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!
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.
Pumpkin Pie Crisp Filling:
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 Puree
- Eggs
- Granulates Sugar
- Heavy Cream
- Pumpkin Pie Spice
- Salt
- Vanilla
If you don’t have pumpkin pie spice (affiliate link) 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 sprinkle 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 will need the follow ingredients to make the cinnamon streusel:
- Butter
- Flour
- Cinnamon
- Granulated Sugar
- Salt
We mix all of the ingredients together till a crumble texture forms. You can use a fork to do this or I like to use my handy dandy hand mixer (affiliate link). Whipping up a streusel topping is extra 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!
How to serve?
This Pumpkin Pie 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 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.
Can I make this ahead?
You can prep this Pumpkin Pie 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 baking step. Then, instead of popping it into the oven, I cover it with saran wrap or foil and pop it into the fridge.
Then, when I am ready to bake it, I take it out of the fridge and sett it on the counter and then start pre-heating the oven and bake it as directed in the recipe!
This Pumpkin Crisp is delicious served all on it’s own, but it becomes extra magical when topped with a big scoop of 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.
Looking for more pumpkin recipes? Try these reader favorites:
- Swirled Pumpkin Cheesecake Bars
- Pumpkin Cream Cheese Swirl Muffins
- Best Pumpkin Cake
- Pumpkin Pie Cheesecake
- Pumpkin Sheet Cake
Head on over to Dixie Crystals for the full recipe I developed for them by clicking the recipe button below.
This post may contain affiliate links. Read my disclosure policy.
Could you make it in a cake pan and what size would work?
A 9-inch round cake pan will work!
So today I made your pumpkin crumble and I add a 1/2 stick of cream cheese. I hope it come out okay but it really smell good . I love your recipe for pumpkin ideas . I like to try this with sweet potatoes for the holidays.
I made it exactly as written and it was a big hit!!! I also made cinnamon ice cream and it was the perfect topping.
Do you have a cherry version???
No, but I will add it to my list of recipes to work on! Cherry sounds delicious!
So this doesnt reheat well? Youd advise only making it if you have enough people to consume it in a single setting?
It will reheat well enough, but it’s not as good as fresh. When baked fresh, the texture is perfect and the top is slightly crisp!
Hi,
What type/size of baking pan can I use instead of a cast iron skillet?
Thank you!
A 9 or 10 inch pie plate will work as well!
Libby’s pumpkin puree is not actually pumpkin, but a squash that they specifically bred for that purpose
It is pumpkin I can assure you of that. I am from Morton IL. Aka pumpkin capital of the world Aka where the Libby’s factory is. It js pumpkins that are trucked in and puréed. Not a squash.
Do you think this could be prepared, frozen, then baked off the day of Thanksgiving?
We are not getting together this year but i am still providing the meal to the family members who are alone and i REALLY wanted this to be our dessert! I am delivering to one person this Thurs so was brainstorming ideas on how I could make this work
Hi Miriam! I’m sorry, I haven’t tried prepping it and freezing it before baking. If you do try it, I’d love to know how it turns out!
Can this be made with sugar substitute and almond flour instead of sugar and flour? Would you recommend even substitute for both?
Hi Sherry, my apologies, but I do not test dessert recipes with artificial sweeteners. If you do try it, I’d love to know how it turns out for you!
[…] PUMPKIN PIE CRISP From The Novice Chef […]
Excellent recipe, so tasty and easy to make definitely worth saving for future baking
[…] Pumpkin Pie Crisps […]
I made this recently and it was very good with whipped cream on top! It came out looking exactly like the picture. I actually think I like it better cold than warm. It becomes more like pie consistency after it cools down. Nice fall recipe!!
Looks delish! Has anybody tried with almond flour?
I was SO excited to make this recipe! I love all things pumpkin, love using our Skillet…I was ready!
The streusel topping IS TERRIBLE! You get more of a mouthful of streusel then you do the pumpkin. In my opinion there should be a nice balance between pumpkin and topping. This recipe did not have it.
