The Best Pumpkin Crisp

Give your Thanksgiving menu a welcome refresh with my newest delicious fall dessert, a Pumpkin Crisp recipe. Between the lusciously rich pumpkin cream cheese filling and a deliciously nutty crumble topping, this easy pumpkin dessert gives all your standbys a run for their money!

Anyone else out there ready for fall? Maybe it’s just me, but I’ve decided August is the perfect time to get autumnal. Whether it’s gearing up for a big day with my pumpkin spice cold brew, cooling off after a workout with a pumpkin pie smoothie, or packing my eldest’s lunchbox with pumpkin protein muffins, one thing is certain: pumpkin season has arrived.

Before you go chastising me for being early (though, TBH, this smoldering heat is welcome to hit bricks ASAP), I’m taking a Field of Dreams approach—bake it, and fall will come. Wishful thinking? Probably. But I’m more than ready to bust out all my cozy sweaters, knitted blankets, and baking gear. Pumpkin lovers unite!  

Plus, pumpkin is one of those foods that I can eat or drink anytime. Creamy pumpkin curry soup and pumpkin spinach pasta need not be relegated to just a few months a year. That’d be like saying sweet potato wedges are only for fall or pesto sauce is only for summer. Ludicrous! 

That said, this pumpkin crumble is pure autumn nostalgia—think warming spices, buttery crisp topping, and traditional pumpkin pie vibes. And friends? It is fantastic. It combines my two favorite delicious fall desserts into one glorious bake, and as a bonus? No rolling out a pie crust. Hooray for flour-free countertops!

Jump to:

• What is a pumpkin crisp?
• What does it taste like?
• Why You’ll Love This Pumpkin Crumble Recipe
• Ingredients Needed
• Substitutions
• How To Make Pumpkin Crisp
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Recipe Success Tips
• Storage Instructions
• FAQs
• Homemade Pumpkin Crisp Nutrition
• Pricing Info
• Other Fall Desserts
• Recipe

What is a pumpkin crisp?

If you’re familiar with pumpkin pie and apple crisp as desserts, think of this pumpkin crisp as a mash-up. It has a creamy pumpkin pie filling (though gussied up with decadent cream cheese) and a crunchy topping like you’d find on a crisp or crumble. 

There is no crust—the pumpkin filling bakes into a custardy consistency—so it’s a more laid-back version of a pie. In other words, it’s easy and it’s awesome.

What does it taste like?

While it might sound newfangled, I promise this pumpkin crumble tastes deliciously familiar. It has the earthy flavor of pumpkin, is sweetened with maple, warmly spiced, and has a lovely richness thanks to tangy cream cheese. The topping is equally yummy, featuring crunchy pecans, nutty whole-grain flour, caramelly brown sugar, and, of course, plenty of butter.

This pumpkin pie crisp is also a textural marvel. The creamy, dreamy filling is balanced by the crumbly topping, ensuring that no bite could ever be described as “one note.” In short, it’s the ideal fall dessert!

Why You’ll Love This Pumpkin Crumble Recipe

• Way Easier Than Pie. Forget the old idiom—I vote we change it to “easy as pumpkin crisp.” Since there’s no fussy pastry preparation, your total active time investment is just 10 minutes!
• A Fun Twist On An Old Favorite. Don’t get me wrong. I love all the holiday classics! But sometimes, making the same ol’ thing year after year feels boring and uninspiring. If you’re looking for a menu refresh, this pumpkin crumble is a great, low-lift way to do it.
• Beautifully Basic. Since it’s made with primarily pantry staples and no fancy kitchen tricks, this yummy pumpkin dessert is perfect for baking beginners.

