Name: Cinnamon Pumpkin Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin puree; 1/2 cup brown sugar (plus more for topping); 1/4 cup granulated sugar; 2 large eggs; 3/4 cup heavy cream or evaporated milk; 1 1/2 tsp ground cinnamon (divided); 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1/4 tsp salt (plus a pinch for topping); 3/4 cup all-purpose flour; 3/4 cup old-fashioned oats; 1/2 cup cold butter, cubed; 1/3 cup chopped pecans (optional)

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This Cinnamon Pumpkin Crisp is a cozy and comforting dessert that combines the rich creaminess of pumpkin pie filling with a buttery, crunchy cinnamon oat topping. It’s the kind of fall dessert that fills the kitchen with warm, spiced aromas and makes everyone eager for a second helping. With just a few pantry staples, I can whip this up for a simple treat or even a festive holiday gathering.

Why You’ll Love This Recipe

I love this recipe because it’s everything I crave during pumpkin season—sweet, warmly spiced, and just the right balance of soft and crunchy. It’s simpler than making a pie, but just as satisfying. Whether I serve it with a scoop of vanilla ice cream or a dollop of whipped cream, it always hits the spot. Plus, it’s easy to tweak depending on what I have on hand.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned pumpkin puree
Brown sugar
Granulated sugar
Eggs
Heavy cream or evaporated milk
Ground cinnamon
Nutmeg
Cloves
Salt
All-purpose flour
Old-fashioned oats
Butter (cold and cut into cubes)
Chopped pecans (optional for extra crunch)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a baking dish.
In a large bowl, I mix the pumpkin puree with brown sugar, granulated sugar, eggs, heavy cream, cinnamon, nutmeg, cloves, and a pinch of salt until smooth.
I pour the pumpkin mixture into the prepared dish and smooth the top.
For the crisp topping, I combine flour, oats, more brown sugar, cinnamon, and salt. Then I cut in the cold butter until the mixture looks like coarse crumbs.
I sprinkle the topping evenly over the pumpkin layer.
If I’m using pecans, I toss them on top for added texture.
I bake it for about 40–45 minutes until the top is golden and the filling is set.
I let it cool slightly before serving—it’s best warm.

Servings and timing

This recipe serves about 8 people. It takes approximately 15 minutes to prep and 45 minutes to bake, so I usually have it ready in around an hour total.

Variations

I sometimes add a splash of vanilla extract to the pumpkin filling for extra depth.
For a dairy-free version, I use coconut milk or almond milk instead of cream.
Swapping out the pecans for walnuts or leaving them out entirely makes it nut-free.
A dash of maple syrup in the filling or topping adds a natural sweetness that I really enjoy.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for about 30–45 seconds. If I’m reheating a larger portion, I cover it with foil and place it in a 300°F oven for 10–15 minutes until warmed through. It also tastes great cold from the fridge.

FAQs

What’s the difference between pumpkin crisp and pumpkin pie?

Pumpkin crisp has a similar spiced filling to pumpkin pie but skips the crust in favor of a crumbly oat topping, which I find easier and faster to prepare.

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin puree—just make sure it’s smooth and not too watery. I usually roast and puree sugar pumpkins for the best flavor.

Can I make this ahead of time?

Absolutely. I often make it the day before and reheat it before serving. It holds up well in the fridge and the flavors deepen overnight.

Do I need to use oats in the topping?

While oats give the crisp its classic texture, I can substitute them with crushed graham crackers or even more flour for a slightly different texture.

Can I freeze pumpkin crisp?

Yes, I freeze fully baked and cooled pumpkin crisp. I wrap it tightly and store it for up to 2 months. To serve, I thaw it in the fridge overnight and reheat it in the oven.

Conclusion

Cinnamon Pumpkin Crisp is one of my favorite ways to celebrate pumpkin season. It’s easy, delicious, and full of fall flavor. I can make it ahead, customize it with what I have on hand, and serve it to a crowd or keep it all to myself. Every bite is the perfect mix of creamy, crunchy, and warmly spiced comfort.

Cinnamon Pumpkin Crisp

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Author: Sue
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Cinnamon Pumpkin Crisp is a warm and cozy dessert that blends a creamy pumpkin pie filling with a buttery cinnamon oat topping. Perfect for fall, it's an easy alternative to pie that’s just as satisfying.

Instructions

Preheat oven to 350°F (175°C) and grease a baking dish.
In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, eggs, cream, 1 teaspoon cinnamon, nutmeg, cloves, and a pinch of salt until smooth.
Pour the pumpkin mixture into the prepared baking dish and smooth the top.
In another bowl, mix flour, oats, remaining ½ teaspoon cinnamon, additional brown sugar, and ¼ teaspoon salt.
Cut in the cold butter until the topping resembles coarse crumbs.
Sprinkle the topping evenly over the pumpkin layer.
Add chopped pecans on top if using.
Bake for 40–45 minutes until the topping is golden and filling is set.
Let cool slightly before serving. Best enjoyed warm.