Pumpkin Crisp
Published on November 09, 2026
Quick Summary
This Pumpkin Crisp is everything you love about pumpkin pie, topped with a buttery, brown butter oat crumble! The creamy pumpkin filling is warmly spiced with pumpkin pie spice and cinnamon, and the crisp topping is made with old-fashioned oats, pecans, brown sugar, and browned butter. It’s easy to make, doesn’t require a pie crust, and is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Pin ItPumpkin Crisp with Brown Butter Oat Crumble: The Best Fall Dessert
If you love pumpkin pie but want something a little different, you are going to LOVE this Pumpkin Crisp! It has all of the flavors of classic pumpkin pie, but instead of a traditional pie crust, there is a buttery oat and pecan topping that bakes up golden and crisp.
The pumpkin filling is smooth, creamy, and full of warm fall spices. I use pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice to give it that familiar pumpkin pie flavor. Heavy cream makes the filling rich and silky, while eggs help it set as it bakes.
And then there’s the topping! I brown the butter before mixing it with the oats, flour, brown sugar, and pecans. Browning the butter adds a wonderful nutty flavor that makes the crisp topping extra special. It pairs so well with the pumpkin filling, and I promise it’s worth the extra few minutes.
I love that this dessert gives you all the pumpkin pie flavor without having to make or roll out a pie crust. Everything comes together in bowls, and the oven does most of the work. It’s the perfect dessert for Thanksgiving…a fun alternative to traditional pumpkin pie and you don’t have to mess with pie crust!
My favorite way to serve Pumpkin Crisp is warm with a big scoop of vanilla ice cream. The cold ice cream melting into the warm pumpkin filling and crunchy topping is SO good!
If you’re looking for a new pumpkin dessert to add to your fall lineup, give this one a try. I think it’s going to become a family favorite!
Ingredients (with Helpful Notes)
For the topping:
- Unsalted butter: You’ll brown the butter before adding it to the topping. This adds a rich, nutty flavor that makes the crisp extra delicious.
- Old-fashioned rolled oats: These give the topping its classic crisp texture. I recommend old-fashioned oats rather than quick oats.
- All-purpose flour: Helps bind the crumble together.
- Light brown sugar: Adds sweetness and a little molasses flavor.
- Pecans: Chopped pecans add crunch and pair beautifully with the pumpkin and brown butter. If you have a nut allergy, you can omit the pecans and add more oats.
- Ground cinnamon: Adds warmth and enhances the fall flavors.
For the pumpkin filling:
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices.
- Brown sugar and granulated sugar: Using both gives the filling sweetness and a nice depth of flavor.
- Eggs: Help the pumpkin filling set as it bakes. Room-temperature eggs mix more easily into the filling.
- Heavy cream: Makes the filling rich, smooth, and creamy.
- Pumpkin pie spice: Gives the filling that classic pumpkin pie flavor.
- Ground cinnamon: Adds another layer of warm spice.
- Pure vanilla extract: Enhances the flavor of the pumpkin filling.
How to Make Pumpkin Crisp
- Get the oven ready. Preheat the oven and prepare your skillet or pie plate so everything is ready to go.
- Brown the butter. This is the step that makes the topping extra delicious. Watch the butter closely as it cooks. You’ll know it’s ready when it smells nutty and has golden-brown bits.
- Mix the crumble. Combine the dry topping ingredients, then stir in the browned butter until you have a mixture of moist, buttery crumbles.
- Whisk the pumpkin filling. Mix the filling ingredients until smooth and creamy. You want everything evenly incorporated before pouring it into your baking dish.
- Bring it all together. Pour the pumpkin mixture into your prepared dish and scatter the oat topping evenly over the surface.
- Bake until golden. The topping should be golden brown, and the pumpkin filling should be set around the edges with just a slight jiggle in the center.
- Let it rest. Give the crisp a little time to cool before serving. This helps the pumpkin filling finish setting. Serve warm with vanilla ice cream, if desired!
