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Pumpkin pie crisp with golden cinnamon streusel topping in a cast iron skillet.
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Pumpkin Pie Crisp with Cinnamon Streusel

A creamy, spiced pumpkin pie filling topped with a thick layer of buttery cinnamon streusel. This easy pumpkin pie crisp is baked until golden brown and served warm with vanilla ice cream.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: cinnamon streusel pumpkin crisp, pumpkin crisp recipe, pumpkin pie crumble
Servings: 10

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.