This Pumpkin Pie Crisp is one outstanding fall dessert that is perfect for Thanksgiving! Your whole house will smell incredible as this one is baking!
Simple, seasonal ingredients combine to create a dessert that’s guaranteed to impress — and to be requested again and again.
This pumpkin crisp is a wonderful hybrid of pumpkin pie and a classic fruit crisp. The filling is creamy and smooth—lighter and a touch less dense than a traditional pumpkin pie—while the topping is buttery, sweet, and warmly spiced for a satisfying contrast of textures.
Recipe Notes:
Letting the dish cool before serving produces the best texture, though it is also lovely warm. Pecans in the topping add a pleasant crunch; they are optional, but toasting them briefly will deepen their flavor. The topping is crisp-like and intentionally does not include oatmeal, giving a different, more crumbly finish than many oat-based crisps.
This is often the first dessert everyone reaches for on my holiday table — it delights with cozy pumpkin flavor and a crunchy, caramelized topping.
Serve it with a scoop of vanilla ice cream or a generous dollop of whipped cream for an extra-special finish.
Crunchy topping, creamy pumpkin layer — an easy holiday dessert made with plenty of brown sugar, butter, and cinnamon.
Leftovers are delicious the next morning—try a spoonful warmed over plain or vanilla yogurt for a decadent breakfast treat.
The topping gets wonderfully crisp and golden without any oatmeal, giving you a clean, buttery crumb that pairs beautifully with the silky pumpkin base.
This dish is bound to become part of your holiday baking rotation.
Stays fresh in the refrigerator for up to a week when stored in an airtight container.
Pumpkin Crisp
Ingredients
Serves: 10-12 people
Prep Time: 20 minutes
Cook Time: 1 hour
Filling:
- 1 can 100% pumpkin puree
- 3 large eggs
- 1 1/2 cups heavy cream
- 3/4 cup dark brown sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
Topping:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 cup salted butter melted
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped pecans
Instructions
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Preheat the oven to 375°F (190°C). Prepare a 9×11-inch baking dish by greasing it lightly or lining it with parchment.
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In a large bowl, use a stand mixer or hand mixer with a whisk attachment to combine the pumpkin puree, eggs, heavy cream, dark brown sugar, sour cream, vanilla extract, cinnamon, salt, nutmeg, cloves, and ginger until smooth and fully blended. Pour the filling into the prepared baking dish, smoothing the top.
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In a separate large bowl, stir together the flour, granulated sugar, light brown sugar, melted butter, cinnamon, and salt. Use a fork to blend until the mixture becomes evenly crumbly.
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Stir the chopped pecans into the crumble mixture, then sprinkle the topping evenly over the pumpkin filling so the surface is well covered.
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Bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 to 50 minutes, or until the filling is set at the center and the topping is golden brown.
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Remove from the oven and allow the crisp to cool completely at room temperature. Cooling helps the filling finish setting and makes slicing cleaner. Serve with whipped cream or a scoop of vanilla ice cream if desired.
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Enjoy! Store any leftovers in an airtight container in the refrigerator for up to one week. Reheat gently before serving if desired.
Did you make this recipe?
If you tried it, consider saving the recipe to your personal collection so you can make it again during the holidays.