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
- 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
- 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
- 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.
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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!
Sara @ Cake Over Steak
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
Traci | Vanilla And Bean
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
Kelsey @ Appeasing a Food Geek
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