If you love pumpkin pie but crave a little more crunch, this Pumpkin Crisp is your new favorite fall dessert! With a silky smooth pumpkin filling and a buttery cinnamon streusel crumble baked on top, this dish captures everything we adore about autumn comfort food. Serve it warm with a scoop of ice cream, and prepare for pure pumpkin bliss.
It’s simple to make, looks beautiful straight out of the oven, and tastes even better than pie — the soft pumpkin custard meets a crispy, golden crumb topping in every bite. It’s the perfect dessert for Thanksgiving, Friendsgiving, or a cozy weekend at home.
Why You’ll Love This Recipe
- Perfectly balanced texture: Creamy base + crunchy streusel = pure perfection.
- Simple ingredients: Made with pantry staples like pumpkin puree, sugar, and flour.
- Holiday favorite: A crowd-pleasing alternative to traditional pumpkin pie.
- Make-ahead friendly: Assemble in advance and bake fresh before serving.
Time Needed
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 8
Ingredients
Pumpkin Pie Layer
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 2 tsp vanilla extract
- ⅔ cup heavy cream
Cinnamon Streusel Topping
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 tsp cinnamon
- ½ tsp salt
- 12 tbsp (1½ sticks) unsalted butter, melted
Instructions
- Preheat & Prep Preheat oven to 375°F (190°C). Butter a 12-inch cast iron skillet or medium casserole dish.
- Make the Pumpkin Base In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla. Add heavy cream and whisk until smooth. Pour into the prepared skillet.
- Prepare the Streusel Topping In another bowl, combine flour, sugar, cinnamon, and salt. Stir in the melted butter with a fork until crumbly. Sprinkle evenly over the pumpkin filling.
- Bake & Serve Bake for 40–45 minutes, until the filling is set and the topping is golden. If the top browns too quickly, cover loosely with foil. Cool for 10 minutes before serving.
- Serve Warm Top with a scoop of vanilla or cinnamon ice cream (or whipped cream) for the ultimate cozy finish!
Chef Emma’s Tips
- Use real pumpkin puree, not pumpkin pie mix — you’ll get better flavor and control the sweetness.
- Try adding ¼ cup chopped pecans to the streusel for extra crunch.
- Want a richer flavor? Substitute brown sugar for half of the granulated sugar in the topping.
- Make ahead: Store unbaked layers separately in the fridge for up to 48 hours, then assemble and bake fresh.
Nutrition Info (Per Serving)
- Calories: 378
- Carbohydrates: 28g
- Protein: 7g
- Fat: 27g
- Saturated Fat: 16g
- Cholesterol: 138mg
- Sodium: 301mg
- Fiber: 2g
Storage
- Refrigerate: Keep leftovers covered for up to 5 days. Reheat gently before serving.
- Freeze: Cool completely and store in a freezer-safe dish for up to 2 months.
- Reheat: Microwave individual portions for 20–30 seconds or rewarm in the oven at 325°F for 10 minutes.
Final Thoughts
Warm, buttery, and loaded with fall flavor, this Pumpkin Crisp is a dessert you’ll want to make again and again. It’s easier than pie but just as delicious — perfect for sharing with loved ones all season long. Don’t forget the ice cream — it’s the finishing touch that takes every bite over the top!
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Pumpkin Crisp
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An easy fall dessert with creamy pumpkin pie filling and buttery cinnamon streusel topping. Serve warm with ice cream for the ultimate cozy treat!
Ingredients
Pumpkin Filling
- 1 (15 oz) can pumpkin puree
- 1 cup sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2/3 cup heavy cream
Streusel Topping
- 2 cups flour
- 1 1/2 cups sugar
- 2 tsp cinnamon
- 1/2 tsp salt
- 12 tbsp butter, melted
Instructions
- Preheat oven to 375°F. Butter a 12-inch cast iron skillet or baking dish.
- Whisk pumpkin, sugar, eggs, spices, salt, and vanilla. Add cream and whisk until smooth. Pour into dish.
- Combine flour, sugar, cinnamon, and salt. Add melted butter and mix until crumbly. Sprinkle over pumpkin layer.
- Bake for 40–45 minutes, until set and golden brown. Let cool 10 minutes before serving.
- Serve warm with ice cream or whipped cream.
Notes
Make ahead by preparing the layers separately and refrigerating for up to 48 hours. Sprinkle topping before baking. Store leftovers up to 5 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 378
- Sodium: 301mg
- Fat: 27g
- Carbohydrates: 28g
- Protein: 7g
Keywords: pumpkin crisp, fall dessert, streusel topping, thanksgiving dessert, pumpkin crumble