Pumpkin Pie Crisp
Pumpkin Pie Crisp: this easy fall dessert is made with a creamy pumpkin pie filling and a crunchy golden cinnamon streusel and then served warm with ice cream!
If you are a pumpkin pie fan, just wait until you have this Pumpkin Pie Crisp!
The base of this recipe is for a creamy pumpkin pie, but instead of messing with a pie crust, we just add a streusel topping.
I have never been a fan of dealing with pie crusts, so I love how easy this Pumpkin Pie Crisp is to make instead.
Bonus — you serve it warm with a big scoop of vanilla ice cream on top. Oh y’all, trust me, it’s good.
Pumpkin Pie Filling:
The base pumpkin pie part of this crisp is really easy to whip up, you just need a bowl and a whisk.
It’s made like most pumpkin pies with pumpkin puree, eggs, sugar and a good pour of heavy cream.
I seasoned mine with pumpkin pie spice, vanilla and a pinch of salt.
If you don’t have pumpkin pie spice* on hand, you can also season it up with some cinnamon, nutmeg and cloves.
Here’s an easy recipe for making your own DIY Pumpkin Pie Spice!
Cinnamon Streusel Topping:
On top of that pumpkin pie filling, we pour on a ton of delicious cinnamon streusel topping.
It’s a homemade streusel topping, but don’t let that scare you, it’s a breeze to make if you haven’t made one before!
You use melted butter, flour, cinnamon, sugar and a pinch of salt and mix it together till a crumble texture forms.
You can use a fork to do this or I like to use my handy dandy hand mixer*. It just super easy with a hand mixer and requires little effort from me!
This is my favorite streusel topping and I also used it on my favorite Pumpkin Streusel Muffins and Pumpkin Sour Cream Coffee Cake this year!
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 Pie 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.
This Pumpkin Pie Crisp is delicious served all on it’s own, but it becomes extra magical when topped with ice cream.
I went classic with a big scoop of creamy vanilla ice cream, but I also think cinnamon ice cream would be a great pairing.
Head on over to Dixie Crystals for the full recipe I developed for them!RECIPE: Pumpkin Pie Crisp
*this post contains amazon affiliate links and I may earn a small percentage from qualifying purchases. Thank you!
Would half and half work for this or does it need to be the heavy whipping cream?
This recipe looks amazing!! I’m so excited to be making this pretty soon. Thank you!!
No printable?
Looks yummy! Can’t find the recipe. Oh well.
There is a link below the video that worked for me =)
Could this be prepared in the crockpot?
I can’t find the actual recipe lol HELP!
Looks delicious! I need to stock up on cans of pumpkin puree!
For those having trouble locating the recipe, the link to the recipe is near the bottom of the blog, not too far above the comment section. ^_^
I have to tell ya how amazing this is! I made it tonight and it was so easy to put together! My family likes it more than pumpkin pie! LOL They told me we should have this instead of regular pumpkin pie for Thanksgiving!! I used whipping cream for my topping, and told my family we’ll try it with ice cream tomorrow night!!! Just had a question though??? Do you refrigerate the left overs? Didn’t know how the topping would be after it gets cold. Thanks so much for this awesome dessert recipe!!!
Theresa
I’m so glad you all enjoyed it!! I did not refrigerate mine. Like a pumpkin pie, I just left it on the counter wrapped tightly. We heated the leftovers in the microwave for about 15 seconds.
Cannot print recipe for pumpkin pie crisp, when I click on it goes to blank page. Please fix this is why I signed up for your emails.
Hmmmm … anyone try to make this gluten free?
I am going to try gf oat flour instead of the regular flour.
We made this tonight and when we put the streusel topping on, it all sunk into the pie. It still tasted good, but definitely didn’t have the crispy, yummy, crunchy crumble on top. Wondering if anyone else had this happen or if I missed a step (you don’t bake the pie first do you?)? Thanks!
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Is it firm enough to put in a pie crust?
Can someone send me the recipe for pumpkin pie crisp as doesn’t say how much of everything .
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Can i use sweetened condensed milk instead of heavy cream?
This dish is a DELISH! I made it in a deep dish pie pan instead of a skillet. So yummy! Thank you for sharing!