If making a pie crust just sounds like too much work, you need this Pumpkin Crisp. It’s a pumpkin pie filling, sweetened with pure maple, with an oat and pecan crumble. Top it off with ice cream, whipped cream, or serve as is.
Vegetarian | Gluten Free Options
It’s pumpkin time, friends! As a blogger, there’s this unwritten obligation to posting at least one pumpkin recipe per season. No, really. So, if pumpkin isn’t your thing, no worries, the season is short and transitions into holiday cookies…and who doesn’t like those?
But, if you are into pumpkin, keep reading! Because, not only do I have this yummy crisp for you, but links to a worldwide #virtualpumpkinparty!
Started four years ago, by the sweet Sarah of Cake Over Steak, the Virtual Pumpkin Party connects bloggers and all pumpkin lovers on a single day in October with creative and delicious recipes.
Browse through the links below for ultimate pumpkin love.
The idea for this crisp came after making a baked pumpkin pie without any crust at all. Although, it was pretty delicious on its own, I kind of really wanted a little something on top. Something with a bit of crunch.
Between the oats and my favorite nut…pecans, you get so much crunch. The crumble topping sinks in a bit, giving the custard some buttery bits throughout. I really think you’ll love this.
Since we’re not making a pie crust, this dessert is simple enough for any weeknight dessert, but it also makes a nice alternative to holiday pumpkin pie.
For anyone with a gluten sensitivity, I’ve got a simple gluten free option, making this super crowd friendly.
Serve this just as it is, or top with a scoop of vanilla ice cream or a bit of whipped cream.
Either way…I hope you enjoy the simplicity of this easy dessert and get inspired by all of my favorite blogger friend recipes as well. xo
Pumpkin Crisp
Ingredients
- 2 large eggs
- 1 12. oz can evaporated milk
- 1 15. oz can pumpkin puree
- 1/3 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Topping
- 4 tablespoons butter cubed
- 1/3 cup all-purpose flour see note for gluten free option
- 1/4 cup dark brown sugar or coconut sugar
- 1/2 cup rolled oats
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup coarsely chopped pecans
Instructions
- Preheat oven to 375 degrees. Butter a 2.5 to 3 quart baking dish.
- In a medium bowl whisk eggs. Add milk, pumpkin maple cinnamon, ginger, cloves and salt. Whisk to combine. Pour into prepared baking dish.
- In a small bowl, work the butter into the flour until it forms coarse crumbs. Add the remaining ingredients and continue working the mixture until all the ingredients are buttery.
- Gently drop the topping over the pumpkin mixture by hand, covering the top surface. Some of the mixture will fall through…that’s ok.
- Bake in the center of your oven for 35 to 40 minutes.
- Allow to cool before serving. I prefer it cooled and refrigerated. This dessert keeps in the fridge for about 4 days.
Notes
You May Also Love…
Bourbon Glazed Orange Spiced Pumpkin Bread
Maple Spiced Glazed Pumpkin Muffins
#VIRTUALPUMPKINPARTY
Cake Over Steak • Pumpkin Protein Waffles
Let’s Eat Cake • Pumpkin Donut Holes
Kitchen Konfidence • Pumpkin and Hazelnut Tart with Toasted Marshmallow
This Healthy Table • Pumpkin Minestrone Soup
Delicious Not Gorgeous • Pumpkin Banana Cupcakes with Cream Cheese Frosting
Three Sweet Peas • Pumpkin Coconut Ginger Latte
27th and Olive • Pumpkin Honey Ale Pie
Foolproof Living • Paleo Pumpkin Muffins
Smart in the Kitchen • Pumpkin Chocolate Chip Muffins (Gluten-Free and Dairy-Free)
Food with Feeling • Pumpkin Risotto
The Pig & Quill • Chocolate Pumpkin Spice Cake with Cream Cheese Frosting (Gluten-Free)
Sweet Gula • Pumpkin Baked Donuts
Well and Full • Vegan Pumpkin Nachos
Lemon & Vanilla • Pumpkin, Saffron and Orange Soup
Taste Love and Nourish • Pumpkin Crisp
Tending the Table • Butternut Squash Kitchari
CaliGirl Cooking • Easy Double Pumpkin Shepherd’s Pie with Fresh Herbs
Will Frolic for Food • Savory Pumpkin Bread
Vegetarian Ventures • Pumpkin Cheddar Cheese Ball Appetizer Recipe
Long Distance Baking • Pumpkin Bread Pudding with Maple Cream Sauce
All Purpose Flour Child • Maple Bourbon Pumpkin Pop Tarts
Live Eat Learn • Pumpkin Soup with Cheesy Popcorn Topping
Rubarbarians • Cheesy Pumpkin Quesadillas with Smoky Sour Cream
JoEats • Pumpkin Brown Sugar Babka
An Edible Mosaic • Gluten Free Pumpkin Bread Recipe
The Foodwright • Vegan Pumpkin Chocolate Chip Cheesecake Bars
Floating Kitchen • Pumpkin Butter Thumbprint Cookies with Whiskey Caramel Sauce Drizzle
