Pumpkin Crisp is the ultimate fall dessert—creamy pumpkin pie filling meets a buttery, cinnamon streusel topping that bakes into golden perfection. It’s warm, cozy, and just begging for a scoop of vanilla ice cream. Unlike traditional pumpkin pie, there’s no crust to fuss over—just mix, top, and bake. Whether you’re serving it for Thanksgiving, a fall gathering, or a cozy night in, this dessert is guaranteed to impress.
Why You’ll Love This Pumpkin Crisp
Pumpkin Lovers’ Dream: Packed with cinnamon, nutmeg, and pumpkin pie spice, it’s fall in every bite.
No Crust Needed: Skip the pie dough—this streusel topping is easier and just as satisfying.
Perfect with Ice Cream: Serve it warm with vanilla or cinnamon ice cream for the ultimate treat.
Holiday-Friendly: Can be made ahead, making it ideal for busy holiday cooking days.
Time Needed
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6–8
Ingredients
Pumpkin Pie Layer
- 1 (15 oz) can pumpkin purée (not pumpkin pie mix)
- 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 Topping
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, melted
How to Make Pumpkin Crisp
1️⃣ Preheat and Prepare Pan – Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a 9×9 baking dish.
2️⃣ Make Pumpkin Layer – In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet.
3️⃣ Make Streusel – In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and mix with a fork until crumbly. Spread evenly over pumpkin mixture.
4️⃣ Bake – Bake for 40–45 minutes, until the filling is set and the top is golden brown. If the topping browns too quickly, lightly cover with foil.
5️⃣ Serve – Cool for 10 minutes before serving. Enjoy warm with ice cream or whipped cream.
Variations & Tips
Add Nuts: Mix chopped pecans or walnuts into the topping for extra crunch.
Add Oats: Swap 1 cup flour for oats for a more rustic crisp.
Caramel Drizzle: Drizzle salted caramel sauce over each serving for extra indulgence.
Make Ahead: Assemble pumpkin layer and streusel separately, refrigerate up to 48 hours, then bake when ready.
Storage
Store leftovers in the fridge for up to 5 days. Reheat in the microwave for 20 seconds or enjoy cold.
Nutrition (Per Serving, 8 servings)
Calories: 378 | Carbs: 28g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 138mg | Sodium: 301mg | Fiber: 2g | Sugar: 2g
✨ Final Thoughts: Pumpkin Crisp is a no-fuss, crowd-pleasing dessert that combines everything you love about pumpkin pie with the ease of a crisp. Warm, spiced, and perfectly sweet, it’s a dessert you’ll make again and again.
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Pumpkin Crisp
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Pumpkin Crisp is the ultimate fall dessert—creamy pumpkin pie filling meets a buttery, cinnamon streusel topping baked to golden perfection. It’s cozy, no-fuss, and perfect with a scoop of vanilla ice cream. Great for Thanksgiving, fall gatherings, or a simple night in.
Ingredients
- Pumpkin Pie Layer:
- 1 (15 oz) can pumpkin purée (not pumpkin pie mix)
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2/3 cup heavy cream
- Cinnamon Streusel Topping:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
Instructions
- Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a 9×9 baking dish.
- In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet.
- In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and mix with a fork until crumbly. Spread evenly over pumpkin mixture.
- Bake for 40–45 minutes, until filling is set and top is golden brown. If topping browns too quickly, cover lightly with foil.
- Cool for 10 minutes before serving. Enjoy warm with ice cream or whipped cream.
Notes
Add nuts for crunch, swap flour for oats for a rustic version, or drizzle with caramel for indulgence. Assemble pumpkin layer and streusel separately up to 48 hours in advance, then bake when ready.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 378
- Sugar: 2g
- Sodium: 301mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 138mg
Keywords: pumpkin crisp, fall dessert, thanksgiving dessert, easy pumpkin recipe, streusel topping