This post may contain affiliate links.

It’ll take about 1 bite of this goodness to realize Pumpkin Crisp is your new favorite fall dessert! The smooth, perfectly spiced pumpkin filling and the crunchy topping is truly a match made in heaven!!

Jump to Recipe
pumpkin crisp in a bowl with ice cream on top.

Fellow pumpkin-lovers….hello, hello!!!  If you’ve been a follower for awhile, you know I’m a big fan of everything PUMPKIN.  From Pumpkin Poke Cake to Pumpkin Chocolate Chip BarsPumpkin Dump Cake and everything in between….pumpkin is just my favorite, especially during the holiday season!

Pumpkin crisp in two bowls with ice cream on top.

Well, if you’re like me and love anything pumpkin-flavored, you are going to LOVE this delicious fall dessert!  Here’s why….  I took the best part of an apple crisp (the crumbly top part) and the best part of a traditional pumpkin pie (the filling) and combined them into the perfect dessert….Pumpkin Pie Crisp.

Ingredients on a block of quartz needed to make pumpkin crisp.

Pumpkin Crisp Ingredients

  • Pumpkin puree. Be sure that you’re getting the pumpkin puree and not the pumpkin pie filling.
  • Sugar.
  • Eggs. The eggs help the pumpkin filling set so it doesn’t stay runny.
  • Evaporated Milk. The milk will give the filling its creamy texture and a richer flavor.
  • Gingersnap cookies. You’ll use the gingersnap cookies to make a “flour” for part of the topping. The flavor that comes from the gingersnap cookie “flour” is incredible!
  • Pumpkin pie spice & vanilla. It’s all about the flavor!!! If you don’t have pumpkin pie spice, no worries! You can certainly use a combination of 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and 1/4 tsp ground nutmeg.
  • Vanilla Extract.
  • Quick Oats. The quick oats help give the crisp a topping texture that you crave on any crisp!
  • Brown Sugar. Light or dark brown sugar will be fine.
  • Baking Powder & Baking Soda.
  • Butter. Butter is used in the topping and helps make the topping crisp and to add a rich buttery flavor.
spoonful of pumpkin crisp.

How to Make Pumpkin Crisp

First, you’ll make the pumpkin mixture by whisking together pumpkin, eggs, evaporated milk, pumpkin pie spice and vanilla in a large bowl. You can mix by hand or stir it up with a hand mixer.  Then, you’ll pour the filling into a baking dish coated with cooking spray and set aside.

First add the dry ingredients to a mixing bowl, including the gingersnap cookie crumbs (I use a food processor to make the crumbs), oats, brown sugar, baking powder and baking soda.

Then you’ll use a fork or pastry cutter to mix in the softened butter and mix until it forms a nice chunky crisp topping.

Sprinkle this mixture over the pumpkin filling and bake!

How do I store pumpkin crisp?

If you’re lucky enough to have leftovers, you will want to store the remaining crisp in an airtight container or cover with plastic wrap and refrigerate. I do recommend enjoying the crisp within a day or two as the topping will get less and less crunchy as the time goes by. 

When you’re ready to dive back into the refrigerated crisp, you can certainly eat it right from the container or nuke it in the microwave.

Should I serve pumpkin crisp warm, cold or at room temperature?

Personally, I like the crisp best when it’s still warm. That way, the ice cream begins to get all melty and creamy and that makes me smile. However, I also really enjoy it cold, right out of the refrigerator.

white bowl of pumpkin crisp with ice cream on top.

Should I top the pumpkin crisp with whipped topping or a scoop of ice cream?

That’s totally up to you! Here’s how I would decide…

If the crisp will be served warm, you can really go with either! I’m a big fan of warm desserts with a scoop of vanilla ice cream. It just goes. On this dessert, a scoop of vanilla, vanilla bean or cinnamon ice cream is perfection! But then again, whipped topping is also a perfect match to pumpkin.

If the pumpkin crisp will be served at room temperature or cold, I’d recommend using whipped topping. This will also be the easier choice if bringing the pumpkin crisp to a holiday gathering, so you don’t have to worry about ice cream sitting on the counter and getting soupy.

So long story short, do whichever sounds best to you and whatever works best for your dessert occasion!

bowl of pumpkin crisp with ice cream on top.

Other fall favorites

Pumpkin lovers will also love this one – My Pumpkin Cheesecake Bars – Soooo delicious with the smooth cheesecake filling, pie flavors and crumb topping!

Another recipe that I love making in the fall are these Pumpkin Churro Mini Muffins – they’re perfectly pop-able and full of flavor!

Crustless Pumpkin Pie is a dessert I make throughout the year, because it’s an easy recipe, a light dessert (no buttery pie crust) and cures my sweet tooth!

The recipe you’ve been waiting for…

5 from 13 votes

Pumpkin Crisp

Author: Kelsey
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
With a smooth pumpkin filling and a crunchy flavorful topping, this is the dessert you'll be craving all through the fall!



  • One 15-ounce can pumpkin puree
  • 2/3 cup sugar
  • One 5-ounce can evaporated milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt


  • 1 cup Gingersnap cookie "flour"*
  • 1 cup quick oats
  • 1/3 cup brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup butter softened


  • Preheat oven to 350°F.
  • Grease a deep square pan or a 2-3 qt casserole dish.
  • In a large bowl, whisk together all of the filling ingredients; pour into the prepared dish.
  • In a medium bowl, combine the gingersnap cookie flour*, oats, brown sugar, soda and powder. Then, use a fork to incorporate the butter into the dry mixture.
  • Evenly sprinkle the topping over the pumpkin filling.
  • Bake for 35-45 minutes, or until the center of the pumpkin pie filling reaches 175°F. The center will still have a little wiggle, but it won't be super runny.
  • Serve with ice cream or whipped topping, if desired.



*To make Gingersnap Cookie “flour,” simply use a food processor or blender to break down gingersnap cookies into a flour-like texture.


Calories: 340kcal | Carbohydrates: 46g | Protein: 5.7g | Fat: 15.7g | Saturated Fat: 8.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.7g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 210mg | Potassium: 159mg | Fiber: 2.9g | Sugar: 30.7g | Vitamin A: 2207IU | Vitamin C: 0.5mg | Calcium: 106mg | Iron: 2.8mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

did you love this recipe?

Share it with me on Facebook and find more recipes on Pinterest for more!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. How long did you bake it for when you make it in small cast iron pans like in the photo above? Thanks.

  2. 5 stars
    I’ve been making this for holidays for the last couple of years now and my family adores it. I haven’t made a regular pumpkin pie since I found this recipe. My sister is celiac, so I use gluten free ginger snaps and oats and it works beautifully. I top it with maple cinnamon whipped cream and it’s absolutely divine! I can’t thank you enough for this recipe. 😋

    1. These are truly the best messages to get. THANK YOU, Suzie! And I love the idea of topping it with a maple cinnamon whipped cream – yum! ~Kelsey

  3. 5 stars
    I doubled this recipe. Made this for my parents and had with vanilla ice cream. Delicious! Satisfied my mom’s pumpkin craving and it wasn’t overly sweet. Thank you!

  4. Denise Turnbull says:

    5 stars
    This is delicious!

  5. Has anyone added walnuts or pecans to the topping? I wonder which one would taste better with this? I cannot wait to make it.

  6. 5 stars
    I first tried this recipe because my son could not eat crust. Since then, it’s been a regular request. Everyone that tries it, loves it.