Safety first: Lower in added sugar, not sugar-free. Not medical or nutrition advice; check with your doctor about your own diet. Please read our editorial guidelines before you start.
Key takeaways
- Use plain canned pumpkin puree, not pumpkin pie filling, so you control the sugar and the spice.
- Rub cold butter into the oat topping until no dry flour is left. More butter, not more sugar, is what keeps it crisp.
- Bake until the center reads 160°F, then let it cool 15 minutes so the filling sets.
In this post4 sections
Why this version works
We read five versions of pumpkin crisp. They agree on one 15 ounce can of plain pumpkin puree, 2 to 3 eggs, evaporated milk or cream, pumpkin pie spice, and a flour, oat, brown sugar and butter topping, baked at 350 to 375°F for 35 to 45 minutes. Where cooks ran into trouble was a topping that was not crisp, a filling that was not set, and a dessert that was very sweet. The sugar in the versions we read ranges from 1/2 cup of maple syrup in the filling to about 1 1/2 cups of sugar in all.
Ours has about 10 g of added sugar per serving (1/3 cup maple syrup and 2 Tbsp brown sugar across 9 servings), against about 35 g per serving for the Desserts on a Dime version we read, which has 1/2 cup each of brown and white sugar in the filling and 1/2 cup of brown sugar in the topping. We worked both out by hand from USDA FoodData Central values (maple syrup 60.5 g of sugars per 100 g and 315 g per cup; packed brown sugar 97.0 g per 100 g and 220 g per cup). Canned pumpkin and evaporated milk contain natural sugars, which are not counted as added sugar. This is an estimate, not a lab result.
Watch the reel by @tastesoflizzyt on Instagram
Tested recipe
Lower-Sugar Pumpkin Crisp
A custard-like pumpkin layer under a buttery oat topping, baked in one 9 inch square dish. About 10 g of added sugar per serving.
Ingredients
Pumpkin layer
- 1 can plain pumpkin puree, 15 oz, not pie filling
- 2 large eggs
- 1 cup evaporated milk
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
Oat topping
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 2 Tbsp light brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 6 Tbsp unsalted butter, cold, cut into small cubes
- 1/4 cup chopped pecans, optional
Steps
Heat the oven to 350°F with a rack in the middle. Grease a 9 inch square baking dish with butter or cooking spray.
Whisk the eggs in a large bowl. Add the pumpkin, evaporated milk, maple syrup, vanilla, pumpkin pie spice, cinnamon and salt, and whisk about 1 minute until smooth. Pour into the dish.
In a second bowl, stir the oats, flour, brown sugar, cinnamon, salt and pecans, if using. Add the cold butter and rub it in with your fingertips for about 2 minutes, until the mixture forms pea-size crumbs with a few larger clumps and no dry flour is left.
Scatter the topping evenly over the filling, all the way to the edges. Do not press it down.
Bake uncovered 40 to 45 minutes, until the topping is golden brown, the edges bubble, and the center barely jiggles when you shake the dish. A thermometer in the center should read 160°F. If the topping is dark before the center is done, lay a sheet of foil loosely over the top.
Cool on a rack at least 15 minutes. The filling sets as it cools. Serve warm or at room temperature, with whipped cream or plain yogurt if you like.
Notes
- Check the can: it must say pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
- Rub the butter in until every oat is coated. A topping that is dry and floury will not crisp.
- The filling is custard-like. It looks a little loose when it comes out and firms as it cools.
Swaps
- Use heavy cream or half-and-half in place of the evaporated milk. The flavor is slightly different but the recipe works.
- Use walnuts in place of the pecans, or leave the nuts out.
- For a less sweet crisp, use 1/4 cup of maple syrup in the filling.
Storage and reheating
Storage: Cool, then cover and refrigerate up to 3 days. Refrigerate within 2 hours of baking, because it contains eggs and milk. To freeze, wrap the cooled dish tightly and freeze up to 2 months, and thaw overnight in the fridge. The topping softens in the fridge.
Reheating: Warm single servings in the microwave until steaming hot all the way through (165°F), or warm the whole dish, covered loosely with foil, at 300°F for 15 to 20 minutes. Uncover for the last 5 minutes to re-crisp the topping.
Where this recipe comes from
- Inspired by Pumpkin Crisp from Recipe Runner, the lowest-sugar version we read, and Pumpkin Crisp from Desserts on a Dime, which we used for the added-sugar comparison.
- The idea came from this reel by @tastesoflizzyt.
What to serve with pumpkin crisp
A spoonful of plain yogurt or lightly whipped cream is the usual choice, and a cup of coffee goes well with it. It is a good make-ahead choice for a holiday table because it needs no crust and reheats in the oven.
Frequently asked questions
Can I use pumpkin pie filling?
No. Pumpkin pie filling is already sweetened and spiced, so the dessert will be too sweet and the spices will be off. Use plain pumpkin puree.
Why is my topping not crisp?
The butter was not worked in enough or there was too little of it. Rub the cold butter into the oat mixture until no dry flour is left, and bake uncovered.
Can I make pumpkin crisp ahead for Thanksgiving?
Yes. Bake it up to 2 days ahead, refrigerate it, and warm it covered at 300°F for 15 to 20 minutes, uncovering for the last 5 minutes.
