Pumpkin Crisp Recipe: Creamy Center, Crunchy Oat-Pecan Top

This post may contain affiliate links, and I may earn a commission if you choose to make a purchase through them.

Cold air, warm spices, and a cozy dessert bubbling in the oven. That is my kind of evening. If you crave the comfort of pumpkin pie without fussing with a crust, this creamy-meets-crunchy pumpkin crisp is your sweet spot.

The filling is silky, the topping is toasty, and the process is simple. Pantry staples, friendly steps, and big fall flavor that tastes like a hug.

In this pumpkin crisp recipe, I share exact ingredients, numbered directions, smart tips, make-ahead notes, and easy swaps so you can bake with confidence and relax into the moment.

Best Pumpkin Crisp Recipe | Easy Pumpkin Dessert with Canned Pumpkin

Watch Video...

Why This Pumpkin Crisp Recipe Works and What You Need

I love this dessert because it checks every box. The center bakes up like a gentle custard, smooth and sliceable, with a soft jiggle that settles as it cools. On top, a real oat and pecan crisp turns golden and crunchy, giving you the best texture contrast in every bite. It is cozy, but never heavy. Sweet, but not cloying. The spices lean warm and round, so the pumpkin shines.

This is not pumpkin pie. There is no crust to roll or chill, and I do not miss it. It also is not a dump cake, since the topping is a true crisp instead of cake mix. You get better flavor, better crunch, and a homemade finish that feels special.

You do not need fancy tools. A few bowls, a whisk, and a 9x13 inch baking dish will do it. I like a light metal pan for faster browning, though ceramic works too. Grease the pan lightly so slices lift cleanly. A flexible spatula helps with serving, and a sheet of foil is handy if the top browns faster than the center sets.

Plan for 10 minutes of prep, then the oven takes over. If you want to scale up for a crowd, bake two pans side by side. It reheats well and the topping keeps its crunch if you warm it gently.

What makes this version special

• Real-deal topping with oats and pecans, not cake mix, so it bakes crisp and toasty.

• Filling has the smooth feel of pumpkin pie, but there is no crust to manage.

• Balanced spice and sweetness. The oat topping brings texture and warmth.

• About 10 minutes of hands-on time. The oven handles the rest.

• Scales up for company and tastes great as leftovers.

Pan size, yield, and bake time

• Pan: use a 9x13 inch baking dish, light metal or ceramic, and grease it lightly.

• Yield: about 10 to 12 servings.

• Bake time: 40 to 50 minutes at 350°F. Look for set edges, a slight jiggle in the center, and a deep golden, crisp topping.

• For an 8x8 or 9x9 pan: halve the recipe and bake 30 to 40 minutes.

• For ramekins, 8 to 10 servings: bake 25 to 30 minutes and place them on a sheet pan for easy handling.

Ingredient notes and smart swaps

• Pumpkin puree: choose pure pumpkin, not pumpkin pie filling. Thick fresh puree is fine. Aim for 1 3/4 cups.

• Evaporated milk: brings a silky custard texture. Half-and-half also works.

• Eggs: help the custard set. For egg-free, mix 2 tablespoons cornstarch plus 2 tablespoons milk per egg. The texture will be softer.

• Oats: use old-fashioned rolled oats for crunch. Pick certified gluten-free oats if needed.

• Flour: all-purpose or a 1:1 gluten-free baking blend.

• Pecans: add nutty crunch. Skip for nut-free or use pumpkin seeds.

• Butter: melted for easy clumping. Vegan butter or refined coconut oil for dairy-free.

• Spices: pumpkin pie spice keeps things simple. I add a pinch of extra cinnamon for warmth.

Prep ahead and storage at a glance

• Make ahead: mix dry topping and store at room temp for 1 day, keep melted butter separate. Mix the filling and chill up to 24 hours.

• Fridge: cover and refrigerate leftovers for 3 to 4 days.

• Reheat: 325°F for 15 to 20 minutes until warm and crisp again, or air fryer at 320°F for 5 to 7 minutes.

• Freeze: bake, cool, wrap well, and freeze up to 2 months. Reheat covered at 325°F until hot, then uncover to re-crisp.