Jam Lab • Pumpkin Banana Yogurt Cake with Pecan Brittle Buttercream Frosting
Feed Me Phoebe • Paleo Pumpkin Muffin Recipe with Chocolate Chips
Pass the Cookies • Pumpkin Cream Puffs with Chocolate Glaze
Ful-filled • Pumpkin Spice Ruffled Milk Pie
Wood and Spoon • Pumpkin Pecan Tart with Maple Whipped Cream
A Joyfully Mad Kitchen • Gluten Free Pumpkin Snickerdoodle Donuts
Katherine in Brooklyn • Pumpkin Cheesecake Bars
Craft Beering • Pumpkin Ale Pumpkin Loaf (with Honey Pumpkin Spice Whipped Butter)
A Couple Cooks • Chewy Pumpkin Oatmeal Cookies
Brewing Happiness • Fall Harvest Pumpkin-Carrot Blender Juice
Linden & Lavender • Pumpkin Loaf with Vanilla Glaze
Cookie Dough and Oven Mitt • Pumpkin White Chocolate Cake Pops
Appeasing a Food Geek • Pumpkin Pancakes
Snixy Kitchen • Gluten-Free Pumpkin Cake with Salted Caramel Frosting
Petit Bakes • Pumpkin Croissants
Hungry Girl Por Vida • Pumpkin Ganache Cupcakes
La Pêche Fraîche • Pumpkin Cake with Spiced Meringue Buttercream
Oat and Sesame • Pumpkin Pie Sugar Cookies
Sheri Silver • Pumpkin Streusel Monkey Bread Muffins
The Sweet Nerd • Pink Halloween Sugar Cookies
Cloudy Kitchen • Buttermilk Pumpkin Streusel Pie
Loves Food, Loves to Eat • Fall Queso with Pumpkin and Chorizo
Cook Til Delicious • Double Pumpkin Sourdough Milk Bread
Fit Mitten Kitchen • Blender Oatmeal Pumpkin Pancakes
Copper & Verdigris • Pumpkin Spice Pets de Soeurs
The Little Epicurean • Pumpkin Sticky Buns
Hortus Cuisine • Pumpkin Merengue Pies
Sweet Crusader • Pumpkin Espresso Streusel Cake with Cinnamon Espresso Caramel
ShortGirlTallOrder • Stuffed Vegan Pumpkins with Vegan Stuffing
A Cookie Named Desire • Pumpkin Creme Brûlée
Baked the Blog • Rosemary Pumpkin Biscuits with Smoky Mushroom Gravy
Eat. Love. Namaste. • Pumpkin BBQ Cauliflower Wings
Salted Plains • Easy Pumpkin Granola
Feedtheswimmers • Pumpkin Crostini (Crostini di Zucca) with Lentils and Chévre
The Traveling Spoon Chef • Twice Baked Butternut Squash
I LOVE SEEING PHOTOS OF RECIPES THAT YOU’VE MADE!
Before you take a bite, snap a photo with your phone, follow me on INSTAGRAM and tag it with #TASTELOVEANDNOURISH
Hi! Made this tonight…pretty good! But to be completely honest it is not very sweet….the filling nor the topping…it.is good though! The vanilla bean ice cream we had on it added that little extra sweet we craved….will make it again!
So glad you’ll be making this again, Sara! Yes…it’s definitely not overly sweet. Of course, it’s all a matter of personal taste, but I do agree that the sweetness from the ice cream makes it a perfect accompaniment. Happy holidays!
This crips sounds SO good and it really is a genius alternative to the popular pumpkin pie. Thanks so much for contributing to the VPP! xoxo
Thanks so much, Sara! We so appreciate all the work it takes to organize us all! xo
It is this recipe that turned me on to Fall! I”m all in my dear… this crisp is gorgeous. Thank you for the gluten free alternative :D
Hahaha…well, that’s the magic of pumpkin, isn’t it, Traci! ;) Honest and truly thought of you with the added gluten free option! xo
Oh Caroline, what a truly wonderful idea. I have never ever thought to make a pumpkin crisp, but it looks and sounds like just the thing for this beautiful fall season. The photos are so warm and cozy here and makes me want to take a heaping spoonful all for myself. :). You’ve had such a string of lovely posts lately!
I’m surprised I’d never thought of this before either, Emily…I love crisps! Thanks for those kind words, my dear friend! xo
I just made this for breakfast this morning!! It was amazing! we loved it. I didn’t have evaporated milk so I used a combo of milk and cream and just a pinch of cornstarch and it worked beautifully. Since it was 6 am, it too dark for a pic (and my kids devoured it too quickly anyways), but hoping to snap a shot of it next time for you. :)
I’m so glad to hear you enjoyed this, Emily! I’m definitely going to try your substitution…I don’t always have evaporated milk on hand. You’ve got lucky kiddos! I’m usually still in bed at 6am! ;) Thanks so much for giving this a try! Happiest of holidays to you, my dear friend! xo
Oooh love a good apple crisp, but I’ve never thought to make pumpkin crisp! Can’t wait to bake this one–thanks for the idea! And Happy #virtualpumpkinparty! xo
Ahhh…apple crisp is a favorite of mine, Kelsey! I think you’ll love this, too! Happy #virtualpumpkinparty to you! ;)
Caroline, I adore this recipe! There are so many times I just don’t want pumpkin pie. But a crisp! That sounds perfect.
Thank you, dear friend! This is definitely an easy alternative to pie! xo