Pumpkin Crisp
This pumpkin crisp is the elevated version of pumpkin pie. It has a creamy pumpkin filling with an incredibly delicious crisp topping. Made with oats and pecans that are toasted in brown butter, this crisp is so flavorful and adds the perfect amount of sweet and crunchy texture.
How to Make the BEST Pumpkin Crisp
I love pumpkin pie, but I love this pumpkin crisp even more. The pumpkin filling is so smooth and mixed with the perfect amount of warm spices while the topping is loaded with flavor.
What makes it SO special is the fact that the topping starts with brown butter.
Butter is browned in the same skillet the crisp is baked in, so the leftover bits naturally grease the pan for us!
Once browned, oats and pecans are added. They turn warm and toasty and absorb so much of that delicious brown butter flavor.
After the oats and pecans turn fragrant, the mix is added to a bowl with chilled butter which helps cool everything down. It’s mixed with brown sugar, flour, cinnamon, and salt to help balance out the flavors.
The crisp is then chilled in order to create a crumbly texture.
In the meantime, the pumpkin crisp filling is mixed together. Not only is the crisp delicious, but the filling is made extra special as well.
Pumpkin is mixed with cream cheese to create a rich texture. A blend of spices and a hint of maple syrup help boost the flavor while heavy creamy adds yet another layer of richess.
Baking the two together leads to the perfect balance of creamy and crunchy with so many cozy and warm flavors.
Tips for Baking Pumpkin Crisp
The beauty of pumpkin crisp is that it’s insanely delicious but incredibly easy to make. It’s difficult to mess up, but here are a few tips to ensure it turns out perfect:
- Brown Butter – This step is crucial as it adds so much flavor to this crisp. The trick is to add the oats and pecans RIGHT when the butter starts to brown. Since the oats and pecans are toasted for 5 minutes, it’s important not to take the butter too far. Otherwise, the brown butter can burn. *CLICK HERE TO LEARN MORE ABOUT HOW TO BROWN BUTTER*
- Flour – When measuring the flour, I always suggest using a scale for accuracy. Otherwise, spoon the flour into a measuring cup and level it off for light and fluffy cups.
- Cream Cheese – Use room temperature cream cheese to achieve a smooth pumpkin filling. I also suggest using Philadelphia as it has the best texture.
- Pumpkin – Pumpkin puree can vary in flavor and moisture depending on the brand. I always use Libby’s!
- Baking – The crisp is done when the top is golden and the very center has a slight jiggle. If you notice it crisp is browning too much, lay a sheet of foil over the crisp and continue to bake.
Pumpkin Crisp FAQs
Yes! Swap the flour with an all purpose gluten free baking flour and make sure to use certified gluten free oats.
If pecans aren’t your thing, walnuts are another great option. Otherwise, you can omit the nuts altogether and sub in more oats.
Heavy cream provides the best flavor and texture, but milk can also be used. I suggest swapping the 3/4 cup of heavy cream with 2/3 cup of milk.
This recipe will also work in a 9×9 baking pan or anything of similar size. It can also be baked in a 9×13 dish, but just know that the crisp won’t be as deep.
This dish is best served slightly warm or at room temperature with a scoop if ice cream! But it’s important to let it cool for an hour before serving in order for the filling to set.
The pan can be covered and stored in the refrigerator. Alternatively, the crisp can be scooped out and stored in an air tight container. It will keep for about 4 days.
For more pumpkin desserts, check out my:
- Pumpkin Pie Gooey Butter Cake
- Pumpkin Chocolate Chip Cookies
- Mini Pumpkin Hand Pies
- No Bake Pumpkin Cookie Pie
- Pumpkin Pie Chocolate Chip Cookie Bars
Make sure to tag me @butternutbakery on Instagram and comment below if you make this pumpkin crisp. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Watch how to make this pumpkin crisp:
Pumpkin Crisp
- Total Time: 2 hours
- Yield: 8-10 servings
Description
This pumpkin crisp will give pumpkin pie a run for its money! It’s so easy to make with a creamy pumpkin filling and a toasted brown butter topping. It’s a very unassuming dessert but the flavors and textures are incredible.
Ingredients
Pumpkin Crisp
- 3/4 cup (170g) unsalted butter, divided
- 1 cup (100g) old fashioned oats
- 1 cup (125g) pecan halves, chopped
- 1 cup (132g) all-purpose flour
- 3/4 cup (150g) light brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
Pumpkin Crisp Filling
- 8 oz cream cheese, room temp
- 1/2 cup (105g) light brown sugar, packed
- 1/4 cup (60g) pure maple syrup
- 1 15oz can pumpkin puree
- 2 large eggs + 1 egg yolk
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup (180g) heavy cream
Instructions
Pumpkin Crisp
- Preheat the oven to 350F.
- In an 11″ oven-safe skillet (this is what we will bake the crisp in), add 1/2 cup of butter.
- Melt down and continue to stir as it browns. RIGHT when it starts to darken, add in the oats and pecans.
- Continue stirring and toast the oats and pecans for about 5 minutes.
- Then pour the mixture into a mixing bowl and stir in the remaining 1/4 cup of butter (sliced). Do not clean the skillet.
- Once the butter is melted and mixed in, stir in the flour, brown sugar, cinnamon, and salt.
- Transfer the bowl to the refrigerator.
Pumpkin Crisp Filling
- In a large mixing bowl, whisk together the cream cheese, brown sugar, and maple syrup.
- Once smooth, mix in the pumpkin, eggs, egg yolk, vanilla, salt, and spices.
- When that’s well combined, whisk in the heavy cream. The mixture should be pretty thin.
- Pour the batter into the skillet that was used to brown the butter. Top with the chilled crumble, making sure to cover every single inch of the batter.
- Bake for 40-45 minutes. It’s done when the crisp is golden brown and the very center has a slight jiggle.
- Allow the crisp to cool for about an hour, then scoop and top with ice cream. Enjoy!
- Prep Time: 20 minutes
- Cooling Time: 1 hour
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
Made this GF for Thanksgiving. Amazing. Even better the next day served cold.
This was delicious! A big hit with the family. Will make it again, thanks!
This is truly a great recipe! More enjoyable than the average pumpkin pie. All of my guests LOVED this pumpkin crisp.
Would a dairy free heavy cream work?
this was incredible! so easy and everyone who had it raved about it. we had never heard of a pumpkin crisp but now will be making every fall for sure!
This is absolutely delicious!! Followed the recipe exactly and it came out beautifully. We didn’t have ice cream to pair with it, but honestly, it doesn’t need anything extra. It is SOOOOO good! Do yourself a favor and make this!
Okay this was SO good. I will definitely be using the crumble topping part of this recipe for all fruit crisps I make from now on. This recipe is a keeper!
You did it again Jenna, incredible recipe. I made it for my family and everyone said it was very delicious. The crisp on top is absolutely perfect and the pumpkin works so good with everything else. Truly one of my favorites and I will be making this again and again.
I just made this and it’s so good! I’m not sure why but the filling was thin enough that all of the crumble sunk to the bottom. I went through all the measurements again and can’t find where I went wrong, if I did. I did use a 9×9 pan, so maybe that had something to do with it. Luckily it’s still delicious and I’ll definitely make it again.