Pumpkin Crisp

Why You’ll Love This Recipe

Pumpkin Crisp is easy to make, requires no rolling or chilling of dough, and bakes up with the perfect contrast between creamy and crunchy. It’s a fantastic alternative to pumpkin pie, especially for those who love crisp toppings. Plus, it’s versatile—you can serve it warm or chilled, plain or with a scoop of ice cream or whipped cream. It’s a fuss-free dessert that still feels festive and special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pumpkin filling:

• Pumpkin puree (not pumpkin pie filling)
• Eggs
• Granulated sugar
• Brown sugar
• Evaporated milk or heavy cream
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Ground cloves
• Salt

For the crisp topping:

• All-purpose flour
• Rolled oats
• Brown sugar
• Ground cinnamon
• Unsalted butter, cold and cubed
• Optional: chopped pecans or walnuts for added crunch

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch or similar-sized baking dish.
2. In a large bowl, whisk together the pumpkin puree, eggs, both sugars, evaporated milk, vanilla, and spices until smooth and well combined.
3. Pour the pumpkin filling into the prepared baking dish and spread evenly.
4. In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, and chopped nuts if using.
5. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
6. Sprinkle the crisp topping evenly over the pumpkin filling.
7. Bake for 45–50 minutes, or until the topping is golden brown and the filling is set.
8. Let cool for at least 15 minutes before serving. Serve warm, at room temperature, or chilled.

Servings and timing

This recipe serves 8–10 people.
Prep time: 15 minutes
Bake time: 50 minutes
Cooling time: 15 minutes
Total time: 1 hour 20 minutes

Variations

• Maple Pumpkin Crisp: Replace part of the sugar in the filling with pure maple syrup for added depth.
• Gluten-Free Option: Use a gluten-free flour blend and certified gluten-free oats.
• Nut-Free: Omit nuts from the topping or replace with sunflower seeds or pumpkin seeds.
• Mini Pumpkin Crisps: Bake in ramekins for individual servings—reduce bake time slightly.
• Double the Topping: For an extra crunchy top layer, double the crisp topping portion.
• Add a Streusel Twist: Mix in crushed graham crackers or gingersnaps with the topping.

Storage/Reheating

Store leftover pumpkin crisp covered in the refrigerator for up to 4 days.
To reheat, warm individual servings in the microwave for 20–30 seconds or reheat the whole dish in a 300°F (150°C) oven until heated through.
Pumpkin crisp can also be frozen—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use pumpkin pie filling instead of puree?

No, use pure pumpkin puree to control the sweetness and spice levels.

Can I make this ahead of time?

Yes, assemble and refrigerate up to 24 hours in advance. Bake just before serving, or bake and reheat later.

What kind of oats should I use?

Rolled oats work best for texture. Quick oats can be used but the topping will be softer.

Can I use milk instead of evaporated milk?

Yes, but evaporated milk or heavy cream gives a richer texture. Whole milk is the best substitute.

How do I know when it’s done?

The topping should be golden and crisp, and the center of the filling should not jiggle when gently shaken.

Is this like pumpkin pie?

Yes, but without the crust and with a crunchy topping instead. It’s easier and just as flavorful.

Can I use sweet potatoes instead of pumpkin?

Yes, cooked and mashed sweet potatoes can be used in place of pumpkin puree.

Can I make it dairy-free?

Use a dairy-free milk like coconut or almond in the filling and plant-based butter in the topping.

What’s the best way to serve it?

Serve warm with vanilla ice cream or whipped cream for a classic finish.

Can I add fruit like apples?

Yes, you can layer thinly sliced apples under the crisp topping for extra texture and sweetness.

Conclusion

Pumpkin Crisp is an easy, crowd-pleasing dessert that’s full of fall flavor and comforting texture. With its spiced pumpkin base and buttery oat topping, it’s a cozy alternative to traditional pie—no crust required. Whether you’re baking for a holiday dinner or just a quiet night in, this simple dessert delivers big flavor with minimal effort.

Pumpkin Crisp

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Caramel Corn is a sweet, crunchy treat made by coating popcorn in buttery caramel and baking it until golden and crisp. Perfect for snacking, gifting, or movie nights, it’s easy to make at home and tastes better than store-bought.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 10–12 cups
• Category: Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 10–12 cups popped popcorn (plain, unbuttered)
• 1/2 cup unsalted butter
• 1 cup brown sugar (packed)
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla extract
• Optional: 1 cup chopped nuts (peanuts, almonds, or pecans)

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Instructions

1. Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone mat.
2. Place the popcorn in a large mixing bowl. If using nuts, mix them in with the popcorn.
3. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil, stirring constantly.
4. Once boiling, stop stirring and let boil for 4–5 minutes.
5. Remove from heat and stir in baking soda and vanilla (mixture will foam).
6. Quickly pour caramel over the popcorn and toss to coat as evenly as possible.
7. Spread coated popcorn onto the prepared baking sheet in an even layer.
8. Bake for 45–60 minutes, stirring every 15 minutes to ensure even coating and crisp texture.
9. Remove from oven and cool completely. Break into pieces before serving or storing.

Notes

• Use plain air-popped or stove-popped popcorn for best results.
• Baking helps the caramel set and gives the popcorn a crunchy finish.
• Store in an airtight container at room temperature to keep it crisp.
• Customize with nuts, spices, or a chocolate drizzle after baking.

Nutrition

• Serving Size: 1 cup
• Calories: 160
• Sugar: 16g
• Sodium: 120mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 15mg