Cinnamon Pumpkin Crisp
This Cinnamon Pumpkin Crisp tastes like a warm hug in a bowl, delivering all the rich, spicy pumpkin flavor with a delightfully crumbly, buttery oat topping that’s simply irresistible. It's a fast, easy, and crowd-pleasing dessert perfect for fall.
Equipment
- 8x8 inch baking dish
- Medium bowl
- Mixing bowl
- Fork
Ingredients
For the Pumpkin Filling
- 4 cups pure pumpkin puree not pumpkin pie filling
- 1/2 cup dark brown sugar packed
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp fine sea salt
For the Crispy Topping
- 1 cup old-fashioned rolled oats quick oats work in a pinch
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup chopped pecans
- 2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with non-stick cooking spray or butter.
- Step 2: In a medium bowl, combine the pure pumpkin puree, dark brown sugar, 1 tsp ground cinnamon, ground nutmeg, ground ginger, and fine sea salt. Stir until beautifully combined and smooth. Pour this mixture evenly into your prepared baking dish.
- Step 3: In a separate bowl, combine the old-fashioned rolled oats, all-purpose flour, melted unsalted butter, chopped pecans, granulated sugar, and the remaining ¼ tsp ground cinnamon. Use your fingers or a fork to mix everything together until it forms a lovely, crumbly texture.
- Step 4: Evenly sprinkle the oat and pecan topping all over the pumpkin filling in your baking dish.
- Step 5: Bake for 40-45 minutes, or until the topping is golden brown and the pumpkin filling is set and slightly bubbly around the edges.
- Step 6: Carefully remove the crisp from the oven and let it cool for about 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
To make it nut-free, omit pecans or use sunflower seeds/extra oats. For more warmth, add a pinch of ground cloves or allspice to the pumpkin filling. Add dried cranberries or golden raisins for a fruit twist, or mini chocolate chips to the topping for a richer treat. Consider drizzling a simple powdered sugar glaze over the warm crisp before serving. Measure flour accurately and avoid overmixing the topping for best texture. The 10 minutes of cooling time allows the pumpkin filling to set properly. Store covered at room temperature for up to 2 days or refrigerated for 3-4 days. Reheat gently in the microwave or a 300°F (150°C) oven.