This warm pumpkin crisp recipe is an easy fall dessert made with a creamy pumpkin pie filling and a golden and crisp cinnamon streusel topping. Served warm with ice cream, it will quickly become your new favorite pumpkin dessert!
Why I Love This Pumpkin Crisp Recipe
If you’re a pumpkin pie, or pumpkin pie cheesecake fan like me, 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 add a cinnamon streusel topping on top and bake it! I’ve made this for Thanksgiving every year for… well, as long as I can remember! Check out why I make it every single year:
- Pumpkin Lovers Delight: Packed with warm spices like cinnamon and nutmeg, this pumpkin crisp tastes like the essence of fall in every bite.
- No Pie Crust Fuss: If you don’t like dealing with pie crust, you’ll love how easy this pumpkin crisp is to make instead! Just whip together the filling, place it in your dish, top it with the crumb topping and bake it.
- Perfect with Ice Cream: The thick cinnamon streusel topping really takes this recipe to the next level, but then you serve it warm with a scoop of vanilla ice cream. Oh y’all, trust me, it is so good.
- Great For Thanksgiving: I consider Thanksgiving to be the olympics of home cooking. On a day that’s crazy busy in the kitchen, I love having easy dessert recipes like this that won’t stress me out can be prepared ahead AND always impress. The best of both worlds!
Looking for more make ahead pumpkin desserts? Impress everyone with this three layer pumpkin cake, bite size mini pumpkin pies, or try this easy no-bake pumpkin cheesecake!
Featured Reader Review
My daughter in law told me about this recipe. I made it tonight and it was ridiculously delicious! I made homemade cinnamon sugar to sprinkle over the ice cream and it looked and tasted AMAZING!!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for pumpkin crisp. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- 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.
- 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.
- Flour: All purpose flour works best. It’s best to spoon it into the measuring cup rather than dunking the cup into the bag (which packs it).
- Cinnamon: I tried both pumpkin pie spice and plain cinnamon in my testing, and for the streusel, I prefer just plain cinnamon.
How To Make Pumpkin Crisp
I usually only need about 15 minutes of prep for this easy pumpkin dessert recipe! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Prepare. Preheat the oven to 375°F and butter a 12-inch cast iron skillet or 9×9 casserole dish.
- Make the pumpkin 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.
- Make the streusel. Whisk to combine the flour, sugar, cinnamon, and salt. Add the melted butter and stir with a fork until crumbly. Spread the crumb topping over the top of the pumpkin pie mixture in an even layer.
- Bake. Bake until the filling is set and the top is nice and golden brown, about 40 to 45 minutes.
- Cool and serve. Let cool for 10 minutes, to allow the pie layer to firm up. Then serve warm topped with ice cream!
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Chef’s Tips & Variations
- Add nuts: Toss in some chopped pecans or walnuts to the crisp topping for an extra crunchy bite that complements the pumpkin filling.
- Add oats: You can add up to a cup of old fashioned or quick oats to the crumb topping for a more true crisp style topping!
- Add a caramel drizzle: For extra indulgence, drizzle some salted caramel sauce over the top right before serving.
- You don’t have to use a cast iron skillet: 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.
- Make ahead: Follow all directions until the step where you pour the streusel topping over the pumpkin pie layer. Instead, cover the pumpkin layer in the pan and refrigerate it. Then, place the streusel topping in an airtight container and refrigerate it as well. You can store them both for up to 48 hours. When ready to bake, take them out of the fridge and set on the counter while heating the oven. Once the oven is warm, sprinkle the streusel on top and bake as directed.
Yield: 6 to 8 servings
Pumpkin Crisp
This is the original Pumpkin Crisp recipe, an easy fall dessert made with a creamy pumpkin pie filling and a golden cinnamon streusel crumb topping baked on top. Served warm with ice cream, it will be your new favorite way to enjoy pumpkin pie!
Ingredients
Pumpkin Pie Layer
- 1 (15 oz) can pumpkin puree
- 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
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
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Instructions
- Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
- 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 and set aside.
- In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer. You can also beat with a hand mixer until crumbly if needed.
- Bake until filling is set and top is golden brown, 40 to 45 minutes. If the crumb topping happens to brown too quickly, you can lightly cover the top with foil to prevent it from browning any more.
- Let cool for 10 minutes, so the pie filling can firm up. Then serve warm topped with ice cream or whipped cream. My personal favorite combination is to serve this pumpkin crisp with cinnamon ice cream if you can find it!
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Notes
Storage: 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!
Baking Dish: If you do not have a cast iron skillet, 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.
Make ahead: Follow all directions until the step where you pour the streusel topping over the pumpkin pie layer. Instead, cover the pumpkin layer in the pan and refrigerate it. Then, place the streusel topping in an airtight container and refrigerate it as well. You can store them both for up to 48 hours. When ready to bake, take them out of the fridge and set on the counter while heating the oven. Once the oven is warm, sprinkle the streusel on top and bake as directed.
Video
Nutrition
Serving: 1, Calories: 378kcal, Carbohydrates: 28g, Protein: 7g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 9g, Cholesterol: 138mg, Sodium: 301mg, Fiber: 2g, Sugar: 2g
Categories:
More Fall Recipes You’ll Love
- Old-fashioned apple crisp features a spiced apple filling topped with a crunchy cinnamon-oat crumb.
- Pumpkin oatmeal cookies are soft, chewy, and iced!
- Brown sugar apple cake is so unbelievably moist and sweet.
- Crockpot pumpkin crumble takes everything you love about pumpkin pie and turns it into an easy, scoop-able slow cooker dessert!
