Cinnamon Pumpkin Crisp
Cinnamon Pumpkin Crisp is everything you love about pumpkin pie and apple crisp combined into one irresistible autumn dessert. It starts with a silky, warmly spiced pumpkin filling made with real pumpkin purée and finishes with a buttery oat crumble that’s baked until perfectly crisp and golden.
Unlike traditional pumpkin pie, this recipe skips the pastry crust and replaces it with a crunchy cinnamon oat topping that adds incredible texture to every bite. It’s simple enough for a weeknight treat yet elegant enough to grace your Thanksgiving dessert table.
Serve it warm with a scoop of vanilla ice cream or a generous spoonful of whipped cream, and you’ll have a dessert that captures the comforting flavours of autumn in every spoonful.
Why You’ll Love This Recipe
This easy dessert comes together with everyday pantry ingredients and requires no pie crust. The creamy pumpkin layer is rich and smooth, while the buttery oat topping adds the perfect crispy contrast. It can also be made ahead, making holiday entertaining much easier.
What Does Cinnamon Pumpkin Crisp Taste Like?
Each spoonful is creamy, smooth, and bursting with classic pumpkin spice flavour. The cinnamon, nutmeg, ginger, and cloves create warm, cosy notes, while the crisp oat topping adds a buttery crunch. Together they create a dessert that’s rich without being overly sweet.
Benefits of This Recipe
This dessert is easier than making traditional pumpkin pie because there’s no pastry to prepare. Pumpkin purée provides natural flavour and a silky texture, while the oat topping creates a delicious crumble that bakes beautifully. It’s ideal for Thanksgiving, Friendsgiving, Christmas dinners, or any autumn celebration.
Ingredients
Creamy Pumpkin Filling
| Ingredient | Amount |
|---|---|
| Pure pumpkin purée | 15 oz (1 can) |
| Brown sugar | ¾ cup |
| Large eggs | 2 |
| Evaporated milk | 1 cup |
| Pure vanilla extract | 1 tsp |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | ½ tsp |
| Ground ginger | ¼ tsp |
| Ground cloves | ¼ tsp |
| Salt | Pinch |
Crisp Oat Topping
| Ingredient | Amount |
|---|---|
| Old-fashioned rolled oats | 1 cup |
| All-purpose flour | ¾ cup |
| Brown sugar | ½ cup |
| Granulated sugar | ½ cup |
| Ground cinnamon | 1 tsp |
| Cold unsalted butter, cubed | ½ cup |
| Chopped pecans or walnuts (optional) | ½ cup |
Kitchen Equipment
You’ll need a 9×13-inch baking dish, large and medium mixing bowls, whisk, measuring cups and spoons, pastry cutter or two forks, rubber spatula, cooling rack and oven.
Ingredient Variations
Swap the pecans for walnuts or leave the nuts out completely for a nut-free version. Add a pinch of cardamom for extra warmth or drizzle caramel sauce over the finished dessert for an indulgent twist. Gluten-free flour can also be substituted in the topping if needed.
How to Make Cinnamon Pumpkin Crisp
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, cloves and salt until smooth and well combined.
Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
In another bowl, combine the oats, flour, brown sugar, granulated sugar and cinnamon.
Add the cold cubed butter and use a pastry cutter, two forks or your fingertips to work the butter into the dry ingredients until coarse crumbs form. Stir in the chopped pecans or walnuts if using.
Evenly sprinkle the crisp topping over the pumpkin filling without pressing it down.
Bake for 40 to 45 minutes, until the topping is deep golden brown and the pumpkin filling is mostly set with only a slight jiggle in the centre.
Remove from the oven and let the crisp cool for 15 to 20 minutes before serving.
Serve warm with whipped cream or vanilla ice cream for the ultimate autumn dessert.
Serving Suggestions
This Cinnamon Pumpkin Crisp is delicious on its own but becomes even more indulgent when served with vanilla ice cream, freshly whipped cream or a drizzle of salted caramel sauce. Pair it with hot coffee, chai tea or warm apple cider for a cosy seasonal treat.
Expert Tips
Use pure pumpkin purée rather than pumpkin pie filling for the best flavour and texture. Keep the butter cold while making the topping to ensure a crisp, crumbly finish. Don’t skip the resting time after baking, as it helps the pumpkin layer firm up for cleaner servings.
Storage
Cover leftovers and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the entire baking dish in a 325°F oven until heated through. Freeze tightly wrapped portions for up to 2 months and thaw overnight in the refrigerator before reheating.
Recipe Information
| Detail | Value |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Cooling Time | 20 minutes |
| Total Time | 1 hour 25 minutes |
| Servings | 10 |
| Difficulty | Easy |
| Course | Dessert |
| Cuisine | American |
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 365 |
| Protein | 6 g |
| Carbohydrates | 48 g |
| Fat | 18 g |
| Saturated Fat | 9 g |
| Fibre | 3 g |
| Sugar | 31 g |
| Sodium | 165 mg |
Frequently Asked Questions
Can I make Cinnamon Pumpkin Crisp ahead of time?
Yes. Bake it a day in advance, refrigerate, and gently reheat before serving.
Can I freeze this dessert?
Absolutely. Wrap it tightly and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Can I use fresh pumpkin instead of canned?
Yes. Homemade pumpkin purée works well as long as it’s thick and not overly watery.
Why is my filling still soft?
The filling continues to set as it cools. Allow at least 20 minutes of resting time before serving.
Can I make it without nuts?
Yes. Simply omit the pecans or walnuts for an equally delicious nut-free version.
Conclusion
Cinnamon Pumpkin Crisp is a comforting autumn dessert that combines a silky pumpkin filling with a buttery cinnamon oat crumble. Easy to prepare, full of warm seasonal spices, and perfect for sharing, this recipe is sure to become a favourite for Thanksgiving, family dinners, and every cosy fall gathering.
Print
Cinnamon Pumpkin Crisp
- Total Time: 1 hour 25 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
Cinnamon Pumpkin Crisp combines a smooth, spiced pumpkin filling with a buttery oat crumble topping baked until golden and crisp. This easy fall dessert is perfect for Thanksgiving, holiday gatherings, or any cosy autumn evening.
Ingredients
For the Pumpkin Filling:
1 can (15 oz) pure pumpkin puree
3/4 cup packed brown sugar
2 large eggs
1 cup evaporated milk
1 tsp pure vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
Pinch of salt
For the Crisp Topping:
1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 cup cold unsalted butter, cubed
1/2 cup chopped pecans or walnuts (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, cloves and salt until smooth.
3. Pour the pumpkin mixture evenly into the prepared baking dish.
4. In another bowl, combine the oats, flour, brown sugar, granulated sugar and cinnamon.
5. Cut the cold butter into the dry ingredients until coarse crumbs form, then stir in the chopped nuts if using.
6. Evenly sprinkle the crumble topping over the pumpkin filling without pressing it down.
7. Bake for 40 to 45 minutes, until the topping is golden brown and the filling is mostly set.
8. Cool for 15 to 20 minutes before serving warm with whipped cream or vanilla ice cream.
Notes
Use pure pumpkin puree rather than pumpkin pie filling.
Keep the butter cold to create the crispiest topping.
Allow the dessert to cool before serving so the filling sets properly.
Store covered in the refrigerator for up to 4 days.
Freeze leftovers for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
