Creamy spiced pumpkin filling topped with a buttery, crunchy crisp — this Cinnamon Pumpkin Crisp is the perfect fall dessert when you’re craving pumpkin pie flavors without the fuss of a crust. Easy to whip up and irresistibly cozy!
🥘 Recipe Card
Servings & Timing
- Yield: 8 servings
- Prep Time: 15 minutes
- Bake Time: 40–45 minutes
- Total Time: 1 hour
Dietary Badges:
- Vegetarian
- Make-Ahead Friendly
✅ Ingredients
Pumpkin Filling
- 4 cups pure pumpkin purée (not pumpkin pie filling)
- ½ cup dark brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Crisp Topping
- 1 cup rolled oats
- ½ cup all-purpose flour (or almond flour for gluten-free)
- ½ cup brown sugar (or erythritol for low-carb)
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- Pinch of salt
📖 Instructions
-
Preheat Oven
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
-
Make Pumpkin Filling
- In a large bowl, stir together pumpkin purée, brown sugar, cinnamon, and nutmeg until smooth and well combined.
- Spread mixture evenly into prepared baking dish.
-
Make Crisp Topping
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
- Stir in melted butter until crumbly.
-
Assemble & Bake
- Sprinkle crisp topping evenly over the pumpkin filling.
- Bake for 40–45 minutes, until the topping is golden brown and the filling is set.
-
Cool & Serve
- Let cool for 10 minutes before serving. Delicious warm with a scoop of vanilla ice cream or whipped cream.
🔑 Notes & Tips
- Use canned pumpkin purée for convenience, or roast and mash fresh pumpkin for a richer flavor.
- Add a pinch of ground ginger and cloves for extra pumpkin spice flavor.
- For added crunch, stir ½ cup chopped pecans or walnuts into the topping.
🌟 Variations
- Low-Carb/Keto: Use almond flour instead of all-purpose flour and erythritol instead of sugar.
- Dairy-Free: Swap butter with coconut oil.
- Apple-Pumpkin Twist: Add 1 cup diced apples into the pumpkin filling for more texture.
❄️ Storage
- Fridge: Store leftovers covered for up to 4 days.
- Freezer: Freeze tightly wrapped for up to 2 months. Reheat in oven until warmed through.
💌 Final Notes
This Cinnamon Pumpkin Crisp is a cozy fall dessert that’s easier than pie but just as satisfying. With its creamy spiced pumpkin base and crunchy oat topping, it’s sure to become a seasonal favorite at your table. 🍁✨