Ingredients Needed

As promised, there’s nothing surprising here. Chances are you already have most of what you need on hand! Here’s what to grab:

• Cream Cheese – Make sure it’s block-style cream cheese for the right consistency. 
• Canned Pumpkin Purée – This canned marvel makes our custard preparation super speedy. Make sure you’re getting 100% pure pumpkin, NOT canned pumpkin pie filling.
• Pure Maple Syrup – Using maple as our custard sweetener both adds moisture and a lovely flavor boost. Check your bottle to make sure it’s the real deal—Log Cabin and Aunt Jemima are unfortunately just flavored and colored corn syrup. 
• Eggs – For binding the filling. If you only have liquid eggs, use a scant ¾ cup.
• Pumpkin Pie Spice – Another easy shortcut that keeps our prep time to a minimum. This one bottle holds myriad spices including cinnamon, ginger, and nutmeg. 
• Vanilla Extract – Vanilla is one of those ubiquitous, hard-to-define flavors that repeatedly show up in desserts. It adds a cozy aroma and warm complexity. Again, make sure you’re using the real stuff for the best results. 
• Rolled Oats – Toasty-tasting oats give the crumble topping a pleasant chew, plus they add a nice little hit of fiber. 
• Whole Wheat Pastry Flour – This sneaky swap boosts the nutritional profile of this dessert, plus brings extra nutty flavor to the crisp topping.
• Brown Sugar – This sweetener adds caramelly molasses undertones to the crumb topping. Feel free to use either light or dark brown sugar depending on what you have on hand.
• Chopped Pecans – For extra crunch, plus some heart-healthy fat.
• Salt & Unsalted Butter – Starting with unsalted butter gives you more control over the final flavor of your treat. Plus, what’s a Thanksgiving dessert without butter? 😉

Substitutions

Forgot something at the store? Not to worry. Here are some easy substitutions to try:

• Cream Cheese – Try using slightly lighter Neufchatel cheese, or less tangy mascarpone cheese. 
• Canned Pumpkin Puree – Butternut squash purée or sweet potato purée are perfectly acceptable and delicious!
• Pure Maple Syrup – You can use an equal amount of honey, agave, or brown rice syrup if you prefer. 
• Eggs – Feel free to swap in ¼ cup of silken tofu, 3 tablespoons of aquafaba, or ¼ cup of your favorite commercial vegan egg replacer (e.g. JUST Eggs) per egg. 
• Pumpkin Pie Spice – Fresh out? You can easily make your own using other bottles in your spice cabinet. 
• Vanilla Extract – An equal amount of vanilla paste or vanilla powder will work. You can also use half as much ground vanilla bean. 
• Rolled Oats – Try using a ½ and ½ blend of almond flour and whole wheat pastry flour.
• Whole Wheat Pastry Flour – You’re welcome to use white whole wheat flour, einkorn flour, or regular all-purpose flour instead. 
• Brown Sugar – You can use any adjacent sweetener like grated jaggery or piloncillo. You can also make your own brown sugar by mixing 1 cup of granulated sugar with 1-2 tablespoons of molasses. (1 tablespoon is equivalent to light brown sugar while 2 is equivalent to dark brown.)
• Chopped Pecans – You can swap in any nut or seed you prefer (e.g. walnuts or pumpkin seeds).
• Unsalted Butter – If you only have salted butter, add salt to taste. 

How To Make Pumpkin Crisp

This easy dessert comes together in just a few simple steps:

Step 1: Prep & Cream. Preheat oven to 375° and grease a large deep dish pie pan. Add the cream cheese to the large bowl of a stand mixer and using the paddle attachment, beat until smooth (about 1-2 minutes).

Step 2: Mix. Add the canned pumpkin and maple syrup. Using the whisk attachment, whisk the mixture until there are no chunks of cream cheese remaining, pausing to scrape down the sides of the bowl if needed, about 2-3 minutes.

Step 3: Finish the Filling. Add the eggs, pumpkin pie spice, and vanilla extract and whisk again until the mixture is well combined. Set aside.

Step 4: Make Crisp Topping. In a separate bowl, stir together the crumble topping ingredients until well combined. Add the melted butter and stir until the mixture is crumbly and well combined. Set aside.

Step 5: Assemble. Pour the pumpkin mixture into the greased pie dish, then top with the crumble topping mixture evenly. 

Step 6: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown. Allow to cool at room temperature for about 30 minutes, then serve with whipped cream and/or a scoop of ice cream.

