This pumpkin crisp has a creamy, spiced filling topped with maple and oat streusel. It’s a bit simpler than traditional pumpkin pie but it’s just as good and has all of the best autumn flavors!

An overhead image of a mini cast iron skillet with pumpkin crisp and a scoop of vanilla ice cream on a dark green table next to two more skillets, a black and white checkered linen, and vintage forks.

Hey, hi, hello! Last time I was here, we were all sweating and desperately in need of some ice cream and now it’s cozy colorful-leaf sweater weather. Where has 2021 gone? Anyways, I’m pretty stoked about the colder weather, because Reno is at its prettiest and my house officially has farmer’s market pumpkins everywhere. We already had our first snow of the year, but I heard it’s going to rain all weekend so I’m going to wear fuzzy socks and make pumpkin treats! As should you.

This crumble is deeply comforting with spiced filling and a lightly sweetened oat topping that I’ve been making since I was in pastry school. If you love pumpkin pie cups or creamy pumpkin cheesecake bites, then you’ll definitely love this dessert with a borderline granola-ish crumble. Which, in my very biased opinion, makes it totally acceptable for breakfast. Yay!

This crisp also kind of happens to be my perfect dessert because it’s honestly so easy that you can just turn on a true-crime podcast and go through the motions. It doesn’t require finicky pie crust and can be made in essentially any vessel.

It’s great with ice cream or on its own. Hot or room temp. Make it in advance or bake it up as your guests are arriving for a fall feast. If you make a little mistake, it will forgive you. This crisp is your ride-or-die autumn dessert, and we must protect her at all costs.

Libby’s canned pumpkin

An overhead of various white and grey bowls with baking ingredients like flour, oats, pecans, sugar, and butter on a white speckled counter next to a can of pumpkin and dark green linen.

I’ve made this recipe with lots of different brands of pumpkin. But the clear winner is Libby’s canned pumpkin because it’s thicker and more flavorful. Make sure to get pumpkin puree, not pie filling! You’ll also need some half-and-half, pumpkin pie spice, cinnamon, cardamom, old-fashioned oats, maple syrup, pecans, eggs, brown sugar, granulated sugar, vanilla extract, Kosher salt, and flour.

How to make this crisp

A hand using a whisk to mix pumpkin filling in a white bowl on a grey counter.
Mix the eggs, sugars, pumpkin, half-and-half, vanilla, spices, & salt until smooth.
Hands pouring pumpkin filling into a skillet.
Pour the filling into a buttered tart pan, casserole dish, or individual cast iron skillets.
Hands holding a white bowl of crumble.
Cut the butter into the flour. Add the oats, brown sugar, syrup, pecans, & salt.
Two images; on the left, a closeup image of a half eaten pumpkin crisp in a mini skillet on a dark green background next to a black and white checkered linen. On the right, a side image of a crisp with melted ice cream next to two more crisps, crumbled pecans, and a white and orange pumpkin and a black pumpkin.
Top the filling with crumble and bake at 375°F for 40-45 minutes until the filling is mostly set.

A note on baking pans

When it comes to a baking pan, you have options! First, you could make one large crisp in a 2-3 quart casserole dish. You can also use a 12-inch cast-iron skillet or a deep pie/tart pan. I also like making individual servings in mini cast-iron skillets or ramekins! Just keep in mind that you may have to adjust the baking time more or less, depending on what kind of pan you use.

Storing the leftovers

If you have any leftovers, cover the crisp & refrigerate for 2-3 days. To re-crisp the topping, just let the entire crisp come to room temperature for 30 minutes or so. Then, bake the crisp at 350°F for 10-15 minutes.

A closeup of a mini cast iron skillet with pumpkin crisp and a scoop of vanilla ice cream on a wood board next to another crisp. The board is on a green table next to a white bowl of pecans, a black and white linen, and vintage forks.

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5 from 1 vote

Pumpkin Crisp with Maple & Oat Topping

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
This pumpkin crisp is the absolute best for autumn! The filling is spiced and super creamy and the topping is buttery and nutty thanks to pecans and toasted oats. This recipe is a little simpler than pumpkin pie but has all of the best fall flavors!
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Ingredients

Pumpkin Filling

  • 2 large eggs, room temperature
  • 1/2 cup brown sugar, packed
  • 1/4 cup white sugar
  • 15 ounces canned pumpkin purée
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom or ginger
  • 1/4 teaspoon Kosher salt

Maple Oat Streusel

  • 1/2 cup unsalted butter, cut into 1-inch pieces
  • 1 cup all purpose flour
  • 1 cup old-fashioned oats
  • 1/3 cup brown sugar, packed
  • 1/4 cup 100% maple syrup
  • 1/2 cup pecans, roughly chopped
  • Pinch of Kosher salt
  • Vanilla ice cream or whipped cream, for serving

Instructions 

Pumpkin Filling

  • Preheat the oven to 375°F. Grease a 2-3 qt. casserole dish, 12-inch cast-iron skillet, or deep pie/tart pan with butter. Set aside.
  • In a medium bowl, whisk together the eggs, brown sugar, and white sugar until the mixture is thick and pale, about 1 minute. Add the canned pumpkin and stir until smooth.
  • Next add the half and half, vanilla extract, pumpkin pie spice, cinnamon, cardamom/ginger, and salt. Stir until thoroughly combined. Pour into the prepared dish and set aside.

Maple Oat Streusel

  • In a medium bowl, toss the unsalted butter and flour together. Then, using a pastry blender, cut the butter into the flour until you have pea-sized pieces. Add the oats, brown sugar, maple syrup, pecans, and salt. Mix until a thick dough forms. (You may need to use your hands. Just work quickly to prevent the butter from melting).
  • Crumble the streusel over the pumpkin filling. Bake for 40-45 minutes, until the edges are set, the filling is a little jiggly, and the topping is golden-brown. Let the crisp cool for at least 10-15 minutes before serving.
  • Serve the crisp with vanilla ice cream or whipped cream. Enjoy!

Notes

Make sure you’re using canned pumpkin not pumpkin pie filling!
If you don’t have a pastry cutter, you can use two butter knives to cut the butter into the flour. Or, you can use a food processor just to cut the butter into the flour. Then, do the rest by hand so you don’t blend up the oats!
If you want to use mini skillets, add use 1 1/4 c. of filling per skillet and about 1 c. of topping. Bake for 25-30 minutes.
Depending on the size of the baking dish, you may need to bake the crisp for more or less time. If your dish is smaller, start checking for doneness at 25 minutes. If it’s larger, start checking at 35-40 minutes. The internal temperature of the filling should reach 180°F.
If you want to make the streusel extra crispy, set it under a broiler on low for just a few minutes. Watch it closely to ensure it doesn’t burn.
Cuisine: American
Course: Dessert
Author: Sara Lynn Hunt Broka
Serving: 1scoop, Calories: 425kcal, Carbohydrates: 50.7g, Protein: 7.5g, Fat: 22.9g, Saturated Fat: 10.6g, Cholesterol: 83mg, Sodium: 192mg, Potassium: 340mg, Fiber: 4.9g, Sugar: 29g, Calcium: 96mg, Iron: 3mg
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