Introduction
If you love pumpkin pie and crave the buttery crunch of a fruit crisp, this Cinnamon Pumpkin Crisp is your dream dessert. It pairs a silky spiced pumpkin filling with a golden, oat-streusel topping that’s kissed with cinnamon and brown sugar. It’s easier than pie and perfect for holidays, potlucks, or lazy Sunday baking.
🛒 Ingredients
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar (light or dark)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk (or half-and-half)
- 1 ½ tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Crisp Topping:
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/3 cup chopped pecans or walnuts (optional, for crunch)
🥄 Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or an 8×11-inch dish.
Step 2: Make the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, evaporated milk, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract. Mix until smooth and well combined.
Method Tip: Use a hand mixer or whisk vigorously for a smooth texture.
Pour the filling into the prepared baking dish and smooth the top.
Step 3: Make the Crisp Topping
In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using a pastry cutter, fork, or your fingers, work the butter into the dry mixture until it resembles coarse crumbs. Stir in nuts if using.
Method Tip: Keep the butter as cold as possible — it helps create a crispy, crumbly texture.
Step 4: Assemble and Bake
Evenly sprinkle the crisp topping over the pumpkin filling. Bake for 45–55 minutes, or until the topping is golden brown and the filling is set (it may jiggle slightly but shouldn’t be liquidy).
Check Doneness: Insert a knife in the center — it should come out mostly clean. The crisp topping should be browned and crisp.
Step 5: Cool and Serve
Allow the crisp to cool for at least 15–20 minutes before serving. It thickens as it cools.
Serve warm, optionally topped with:
- A scoop of vanilla ice cream
- Fresh whipped cream
- A drizzle of caramel sauce
🍁 Optional Variations
- Maple Twist: Replace half the brown sugar in the filling with maple syrup.
- Gluten-Free: Use a 1:1 gluten-free flour blend and certified GF oats.
- Mini Crisps: Bake in individual ramekins for personal servings.
📝 Storage
- Fridge: Store leftovers covered in the fridge for up to 4 days.
- Reheat: Microwave individual portions or reheat in the oven at 325°F for 10–15 minutes.