

What makes the topping extra crispy?

Chilling the topping before baking is key. Also, using rolled oats and melted salted butter helps the topping hold its texture and develop that golden crunch.

Can I make Pumpkin Crisp in the slow cooker or air fryer?

Yes! For the slow cooker , layer the filling and topping, cook on high for 2–3 hours. In an air fryer , use individual ramekins at 350°F for about 15–20 minutes.

Pumpkin Crisp – The Best Easy Fall Dessert You’ll Love 2025

Pumpkin Crisp

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Crisp is an easy, comforting fall dessert with a creamy spiced pumpkin filling and a golden oat crumb topping. It’s quicker and simpler than pumpkin pie, perfect for holidays or cozy nights in.

Author: Emily
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

15 oz canned pumpkin purée
3 large eggs
6 oz can evaporated milk
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1 cup light brown sugar (for topping)
1/2 cup melted salted butter
1 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, combine flour, oats, brown sugar, melted butter, and cinnamon. Mix with a fork until crumbly. Refrigerate the topping.
In a large mixing bowl, whisk together pumpkin purée, eggs, evaporated milk, both sugars, vanilla, pumpkin pie spice, and salt until smooth.
Grease an 8×11 inch baking dish and pour in the pumpkin filling, spreading it evenly.
Remove topping from fridge and crumble evenly over the filling.
Bake at 375°F (190°C) for 45–50 minutes, until the topping is golden brown and the center is set.
Let it cool for 10–15 minutes before serving. Serve warm with whipped cream or ice cream.

Notes

For best results, chill the topping before baking.
Use pure pumpkin purée, not pumpkin pie filling.
Top with chopped pecans or walnuts for extra crunch.
To make gluten-free, use GF oats and flour.
Store leftovers in the fridge up to 4 days or freeze for 2 months.

Nutrition

Serving Size: 1 serving
Calories: 288 kcal
Sugar: 33 g
Sodium: 280 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 71 mg

Find it online: https://recipeshots.com/pumpkin-crisp-delicious-recipe/