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5.0 from 3 votes

Pumpkin Crisp

This pumpkin crisp has the perfect creamy pumpkin filling with a crunchy and sweet oat and pecan crumble topping. 

Prep Time
10 mins
Cook Time
10 mins
Ramekin Cooking Time
50 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 381 kcal
Course: Dessert
Cuisine: American

Ingredients

For pumpkin filling:
  • 1 15 ounce can 100% pumpkin puree
  • 1 14 ounce can sweetened condensed milk
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons pure vanilla extract
For crisp topping:
  • 1 cup old fashioned oats
  • ½ cup all purpose flour
  • ½ cup Chopped Pecans
  • ¼ cup light brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1/2 cup butter melted

Instructions

For pumpkin filling
    Cup of Yum
  1. Preheat the oven to 350 degrees F and grease your baking dish with nonstick baking spray. This recipe will make enough for a 9x13-inch pan or 6 (6-ounce) ramekins. 
  2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pie spice, and vanilla extract. 
  3. Transfer the batter to the prepared pan (or ramekins) and set aside while you make the crisp layer. 
For crisp topping
  1. In a medium bowl, whisk together the oats, flour, pecans, brown sugar, salt, and cinnamon. 
  2. Add the melted butter and stir until the texture resembles wet sand. 
  3. Sprinkle the crisp over the pumpkin layer, making sure to spread it out evenly. 
  4. Bake the pumpkin crisp for 28-30 minutes for ramekins, or 45-50 minutes for a 9x13 inch pan. The crisp should be fully set and only jiggle slightly in the center when shaken. 
  5. Remove the crisp from the oven and allow it to cool for 10 minutes before serving. Enjoy with whipped cream or ice cream. 
  6. Storage: Store any leftovers in an airtight container in the fridge for up to five days. 

Notes

  • Pumpkin puree is the base of our pumpkin layer– make sure to use 100% pumpkin puree, not pumpkin pie filling! 
  • Sweetened condensed milk adds richness and sweetness to the pumpkin layer. Make sure to not use evaporated milk.
  • I used old-fashioned oats but you can also use quick-cooking oats.

Nutrition Information

Serving 1g Calories 381kcal (19%) Carbohydrates 33g (11%) Protein 7g (14%) Fat 25g (38%) Saturated Fat 11g (55%) Polyunsaturated Fat 12g Trans Fat 1g Cholesterol 105mg (35%) Sodium 264mg (11%) Fiber 4g (16%) Sugar 13g (26%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 381

% Daily Value*

Serving 1g
Calories 381kcal 19%
Carbohydrates 33g 11%
Protein 7g 14%
Fat 25g 38%
Saturated Fat 11g 55%
Polyunsaturated Fat 12g 71%
Trans Fat 1g 50%
Cholesterol 105mg 35%
Sodium 264mg 11%
Fiber 4g 16%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.