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Up close photo of Pumpkin Crisp Recipe showing the three layers.

Pumpkin Crisp

Pumpkin Crisp has a cinnamon ginger shortbread crust, a rich pumpkin center and an oatmeal pecan crumble topping. Easy to make and so delicious that it will make a pumpkin lover out of anyone. Top with homemade whipped cream for a heavenly pumpkin dessert.
Course Dessert
Cuisine American
Keyword Pumpkin Crisp, Pumpkin Crisp with Oatmeal, Pumpkin Crumble
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 15 servings
Calories 352kcal
Author Heather


Shortbread Crust

  • 1 1/2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 cup cold butter *cubed

Pumpkin Layer

  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt *See Note #1 below
  • 2 15 ounce cans pumpkin puree
  • 4 large eggs
  • 2 14 ounce cans sweetened condensed milk

Crumble Topping

  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar *either light or dark
  • 1 teaspoon cinnamon
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1 large egg *whisked
  • 6 tablespoons butter *melted, See Note #2 below


Shortbread Crust

  • In a medium sized mixing bowl combine flour, sugar, cinnamon and ginger. Mix well.
  • Using a pastry cutter cut in butter until mixture resembles coarse crumbs.
  • Press into an ungreased 13x9 inch baking pan. Set aside. See Note #3 below.

Pumpkin Layer

  • Preheat oven to 425℉.
  • Mix together the sugar, cinnamon, ginger, cloves and salt in a small bowl.
  • In a separate bowl whisk eggs.
  • In a large mixing bowl using a hand mixer (or stand mixer), beat pumpkin with eggs. Add sugar and beat well making sure to scrape down sides of bowl.
  • Gradually beat in sweetened condensed milk scraping down sides of bowl often.
  • Pour pumpkin mixture over shortbread crust. Bake at 425℉ for 15 mins.
  • Lower temperature of oven to 350℉ and continue baking for 30-35 minutes or until pumpkin is mostly set. See Note #4 below.

Crumble Topping

  • In a medium sized mixing bowl add flour, sugars, cinnamon, baking powder, rolled oats and pecans. Stir well.
  • To the bowl add vanilla and egg. Stir until the moisture of the egg and vanilla are evenly distributed and the mixture becomes crumbly.
  • Raise temperature of oven to 400℉. Sprinkle crumble mixture evenly over the top of the pumpkin and drizzle with melted butter.
  • Bake for 20 mins or until crumble topping is golden brown and cake tester comes out clean when inserted into the center of the crisp.
  • Let cool completely at room temperature. Top with ice cream or freshly made whipped cream. Store leftovers covered in the refrigerator.



*Please use as many organic ingredients as possible. 
Recipe Notes
Note #1- If using Maldon's Sea Salt Flakes, crush the flakes using the back of a soup spoon or a mortar and pestle before adding. Regular salt does not need to be crushed. 
Note #2- To melt butter, remove from wrapper and place the butter in a small saucepan. Melt over low heat. Another option is to remove from wrapper, cut butter into cubes and place in a microwave safe bowl. Microwave on power level 4 in 30 second increments until butter is fully melted. 
Note #3- If making well ahead of pumpkin layer, place in refrigerator until needed.
Note #4- Baking times and temperatures:
  1. Bake pumpkin and shortbread crust at 425℉ for 15 mins.
  2. Lower temperature of crust and pumpkin to 350℉ for 35 mins.
  3. Add crumble topping and bake at 400℉ for 20 mins or until golden brown.


Calories: 352kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 304mg | Potassium: 93mg | Fiber: 2g | Sugar: 31g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg