pumpkin pie has tradition. pumpkin crisp has attitude. it’s the fall dessert that feels familiar but tastes brand new.
creamy custard base, buttery crunch on top, and just enough spice to smell like nostalgia without tasting like a candle. when the air cools and the leaves start to turn, this is what you bake.
why this is the best pumpkin crisp recipe
most pumpkin crisps miss the mark. soggy toppings, dry fillings, flavors that never quite land. this one fixes all that. it’s been tested, refined, and built to deliver a perfect balance of creamy and crunchy every single time.
perfectly creamy custard filling
no grit, no weird cakey texture. just a silky pumpkin custard that eats like pie without the crust. the secret is balance: pumpkin, cream, and eggs in the right ratio. no baking soda, no baking powder, no shortcuts.
a true crisp topping
a real crisp has bite. this one gets there with cold butter cut into a mix of flour, oats, and crushed ginger snaps. the butter melts, the crumbs clump, and the result is a golden-brown streusel that stays crisp instead of turning sandy or greasy.
deep, rich flavor
dark brown sugar in both the filling and topping gives it a subtle molasses depth that ties perfectly with warm pumpkin spice. it’s cozy, rich, and just a little indulgent.
the key ingredients
pumpkin purée
use 100 percent pure pumpkin purée, not pumpkin pie filling. the pure version gives you clean, natural flavor and lets you control the sweetness and spice.
dark brown sugar
brings moisture, caramel notes, and depth. white sugar is too sharp for this recipe.
heavy cream
adds richness and turns the pumpkin layer into a velvety custard.
ginger snap cookies
the secret weapon in the topping. they add warmth, spice, and crunch that oats alone can’t match.
old-fashioned rolled oats
give the topping that essential chew and heartiness that makes a crisp a crisp.
cold butter
absolutely essential. cold butter is what keeps the topping crumbly and crisp as it bakes.
how to make pumpkin crisp
mix the creamy filling
whisk the pumpkin purée, eggs, cream, sugar, and spices together until smooth. pour into your baking dish.
prepare the crunchy topping
combine the dry topping ingredients in a bowl. cut in the cold butter with a pastry blender or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter.
assemble and bake
sprinkle the topping evenly over the filling and bake until the top is golden and the filling is set. your kitchen will smell like the best parts of fall.
serving suggestions
pumpkin crisp can stand on its own, but the right topping turns it into something unforgettable. try a scoop of vanilla bean ice cream, a spoonful of fresh whipped cream, or a drizzle of salted caramel or butterscotch sauce. for texture, sprinkle candied pecans over the top.
for drinks, pair it with a chai latte, a strong coffee, or even a glass of bourbon if it’s that kind of evening.
faq
can i make pumpkin crisp ahead of time?
yes. bake it a day ahead, cool completely, and cover. reheat in the oven at 350°F until warm and the topping is crisp again.
how do i store leftover pumpkin crisp?
store covered in the refrigerator for up to four days. to bring back the crunch, reheat in the oven for a few minutes before serving.
what’s the difference between a crisp and a crumble?
a crisp includes oats in the topping, while a crumble usually doesn’t. the oats are what give that satisfying chew and crunch.
can i use a different kind of squash or fresh pumpkin?
yes. roast and mash your squash or pumpkin, then strain out extra moisture until it’s the same consistency as canned purée. canned pumpkin is easier and more consistent, but fresh works fine if you’ve got it.
closing bite
pumpkin crisp is everything pumpkin pie wants to be but easier. no crust, no stress, just creamy filling and real crunch in every spoonful.
it’s the dessert that fits anywhere: sunday night comfort, thanksgiving centerpiece, or midnight snack straight from the pan. once you bake it, you’ll never go back to pie.
a note on chocolate chips
you’ve got a sharp eye if you spotted the melted chocolate in some of the photos. that’s no accident. a classic pumpkin crisp stands tall on its own. smooth custard, buttery crumble, pure fall comfort, but a handful of chocolate chips takes it somewhere darker and richer. call it the dessert’s decadent alter ego.
we list them as optional in the recipe for a reason: it’s not traditional, but it’s dangerously good.
pro tip: if you’re going chocolate, mix the chips into the streusel topping instead of scattering them on top. this keeps the crumble crisp and gives you those hidden pockets of melted chocolate inside every spoonful. not a burned, sticky mess on the surface.
it’s balance, not chaos. creamy pumpkin below, buttery crunch above, and just enough chocolate in between to make everyone stop talking for a second.
The Best Pumpkin Crisp
Equipment
- Baking & Mixing:
- 9×13 inch Baking Dish: A standard glass or ceramic casserole dish is perfect for this recipe.
- Rimmed Baking Sheet: It’s a good idea to place your baking dish on a larger sheet pan. This catches any potential drips from the topping and makes it easier to get in and out of the oven.
- Large and Medium Mixing Bowls: You’ll need a large one for the pumpkin filling and a medium one for the streusel topping.
- Whisk: Essential for getting the pumpkin custard filling perfectly smooth.
- Wire Cooling Rack: Allows air to circulate underneath the dish, helping the crisp to cool and set properly.
- Utensils & Prep Tools:
- Measuring Cups and Spoons: For accurately measuring all your ingredients.
- Spatula: A rubber or silicone spatula is great for scraping down the sides of the bowl and spreading the filling.
- Pastry Blender (Optional): This is the ideal tool for cutting cold butter into the topping. If you don’t have one, you can easily use two knives in a crisscross motion or simply your fingertips.
- Rolling Pin or Food Processor: To crush the ginger snap cookies into crumbs. You can also place them in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan.
Ingredients
For the Creamy Pumpkin Filling:
- 1 ½ cups pumpkin puree one 15oz can
- 3 large eggs lightly beaten
- 1 cup heavy cream
- ¾ cup packed dark brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Crunchy Streusel Topping:
- 1 cup all-purpose flour
- 1 cup crushed ginger snap cookies
- ½ cup old-fashioned rolled oats
- ½ cup packed dark brown sugar
- ½ cup chopped pecans or walnuts optional
- ½ teaspoon cinnamon
- ½ cup 1 stick unsalted butter, cold and cubed
- ½ cup mixed chocolate chips (or chips of choice), optional
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. For easy cleanup, place the baking dish on a larger, rimmed baking sheet.
- Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, lightly beaten eggs, heavy cream, ¾ cup brown sugar, pumpkin pie spice, vanilla extract, and salt until completely smooth. Pour the mixture evenly into the prepared baking dish.
- Make the Streusel Topping: In a separate medium bowl, combine the flour, crushed ginger snaps, rolled oats, ½ cup brown sugar, chopped pecans (if using), and cinnamon. If using, stir in the chocolate chips Add the cubes of cold butter.
- Cut in the Butter: Using your fingertips, a pastry blender, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbles.
- Assemble and Bake: Sprinkle the streusel topping evenly over the pumpkin filling. Bake for 50-60 minutes. The crisp is done when the topping is deep golden brown and the filling is mostly set. The very center should have a slight jiggle to it (it will finish setting as it cools).
- Cool and Serve: Let the crisp cool on a wire rack for at least 20-30 minutes before serving. This allows the filling to set properly. Serve warm.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.