Tips for Making Pumpkin Crisp
- Use pure pumpkin puree. Make sure you’re buying pumpkin puree, not pumpkin pie filling. They are not interchangeable in this recipe.
- Don’t skip browning the butter. It adds so much flavor to the oat topping. Keep an eye on it because butter can go from perfectly browned to burnt quickly.
- Let the browned butter cool slightly. Give it about 5 to 10 minutes before mixing it into the dry ingredients.
- Use room-temperature eggs. They blend more smoothly into the pumpkin filling and help everything combine evenly.
- Spread the topping evenly. Make sure you cover the pumpkin filling so you get a little crisp topping in every bite.
- Watch the center. The edges should look set, but the center should still have a slight jiggle when you take it out of the oven. It will continue to set as it rests.
- Let it cool before serving. I know it’s tempting to dig right in, but resting the crisp for 10 to 15 minutes makes it easier to serve.
- Don’t forget the ice cream! Vanilla ice cream is my favorite topping. Whipped cream is also delicious.
How to Store
Storing: Cover the leftover Pumpkin Crisp and store it in the refrigerator for up to 4 days. Because the filling is made with eggs and cream, it needs to be refrigerated.
Reheating: You can enjoy leftovers cold or warm them gently in the microwave. For a larger portion, reheat in the oven until warmed through.
Make Ahead: You can prepare the oat topping up to 2 days in advance. Store it in an airtight container in the refrigerator and assemble the crisp just before baking for the best texture.
Pumpkin Crisp
Ingredients
For the Topping:
- 1/2 cup unsalted butter
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
For the Filling:
- 1 15-ounce can pumpkin puree
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 3 large eggs, at room temperature
- 3/4 cup heavy cream
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
Instructions
- Prep: Preheat oven to 350°F. Lightly grease a 10-inch cast-iron skillet or deep 9-inch pie plate.
- Brown the Butter: Melt butter in a saucepan over medium heat, stirring frequently, until golden brown and fragrant, about 5 to 7 minutes. Pour into a heatproof bowl and let cool for 5–10 minutes.
- Make the Topping: In a medium bowl, stir together oats, flour, brown sugar, pecans, cinnamon, and salt. Add the browned butter and stir until the mixture forms moist crumbles.
- Make the Filling: In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, eggs, heavy cream, pumpkin pie spice, cinnamon, vanilla, and salt until smooth. Pour into the prepared skillet or pie plate.
- Assemble: Sprinkle the topping evenly over the pumpkin filling.
- Bake: Bake for 30 to 40 minutes, or until the topping is golden brown and the filling is set around the edges with a slight jiggle in the center.
- Cool: Let the crisp rest for 10 to 15 minutes before serving so the filling can finish setting. Serve warm with vanilla ice cream or whipped cream, if desired.
Notes
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Make sure you use pure pumpkin puree, not pumpkin pie filling.
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Brown the butter until golden and fragrant for the best flavor. Let it cool slightly before mixing into the topping.
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Old-fashioned rolled oats give the topping the best texture.
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The pumpkin filling should be set around the edges with a slight jiggle in the center when you remove it from the oven.
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Let the crisp rest for 10 to 15 minutes before serving.
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Serve warm or at room temperature with vanilla ice cream or whipped cream.
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Prepare the topping up to 2 days ahead and refrigerate separately. Assemble just before baking.
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Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Have you tried this recipe?
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Recipe Variations
A few ways readers can change things up:
- Walnut Pumpkin Crisp: Swap the pecans for chopped walnuts.
- Pumpkin Crisp Without Nuts: Leave out the pecans and add in a little extra oats. The oat crumble will still be delicious.
- Gluten-Free Pumpkin Crisp: Use a cup-for-cup gluten-free flour blend and certified gluten-free oats.
- Salted Caramel: Add a drizzle of salted caramel sauce over the top.
