Rich Pumpkin Crisp

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Warm, spiced, and layered with a golden oat crumble, this Rich Pumpkin Crisp is everything we love about fall desserts—without the fuss of pie crust. With a velvety pumpkin filling and a buttery brown sugar topping, it comes together in one dish, making it the perfect cozy treat for holidays or any night you want a taste of pumpkin bliss.

Think of it as the cousin of pumpkin pie and apple crisp. The smooth custard-like base brings all the flavors of classic pumpkin pie, while the crisp oat topping adds a satisfying crunch in every bite. It’s a crowd-pleaser, best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

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What Kind of Pumpkin Should I Use?

For this recipe, canned pumpkin puree is your best friend. It offers consistent texture and rich flavor without the excess moisture of fresh pumpkin. Be sure to use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.

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Ingredients for the Rich Pumpkin Crisp

Pumpkin Puree – The heart of the dessert. Its smooth, earthy sweetness sets the foundation for the entire dish.

Sweetened Condensed Milk – Adds creamy richness and a touch of sweetness, creating that irresistible custard consistency.

Eggs – These help bind the filling and give it that silky texture.

Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves that brings warmth and depth.

Vanilla Extract – Just a splash enhances the sweetness and aroma.

Salt – Balances all the flavors and keeps the sweetness in check.

Old-Fashioned Oats – Adds texture to the topping and helps form that classic crumble.

Brown Sugar – Provides rich, molasses-like sweetness and caramelizes beautifully when baked.

All-Purpose Flour – Gives structure to the oat topping so it doesn’t turn soggy.

Butter – Melted and mixed into the topping for that golden, crunchy finish.

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How To Make the Rich Pumpkin Crisp

Step 1: Preheat the Oven

Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This ensures easy release and golden edges.

Step 2: Make the Pumpkin Filling

In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and a pinch of salt. Whisk everything together until smooth and well incorporated.

Step 3: Pour and Spread

Pour the pumpkin mixture into your prepared baking dish, spreading it evenly with a spatula.

Step 4: Prepare the Crumble Topping

In a separate bowl, mix together old-fashioned oats, brown sugar, flour, and melted butter. Stir until it forms a crumbly texture. Don’t overmix—you want crumbles, not paste!

Step 5: Sprinkle Generously

Evenly distribute the oat crumble over the pumpkin layer. Cover every inch so each bite gets a crispy topping.

Step 6: Bake to Golden Perfection

Place the dish in the oven and bake for 40-45 minutes. The top should be golden brown and the filling set around the edges with a slight jiggle in the center.

Step 7: Cool Slightly Before Serving

Let the crisp cool for at least 15 minutes before serving. It sets up as it cools and is even better warm.

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How to Serve and Store Rich Pumpkin Crisp

Serve this cozy dessert warm, straight from the oven, paired with a scoop of vanilla ice cream or a swirl of whipped cream. The contrast of warm and cold is magical. For an extra indulgent twist, drizzle with caramel sauce.

To store leftovers, let the crisp cool completely, then cover the baking dish with plastic wrap or foil. It can be refrigerated for up to 4 days. Reheat individual servings in the microwave or warm the whole dish in a 300°F oven for 10-15 minutes.

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Frequently Asked Questions

Can I make this ahead of time?

Yes! You can assemble the filling and topping separately a day ahead. Store them in the fridge, then assemble and bake when you’re ready.

Can I freeze Rich Pumpkin Crisp?

You can freeze it after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

What can I use instead of sweetened condensed milk?

You can substitute with a mixture of evaporated milk and sugar, or use heavy cream with a little maple syrup, though it will slightly change the texture.

Is this gluten-free?

Not by default, but you can easily make it gluten-free by using certified gluten-free oats and a gluten-free flour blend for the topping.

Can I use fresh pumpkin?

You can, but make sure it’s well-pureed and drained to avoid a watery filling. Canned is more reliable for this texture.

Do I need to refrigerate leftovers?

Yes. Because of the custard-like filling, it’s safest to refrigerate any leftovers after the crisp has cooled.

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Want More Fall Dessert Ideas?

If this Rich Pumpkin Crisp warmed your heart, these other cozy treats will too:

• Strawberry Cheesecake Banana Pudding – creamy layers and fruity bliss.
• Gooey Cinnamon Roll French Toast Casserole – breakfast meets dessert in the best way.
• No Bake Pecan Coconut Praline Cookies – chewy, sweet, and easy to make.
• Cinna Bun Cake – the best parts of a cinnamon roll in sliceable form.
• Pumpkin Cheesecake Bars – a perfect bar version of pumpkin pie.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you serve it warm with ice cream? Add a drizzle of caramel? Maybe swap the oats for crushed gingersnaps?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Looking for more sweet inspiration? Follow me on Pinterest @LifeWithNinaRecipes for daily recipe ideas.

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