Pumpkin Pie Crisp

Prep 15 mins
Cook 40 mins
Total 55 mins
This post may contain affiliate links. Read my disclosure policy.

This Pumpkin Crisp is an easy fall dessert made with a creamy pumpkin pie filling and a golden cinnamon streusel and then served warm with ice cream!

*This recipe is sponsored by Dixie Crystals. Thank you for supporting the brands that make this site possible!*

Decadent Warm Pumpkin Crisp

If you are a pumpkin pie fan, just wait until you have your first bite of this Pumpkin Crisp! The base of this recipe is a creamy pumpkin pie filling, but instead of messing with a pie crust, we just add a streusel topping on top and bake it!

I have never been a fan of dealing with pie crusts, so I love how easy this Pumpkin Crisp is to make instead. You whip together the pumpkin pie filling, place it in your cast iron skillet (or casserole dish) and then top it with a big thick sweet cinnamon streusel topping.

The thick cinnamon streusel topping really takes this recipe to the next level, but then you serve it warm with a big scoop of vanilla ice cream on top. Oh y’all, trust me, this is so good.

Looking for more pumpkin pie themed desserts? I know you will love these other reader favorites: Pumpkin Pie Cheesecake, Pumpkin Pie Cookies, Mini Pumpkin Pies, and these adorable Pumpkin Pie Pops!

Ingredients in bowls with eggs.

Ingredients Needed:

The base pumpkin pie part of this crisp is really easy to whip up, you just need a bowl and a whisk and the following ingredients:

Pumpkin Pie Layer:

  • Pumpkin Puree: Make sure you get 100% pumpkin puree, not the pumpkin pie canned mix! If you like sweet potatoes, you can also use sweet potatoes in this Sweet Potato Crumble!
  • Eggs
  • Dixie Crystals Granulated Sugar
  • Heavy Cream: You can sub this for half and half, but I really recommend going for the full fat heavy cream. It makes the pumpkin pie layer so creamy and decadent.
  • Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can also season it up with some cinnamon, nutmeg and cloves.
  • Salt
  • Vanilla Extract
  • Vanilla Ice Cream: Optional for serving, but it makes it extra delicious. You can also use cinnamon ice cream for a fun twist.

Cinnamon Streusel Topping:

  • Butter: You will need to melt the butter. If you use salted butter, you can skip the added pinch of salt!
  • Flour: All purpose flour works best.
  • Cinnamon: I tried both pumpkin pie spice and plain cinnamon in my testing, and for the streusel, I prefer just plain cinnamon.
  • Dixie Crystals Granulated Sugar
  • Salt
A spoon scooping up pumpkin crisp from a cast iron skillet.

How To Make Pumpkin Crisp

First we whip together a quick and easy pumpkin pie filling and then we sprinkle on a ton of delicious cinnamon streusel topping. Let’s get started.

  • Preheat the oven to 375°F and butter a 12-inch cast iron skillet or 9×9 casserole dish.
  • Pumpkin Pie Layer: Whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
  • Cinnamon Streusel Layer: Whisk to combine the flour, sugar, cinnamon, and salt. Add the melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly.)
  • Spread the cinnamon streusel topping over the top of the pumpkin pie mixture in an even layer.
  • Bake until the filling is set and the top is nice and golden brown, about 40 to 45 minutes.
  • Let cool for 10 minutes, to let the pie layer cool a little and set up. Then serve warm topped with ice cream!
Three scoops of vanilla ice cream on top of a pumpkin crisp.

How to serve?

This Pumpkin Crisp is best served warm with ice cream or whipped cream! I personally love it best with a scoop of ice cream on top like any other classic fruit crisp.

If you can find it, I really recommend cinnamon ice cream paired with your pumpkin crisp. The combination is insanely delicious!

Can I add nuts?

One option I didn’t include, but considered adding…Pecans! I went back and forth on this one a lot and decided to skip the nuts.

However, if you are a big time pecan fan, they would be a wonderful addition to this Pumpkin Crisp recipe. I think they would be best mixed in with the streusel on top to add some extra crunch. Just make sure and do small chopped up pecans, not large pieces.

A cast iron skillet filled with pumpkin crisp and a serving in a bowl with a scoop of ice cream on top.

Can I make this ahead?

Yes! Absolutely! I do it every thanksgiving! You can prep this Pumpkin Crisp ahead, but I highly recommenced baking it fresh when you are ready to serve it.

To prep this recipe ahead, I follow all directions until the step where you pour the cinnamon streusel topping over the pumpkin pie layer. Instead, tightly cover the pumpkin pie layer in the baking pan and refrigerate it. Then place the streusel topping in a airtight container and refrigerate it as well. You can store these two like this for up to 48 hours.

Then, when I am ready to bake it, I take it out of the fridge and set it on the counter and then start pre-heating the oven. Once the oven is warm, sprinkle the cinnamon streusel on top of the pumpkin pie layer and bake it as directed in the recipe!

Do I have to use a cast iron skillet?

No! You can use any baking dish! I recommend either a large 12-inch round casserole dish or a 9×9 baking dish. If you are giving this away to friends/family, you can also bake it in an aluminum foil tin.

