Pumpkin walnut crisp is like a pumpkin pie that has a granola crust on the top and bottom! Made with simple ingredients and warm fall spices, it’s a delicious and fun fall treat that you’ll want to make again and again.
Pumpkin walnut crisp combines the best of both worlds — a pumpkin pie like inside and a crumbly oat and nut topping that brings it all together in every bite. It smells like fall while it bakes and served warm with a little ice cream of whipped cream on top is perfection!
If you’re reading this, chances are you are a fan of all things pumpkin like I am! I think the reason we love it so much is that it evokes nostalgia and happiness that not many other flavors can say they do. It makes everything ten times cozier and ten times more delicious.
This pumpkin walnut crisp is like a cross between pumpkin pie and an apple crisp — the walnut pieces complement the oats and give the crisp part more texture and nutrition in each bite.
Ingredients for Pumpkin Walnut Crisp
- Libby’s 100% Pure Pumpkin
- eggs
- unsweetened oat milk or other non-dairy milk of your choice
- maple syrup
- vanilla extract
- pumpkin pie spice
- cinnamon
- lemon zest – a little bit of fresh lemon zest really helps to bring out the pumpkin flavor — trust me!
- fresh ginger
- salt
- butter
- old-fashioned oats
- whole-wheat pastry flour – substitute 1:1 gluten-free flour to make this pumpkin crisp gluten free
- light brown sugar — you can substitute coconut sugar if you prefer
- walnuts – not a fan of walnuts? While I like the texture that they add to this crisp recipe, pecans would also work here!
equipment / utensils
- mixing bowls
- 9 inch round pan
Pumpkin Walnut Crisp
Ingredients
- For the Filling:
- 1 can LIBBY’S 100% Pure Pumpkin
- 1/3 cup maple syrup
- 2 tsp. vanilla extract
- 2 eggs
- 1/2 cup unsweetened oat milk
- 1 tbsp. pumpkin pie spice
- 2 tsp. freshly grated lemon zest
- 1 tsp. freshly grated ginger
- ¼ tsp. salt
For the Crisp Topping:
- 1 1/2 cups old fashioned oats
- 1/2 cup whole-wheat pastry flour
- 1/2 cup light brown sugar
- 1/2 cup chopped walnuts
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- pinch of salt
- 6 tbsp. butter cubed and slightly melted
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 8 or 9 inch skillet.
- In a medium bowl whisk together pumpkin puree, maple syrup, vanilla extract, eggs, oat milk, pumpkin pie spice, freshly grated lemon zest and ginger and salt.
- In a separate bowl combine oats, whole-wheat pastry flour, light brown sugar, pumpkin pie spice and cinnamon and salt. Melt the butter in the microwave in increments of 15 seconds, until slightly melted but not all the way. Use your hand or a fork to work it into the oat mixture until crumbly and combined.
- Add about half of the mixture to the bottom of the pan. Pour the pumpkin mixture over top until completely covered. Add the rest of the oat crumble on top of the pumpkin layer and bake for approximately 30-35 minutes until the filling is set.
- Let cool, top with ice cream or whipped cream and enjoy.
This recipe was created in partnership with Libby’s as part of pumpkin week 2021. I hope you love it!
More Pumpkin Recipes You’re Sure to Love
- Pumpkin Spice Latte Bread {DF & GF}
- Pumpkin Roll
- Pumpkin S’mores Cookies {DF & GF}
- Homemade pumpkin butter
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