Pumpkin Crisp for Two

This pumpkin crisp for two has a creamy, warmly spiced pumpkin filling topped with a buttery brown sugar oat crisp. Baked in two individual ramekins, it’s like pumpkin pie with a crisp topping instead of a crust.

 

I’ll admit, I’ve never been a huge pumpkin pie fan. I love pumpkin desserts, but I’d much rather have a buttery, crumbly topping than a traditional pie crust, so this pumpkin crisp is much more my style.

I wanted a small batch pumpkin dessert, like my mini pumpkin coffee cake that gave me those classic pumpkin pie flavors without having to make an entire pie. Dividing the filling between two ramekins makes this just the right amount for two – like my apple crisp for two.

I use heavy cream in the filling to give it a smooth, rich texture, while the oat topping adds some much-needed crunch. It’s especially good served warm with a scoop of vanilla ice cream on top.

Ingredients

For the Crisp Topping

• All-purpose flour: Measure your flour by spooning it into the measuring cup and leveling it off, or use a kitchen scale for the best accuracy.
• Light or dark brown sugar: Either works here. Dark brown sugar will give the topping a slightly deeper molasses flavor.
• Ground cinnamon
• Salt
• Unsalted butter: Keep the butter cold and cut it into small cubes before adding it to the topping.
• Old-fashioned oats: I recommend old-fashioned rolled oats for the best crisp texture. Quick oats won’t give you quite the same hearty topping.

For the Pumpkin Filling

• Egg: A large egg gives the pumpkin filling structure as it bakes.
• Granulated sugar
• Pumpkin puree: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
• Heavy cream: I recommend heavy cream for a rich, creamy filling.
• Pumpkin pie spice
• Vanilla extract
• Fine sea salt

How to Make Pumpkin Crisp for Two

1. Prepare the ramekins.

Preheat the oven to 375°F (190^oF). Lightly grease two 8-ounce ramekins with nonstick cooking spray or softened butter.

Place the ramekins on a small baking sheet before filling them. This makes them much easier to move in and out of the oven and will catch any drips if the filling bubbles over.

2. Make the crisp topping.

In a small mixing bowl, stir together the flour, brown sugar, cinnamon, and salt.

Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter or rub it in with your fingertips. Stop when the mixture is crumbly with a combination of small and larger pieces.

Don’t work the butter in until it completely disappears. Those little pieces of cold butter melt in the oven and help create a crisp, crumbly topping instead of a soft or greasy one.

Set the topping aside while you make the pumpkin filling.

Stir in the oats and pecans if using and stir to combine. Refrigerate while you make the pumpkin filling.

3. Make the pumpkin filling.

In a separate small bowl, whisk together the egg, granulated sugar, pumpkin puree, heavy cream, pumpkin pie spice, vanilla, and salt. Whisk until the mixture is completely smooth and evenly combined.

Make sure there aren’t any streaks of egg remaining. You want the filling evenly mixed so it bakes up smooth and creamy.

4. Divide between the ramekins.

Divide the pumpkin mixture evenly between the two prepared 8-ounce ramekins.

Don’t worry if the filling looks fairly loose at this point. The egg will set the pumpkin mixture as it bakes, giving it a texture similar to pumpkin pie filling.

5. Add the crisp topping.

Sprinkle the oat crisp mixture generously and evenly over each ramekin.

Keep the topping loose rather than pressing it onto the filling. Packing it down can prevent those buttery crumbs from getting as crisp in the oven.

6. Bake.

Bake at 375°F for 30-40 minutes, or until the crisp topping is golden brown and the pumpkin filling is set. I like to tent with foil if the topping is getting to dark while baking.

Don’t wait for the center to become completely firm. The pumpkin filling will continue to set from the residual heat as the ramekins cool, and overbaking can take it from creamy to firm. Allow it to cool for 10 minutes to let it firm up before serving.

Let the pumpkin crisps cool slightly before serving. The ramekins and filling will be very hot straight from the oven.

Serve warm on their own or add a scoop of vanilla ice cream or whipped cream. I love then drizzling with a little salted caramel sauce.

Recipe Tips

• Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, which will throw off the flavor and sweetness of this recipe.
• Keep the butter cold. Cold butter creates little pockets throughout the topping as it melts in the oven, helping the oat topping bake up crumbly and crisp.
• Don’t pack down the crisp topping. Sprinkle it loosely over the pumpkin filling. Pressing it down can create a denser topping instead of distinct buttery crumbs.
• Don’t overbake the filling. Look for set edges with a center that’s still slightly soft. The pumpkin filling continues to set as it cools.
• Bake the ramekins on a baking sheet. Besides making the small ramekins easier to handle, a baking sheet will catch any spills and keep the bottom of your oven clean.

Storage

Because this pumpkin crisp contains egg and heavy cream, don’t leave it at room temperature for extended periods. Once the ramekins have cooled, cover and refrigerate any leftovers.

Cover the individual ramekins tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 to 4 days. You can enjoy the crisp chilled, let it sit at room temperature briefly, or warm it before serving. Keep in mind that the topping will soften somewhat after refrigeration.

You can freeze the baked pumpkin crisp for up to 2 months, although the oat topping won’t be quite as crisp after thawing. Let the crisps cool completely, then wrap the ramekins tightly in plastic wrap followed by aluminum foil, or transfer the dessert to a freezer-safe container. Thaw overnight in the refrigerator. To help crisp the topping again, reheat the pumpkin crisp in a 350°F oven until warmed through, rather than using the microwave.