Optional Variations & Dietary Adjustments

While I’m fully obsessed with this pumpkin crumble recipe, there are plenty of ways for you to make it your own. Here are some ideas to get you started:

• Dairy-Free – Swap in vegan cream cheese (or vegan mascarpone) and plant-based butter for all the flavor with none of the lactose. 
• Egg-Free – Try using one of the swaps I listed above, or any of these egg substitutes for pumpkin pie. Note that if you use aquafaba (chickpea water), you’ll likely need to adjust the salt content down as most canned chickpeas are seasoned.
• Vegan – Make it dairy-free and egg-free for a vegan-friendly treat.
• Gluten-Free – Use your favorite gluten-free flour alternative and ensure your oats are certified GF.
• Nut-Free – Pepitas, shelled pumpkin seeds, or sunflower seeds can all replace the pecans. Alternatively, try using granola clusters to keep it both nut and seed-free.

Serving Suggestions

Whether you’re aiming for cozy simplicity or a dash of elegance, here are some fun ideas to make your pumpkin crisp even more delightful:

• Classic Whipped Cream: A dollop of whipped cream on top of each serving adds a creamy texture that contrasts perfectly with the spiced pumpkin and crisp topping.
• Ice Cream on the Side: Serve your pumpkin crisp warm with a scoop of vanilla ice cream. As it melts, it creates a deliciously creamy vanilla sauce that takes this pumpkin delight over the top.
• Individual Ramekins: For a personal touch, bake the pumpkin crisp in individual ramekins. This makes serving easy and adds a special touch to your presentation—no plating needed!
• Caramel Drizzle: Go big with a drizzle of caramel sauce over the top for an extra rich flavor and a satisfyingly sticky texture.
• Serve With a Warm Drink: For all my basic babes, out there, double down on the pumpkin yumminess with a DIY Starbucks pumpkin spice latte.

Recipe Success Tips

• Use Real Ingredients. Pure pumpkin, pure vanilla, and pure maple are key to giving this pumpkin treat its restaurant-quality flavor.
• Prep Ahead. Feel free to make the filling up to 2 days ahead of time and keep it covered in the fridge. You can also make and freeze the crumble topping up to 3 months in advance. 
• Stop & Scrape. One of the biggest mistakes home bakers make is forgetting to scrape down the sides of your mixing bowl at each step. This will ensure perfect homogeneity, which in turn ensures a beautiful bake.

Storage Instructions

• Leftover pumpkin crisp will keep well in a covered airtight container in the fridge for up to 3 days.
• Leftovers can also be frozen for up to 3 months.
• To reheat, allow to defrost overnight in the fridge, then pop in a toaster oven or oven at 200ºF to warm through, about 10-15 minutes. Follow this with a brief 2-3 minute spell under the broiler to help the crumble topping crisp back up.

FAQs

Homemade Pumpkin Crisp Nutrition

Each serving of this cozy pumpkin dessert packs about 390 calories, which is not too bad for the occasional treat. The total fat is on the higher side at 21 grams, mainly because of the butter and nuts in the topping—something to keep in mind if you’re watching your fat intake.

On the bright side, you’re getting a good dose of fiber (4 grams per serving) thanks to the pumpkin and any whole grains you might be using in the topping. The protein content is decent at 6 grams per serving, which is nice for a dessert! Sodium isn’t too high, at 159 mg per serving, so that’s a plus, especially if you’re mindful about salt intake.

All in all, this pumpkin crisp is a hearty dessert that brings some nutritional benefits, especially if you stick to sensible portion sizes. It’s perfect for a cozy autumn treat that doesn’t go overboard on sugar and includes some beneficial nutrients from pumpkin, like vitamin A and fiber! Enjoy it in moderation; it’s a great addition to any fall menu.

Total nutritional content per serving is:

• Calories: 390 calories
• Total Fat: 21 grams
• Protein: 6 grams
• Sodium: 159 mg
• Carbohydrates: 46 grams
• Fiber: 4 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• 8 oz cream cheese: $1.99
• 15 oz canned pumpkin puree: $1.59
• ⅔ cup pure maple syrup: $1.32
• 3 large eggs: $1.35
• 1 tbsp + 1 ½ pumpkin pie spice: $0.41
• 1 tsp vanilla extract: $0.04
• ¾ cup rolled oats: $0.31
• ¾ cup whole wheat pastry flour: $0.20
• ¾ cup brown sugar: $0.39
• ½ cup chopped pecans: $1.69
• ¼ tsp salt: $0.01
• 6 tbsp unsalted butter: $0.79

The total comes out to be around $10.09 or roughly $1.01 per serving!

Other Fall Desserts

Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!

Recipe

If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!

xoxo Megan