Cinnamon Pumpkin Crisp 🎃🍂

By: Rabia

Creamy spiced pumpkin filling topped with a buttery, crunchy crisp — this Cinnamon Pumpkin Crisp is the perfect fall dessert when you’re craving pumpkin pie flavors without the fuss of a crust. Easy to whip up and irresistibly cozy!

🥘 Recipe Card

Servings & Timing

  • Yield: 8 servings

  • Prep Time: 15 minutes

  • Bake Time: 40–45 minutes

  • Total Time: 1 hour

Dietary Badges:

  • Vegetarian

  • Make-Ahead Friendly

✅ Ingredients

Pumpkin Filling

  • 4 cups pure pumpkin purée (not pumpkin pie filling)

  • ½ cup dark brown sugar, packed

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

Crisp Topping

  • 1 cup rolled oats

  • ½ cup all-purpose flour (or almond flour for gluten-free)

  • ½ cup brown sugar (or erythritol for low-carb)

  • ½ teaspoon ground cinnamon

  • ½ cup unsalted butter, melted

  • Pinch of salt

📖 Instructions

  1. Preheat Oven

    • Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.

  2. Make Pumpkin Filling

    • In a large bowl, stir together pumpkin purée, brown sugar, cinnamon, and nutmeg until smooth and well combined.

    • Spread mixture evenly into prepared baking dish.

  3. Make Crisp Topping

    • In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.

    • Stir in melted butter until crumbly.

  4. Assemble & Bake

    • Sprinkle crisp topping evenly over the pumpkin filling.

    • Bake for 40–45 minutes, until the topping is golden brown and the filling is set.

  5. Cool & Serve

    • Let cool for 10 minutes before serving. Delicious warm with a scoop of vanilla ice cream or whipped cream.

🔑 Notes & Tips

  • Use canned pumpkin purée for convenience, or roast and mash fresh pumpkin for a richer flavor.

  • Add a pinch of ground ginger and cloves for extra pumpkin spice flavor.

  • For added crunch, stir ½ cup chopped pecans or walnuts into the topping.

Recommended  WW Fresh Homemade Lemonade 🍋

🌟 Variations

  • Low-Carb/Keto: Use almond flour instead of all-purpose flour and erythritol instead of sugar.

  • Dairy-Free: Swap butter with coconut oil.

  • Apple-Pumpkin Twist: Add 1 cup diced apples into the pumpkin filling for more texture.

❄️ Storage

  • Fridge: Store leftovers covered for up to 4 days.

  • Freezer: Freeze tightly wrapped for up to 2 months. Reheat in oven until warmed through.

💌 Final Notes

This Cinnamon Pumpkin Crisp is a cozy fall dessert that’s easier than pie but just as satisfying. With its creamy spiced pumpkin base and crunchy oat topping, it’s sure to become a seasonal favorite at your table. 🍁✨

Rabia
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