As the leaves change colors and the air turns crisp, there are a variety of flavors and textures that symbolize this season. Pumpkin crisp is one of the ultimate fall flavors. This sweet and spicy dessert is the perfect embodiment of autumn, combining the earthy richness of pumpkin with the warm, comforting spices that define the season.
Pumpkin crisp is an easy dessert or snack to whip up when you’re wanting to embrace fall flavors. Rather than fussing with a pie crust, you can just add a crumbly topping made with all natural sugars to satisfy your sweet tooth!
Fresh or Canned Pumpkin?
While I always opt for fresh when given the opportunity, canned or even frozen pumpkin works great for the recipe too. I love a fresh pumpkin out of the garden because of the depth of flavor. We cooked up one earlier this week that had a chocolatey aroma. Fresh pumpkin is my go to if we have it on hand, but preserved options make a delicious treat as well!
How To Make Pumpkin Crisp
- Mixing Bowl
- 8x8 pan
- 2 cups Pureed Pumpkin or Butternut Squash fresh or canned
- 1/3 cup Maple Syrup or Honey
- 3 Eggs
- 1 Tbsp Coconut Oil melted
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ground Ginger
- 1/2 tsp Nutmeg
- 1/4 tsp Ground All Spice
- 1/4 tsp Ground Cloves
- 1/4 tsp Salt
- 1/2 cup Old Fashioned Oats
- 1/2 cup Shredded Coconut
- 2 Tbsp Melted Coconut Oil or Butter
- 2 Tbsp Maple Syrup or Honey
- 1/3 cup Pecans or Walnuts chopped
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Salt
- dash Ground Nutmeg
- dash Ground All Spice
- dash Ground Clove
- Preheat oven to 350 degrees.
Assemble the Filling
- Add the pumpkin and all the seasonings to a mixing bowl. If the pumpkin is fresh, you may need to puree it with the mixer or blender. Mix until all ingredients all well combined.
- Add in the eggs, maple syrup, coconut oil, and vanilla, Mix until the filling is a creamy and smooth texture.
- Grease 8x8 pan with coconut oil or butter and place filling inside of pan in a smooth even layer.
Assemble the Topping
- In a separate mixing bowl, add oats, coconut, nuts and seasonings.
- Stir in melted butter or coconut oil and maple syrup. Mix until well combined.
- Layer topping over the filling.
- Cover with aluminum foil and let bake for 20 minutes. Remove foil and let bake for another 20 minutes until the topping is crisp and brown.
- Let cool for 10-20 minutes to allow filling to come together.
- Serve with your favorite topping and enjoy!
Pumpkin Crisp Toppings
Pumpkin crisp is definitely great on it’s own, but who doesn’t love a little extra something to take it to the next level?
Ice Cream: Fresh homemade ice cream melting on top of the pumpkin crisp. Need I say more?
Whipped Cream: If you don’t have an ice cream maker, homemade whipped cream is another great and easy option to add as a topping.
Cream: When I’m really feeling lazy, I will just stir in some regular cream to give the mixture a creamy rich texture.
Coconut Oil: Add a scoop of coconut oil for added flavor and nutrient density.