This Pumpkin Pie Crisp combines everything you love about traditional pumpkin pie with a buttery, golden cinnamon streusel topping.
It has a rich, creamy pumpkin filling flavored with warm fall spices, topped with a thick layer of cinnamon crumble that bakes until perfectly crisp.
No pie crust, no rolling dough, and minimal prep required plus the most ideal filling to crust ratio in each bite!
If you’re looking for an easy pumpkin dessert for Thanksgiving, Friendsgiving, or a cozy fall evening, this pumpkin pie crisp is a great alternative to classic pumpkin pie.
I love serving it warm with a generous scoop of vanilla ice cream or freshly whipped cream!
WHAT INGREDIENTS DO I NEED FOR Pumpkin Pie Crisp?
This easy pumpkin pie crisp is made with two simple components: a smooth, spiced pumpkin pie filling and a homemade cinnamon streusel topping.
For the Pumpkin Pie Filling
- Pumpkin puree: Use one 15-ounce can of pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which would throw off the recipe.
- Granulated sugar: Sweetens the pumpkin custard and balances the warm spices.
- Eggs: Three large eggs help the filling set and give it that classic pumpkin pie texture.
- Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and other warm spices that gives this dessert its signature fall flavor.
- Salt: Balances the sweetness and enhances the other flavors.
- Vanilla extract: Adds warmth and depth to the pumpkin filling.
- Heavy cream: Creates a rich, silky custard that stays creamy after baking.
For the Cinnamon Streusel Topping
- All-purpose flour: Forms the base of the crumbly streusel topping.
- Granulated sugar: Adds sweetness and helps the topping turn golden as it bakes.
- Ground cinnamon: Gives the streusel its warm, cozy flavor.
- Salt: Helps balance the sweetness of the crumble.
- Unsalted butter: Melted butter brings the dry ingredients together into buttery crumbles that bake into a crisp topping.
HOW TO MAKE PUMPKIN PIE CRISP
This pumpkin pie crisp comes together in just a few easy steps, making it a convenient dessert for fall gatherings and holiday entertaining.
Step 1: Prepare your baking dish
Preheat your oven to 375°F.
Lightly grease a 12-inch cast iron skillet or 9×9-inch baking dish with butter and set aside.
Step 2: Make the pumpkin pie filling
In a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract.
Whisk everything together until smooth and fully incorporated.
Slowly pour in the heavy cream, whisking until the mixture is creamy and uniform.
Transfer the pumpkin mixture to your prepared skillet or baking dish, spreading it into an even layer.
Step 3: Prepare the cinnamon streusel
In a separate bowl, whisk together the flour, granulated sugar, cinnamon, and salt.
Gradually add the melted butter in three additions, mixing with a fork after each addition until large, buttery crumbs begin to form.
You can also use your fingertips to gently work the butter into the dry ingredients. The mixture should resemble coarse, slightly clumpy crumbs rather than a smooth batter.
Step 4: Assemble the pumpkin crisp
Evenly distribute the cinnamon streusel over the pumpkin pie filling, covering the entire surface.
Avoid pressing the topping down into the pumpkin mixture. Keeping the streusel loose helps it bake into a crumbly, golden layer.
Step 5: Bake until golden
Transfer the skillet or baking dish to the preheated oven.
Bake for 40–45 minutes, or until the cinnamon streusel is golden brown and the pumpkin custard is mostly set with only a slight jiggle in the center.
If the topping begins browning too quickly, loosely cover the dish with aluminum foil for the remaining baking time.
Step 6: Cool and serve
Remove the pumpkin pie crisp from the oven and allow it to rest for at least 10 minutes. This gives the pumpkin filling time to firm up slightly before serving.
Scoop into individual bowls and serve warm with vanilla ice cream, cinnamon ice cream, or freshly whipped cream.
RECIPE TIPS FOR THE BEST PUMPKIN PIE CRISP
- Use pure pumpkin puree: Canned pumpkin pie filling already contains sweeteners and spices. For this recipe, plain pumpkin puree gives you control over the flavor and consistency.
- Don’t overmix the streusel: The topping should have coarse, buttery clumps rather than a smooth dough. This helps create a crumbly texture once baked.
- Add the melted butter gradually: Mixing the butter into the flour mixture in a few additions helps distribute it evenly and creates larger streusel pieces.
