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.
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 ½cupspumpkin puréeone 15 oz can, not pie filling
3large eggslightly beaten
1cupheavy cream
¾cuppacked dark brown sugar
1tablespoonpumpkin pie spice
1teaspoonvanilla extract
½teaspoonsalt
For the Streusel Topping
1cupall-purpose flour
1cupcrushed gingersnap cookies
½cuprolled oats
½cuppacked dark brown sugar
½cupchopped pecans or walnutsoptional
½teaspooncinnamon
½cupunsalted buttercold and cubed
½cupchocolate chipsoptional — mix them in, don’t sprinkle on top
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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.