Pumpkin crisp in a bowl with vanilla ice cream on top.

How To Store Leftovers

If you have any leftovers that is! We almost never do!! Store leftovers in the fridge for up to 5 days and reheat in the microwave for about 20 seconds, until warmed through again. You can also enjoy it cold!

Yield: 6 to 8 servings

Pumpkin Crisp

Pumpkin crisp in a bowl with vanilla ice cream on top.

This Pumpkin Crisp is an easy fall dessert made with a creamy pumpkin pie filling and a crunchy golden cinnamon streusel and then served warm with ice cream!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

Pumpkin Pie Layer

Cinnamon Streusel

Instructions

  1. Find the full printable recipe on Dixie Crystals website: Pumpkin Pie Crisp!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 378Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 138mgSodium: 301mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 7g

Categories

Looking for more pumpkin recipes? Try these reader favorites:

This post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

142 Responses
  1. Lauren

    I tried this recipe just as written (aside from using GF flour as I have celiac disease) and it was phenomenal! Everyone loved it. We had a little bit leftover the next day and it was still delicious heated up with a scoop of ice cream.

  2. Steph

    I made this last night just to make sure I would feature for Thanksgiving :) The flavor was amazing…the topping really made it awesome. I made mine in a 9″ pie dish. I cooked for 50 minutes and the filling was runny. Is the pie itself meant to be firm? I may just have to up the cook time if so. Thanks for the great recipe!!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Yes! Wrap it tightly with saran wrap and then in another protective layer (foil or a freezer friendly ziplock bag). You can freeze it for up to 3 months. Let it thaw in the fridge for 24 hours before serving.

  3. Tina

    I am planning on making this, but wondered if there was any way to make it without eggs or perhaps substitute with another ingredient(s) to maintain the consistency. Would be wonderful if ALL my Thanksgiving guests could enjoy.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      The egg really helps the pie layer to thicken and stay together – like a pie. Without the egg, it will be more soup-y. Sadly, I don’t think there is a good and easy substitute for the egg in this recipe.

  4. Tara

    Hi. This looks great. Would it be good cold? I like pumpkin pie cold but I’m wondering how the streusel topping would be if it was served cold.

  5. Lin Higgins

    Hi All!
    Here is where the recipe is. It is in a very odd place and looks like it belongs with something else, but I did find it.
    Scroll down below a pic that states “never miss a new recipe in bold and there is a picture of soup.
    Right below that there is a black box showing “get the recipe” and that is the recipe for the pumpkin pie crisp. I tried to paste in a screenshot, but it wouldn’t let me :)

  6. Sharron

    Hi Jessica!! Thank you so much for this wonderful recipe!! Yaay I can’t wait to try it. Btw I had absolutely no trouble in finding the recipe. Thanks again for sharing!!! Jumped to the recipe and clicked on get the recipe!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Jan! You can find the recipe at the bottom of every post, or linked at the bottom of every post. Just click the “Jump to the recipe” button at the top of every post to go directly to that area. The recipe will be posted in full there, or if you find one of the rare 20 recipes (out of 2000+ recipes) that are like this, they will have a big black button that says GET THE RECIPE. Just click right there and it will take you to the full printable recipe. Hope this helps!

  7. Marilyn

    I’m with Holly. I hit the Jump to Recipe, but still no measurements. I scrolled through your entire diatribe 3 times, but still no measurements. Will not clicking on again.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Marilyn, I’m sorry you feel that way, but it’s right there at the bottom of the post. In a big black box that says “GET THE RECIPE”. You click it and it takes you right to it.

      1. Margaret

        Just letting you know, I hit the “get recipe” button and the entire recipe popped right up! No problems. Looking forward to making this. Thank you!

    2. Nadine

      When you click get the recipe it’s scrolls down and there will be a black bax that says get the recipe and then it comes up.

  8. Josanne

    Thank you for sharing your recipes . Recipes are like jewels they are prized and cherished and you don’t lend out. Lol

    1. Susan

      I decided to make this to bring for a family Thanksgiving dinner. I had a new cast iron skillet so decided & the recipe suggested making it so I tried it. It was easy & the directions were clear. The only thing I did was after baking it I put it on broil for 3-4
      minutes to lightly brown the crumb topping. It was delicious. Big hit among the pies!

  9. Holly

    Where are the measurements for the ingredients? Please try being a little forthcoming. We know you have sponsors but it makes me never want to look again.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Holly! I am always forthcoming. I have a few older recipes like this that are linked at the bottom of the post. I no longer take on clients that don’t let me share the full recipe on my site directly as I understand it can be frustrating. You can find the recipe at the bottom of every post, or linked at the bottom of every post. Just click the “Jump to the recipe” button at the top of every post to go directly to that area. The recipe will be posted in full there, or if you find one of the rare 20 recipes (out of 2000+ recipes) that are like this, they will have a big black button that says GET THE RECIPE. Just click right there and it will take you to the full printable recipe. Hope this helps!

Share a Comment

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
Novice Chef eCookbooks
Skip to Recipe