A delicious twist on classic pumpkin pie, this Pumpkin Crisp features a creamy spiced pumpkin filling topped with a buttery cinnamon streusel. It's the perfect dessert for cozy fall gatherings, especially when served warm with a scoop of ice cream.

Why You’ll Love This Recipe

Combines the best of pumpkin pie and crisp into one irresistible dessert
The crunchy cinnamon streusel perfectly complements the smooth pumpkin filling
Simple ingredients and easy-to-follow steps make this a stress-free treat
Great for Thanksgiving, holiday parties, or any fall occasion
Can be served warm, cold, or at room temperature for ultimate flexibility

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Pie Layer

1 (15 oz) can pumpkin puree
1 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon salt
2 teaspoons vanilla extract
⅔ cup heavy cream

Cinnamon Streusel

2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons cinnamon
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, melted

Directions

Preheat your oven to 375°F (190°C). Grease a 12-inch cast iron skillet or a medium casserole dish and set aside.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Gradually whisk in the heavy cream until smooth. Pour the filling into the prepared skillet.
In a separate bowl, mix the flour, granulated sugar, cinnamon, and salt. Add the melted butter and stir with a fork until crumbly. If needed, use a hand mixer for a better texture.
Evenly spread the cinnamon streusel topping over the pumpkin filling.
Bake for 40-45 minutes, until the filling is set and the topping is golden brown. If the streusel browns too quickly, cover with foil to prevent over-browning.
Let the crisp cool for about 10 minutes before serving. Enjoy warm with ice cream or whipped cream for an extra indulgent treat.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 8

Variations

Nutty Crunch: Add chopped pecans or walnuts to the streusel for extra texture.
Caramel Drizzle: Drizzle caramel sauce over the top before serving.
Spiced Kick: Add a pinch of nutmeg or cloves for a deeper spice flavor.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
Maple Flavor: Replace some of the granulated sugar with maple syrup for a warm, autumnal taste.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm individual servings in the microwave for 20-30 seconds, or reheat in a 300°F oven for 10 minutes.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

How do I know when the pumpkin crisp is done baking?

The filling should be set (not jiggly in the center), and the streusel topping should be golden brown.

Can I use fresh pumpkin instead of canned puree?

Yes! Cook and puree fresh pumpkin, but ensure it has a similar consistency to canned pumpkin.

What’s the best way to serve pumpkin crisp?

It's best served warm with a scoop of vanilla or cinnamon ice cream. Whipped cream is also a great option.

Can I make this ahead of time?

Yes! You can bake it a day in advance and store it in the fridge. Reheat before serving.

Can I use a different baking dish?

Absolutely. A 9x13-inch baking dish works well if you don’t have a cast iron skillet.

Can I use brown sugar instead of granulated sugar?

Yes! Brown sugar will add a richer, caramel-like flavor to both the filling and streusel.

Is this dessert overly sweet?

The sweetness is balanced with the warm spices, but you can reduce the sugar slightly if preferred.

Can I add oats to the streusel?

Yes! Adding ½ cup of rolled oats gives the topping a nice, hearty texture.

Can I make this dairy-free?

Yes! Use coconut cream instead of heavy cream and a dairy-free butter alternative for the streusel.

What’s the best way to store leftovers?

Keep them covered in the refrigerator and reheat as needed. The texture remains delicious for days!

Conclusion

Pumpkin Crisp is a comforting and easy-to-make fall dessert that blends the creaminess of pumpkin pie with the crunch of cinnamon streusel. Whether you're making it for Thanksgiving or just a cozy night in, this treat is sure to impress. Serve it warm with ice cream, and enjoy the ultimate autumn indulgence!

Pumpkin Crisp Recipe

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Author: Emmily
Total Time: 55 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A delicious twist on classic pumpkin pie, this Pumpkin Crisp features a creamy spiced pumpkin filling topped with a buttery cinnamon streusel. Perfect for fall gatherings, this easy dessert is best served warm with ice cream or whipped cream.

Instructions

Preheat your oven to 375°F (190°C). Grease a 12-inch cast iron skillet or a medium casserole dish.
In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Gradually whisk in the heavy cream until smooth. Pour into the prepared dish.
In another bowl, mix flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly.
Evenly spread the cinnamon streusel over the pumpkin mixture.
Bake for 40-45 minutes, until the filling is set and the topping is golden brown. Cover with foil if it browns too quickly.
Let cool for 10 minutes before serving. Enjoy with ice cream or whipped cream.

Notes

Nutty Crunch: Add chopped pecans or walnuts to the streusel.
Caramel Drizzle: Drizzle caramel sauce before serving.
Gluten-Free Option: Use a gluten-free flour blend.
Make-Ahead: Bake a day in advance and reheat before serving.
Storage: Refrigerate for up to 4 days, freeze for 2 months, and reheat in the microwave or oven.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American