Imagine a dessert that combines the rich, creamy, and perfectly spiced filling of a classic pumpkin pie with the buttery, crumbly, and irresistible crunch of a cinnamon streusel topping. That dream dessert is a reality, and it’s called Pumpkin Pie Crisp! This recipe is the perfect solution for when you’re craving those quintessential fall flavors but don’t want the hassle of making a traditional pie crust. It’s incredibly easy to assemble, perfect for making ahead, and is absolutely divine served warm with a scoop of vanilla ice cream.
Why This Pumpkin Crisp is a Holiday Hero
This recipe is destined to become your new Thanksgiving staple. Here’s why:
- Easier Than Pie: You get all the best parts of pumpkin pie—the creamy filling and warm spices—without the stress of rolling out and blind-baking a pie crust.
- The Perfect Topping: The cinnamon streusel topping provides a wonderful crunchy contrast to the smooth, creamy pumpkin layer.
- Make-Ahead Friendly: You can assemble the entire crisp ahead of time and bake it when you’re ready, making it perfect for stress-free holiday entertaining.
- Absolutely Crowd-Pleasing: It’s a warm, comforting, and familiar dessert that is guaranteed to be a hit with everyone at the table.
Your Simple Ingredient Checklist
This recipe is broken down into two easy components: the pumpkin pie filling and the cinnamon streusel.
For the Creamy Pumpkin Pie Filling:
- Pumpkin Puree: 1 (15-ounce) can 100% pure pumpkin puree.
- Sugar: ¾ cup granulated sugar.
- Eggs: 2 large eggs.
- Pumpkin Pie Spice: 2 teaspoons.
- Salt: ½ teaspoon.
- Vanilla Extract: 1 teaspoon.
- Heavy Cream: ½ cup.
For the Cinnamon Streusel Topping:
- All-Purpose Flour: 1 cup.
- Sugar: ½ cup granulated sugar.
- Cinnamon: 1 teaspoon ground cinnamon.
- Salt: ¼ teaspoon.
- Butter: ½ cup (1 stick) of unsalted butter, melted.
Step-by-Step Guide to Your New Favorite Dessert
This impressive dessert comes together with just a few simple steps.
Part 1: Prepare the Pumpkin Filling
- Preheat Oven: First, preheat your oven to 350°F (175°C). Lightly butter a 9-inch skillet or a 9×9 inch baking dish.
- Mix the Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until everything is smooth and well combined.
- Add Cream: Gently whisk in the heavy cream until it’s fully incorporated.
- Pour into Dish: Pour the prepared pumpkin filling into your buttered skillet or baking dish and spread it into an even layer.
Part 2: Prepare and Add the Streusel Topping
- Combine Dry Ingredients: In a separate medium bowl, stir together the all-purpose flour, granulated sugar, cinnamon, and salt.
- Add Melted Butter: Pour the melted butter into the dry ingredients. Use a fork to mix everything together until it forms a crumbly, sandy mixture with some larger clumps.
- Top the Crisp: Evenly sprinkle the cinnamon streusel mixture over the top of the pumpkin filling in the baking dish.
Part 3: Bake to Golden Perfection
- Bake: Place the dish in the preheated oven and bake for 45-55 minutes. The crisp is done when the filling is set (it should only have a slight jiggle in the center) and the streusel topping is golden brown and fragrant.
- Cool and Serve: Let the Pumpkin Pie Crisp cool for at least 15-20 minutes before serving. It is absolutely delicious served warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips and Fun Variations
- Add Some Crunch: For extra texture, you can add ½ cup of chopped pecans or walnuts to the streusel topping mixture. Old-fashioned rolled oats are also a great addition.
- Check for Doneness: To check if the filling is set, you can insert a knife into the center. It should come out mostly clean.
- Making it Ahead: You can prepare the unbaked crisp, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
- Storage: Store any leftovers, covered, in the refrigerator for up to 4 days. It’s delicious reheated or even served cold!
Easy Pumpkin Pie Crisp: All the Flavor, None of the Fuss!
This easy pumpkin pie crisp has all the rich, creamy flavor of pumpkin pie with none of the crust hassle—topped with a buttery cinnamon streusel for the ultimate fall dessert. Serve warm with ice cream and enjoy the cozy vibes.
Equipment
- 9×9 baking dish or skillet
- Mixing bowls
- whisk and spatula
- Measuring Cups and Spoons
- fork (for streusel)
Ingredients
- 1 can (15 oz) 100% pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (for streusel)
- 1 tsp ground cinnamon
- 1/4 tsp salt (for streusel)
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly butter a 9×9 inch baking dish or oven-safe skillet.
- In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth. Whisk in the heavy cream.
- Pour pumpkin filling into the prepared baking dish and smooth into an even layer.
- In a separate bowl, mix flour, sugar, cinnamon, and salt. Add melted butter and mix with a fork until crumbly.
- Sprinkle streusel topping evenly over pumpkin filling.
- Bake for 45–55 minutes until the center is set and the topping is golden. Cool for 15–20 minutes before serving.
Notes
Add chopped pecans or oats to the topping for extra crunch. Make it ahead and bake fresh. Leftovers keep well in the fridge for up to 4 days. Best served warm with a scoop of vanilla ice cream!