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 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 in cast iron skillet with ice cream on top.

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!

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 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!

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

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!

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

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:

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.

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101 Responses
  1. Emily

    I wonder almond flour would work instead of regular flour would work to cut the carbs? I will definitely use swerve sugars though.

  2. Marnie

    Made this for my hubby’s birthday and everyone loved it! It was incredible. We put coffee ice cream on top.
    Thanks for a great recipe!

  3. Robin Farris

    Thinking how cute this would be if I could use Ramekins for a individual treat with a scoop of ice cream. Would it have the same consistency?

  4. MJ

    I just made this..its is good… but the crumble recipe winds up too wet..I suggest you cut down on the butter amount…

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

      Hi Julia! No, I don’t recommend doing that. Pumpkin pie mix is already sweetened and spiced. So if you do decide to use it, you will need to alter the recipe and remove some sugar and spices.

      1. Lindsey

        How much of each ingredient I can find a ingredients list with the measurements on it. And what do I preheat the oven too and how long do I cook it for?

    1. Patty

      I have a pumpkin pie recipe that uses 8-10 dates puree instead of sugar and I would definitely use a 1/4 splenda brown sugar in topping

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

      Hi Christina! I haven’t tried it, but it should work well in the pumpkin portion. For texture purposes, I don’t think it would work well in the crumble, but I have not personally tried it. If you do try it, please let everyone know how it turns out!

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

      You could probably do it in your air fryer, but I have not tried it so I can’t be too sure. If you do try it in the air fryer, I would lower the temperature to around 325 and make sure to cover the top of the pan with foil. I think the topping will cook/brown too quickly without the foil.

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

      Hi Shawna! I have heard that Silk makes a good dairy free heavy cream substitute! You could also use coconut cream!

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

      I would recommend a 9×9, in a 8×8 it’s going to be super thick. A 9×9 should work, but will also be thicker than shown here in a 12 inch round pan.

    1. Derrick Austin

      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.

  5. Jackie

    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???

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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.
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