- Check the center before removing it from the oven: The pumpkin custard should be mostly set with a slight wobble. If it still looks liquid, it needs more baking time.
- Watch the topping: If the cinnamon streusel starts getting too dark before the pumpkin filling is fully baked, loosely cover the dish with foil.
- Allow time to cool: The pumpkin layer continues to firm up as it rests. Letting it cool for at least 10 minutes will make it easier to scoop.
- Serve it warm: This dessert is especially good when the cinnamon topping is still slightly crisp and the pumpkin filling is warm underneath.
PUMPKIN PIE CRISP VARIATIONS AND SUBSTITUTIONS
There are several ways to customize this pumpkin crisp recipe depending on your preferences.
- Brown butter streusel: Replace the regular melted butter with cooled brown butter for a deeper, nutty flavor.
- Brown sugar cinnamon streusel: Substitute some of the granulated sugar in the topping with light brown sugar for a richer, caramel-like sweetness.
- Pecan pumpkin crisp: Add chopped pecans to the streusel for extra crunch.
- Extra pumpkin spice: Add a pinch of nutmeg or additional cinnamon to the filling for a stronger spiced flavor.
- Caramel pumpkin crisp: Drizzle warm caramel sauce over individual servings for an extra indulgent dessert.
These are optional variations and may change the topping’s texture or baking behavior.
WHAT TO SERVE WITH PUMPKIN PIE CRISP
This homemade pumpkin pie crisp is delicious on its own, but I especially love it with something cold and creamy on top.
A scoop of vanilla bean ice cream is a classic choice, especially when it begins melting into the warm pumpkin filling.
Cinnamon ice cream is another delicious option that complements the spiced custard and buttery streusel.
You can also serve it with homemade whipped cream, a drizzle of salted caramel sauce, or a sprinkle of extra cinnamon.
For Thanksgiving or Friendsgiving, this dessert makes a great alternative to traditional pumpkin pie because you can serve it directly from the baking dish without worrying about slicing individual pieces.
How to Store and Reheat Pumpkin Pie Crisp
Refrigerator: Allow the pumpkin pie crisp to cool, then cover tightly or transfer leftovers to an airtight container. Refrigerate within two hours and store for up to 3–4 days.
Freezer: For longer storage, freeze individual portions in freezer-safe containers for up to 2 months for best quality. The streusel may soften slightly after thawing.
Reheating: Reheat individual portions in the microwave until warmed through, or place the crisp in a 325°F oven, loosely covered, until heated throughout.
For the best texture, I recommend reheating in the oven to help restore some of the streusel’s crispness.
RECIPE FAQ’S
I don’t recommend it. Pumpkin pie filling contains added sugar and spices, which can make the finished dessert overly sweet and affect the flavor. Use 100% pure pumpkin puree for the best results.
Yes. Because the filling contains eggs and heavy cream, leftover pumpkin crisp should be refrigerated within two hours of baking. Store it covered in the refrigerator for up to 3-4 days.
Pumpkin pie crisp and pumpkin crumble are very similar desserts. Both typically feature a creamy pumpkin filling with a crumbly topping made from flour, sugar, and butter. Some crisp recipes include oats or nuts, but they’re not required. This version uses a classic cinnamon streusel topping without oats.
MORE FALL INSPIRED RECIPES YOU’LL LOVE
Did you make this? Please RATE THE RECIPE below!
Pumpkin Pie Crisp with Cinnamon Streusel
Ingredients
Pumpkin Pie Filling
- 1 15 oz can pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2/3 cup heavy cream
Cinnamon Streusel
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 12 tsbp unsalted butter melted
Instructions
- Preheat oven to 375°F. Lightly butter a 12-inch cast iron skillet or 9×9-inch baking dish.
- In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla. Add heavy cream and whisk until smooth.
- Pour pumpkin mixture into the prepared baking dish and spread evenly.
- In a separate bowl, combine flour, sugar, cinnamon, and salt. Gradually add melted butter, stirring with a fork until coarse crumbs form.
- Sprinkle the cinnamon streusel evenly over the pumpkin filling without pressing it down.
- Bake for 40–45 minutes, until the topping is golden brown and the pumpkin custard is mostly set. Cover loosely with foil if the topping browns too quickly.
- Let cool for at least 10 minutes before serving warm with vanilla ice cream or whip cream.
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