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The Best Pumpkin Crisp

Everything pumpkin pie wants to be, baked in half the effort and twice the flavor. This pumpkin crisp brings together a silky pumpkin custard filling and a buttery, ginger-snap-studded crumble that stays crisp from oven to spoon. It’s the kind of fall dessert that feels rustic, smells nostalgic, and eats like a reward for surviving summer. Perfect for holidays, potlucks, or late nights when the kitchen feels like the right place to be.
Prep Time:20 minutes
Cook Time:1 hour

Equipment

  • 9x13 Baking Dish – A standard glass or ceramic dish works best.
  • Rimmed Baking Sheet – Catches drips and saves your oven from sugar burns.
  • Large + Medium Mixing Bowls – One for the pumpkin filling, one for the crumble topping.
  • Whisk – For that perfectly smooth custard base.
  • Wire Cooling Rack – Lets the crisp cool and set without getting soggy.
  • Spatula + Measuring Tools – Because precision matters more than perfection.
  • Pastry Blender or Fingers – For working cold butter into the topping.
  • Rolling Pin or Food Processor – To crush gingersnaps into fine, flavorful crumbs.

Ingredients

For the Pumpkin Filling

  • 1 ½ cups pumpkin purée one 15 oz can, not pie filling
  • 3 large eggs lightly beaten
  • 1 cup heavy cream
  • ¾ cup packed dark brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the Streusel Topping

  • 1 cup all-purpose flour
  • 1 cup crushed gingersnap cookies
  • ½ cup rolled oats
  • ½ cup packed dark brown sugar
  • ½ cup chopped pecans or walnuts optional
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter cold and cubed
  • ½ cup chocolate chips optional — mix them in, don’t sprinkle on top

Instructions

  • Heat the Oven and Prep the Dish
  • Preheat to 350°F (175°C). Grease a 9x13 dish and set it on a rimmed baking sheet. This trick catches stray butter drips and keeps cleanup easy.
  • Make the Pumpkin Base
  • In a large bowl, whisk together pumpkin purée, eggs, cream, brown sugar, pumpkin pie spice, vanilla, and salt until smooth. Pour it into the baking dish. Think of it as a crustless pumpkin pie that knows its worth.
  • Build the Topping
  • In another bowl, stir together flour, crushed gingersnaps, oats, brown sugar, nuts (if using), and cinnamon. Add cold butter cubes and cut them in using your fingertips or a pastry blender until you’ve got a rough, crumbly mix with little pea-sized butter bits. Stir in chocolate chips now if you’re going for the decadent version.
  • Assemble and Bake
  • Sprinkle the crumble evenly over the pumpkin layer. Bake for 50–60 minutes, until the top turns deep golden brown and the center still gives a slight jiggle. That little wobble means perfection — it’ll set as it cools.
  • Cool and Serve
  • Let it rest on a cooling rack for at least 20–30 minutes before digging in. It thickens, crisps, and finds its balance as it cools. Serve warm, ideally with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of salted caramel.

Notes

  • Cold Butter is Everything: Keep it cold until the moment it hits the bowl. That’s how you get the crumbly, crisp topping that doesn’t melt into mush.
  • Watch the Bake: Pull it when the center barely jiggles. Overbaking dries out the custard.
  • Make Ahead Magic: Assemble the crisp up to a day early, cover, and refrigerate. Bake just before serving — add 5–10 minutes if it’s coming straight from the fridge.
  • Optional Chocolate: Stir chocolate chips into the topping mix, not on top. This keeps them molten inside and prevents scorching.
  • Serving Tip: This pumpkin crisp is cozy on its own but dangerous with ice cream or a splash of bourbon caramel sauce.
Course: Dessert
Cuisine: American
Keyword: fall dessert, pumpkin crisp, pumpkin pie
Servings: 8 -10 servings