Name: Pumpkin Crisp with Oats Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 3/4 cup granulated sugar; 1/4 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 can (12 oz) evaporated milk; 1 cup all-purpose flour; 3/4 cup old-fashioned oats; 3/4 cup packed brown sugar; 1 teaspoon ground cinnamon; 1/2 cup chopped pecans; 1/2 cup unsalted butter, melted

Pumpkin Crisp with Oats is the ultimate autumn dessert—a dreamy combination of velvety spiced pumpkin custard and a golden, crunchy oat-pecan topping. Whether you’re welcoming fall flavors at your table or craving a crowd-pleaser for family gatherings, this easy treat feels like a big cozy hug in a baking dish. Each bite delivers the essence of pumpkin pie but skips the fuss of a crust, making it perfect for both new and experienced bakers seeking a comforting homemade dessert.

Pumpkin Crisp with Oats Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pumpkin Crisp with Oats lies in its simplicity—just a handful of pantry favorites come together for something truly special. Each ingredient has a role in the aroma, texture, and irresistible flavor, guaranteeing a forkful of happiness in every bite.

Pumpkin puree: Use pure canned pumpkin for a smooth base and consistent results—homemade puree works, too!
Granulated sugar: Adds sweetness and helps the pumpkin filling set up perfectly as it bakes.
Brown sugar: Adds a lovely caramel note and brings extra depth to both the filling and the topping.
Eggs: Give the filling its luxurious, custard-like texture and help everything stay together.
Vanilla extract: Just a splash brings warmth and rounds out all the pumpkin spices.
Pumpkin pie spice: The signature blend of cinnamon, nutmeg, and cloves provides that classic autumn aroma.
Ground cinnamon: Enhances the spice profile and adds a little extra warmth both inside and on top.
Salt: Balances out the sweetness and intensifies all the flavors in the dish.
Evaporated milk: Adds silkiness to the filling for a creamy, luscious bite.
All-purpose flour: Key for forming the topping’s satisfying crumble—can sub in a gluten-free blend if needed.
Old-fashioned oats: Provide hearty, toasty crunch and an irresistible texture to the crisp topping.
Pecans: Offer a buttery crunch—toast them briefly for even more flavor or skip for a nut-free version.
Unsalted butter: Melds with the crumble ingredients to ensure a golden, melt-in-your-mouth finish.

How to Make Pumpkin Crisp with Oats

Step 1: Prep Your Baking Dish and Oven

Start by preheating your oven to 350°F and lightly greasing your 9×13-inch baking dish with nonstick spray or butter. This simple step means your crisp will slide out easily and you’ll enjoy gorgeous golden edges on every serving.

Step 2: Whisk Together the Pumpkin Filling

In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, salt, and evaporated milk. Whisk thoroughly until the mixture is smooth and beautifully blended—don’t be shy, this is where those classic fall flavors come to life! Pour the pumpkin mixture into your prepared baking dish and spread evenly.

Step 3: Create the Oat-Pecan Crisp Topping

Grab a medium bowl and mix together the flour, old-fashioned oats, brown sugar, cinnamon, and chopped pecans. Once all the dry ingredients are nicely combined, pour in the melted butter and stir until you have a crumbly, slightly moist mixture. Scatter this crisp topping evenly over the pumpkin filling, making sure you cover every inch for that perfect crispy finish.

Step 4: Bake to Golden Perfection

Place your assembled Pumpkin Crisp with Oats in the center of the oven. Bake for 45 to 50 minutes, or until the center is set and the oat topping is golden brown. The aroma is heavenly, so don’t be surprised if people start wandering into the kitchen. Remove from the oven and let it cool a bit so the filling can settle before you dig in.

How to Serve Pumpkin Crisp with Oats

Garnishes

Amp up the homemade feel by finishing each serving with a generous dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of cinnamon. For a bit of crunch, scatter on extra toasted pecans right before serving. Want to get fancy? A drizzle of warm caramel sauce turns this cozy crisp into a showstopper.

Side Dishes

Pumpkin Crisp with Oats is delightful on its own but pairs beautifully with hot apple cider or a spicy chai latte for a true fall-inspired dessert spread. For a contrast in texture and temperature, serve alongside a platter of fresh apple slices or ginger cookies to round out the flavors.

Creative Ways to Present

Rustic casseroles are classic, but if you’re entertaining, try scooping the Pumpkin Crisp with Oats into mason jars for adorable individual servings. Layered parfait-style with whipped cream between bites of crisp is a surefire conversation starter. Or for effortless elegance, bake the crisp in ramekins for single-serve portions perfect for a dinner party finale.

Make Ahead and Storage

Storing Leftovers

Pumpkin Crisp with Oats keeps well covered in the refrigerator for up to four days. For the best texture, keep it loosely covered or in an airtight container, making sure the oat topping doesn’t absorb too much moisture. A quick reheat in the oven or toaster oven brings that crispness right back.

Freezing

This dessert freezes surprisingly well! Once cooled completely, wrap tightly in foil or freezer-safe containers. Freeze for up to three months. Thaw overnight in the fridge—while the topping might lose a little snap, it still tastes wonderful and the filling remains creamy.

Reheating

Reheat individual portions in the microwave for 30-40 seconds, or rewarm the whole dish, covered with foil, in a 325°F oven for 15-20 minutes. For a crisper topping, uncover for the last few minutes. Serve warm for maximum comfort (and maybe another scoop of ice cream).

FAQs

Can I make Pumpkin Crisp with Oats ahead of time?

Absolutely! You can assemble the whole crisp a day ahead, cover and chill, then bake just before serving. Or, bake it and simply rewarm before your guests arrive—the topping stays remarkably crisp with this method.

Is it possible to make this gluten-free?

Yes, a gluten-free flour blend works perfectly in place of all-purpose flour. Just be sure your oats are certified gluten-free if allergies are a concern.

What can I use if I don’t have pecans?

No pecans? Try walnuts, almonds, or even leave the nuts out entirely for a nut-free version. The topping will still bake up beautifully crisp and golden without them.

Can I use homemade pumpkin puree?

Homemade pumpkin puree works wonderfully—just make sure it’s well-blended and not too watery, as excess moisture may affect the texture of the filling.

Why is my crisp topping soggy?

A soggy topping often means the dessert wasn’t baked long enough or wasn’t cooled uncovered. Make sure to bake until bubbly and golden, and let it cool with a little air circulation for that signature crunch.

Final Thoughts

I can’t recommend this Pumpkin Crisp with Oats enough—it’s as easy to make as it is addictive to eat, and it always brings a smile to the table. The blend of spiced custard and crunchy topping says “home” with every bite, so I hope you gather your favorite people and bake up a batch soon!

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Pumpkin Crisp with Oats Recipe