Cinnamon Pumpkin Crisp
Cinnamon Pumpkin Crisp is a warm and cozy dessert perfect for fall. Creamy spiced pumpkin filling is topped with a golden oat-pecan crumble that’s crisp and buttery. It’s easier than pie and just as satisfying—ideal for weeknights, holidays, or when pumpkin cravings hit!
Ingredients
Pumpkin Filling:
- 4 cups pure pumpkin puree not pumpkin pie filling
- ½ cup dark brown sugar packed
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp fine sea salt
Crisp Topping:
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ¼ cup unsalted butter melted and slightly cooled
- ¼ cup chopped pecans
- 2 tbsp granulated sugar
- ¼ tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish.
- In a bowl, mix pumpkin puree, dark brown sugar, cinnamon, nutmeg, ginger, and salt. Pour into prepared baking dish.
- In another bowl, combine oats, flour, butter, pecans, sugar, and cinnamon until crumbly.
- Sprinkle topping evenly over pumpkin filling.
- Bake for 40–45 minutes until topping is golden and filling is set.
- Cool for 10 minutes before serving. Enjoy warm or at room temperature.
Notes
- Use fresh pumpkin puree for deeper flavor.
- Toast pecans before adding for more crunch.
- Serve with whipped cream or vanilla ice cream.
- Can be made ahead and reheated.
- To make gluten-free, use GF oats and flour.