Pumpkin Crisp Ingredients and Step-by-Step Directions

Exact ingredients

For the pumpkin filling:

• 1 can (15 oz) pumpkin puree

• 1 can (12 oz) evaporated milk

• 2 large eggs

• 1/2 cup granulated sugar

• 1/3 cup light brown sugar, packed

• 2 teaspoons pumpkin pie spice (or 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch cloves)

• 1 teaspoon vanilla extract

• 1/2 teaspoon fine sea salt

For the crisp topping:

• 1 cup old-fashioned rolled oats

• 1 cup all-purpose flour

• 3/4 cup light brown sugar, packed

• 1/2 cup chopped pecans (optional but great)

• 1 teaspoon ground cinnamon

• 1/4 teaspoon fine sea salt

• 1/2 cup unsalted butter, melted and slightly cooled

• 2 tablespoons turbinado sugar (optional, for extra crunch)

Step-by-step directions

1. Heat the oven to 350°F. Grease a 9x13 inch baking dish.

2. Make the filling: In a large bowl, whisk pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla, and salt until smooth.

3. Pour the filling into the prepared dish and smooth the top.

4. Make the topping: In a medium bowl, stir oats, flour, brown sugar, pecans, cinnamon, and salt. Drizzle in the melted butter and toss with a fork until moist crumbs form with some clumps.

5. Sprinkle the topping evenly over the pumpkin filling. If using, scatter turbinado sugar on top.

6. Bake 40 to 50 minutes, until the edges are set, the center has a slight jiggle, and the topping is deep golden and crisp.

7. Cool 20 to 30 minutes so the custard sets. This helps clean slices and a better texture.

8. Serve warm with vanilla ice cream or whipped cream. Add a drizzle of caramel if you like.

Serve it like a pro

• Top with vanilla bean ice cream, cinnamon whipped cream, or a spoon of Greek yogurt.

• Drizzle warm salted caramel or maple syrup for a glossy finish.

• For holiday flair, spoon into bowls and add a tiny pinch of flaky salt to brighten the flavors.

• Keep the topping crisp by letting steam escape before covering.

Tips, FAQs, and Easy Variations

Pro tips for a crunchy topping

• Pick old-fashioned oats instead of quick oats for better texture.

• Melted butter helps the topping clump, which bakes into crunchy bits.

• Bake until the topping is a deep golden color. Color equals flavor and crunch.

• If it browns too quickly, tent with foil for the last 10 minutes.

• Let it rest before serving so the custard can set and the topping stays crisp.

FAQs

• Can I use fresh pumpkin? Yes. Measure 1 3/4 cups thick puree. If it seems watery, strain in a fine sieve for 30 minutes.

• Can I make it gluten-free? Use certified gluten-free oats and a 1:1 gluten-free baking flour blend.

• Can I make it dairy-free? Swap evaporated milk for full-fat coconut milk and butter for vegan butter.

• Why is my topping soggy? It was either covered too soon or underbaked. Re-crisp at 325°F for 10 to 15 minutes or use a low broiler for 1 to 2 minutes.

• Can I halve or double it? Yes. Halve for an 8x8 or 9x9 pan. Double for two 9x13 pans. Keep the same oven temp and watch the timing.

Flavor twists and dietary swaps

• Maple pecan: replace 1/4 cup of the brown sugar in the filling with 1/4 cup pure maple syrup, and add 1/4 teaspoon maple extract to the topping.

• Gingerbread: add 1 teaspoon ground ginger and 1 tablespoon molasses to the filling.

• Salted caramel apple pumpkin: fold 1 peeled and diced Granny Smith apple into the filling, then add a light caramel drizzle and a pinch of flaky salt.

• Nut-free: skip pecans and add 1/3 cup pumpkin seeds or more oats.

• Lower sugar: reduce each sugar by 2 tablespoons and add a tiny pinch more salt for balance.

Nutrition and scaling

• Approximate per serving (1 of 12): 320 to 360 calories, 16g fat, 45g carbs, 5g protein. This is an estimate.

• For a smaller batch: halve everything and bake in an 8x8 or 9x9 pan.

• For a crowd: double the recipe and bake two 9x13 pans, or keep one warm in a 200°F oven while serving the first.

Conclusion

This is the kind of dessert that makes a weeknight feel special and a holiday table feel complete. You get that creamy center, a crunchy oat-pecan top, and an easy path from pantry to plate. Try the classic, or bake the maple pecan twist if you are feeling playful. I would love to hear how it turned out and what you served on top. Share this pumpkin crisp recipe with a friend who loves pumpkin, and let the cozy baking season begin.