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!

Pumpkin pie crisp with streusel topping in a bowl with ice cream on top.

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 Crisp in cast iron skillet with ice cream on top.

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!

Pumpkin Pie Crisp fresh out of the oven topped with three scoops of vanilla ice cream.

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!

Pumpkin Pie Crisp served warm in a bowl topped with a big scoop of vanilla ice cream.

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.

Pumpkin Pie Crisp in cast iron skillet and scooped into a bowl and topped with vanilla ice cream

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

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