Cinnamon Pumpkin Crisp

There's something magical about the smell of cinnamon and pumpkin wafting through the kitchen when the leaves start to turn. My Cinnamon Pumpkin Crisp has been a fall favorite in our house for years - it's the dessert I always make when the air gets crisp and we start craving warm, comforting flavors. The first time I made it, my kids declared it "even better than pumpkin pie," and that was all the endorsement I needed!

What makes this recipe special is how effortlessly it comes together. You probably have most of the ingredients in your pantry right now. It's that perfect balance of spiced pumpkin goodness with a crunchy oat and pecan topping that makes everyone go back for seconds (and thirds!). Whether it's for a cozy family dinner or your next fall potluck, this dessert never fails to disappear fast.

Why You’ll Love This Cinnamon Pumpkin Crisp

Oh, where do I even begin? This Cinnamon Pumpkin Crisp is one of those desserts that just hits all the right notes. First off, that warm spiced pumpkin filling? It's like a cozy hug in dessert form. And that crunchy oat and pecan topping? Absolute perfection - it gives you that satisfying contrast of textures in every bite.

Here's why it's become my go-to fall dessert:

• It comes together in minutes - seriously, the hardest part is waiting for it to bake!
• The aroma of cinnamon and pumpkin filling your kitchen is basically fall in a dish
• It's equally perfect for fancy gatherings or lazy Sunday nights curled up on the couch

Trust me, once you try this Cinnamon Pumpkin Crisp, you'll understand why I make it on repeat every autumn!

Ingredients for Cinnamon Pumpkin Crisp

Let's talk ingredients - because using the right ones makes all the difference in this Cinnamon Pumpkin Crisp! I've learned through trial and error (and a few pumpkin disasters) exactly what works best. Here's what you'll need:

• 4 cups pure pumpkin puree - and I mean the real stuff! Not pumpkin pie filling, which already has spices and sugar added. Look for cans labeled "100% pure pumpkin."
• ½ cup packed dark brown sugar - packed means really pressed into your measuring cup. That molasses richness is key!
• 1 teaspoon ground cinnamon (+ another ¼ teaspoon for the topping) - because you can never have too much cinnamon in fall baking
• ½ cup old-fashioned rolled oats - these give that perfect chewy-crunchy texture
• ¼ cup chopped pecans - I like to chop them roughly so you get little nutty surprises in every bite

That's it! Simple, pantry-friendly ingredients that come together to make something truly magical. Now let's get mixing!

How to Make Cinnamon Pumpkin Crisp

Okay, let's dive into making this dreamy Cinnamon Pumpkin Crisp! It's so simple you'll be amazed at how something this delicious comes together so easily. Just follow these steps and you'll have a fall dessert that'll make your whole house smell incredible.

Step 1: Prepare the Pumpkin Filling

First things first - preheat that oven to 350°F (175°C). While it's heating up, grab a big bowl and dump in your pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Now here's my trick: whisk it like you mean it! You want those spices completely incorporated so every bite of your Cinnamon Pumpkin Crisp has that perfect spiced flavor. Once it's smooth and gorgeous, spread it evenly in your baking dish.

Step 2: Make the Crisp Topping

In another bowl (or hey, just wipe out your pumpkin bowl - I won't tell!), mix together the oats, flour, pecans, sugar, and that extra ¼ teaspoon of cinnamon. Now drizzle in the melted butter and stir until everything's nicely coated. The mixture should look crumbly but hold together when you pinch it - that's how you know it's perfect for sprinkling over your pumpkin filling.

Step 3: Bake to Perfection

Now for the magic! Sprinkle that oat mixture evenly over your pumpkin filling - don't press it down, let it stay nice and loose. Pop it in the oven and bake for 35-40 minutes. You'll know it's done when the topping turns a beautiful golden brown and you can see little bubbles of pumpkin peeking through at the edges. Let it cool for about 10 minutes before serving - trust me, that patience pays off with the perfect texture!

Tips for the Best Cinnamon Pumpkin Crisp

After making this Cinnamon Pumpkin Crisp more times than I can count (my family's obsessed!), I've picked up some tricks that take it from good to "oh-my-goodness" amazing. Here are my can't-live-without tips:

• Toast those pecans! Just 5 minutes in a dry skillet brings out their nutty flavor and makes the topping extra special.
• Let it rest for 10-15 minutes after baking - the filling sets up perfectly and won't run everywhere when you scoop it.
• Check your oven temp with an oven thermometer - nothing's sadder than underbaked crisp topping!
• Play with spices - add a pinch of cardamom or allspice if you're feeling adventurous.

These little touches make all the difference in creating the ultimate Cinnamon Pumpkin Crisp experience!

Serving Suggestions for Cinnamon Pumpkin Crisp

Oh, the possibilities! My favorite way to serve Cinnamon Pumpkin Crisp is still warm with a big scoop of vanilla ice cream melting over the top - that hot-cold contrast is everything. For something lighter, freshly whipped cream with a dusting of cinnamon works beautifully too. And if you're feeling fancy? A drizzle of caramel sauce takes this dessert to dreamy new heights!

Storing and Reheating Your Cinnamon Pumpkin Crisp

Here's the great news - this Cinnamon Pumpkin Crisp keeps like a dream! Leftovers (if you're lucky enough to have any) store beautifully covered in the fridge for 3-4 days. Just pop individual portions in the microwave for 20-30 seconds to get that just-baked warmth back. For longer storage, freeze slices wrapped tightly in foil - they'll stay perfect for up to 2 months. When the craving hits, bake frozen portions at 350°F for about 15 minutes until heated through and crispy again. Easy as pumpkin pie!

Cinnamon Pumpkin Crisp Variations

One of the best things about this Cinnamon Pumpkin Crisp is how easily you can tweak it to suit your taste! Not a fan of pecans? Try walnuts or almonds instead - they add a lovely crunch. For gluten-free folks, swap the flour with your favorite GF blend (I've had great results with oat flour too). If you're feeling extra indulgent, toss some chocolate chips into the topping - the melty bits with the warm pumpkin are heavenly!

Cinnamon Pumpkin Crisp FAQs

I get asked about this Cinnamon Pumpkin Crisp all the time - here are the questions that pop up most often!

Can I use fresh pumpkin instead of canned?
Absolutely! You'll need about 3 pounds of sugar pumpkin to get 4 cups of puree. Roast it first until tender, then scoop and puree. Just make sure to drain it well - fresh pumpkin tends to be more watery than canned.

Why did my topping sink into the pumpkin filling?
Ah, this happens if your pumpkin mixture is too wet or you didn't let the crisp cool enough before cutting. Next time, try blotting your pumpkin puree with paper towels to remove excess moisture.

Can I make Cinnamon Pumpkin Crisp ahead?
You bet! Assemble it completely, cover tightly, and refrigerate overnight. Just add 5 extra minutes to the baking time since it'll be going in cold. The crisp topping stays perfectly crunchy!

Nutritional Information

Here's the scoop on nutrition for my Cinnamon Pumpkin Crisp (remember, these are estimates and can vary based on your exact ingredients): Each serving has about 280 calories, 4g fiber, and 3g protein. It's packed with vitamin A from all that pumpkin goodness! The numbers might change slightly if you tweak ingredients or serving sizes.

Print