This pumpkin crisp has a creamy pumpkin pie filling covered with a buttery oat and pecan topping that bakes golden in a cast-iron skillet. I like it warm, with vanilla ice cream melting into the pumpkin and caramel running wherever it wants.
Pumpkin Crisp with Oat and Pecan Topping
Pumpkin pie is fine and serves its purpose, but I’ve always preferred something with more texture. I like the filling, but I will trade pie crust for a ludicrous amount of oats and pecans. That’s how I make my pumpkin crisp, and being reasonable about topping doesn’t fit my personality. It never has.
I like when the first spoonful has some of everything, but after that, it’s a complete free-for-all. The soft pumpkin, the topping breaking apart and mixing into it, and the vanilla ice cream melting into whatever space it can find. I don’t care about getting a perfect serving out of the skillet because this isn’t one of those desserts that needs careful plating. Put it in a bowl, add more ice cream than necessary, and I’m good.
I’ve always thought of this as my noncommittal pumpkin dessert. It’s good enough for Thanksgiving, but easy enough to make on a regular weeknight when a can of pumpkin and a few pantry ingredients are reason enough.
The Decisions Behind This Recipe
- I use evaporated milk in the pumpkin filling because I want it creamy without making it as rich as a pumpkin pie made with heavy cream. It has a concentrated milk flavor I like with pumpkin and spices.
- There’s more brown sugar than granulated sugar in the filling because I like molasses flavor with pumpkin and spices. I still use some granulated sugar because I don’t want the filling tasting completely like brown sugar.
- Since this is a pumpkin custard under a crisp topping, the two eggs are important. They help the pumpkin filling bake up soft and spoonable instead of sitting on the bottom of the oats like warm pumpkin purée. It’s the pumpkin pie feeling without having to make a crust.
- The oat and pecan topping is not an afterthought. I use lots because it really does taste best with a decent amount of oat and pecan clusters. A lighter amount would have me uninterested.
- The cold butter is what makes the uneven clusters. Working cold butter into the oats, flour, and sugar creates the crumbly topping. It doesn’t need to look perfect before it goes in the oven.
- A 10-inch cast-iron skillet has enough room for the pumpkin filling and the topping without crowding either one. The oats and pecans have enough surface area to brown, and the skillet stays warm. I usually leave it on the counter and let everyone serve themselves.
Ingredients
- Pumpkin purée – Use plain canned pumpkin purée, not pumpkin pie filling. The filling gets its sweetness and spices from everything else we’re adding.
- Brown sugar and granulated sugar – Both go into the pumpkin filling, and you’ll use brown sugar again in the oat topping. Dark or light brown sugar is fine, but dark has a stronger molasses flavor. If you’re out, make a batch of my homemade brown sugar.
- Eggs, evaporated milk, and vanilla extract – These make the pumpkin filling creamy and pie-like. Use unsweetened evaporated milk, not sweetened condensed milk.
- Pumpkin pie spice, ground cinnamon, and salt – Pumpkin pie spice and extra cinnamon season the filling, while cinnamon and salt also go into the topping.
- Old-fashioned rolled oats and all-purpose flour – Use old-fashioned rolled oats, not quick oats or steel-cut oats. The oats and flour make up most of the dry ingredients in the crisp topping.
- Cold unsalted butter – Cube it while it’s still cold, then work it into the oat mixture until you have coarse, uneven clusters.
- Chopped pecans – I like pecans in the topping because they add crunch. I’m normally a walnut person, but pecans taste better in this one.
How to Make Pumpkin Crisp
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prepare the skillet and pumpkin filling)
Preheat the oven to 350°F and grease a 10-inch cast-iron skillet. In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt until it’s smooth and you can’t see any streaks of egg. Pour the filling into the skillet. It’ll look loose at this point, which is normal. The eggs will help it set into a pumpkin custard as it bakes. - Step Two (make the oat and pecan topping)
In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it into the dry ingredients with a pastry cutter or fork until you have uneven, crumbly clusters. Stop while the clusters are still different sizes. They don’t need to look perfectly uniform. Stir in the chopped pecans. - Step Three (cover the pumpkin filling)
Scatter the oat and pecan mixture over the pumpkin filling until it’s covered. Don’t press it down. I want the oats and pecans sitting up on top where they can brown in the oven, not sinking into the pumpkin and losing their reason for being here. - Step Four (bake the pumpkin crisp)
Bake for 40–45 minutes, until the topping is golden and the pumpkin filling is mostly set. Give the skillet a nudge. The center should have a slight jiggle, but it shouldn’t look liquid. If the topping starts getting too dark before the pumpkin is ready, loosely lay a piece of foil over the skillet and let it finish. - Step Five (let it rest and serve)
Let the pumpkin crisp rest for 10–15 minutes before serving. I know you want to go directly into the skillet with a spoon, but give the pumpkin a few minutes to firm up. Serve it warm in bowls with vanilla ice cream, whipped cream, caramel, or all three, which is what I choose.
Recipe Tips
- The pumpkin filling is finished when the center has a slight jiggle, not when the skillet has gone completely still. You don’t want it looking liquid, obviously, but this is a custard under the topping. It firms up more while it rests.
- The topping and filling don’t always finish at the exact same moment. If the oats and pecans are getting darker than you’d like while the center still needs time, loosely cover the skillet with foil. Don’t press the foil into the topping and ruin it.
- Give the pumpkin crisp 10–15 minutes to rest before serving. It’ll still be warm, but you want pumpkin custard and topping in your bowl instead of a small landslide.
Storage and Reheating
- Cover leftover pumpkin crisp and refrigerate it for up to 4 days. The oat topping will soften some in the refrigerator, but that’s normal.
- For an individual serving, the microwave is the fastest way to warm it up. If you’re reheating more than a bowlful, put it in a 325°F oven until warmed through. Loosely cover the skillet or baking dish with foil if the topping is already as brown as you want it.
- I don’t recommend freezing this one. The pumpkin custard can release moisture after thawing, and the topping isn’t going to come back with the same texture. Make it, eat it warm, then enjoy the leftovers for a few days.
FAQs
- Can I make pumpkin crisp without a cast-iron skillet?
Yes. Use a similarly sized oven-safe baking dish. A different material or shape can affect the baking time, so start checking the center around the 40-minute mark rather than assuming it’ll bake the same way. - Can I make pumpkin crisp ahead of time?
Yes. You can bake it earlier in the day, let it cool briefly, refrigerate it within two hours, then reheat before serving. I wouldn’t assemble it far ahead and let it sit unbaked because the topping can start absorbing moisture from the filling. - Can I leave out the pecans?
Yes. The oat topping will still bake up nicely without them. Leave them out if nuts aren’t your thing. - Is pumpkin crisp the same as pumpkin dump cake?
No. My pumpkin dump cake uses dry cake mix and butter for the topping. This pumpkin crisp has a homemade oat and pecan topping instead. Similar fall energy, completely different dessert. - Can I use fresh pumpkin instead of canned pumpkin purée?
You can, as long as it’s cooked, puréed smooth, and not overly watery. Canned pumpkin is just more consistent. If homemade purée has a lot of extra moisture, the filling will end up softer than you might want.
From My Kitchen Notes
Small observations from the margins.
- I know the difference between being covered and being chosen.
- I don’t need something to stay perfectly still before I know it’s done.
- I’ve learned not to press down on what deserves room to become itself.
- A little sweetness doesn’t make up for what isn’t there.
- I can let something soften without letting it fall apart.
- A crumbly surface is not the same as real texture.
- I’m aware when something has gone cold, even under a beautiful topping.
- I’ve never needed a perfect slice to know what I’m being served.
- I don’t call something comforting just because it’s familiar.
Other Uses for a Can of Pumpkin
- Pumpkin Tiramisu – Pumpkin mascarpone, espresso-soaked ladyfingers, cocoa.
- Pumpkin Brown Sugar Crunch Ice Cream – Buttermilk pumpkin custard, dark brown sugar, warm spices.
- Pumpkin Chai Pots de Crème – Pumpkin custard, chai spices, pumpkin seed brittle.
- No Bake Pumpkin Icebox Cake – Pumpkin cream, gingersnap cookies, whipped topping.
- Pumpkin Cheesecake Dip – Cream cheese, pumpkin purée, whipped topping.
