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
- 9x9 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 9x9 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!