Pumpkin crisp without cake mix is a bite of heaven. With a creamy Fall flavor filled inside and a bit of crunch on the top, you’ll fall in love with this one.
Try pumpkin crisp this season for a warm treat that has ALL the Fall flavors you love. Topped with some ice cream this quick and easy dessert will make you want another scoop. (affiliate links present)
Pumpkin Spice Crisp
- Yes we have a lot of pumpkin dessert recipes here on The Typical Mom blog.
- It is probably my favorite flavor next to adding fresh apples to almost anything.
- Our Instant Pot apple crisp got me started on this whole thing.
There are two layers to this. The inside is creamy kind of like a pumpkin pie, with an oat crispy layer on the top.
Pumpkin Crisp Without Cake Mix
- Eggs
- Sugar
- Pumpkin
- Whipped topping like Cool Whip
- Pumpkin pie spice
- Vanilla
The top layer will be mixed separately and then spread on the bottom layer. Bake until you reach a golden brown and let it rest so it can firm up a bit before serving.
- Quick oats
- All purpose flour
- Brown sugar
- Baking powder and soda
- Pumpkin pie spice again
- Cinnamon
- Room temperature butter
Homemade Pumpkin Crisp Recipe
If you are an uber fan of pumpkin like I am, you just can’t get enough. The bottom layer is kinda’ like pumpkin pie filling without the pie crust (which I could care less about anyway).
Other items you could add if you’d like are:
- Whipped cream on the top when done
- Serve it warm with a scoop of vanilla ice cream
- Chopped nuts could be sprinkled on top before baking
Here is a quick step by step but there is a printable recipe card at the bottom as well for you.
Pumpkin Crisp Dump Cake
Time needed: 40 minutes
Pumpkin Crisp
- Prepare
Preheat oven to 375 degrees F. In a bowl combine ingredients for the crisp layer EXCEPT the butter. Add butter and use pastry cutter or your hands to incorporate into the mixture well.
Spray inside of baking dish and spread half of crisp layer on to bottom of dish, evenly distributed. In a large bowl mix pumpkin ingredients EXCEPT whipped topping (cold but not frozen).
Once everything is incorporated, gently fold in the topping. Pour pumpkin mixture on top of thin layer of crisp. Then sprinkle on remaining crisp on the very top of your baking dish. - Bake
Now bake for 40-45 minutes until top is golden brown.
- Rest
Allow to cool for at least 15 minutes before scooping out so it can firm up.
Yes traditional pumpkin pie is great but there is SO much more beyond that you should try.
- You can make pumpkin cookies with cake mix another night.
- Set oven to 350 degrees and make a batch of pumpkin zucchini muffins.
- You could add a bit of puree to our Instant Pot rice pudding recipe for a twist. Mixed in with the evaporated milk it would add another layer of flavor you’d love.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
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Pumpkin Crisp without Cake Mix
Ingredients
- 3 eggs
- 1 c sugar
- 2 c pumpkin
- 1 1.5 c whipped topping
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- crisp
- 2 c quick oats
- 1 1/2 c all purpose flour
- 1 c brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 c butter room temperature, cubed
Instructions
- Preheat oven to 375 degrees F.
- In a bowl combine ingredients for the crisp layer EXCEPT the butter.
- Add butter and use pastry cutter or your hands to incorporate into the mixture well.
- Spray inside of baking dish and spread half of crisp layer on to bottom of dish, evenly distributed.
- In a bowl mix pumpkin ingredients EXCEPT whipped topping (cold but not frozen). Once everything is incorporated, gently fold in the topping.
- Pour pumpkin layer on top of thin layer of crisp. Then sprinkle on remaining crisp on the very top of your baking dish.
- Bake for 40-45 minutes until top is golden brown.
- Allow to cool for at least 15 minutes before scooping out so it can firm up.