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Pumpkin Crisp
This Pumpkin Crisp has a creamy, spiced pumpkin custard filling and a buttery oat and pecan topping baked golden brown in a cast-iron skillet. Serve it warm with vanilla ice cream, whipped cream, or caramel sauce.
Servings: 10
Calories: 450kcal
Equipment
- cast iron skillet 10" (25 cm) For baking the pumpkin filling and oat topping.
- mixing bowls (large and medium) For whisking the pumpkin custard and preparing the oat and pecan topping.
- whisk For mixing the pumpkin filling until smooth.
- pastry cutter or fork. For incorporating cold butter into the topping.
- measuring cups and spoons For measuring the ingredients.
Ingredients
Pumpkin Filling:
- 1 (15-oz / 425 g) can pumpkin purée
- ½ cup (107 g) packed dark brown sugar or light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- 1 cup (240 ml) evaporated milk
- 1 tsp (5 ml) vanilla extract
- 1½ tsps (3 g) pumpkin pie spice
- ½ tsp (1.3 g) ground cinnamon
- ¼ tsp (1.5 g) table salt
Oat and Pecan Crisp Topping:
- 1 cup (90 g) old-fashioned rolled oats
- ¾ cup (90 g) all-purpose flour
- ¾ cup (160 g) packed dark brown sugar or light brown sugar
- 1 tsp (2.6 g) ground cinnamon
- pinch of salt
- ½ cup (113 g) cold unsalted butter cubed
- ½ cup (55 g) chopped pecans
Optional For Serving:
- vanilla ice cream
- whipped cream
- caramel sauce
- additional chopped pecans
- ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) cast-iron skillet with butter or nonstick cooking spray.cooking spray
- In a large mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and evenly incorporated, with no visible streaks of egg.1 (15-oz / 425 g) can pumpkin purée, ½ cup (107 g) packed dark brown sugar, ¼ cup (50 g) granulated sugar, 2 large eggs, 1 cup (240 ml) evaporated milk, 1 tsp (5 ml) vanilla extract, 1½ tsps (3 g) pumpkin pie spice, ½ tsp (1.3 g) ground cinnamon, ¼ tsp (1.5 g) table salt
- Pour the pumpkin mixture into the prepared skillet and spread evenly.
- In a separate bowl, stir together the old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture forms coarse, irregular clusters with no large chunks of butter remaining.1 cup (90 g) old-fashioned rolled oats, ¾ cup (90 g) all-purpose flour, ¾ cup (160 g) packed dark brown sugar, 1 tsp (2.6 g) ground cinnamon, pinch of salt, ½ cup (113 g) cold unsalted butter
- Stir the chopped pecans into the oat mixture until evenly distributed. Scatter the topping over the pumpkin filling, covering the surface without pressing it into the filling.½ cup (55 g) chopped pecans
- Bake for 40–45 minutes, or until the oat and pecan topping is golden brown and the pumpkin filling is mostly set. The center should have a slight jiggle when the skillet is moved, but it should not appear liquid. If the topping begins browning too quickly before the filling is ready, loosely cover the skillet with aluminum foil.
- Remove the skillet from the oven and let the pumpkin crisp rest for 10–15 minutes. The custard filling will continue to firm as it coolls, making it easier to spoon into serving bowls. Serve warm with vanilla ice cream or whipped cream, if desired.vanilla ice cream, whipped cream
Notes
- Use 100% pure pumpkin purée, not pumpkin pie filling.
- Homemade pumpkin purée can be substituted if it is smooth and excess moisture has been removed.
- The pumpkin filling should have a slight jiggle in the center when removed from the oven. It will continue to firm during the resting period.
- If the topping browns before the pumpkin filling is ready, loosely cover the skillet with aluminum foil.
- A similarly sized baking dish can be used in place of cast iron, although baking time may vary.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 325°F (165°C) oven until heated through.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
Nutrition
Nutrition Facts
Pumpkin Crisp
1 portions per recipe
Amount Per Serving (170 g)
Calories 450
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 78mg26%
Sodium 160mg7%
Potassium 350mg10%
Carbohydrates 61g20%
Fiber 4g17%
Sugar 42g47%
Protein 7g14%
Vitamin A 17000IU340%
Vitamin C 4mg5%
Calcium 135mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Pumpkin Crisp? I’d love to hear how it turned out – leave a comment below and let me know.
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