As much as I love apples, this pumpkin crisp is just as tasty! Made with a custardy pumpkin filling and a spiced oat topping, this pumpkin pie crisp is chock-full of warming fall flavors. I love to enjoy it fresh from the oven with a cold scoop of ice cream!

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This delicious pumpkin crisp recipe is my lighter take on classic pumpkin pie. Instead of a traditional pie crust bottom, I topped the custardy pumpkin filling with a light crumble made from oats. It still has all that great autumnal flavor, but it’s way less fussy.

What’s in This Pumpkin Crisp Recipe?

Eggs: Create a rich, thick, and custardy filling.
Sugar: A combination of brown and granulated sugars sweeten the filling, while brown sugar sweetens the topping.
Pumpkin Puree: Adds earthy and sweet pumpkin flavor to the filling. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling! Pumpkin pie filling already has sugar and spices added and will not work in this recipe.
Evaporated Milk: Thickens the filling and keeps it moist.
Vanilla Extract: Enhances the sweet flavor of the filling.
Pumpkin Pie Spice: Adds classic pumpkin pie flavor to the filling.
Cinnamon: Ground cinnamon enhances the warm and spicy flavor of the filling and the topping.
Oats: Old-fashioned oats work best for that chewy texture and oaty flavor, but quick oats will also work in a pinch.
Flour: All-purpose flour helps give the topping structure.
Pecans: Chopped pecans add a delightful crunch and nutty flavor to the topping.
Baking Powder: Ensures the topping is light, tender, and browns in the oven.
Butter: Unsalted butter binds the topping and helps it brown in the oven.

Tips for Success

Use a preheated oven and a greased pan for the best results.
You can omit the pecans, if you wish – still tastes great!
The pumpkin crisp should be golden and bubbly when you remove it from the oven. Make sure to let it cool for about 5 minutes to allow the filling to set up before serving.

How to Store and Reheat

If you do have leftovers, you’ll want to cover the remaining pumpkin crisp with a lid or plastic wrap (after it has cooled) and refrigerate. I’d suggest eating the crisp within a day or two because the topping will get less and less crunchy as time goes by. Once you’re ready to eat, you can have it cold or warm it up in the microwave for 10-15 seconds.

Serving Suggestions

This pumpkin crisp is great warm, but you can also serve it cold. The texture changes a bit but it’s still gorgeous! I like to top mine with scoops of vanilla ice cream or whipped cream and a drizzle of caramel sauce.