Name: Pumpkin Pie Crisp Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 2 cups all-purpose flour; 1½ cups granulated sugar; 2 teaspoons ground cinnamon; ½ teaspoon salt; 12 tablespoons (1½ sticks) unsalted butter, melted

Why You’ll Love Pumpkin Pie Crisp Recipe Recipe

This recipe is ideal for pumpkin lovers who enjoy the richness of pumpkin pie but want a less fussy, more approachable dessert. The crisp topping is loaded with cinnamon and sugar, creating a golden, crunchy layer that perfectly complements the silky pumpkin filling. Whether you’re baking for a crowd or just treating yourself, this dessert is warm, inviting, and easy to prepare. Plus, it requires no pie crust, saving you time without sacrificing flavor.

Ingredients

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

For the 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

For the Cinnamon Streusel:

2 cups all-purpose flour
1½ cups granulated sugar
2 teaspoons ground cinnamon
½ teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, melted

Directions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish and set aside.
Prepare the Pumpkin Pie Layer:
In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth. Gradually whisk in the heavy cream until fully combined. Pour this mixture into your prepared skillet or casserole dish.
Make the Cinnamon Streusel:
In a medium bowl, whisk together the flour, granulated sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture becomes crumbly.
Assemble and Bake:
Evenly distribute the cinnamon streusel topping over the pumpkin mixture. Bake for 40 to 45 minutes, or until the filling is set and the topping is golden brown. If the streusel starts to brown too quickly, lightly cover the top with foil.
Cool and Serve:
Let the crisp cool for about 10 minutes so the filling can firm up. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch.

Servings and timing

This recipe yields approximately 8 servings.
Prep time: 15 minutes
Cook time: 40–45 minutes
Cooling time: 10 minutes
Total time: About 1 hour 10 minutes

Variations

Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the streusel for extra crunch and a nutty flavor.
Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour in the streusel.
Mini Crisps: Bake the crisp in individual ramekins for single-serve portions—reduce the bake time slightly to accommodate the smaller size.
Spice Swap: Use chai spice or a mix of cinnamon, cloves, and nutmeg if you don’t have pumpkin pie spice.
Maple Touch: Replace part of the sugar in the pumpkin mixture with pure maple syrup for a richer, deeper sweetness.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place individual portions in the microwave for about 30–45 seconds or warm the entire dish in a 300°F oven for 10–15 minutes until heated through.
If frozen, thaw overnight in the refrigerator and reheat as described above.

FAQs

What’s the difference between pumpkin pie and pumpkin pie crisp?

Pumpkin pie uses a traditional pastry crust, while pumpkin pie crisp has a crumbly streusel topping instead of a crust, giving it a more rustic texture and flavor.

Can I use fresh pumpkin instead of canned?

Yes, you can substitute fresh pumpkin puree, but make sure it’s well-drained and smooth to match the consistency of canned puree.

Is it necessary to use a cast iron skillet?

No, any medium-sized casserole or baking dish will work just fine. Cast iron is great for heat retention, but it’s not required.

Can I prepare this dessert in advance?

Yes, you can prepare the pumpkin filling and streusel topping up to 48 hours in advance. Store them separately in the fridge and assemble right before baking.

What toppings go well with pumpkin pie crisp?

Vanilla ice cream, whipped cream, caramel drizzle, or a sprinkle of cinnamon are all delicious options.

Can I make this dairy-free?

Yes, substitute the heavy cream with full-fat coconut milk and use a plant-based butter in the streusel.

How do I know when the crisp is done baking?

The filling should be set (not jiggly in the center), and the streusel topping should be golden brown. If unsure, insert a knife—if it comes out mostly clean, it’s ready.

Can I freeze pumpkin pie crisp?

Yes, allow it to cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven after thawing in the fridge.

What can I do if my streusel is browning too fast?

Lightly cover the top with aluminum foil during the last part of baking to prevent over-browning.

Can I double the recipe for a larger crowd?

Absolutely. Just use a larger baking dish and increase the baking time as needed, checking for doneness in the center.

Conclusion

Pumpkin Pie Crisp is a comforting, fuss-free dessert that brings together the best of creamy pumpkin pie and crunchy streusel. With simple ingredients, warm spices, and rich texture, it’s a perfect addition to your fall dessert lineup. Whether served warm from the oven or made ahead for convenience, this recipe is sure to become a seasonal favorite.

Pumpkin Pie Crisp Recipe