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Warm Pumpkin Crisp with Maple Oat Streusel

This pumpkin crisp features a creamy, warmly spiced pumpkin filling topped with a maple-oat streusel. It’s simpler than a traditional pumpkin pie but just as satisfying, with all the best flavors of fall—perfect with vanilla ice cream or a scoop of whipped cream.

An overhead image of a mini cast iron skillet with pumpkin crisp and a scoop of vanilla ice cream on a dark green table next to two more skillets, a black and white checkered linen, and vintage forks.

The weather turns cozy and it’s time for comfort desserts. This pumpkin crisp captures that feeling: spiced pumpkin filling with a buttery oat and pecan topping sweetened with maple. The topping has a granola-like texture that’s both crunchy and tender. It’s forgiving to make, requires no pie crust, and works well in a variety of baking vessels—casserole dishes, cast-iron skillets, tart pans, or individual ramekins.

This recipe is rooted in a simple pastry-school crumble method and highlights real pumpkin purée. If you enjoy pumpkin pie cups or pumpkin cheesecake bites, you’ll appreciate this dessert’s familiar flavors with a hands-off approach. It’s excellent served hot or at room temperature and reheats beautifully if you want to prepare it ahead of time.

Ingredients

An overhead of various white and grey bowls with baking ingredients like flour, oats, pecans, sugar, and butter on a white speckled counter next to a can of pumpkin and dark green linen.

For the best texture and flavor, use canned pumpkin purée (not pumpkin pie filling). The recipe calls for half-and-half to keep the filling silky, warm spices for depth, and a maple-oat streusel made with oats and chopped pecans for a nutty finish. You’ll also need eggs, brown and granulated sugar, vanilla, flour, butter, and a pinch of salt.

How to make this crisp

A hand using a whisk to mix pumpkin filling in a white bowl on a grey counter.
Mix the eggs, sugars, pumpkin, half-and-half, vanilla, spices, and salt until smooth.
Hands pouring pumpkin filling into a skillet.
Pour the filling into a buttered tart pan, casserole dish, or individual cast iron skillets.
Hands holding a white bowl of crumble.
Cut cold butter into the flour, then mix with oats, brown sugar, maple syrup, pecans, and salt into a coarse streusel.
Two images; on the left, a closeup image of a half eaten pumpkin crisp in a mini skillet on a dark green background next to a black and white checkered linen. On the right, a side image of a crisp with melted ice cream next to two more crisps, crumbled pecans, and a white and orange pumpkin and a black pumpkin.
Top the filling with streusel and bake at 375°F for 40–45 minutes until the filling is mostly set and the topping is golden.

A note on baking pans

You can prepare one large crisp in a 2–3 quart casserole dish, bake in a 12-inch cast-iron skillet, or use a deep pie or tart pan. Individual servings in mini cast-iron skillets or ramekins are a great option for presentation. Smaller dishes will bake faster; adjust timing accordingly and check for the filling to be set at the edges but slightly jiggly in the center.

Storing the leftovers

Cover and refrigerate leftovers for 2–3 days. To refresh the crisp topping, bring the dessert to room temperature for about 30 minutes, then bake at 350°F for 10–15 minutes to re-crisp the streusel.

A closeup of a mini cast iron skillet with pumpkin crisp and a scoop of vanilla ice cream on a wood board next to another crisp. The board is on a green table next to a white bowl of pecans, a black and white linen, and vintage forks.

If you make this recipe, please leave a review—feedback is always appreciated.

Pumpkin Crisp with Maple & Oat Topping

A spiced, creamy pumpkin filling under a buttery maple-oat and pecan streusel. Easy to make, perfect for fall gatherings, and true comfort food.
Yield: 8 servings
Prep: 20 mins • Cook: 45 mins • Total: 1 hr 5 mins

Ingredients

Pumpkin Filling

  • 2 large eggs, room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 15 ounces canned pumpkin purée (not pie filling)
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom or ground ginger
  • 1/4 teaspoon Kosher salt

Maple Oat Streusel

  • 1/2 cup unsalted butter, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1/4 cup 100% maple syrup
  • 1/2 cup pecans, roughly chopped
  • Pinch of Kosher salt
  • Vanilla ice cream or whipped cream for serving (optional)

Instructions

Pumpkin Filling

  1. Preheat the oven to 375°F. Butter a 2–3 quart casserole dish, a 12-inch cast-iron skillet, or a deep pie/tart pan and set aside.
  2. In a medium bowl, whisk together the eggs, brown sugar, and granulated sugar until thickened and pale, about 1 minute. Stir in the canned pumpkin until smooth.
  3. Add the half-and-half, vanilla, pumpkin pie spice, cinnamon, cardamom or ginger, and salt. Stir until fully combined. Pour the filling into the prepared dish and set aside.

Maple Oat Streusel

  1. In a medium bowl, toss the cubed butter with the flour. Use a pastry cutter or two butter knives to cut the butter into the flour until pea-sized pieces remain. (A food processor can be used briefly to do this; avoid overprocessing the oats.)
  2. Add the oats, brown sugar, maple syrup, pecans, and a pinch of salt. Mix until a thick, coarse dough forms—use your hands if needed, working quickly so the butter doesn’t melt.
  3. Crumble the streusel evenly over the pumpkin filling. Bake at 375°F for 40–45 minutes, until the edges are set, the center is slightly jiggly, and the topping is golden brown. Allow the crisp to cool for 10–15 minutes before serving.
  4. Serve warm with vanilla ice cream or whipped cream. Enjoy.

Notes

  • Be sure to use plain canned pumpkin purée, not pumpkin pie filling.
  • If you don’t have a pastry cutter, two butter knives work well, or pulse the butter and flour briefly in a food processor. Finish mixing the oats and other ingredients by hand.
  • For mini skillets, use about 1 1/4 cups filling per skillet and roughly 1 cup of topping. Bake mini portions for about 25–30 minutes.
  • Baking time varies with dish size. Start checking smaller dishes at around 25 minutes and larger dishes at 35–40 minutes. The filling should register about 180°F when fully set.
  • To make the streusel extra-crisp, place it under the broiler for a minute or two on low, watching carefully so it doesn’t burn.

Nutrition (approximate per serving)

Serving: 1 scoop. Calories: 425 kcal; Carbohydrates: 50.7 g; Protein: 7.5 g; Fat: 22.9 g; Saturated Fat: 10.6 g; Cholesterol: 83 mg; Sodium: 192 mg; Fiber: 4.9 g; Sugar: 29 g.