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Easy to make and tastes great! Made this and asked my boyfriend how it was and his exact words were “it’s frickin’ delicious!”
My daughter in law told me about this recipe. I made it tonight and it was ridiculously delicious! I made homemade cinnamon sugar to sprinkle over the ice cream and it looked and tasted AMAZING!!
I can’t wait to make this! Company coming tomorrow and the reviews are great! Love it when a recipe has comments, and such good ones too!
This looks so delicious and I cannot wait to try it. Do you think it’s possible to use evaporated milk in place of the heavy cream?
Hi Karin! Yes, it should work just fine with evaporated milk!
Served this as part of an October birthday celebration. Perfect in a ceramic coated cast iron pan.
So good! I used df butter and full fat coconut milk since we are dairy free. My crumble topping also didn’t “crumble” but I don’t think it affected the taste at all. I also reduced the sugar to one cup for the topping but next time I’ll probably do even less, maybe 3/4 for both top and bottom portions. This was a hit at our house 🙂
Very good! I’ll be making it again!
This tastes great, I’ve made the recipe two years in a row now with my leftover pumpkin puree! Although, both times, the streusel did not come out crumbly at all, it was more like powdery sand that did not come together. I did mix by fork/hand, even tried pressing it together, but it seemed too dry despite following the recipe exactly. So when I baked it, I did have to increase the baking time, and the middle came out like raw cake batter! I have no idea what I’m doing wrong, but the flavour is so good that I really want to get it right!
Hi Kali! What size baking pan are you using? I recommend using a 12 inch round pan or a 9×13 casserole dish. It definitely should have been cooked through in the middle (to a texture similar to pumpkin pie). For the topping, are you using 12 tablespoons (one and a half sticks) of butter? You can always add a little more butter into the crumble if it’s too dry. One last tip just in case – make sure you are measuring your flour correctly. Fluff the flour (with a fork) before measuring it so it’s not densely packed in the bag. Then scrape a butter knife across the top of the measuring cup to level off the flour. Hope this helps!
I’m thinking about making this but using nonfat condensed milk instead of cream to lower the fat content. Classic pumpkin pie is made with that so I think it would be perfect. Looking forward to trying this.
Hi PJ, I would recommend using evaporated milk if you want to lower the fat content!
I made this today. It was super easy, but my crumb topping didn’t make crumbs. It turned out like a solid paste like consistency which has happened to me in another recipe with crumb topping made the same way. I guess I’m not mixing it correctly. It was still delicious though. I had to bake it longer than the recipe called for. I used a round casserole dish. I also added 1 tablespoon of pumpkin pie spice and 1 tablespoon of cinnamon for the topping. Will definitely make it again. Hopefully my topping turns out better next time.
Hey Whitney! So with a crumb topping, you want to mix it until it becomes crumbly, like little balls of wet sand is kind of the best way I could describe it. If you used an electric mixer, next time try using your fingers or a fork. You can use your fingers (or the fork tongs) and just rub it all together until it forms the little ball/crumbles. Hope this helps!
Hello, this looks like a great recipe! I plan on making it for Thanksgiving. How long do I bake for if I decide to make in individual pie tins?
Hi Adelene, it will honestly depend on how large you individual pie tins are. They vary pretty greatly in sizes. I would say to start checking in on it around 15 minutes, they may need a little more time, but it’s better to be early than too late!
I have never liked pumkin anything. However you have changed that I ..I love this recipe.
That’s quite the compliment! Glad you enjoyed it Pam!
I have made this twice now and I’m obsessed! I have a dairy allergy so I substituted plant butter for the regular butter, and I used full fat canned coconut milk in place of the cream. I don’t think anyone would notice the difference, it’s so good! I did reduce the sugar in the topping to just one cup the second time around and still felt it was plenty sweet and crumbly. Thanks for a delicious dessert that’s easy to throw together with pantry staples!
Can I double the recipe and use a 9×13?
Hi Renee! Yes you can, it will likely need a little longer to bake in the oven, so keep an eye on it!
It is delicious but my streusel was twice as thick as the pumpkin, should I add baking powder so it’s not so pumpkin layer is not so flat?
Hi Caroline! That’s just how this recipe is made, you can always halve the topping if you prefer less! Adding baking powder to the pumpkin pie filling will not make it rise.
Planning to make this for Christmas! What’s the benefit of using a cast iron skillet vs. a regular baking pan? I’ve never baked anything in a cast iron skillet before.
Hi Rachel! In baking it really does not make all that much of a difference, feel free to use a regular baking pan instead. 🙂
Hi, I made your pumpkin crumble and it is delicious. I used powered pure monk fruit Teaki Hut brand,
in place of the sugar, I used one tablespoon for the filling part and one tablespoon for the crumble part. It turned out to be just the right amount of sweetness. I also added some oats and chopped walnuts to the crumble part. Thanks for the recipe. It’s a keeper.
Can a 9×13 pan be used instead?
Hi Melissa, yes, but it will be thinner and keep an eye on it as it will need less baking time. If you have a round pie pan or cake pan, I’d recommend using that instead!
this recipe is easier than pumpkin pie and tastes better too. This is a keeper !!
Hi I made this the other day, but my streusel didn’t come out crumbly, it was moist. Should I decrease the butter or increase the flour? The flavor is delicious though!
If you would like it drier, you can use a little less butter!
Can I use canned pumpkin pie mix ?
Hi Jan, I would not recommend it as it is already seasoned and sweetened.
This is absolutely delicious! My husband LOVED it and said it was probably one of the best desserts he’s ever had. He already asked me to make this for thanksgiving, haha.