Super disappointed☹️
[…] This Pumpkin Crisp is a simple autumn treat made with a velvety pumpkin pie dental filling and a crispy gold cinnamon streusel and after that offered cozy with gelato! Get recipes :http://thenovicechefblog.com […]
[…] Pumpkin Pie Crisp with Pumpkin Pie Filling and Cinnamon Streusel By The Novice Chef […]
I just made this with my 4 year old granddaughter, it turned out delicious, of course with lots of whipped cream
[…] PUMPKIN PIE CRISP […]
Have you tried doing an oatmeal crisp topping? I love that kind of crisp and am thinking of trying that.
I have not, but it will work great with this recipe! Feel free to change up the topping as you wish!
Thank you so much for sharing this recipe! I have been looking for something like this every fall for YEARS! I had something similar to this one Thanksgiving a while ago (like at least 15 years ago) and remembered it being so delicious. I have craved it for several years now but have never been able to find anything like it when searching Pinterest. Until I came upon this today! I made it immediately because I could tell that it looked exactly like what I have been looking for. And it is! Not only does my house smell delicious, but my nostalgic memory of a delicious Thanksgiving treat has resurfaced. Thank you, thank you, thank you!
I would love to try this because I love pumpkin and I love crisps! But I have an allergy to all things mammal (alpha gal), and I’m wondering if I could substitute tofu for the heavy cream?
Hi Sharon, I haven’t tried anything other than cream, but I think something like an almond creamer milk would probably be a better way to go!
Use coconut milk instead, we use it in our pumpkin pies.
Love this! My only question is should this go into the refrigerator or am I good to leave it out?
It is fine to leave it out! I have also stored leftovers in the fridge. I always reheat it before serving any leftovers!
Can you substitute pumpkin pie filling for the puree.
You can, but pumpkin pie filling is already sweetened, so you will need to cut back on the sweetener!
Have searched for pun pie crisp and cannot get it can you please email it to me.
Thank you!
The recipe is linked at the bottom of the post. Here it is again as well: https://tinyurl.com/y65ucol3
I don’t see the actual recipe. Do you bake an what temp an how long.
The recipe is linked at the bottom of the post. Here it is again as well: https://tinyurl.com/y65ucol3
Made this recipe and it was delicious! I loved the thick streusel on top and creamy pumpkin bottom!
It is very tasty !!!
Ohhhh my goodness absolutely delicious!! Hubby and I made this for Thanksgiving it’s a new Family Favorite!! My mom is not a pumpkin pie fan and she loved this Pumpkin Pie Crisp!! Thank you so much for sharing.
The streusel sunk. It is nothing like I expected. I am very disappointed. I planned on making this instead of pumpkin pie…now I need to make a pie
This dish is a DELISH! I made it in a deep dish pie pan instead of a skillet. So yummy! Thank you for sharing!
Can i use sweetened condensed milk instead of heavy cream?
Can someone send me the recipe for pumpkin pie crisp as doesn’t say how much of everything .
It’s posted right at the bottom, click the button.
Is it firm enough to put in a pie crust?
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!
Hmmmm … anyone try to make this gluten free?
I am going to try gf oat flour instead of the regular flour.
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.
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.
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 can’t find the actual recipe lol HELP!
Could this be prepared in the crockpot?
Looks yummy! Can’t find the recipe. Oh well.
There is a link below the video that worked for me =)
Here is printable version: https://www.dixiecrystals.com/recipes/pumpkin-pie-crisp?utm_source=The%20Novice%20Chef&utm_medium=Blog%20%2B%20Social&utm_campaign=Pumpkin%20Pie%20Crisp
Thank you Cathy…..I couldn’t find the recipe either but was able to print it with the link you provided:)
No printable?
it is here at this site
https://www.dixiecrystals.com/recipes/pumpkin-pie-crisp?utm_source=The%20Novice%20Chef&utm_medium=Blog%20%2B%20Social&utm_campaign=Pumpkin%20Pie%20Crisp
This recipe looks amazing!! I’m so excited to be making this pretty soon. Thank you!!
Would half and half work for this or does it need to be the heavy whipping cream?