This pumpkin crisp features a smooth, warmly spiced pumpkin filling finished with a buttery maple-oat streusel. Easier to make than a traditional pumpkin pie, it delivers the same cozy fall flavors and works well for weeknight dessert, holiday dinners, or casual brunches.
Moving from hot summer days to crisp sweater weather means it’s officially pumpkin season. Bright market pumpkins are everywhere, and this crisp is my go-to when I want a dessert that feels indulgent without a lot of fuss. The filling uses real pumpkin puree and warming spices, while the oat and pecan streusel adds texture and a hint of maple sweetness.
The recipe is forgiving and flexible: you don’t need to fuss over pastry, and you can bake it in a variety of dishes — a casserole, a deep pie pan, a large cast-iron skillet, or individual skillets or ramekins. Serve it warm with vanilla ice cream or whipped cream, at room temperature, or make it ahead and reheat when guests arrive.
Ingredients highlights
For best results use canned pumpkin puree (not pumpkin pie filling); many bakers prefer Libby’s for its thick, flavorful texture. You’ll also need half-and-half for a creamy filling, pumpkin pie spice plus a touch of cinnamon and cardamom (or ginger), old-fashioned oats, maple syrup, pecans, eggs, brown and granulated sugars, vanilla, kosher salt, butter, and all-purpose flour.
How to make the crisp
Choosing a baking pan
You can bake one large crisp in a 2–3 quart casserole dish, use a 12-inch cast-iron skillet, or a deep pie/tart pan. Individual servings in mini skillets or ramekins are fun for presentation. Adjust bake time for smaller or larger pans: smaller dishes will finish faster, and larger ones may need more time.
Storing leftovers
Store any leftovers covered in the refrigerator for 2–3 days. To refresh the topping and restore some crispness, bring the crisp to room temperature for about 30 minutes and then bake at 350°F for 10–15 minutes.
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Pumpkin Crisp with Maple & Oat Topping
Ingredients
Pumpkin Filling
- 2 large eggs, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 15 ounces canned pumpkin purée
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom or ginger
- 1/4 teaspoon Kosher salt
Maple Oat Streusel
- 1/2 cup unsalted butter, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/3 cup brown sugar, packed
- 1/4 cup 100% maple syrup
- 1/2 cup pecans, roughly chopped
- Pinch of Kosher salt
- Vanilla ice cream or whipped cream, for serving
Instructions
Pumpkin Filling
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Preheat oven to 375°F. Grease a 2–3 quart casserole dish, a 12-inch cast-iron skillet, or a deep pie/tart pan with butter and set aside.
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In a medium bowl, whisk the eggs with the brown and granulated sugars until thick and pale, about 1 minute. Stir in the canned pumpkin until smooth.
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Add the half-and-half, vanilla, pumpkin pie spice, cinnamon, cardamom or ginger, and salt. Mix until fully combined. Pour the filling into the prepared dish and set aside.
Maple Oat Streusel
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In a medium bowl, toss the butter and flour together. Use a pastry cutter or two knives to cut the butter into the flour until pea-sized pieces remain. Add the oats, brown sugar, maple syrup, pecans, and salt and mix until a thick, crumbly dough forms. If needed, use your hands quickly to combine so the butter doesn’t melt.
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Evenly crumble the streusel over the pumpkin filling. Bake for 40–45 minutes, until the edges are set, the center is slightly jiggly, and the topping is golden brown. Let cool 10–15 minutes before serving.
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Serve warm with vanilla ice cream or whipped cream. Enjoy.
Notes
If you don’t have a pastry cutter, two butter knives work well to cut the butter into the flour. A quick pulse in a food processor can help, but combine the oats and pecans by hand to avoid over-processing.
For mini skillets, use about 1 1/4 cups filling per skillet and roughly 1 cup topping; bake 25–30 minutes.
Bake times vary with dish size. Start checking smaller dishes at 25 minutes and larger ones at 35–40 minutes. The filling is done when it reaches about 180°F or is set at the edges with a slight jiggle in the center.
To make the streusel extra crisp, briefly broil on low for a minute or two while watching carefully so it doesn’t burn.