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!
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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!
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! Or use my classic crisp topping from my peach crisp recipe instead.
- 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 Dixie Crystals Extra Fine 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 Dixie Crystals Extra Fine 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!
Video
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.
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
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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!!
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.
Our family has a tradition we call ‘fall opening ceremonies’ every year, where we go all out with decorating, pumpkin picking, and, of course, baking up all the seasonal treats. This pumpkin crisp has officially become a must-have for us! Fall looks a little different this year, though, since we’re in the middle of a home remodel. We even have a dumpster rental parked in the driveway, making it tricky to put up all the outdoor decorations we usually love. But at least we have this comforting dessert to keep the fall spirit alive. Thanks so much for sharing—it’s a lifesaver during this chaotic season!
For my taste it’s too sweet. You can easy go low on sugar. Other than that it is good.
Hi there I want to make this but only have normal granulated sugar, not extra fine, will that work ok?
Hi Emily! Yes, it will absolutely work just fine! 🙂
Anything pumpkin is so wanted this time of year and until Christmas…I can’t get enough of it!
This was so delicious I will keep this in the rotation
I made a double batch of this today and it’s crazy good. In the streusel I had to use half brown half white sugar since I ran out of white and it was perfect.
Can you use evaporated milk instead of heavy cream in the pumpkin crisp recipe
Yes! Should work just fine!
I made this recipe several times for an annual fundraising event, and people LOVED it! This year I used plant-based butter and plant-based heavy whipping cream, plus the eggs came from a neighbor’s backyard chickens. This recipe was a big hit even with vegan ingredients!
Oh awesome, thank you for sharing those swaps worked out Susanne! So great to know!!
Will an egg substitute work?
Hi! Did you end up trying this with a substitute? If you did, what did you use and how did it turn out?
Hi Dee! I’m sorry to say I have not tried it, but if you do, will you please let us all know how it turns out? The base is very similar to pumpkin pie filling, so if you make an eggless pumpkin pie with an egg substitute, I would assume the same trick would work in this recipe too. Good luck!
I am going to try this, but was curious – why does it need to be pumpkin puree rather than canned pumpkin?
Hi Kim! It can be canned pumpkin! Either one works great! 🙂
My family has a fun tradition for fall that includes visiting the pumpkin patch, indulging in all things pumpkin spice, and watching Hocus Pocus. Last year, we tried this crisp, and my youngest loved it so much that she even tried to share it with the dog (her best friend). Needless to say, I had to schedule an upholstery cleaning after that, but it was worth it! We’ll definitely be enjoying this treat several times over the next few months. Thank you SO MUCH for sharing this delicious recipe!
Hey Juniper! I love this so much because we have a very similar family tradition! On Labor Day weekend, we always decorate the inside of our house for Fall (and Halloween haha) and make this pumpkin crisp and watch Hocus Pocus!! My kids look forward to it every year too! Hope your daughter (and dog) enjoy this years batch of pumpkin pie crisp. 😉
Yum! This was so fast and easy to whip up and delish served with vanilla ice cream!
Do you think this could be cooked in a crock pot?
I wouldn’t recommend it, the top will not brown or crisp in a crockpot.
I did tweak the recipe. I used fresh pumpkin and didn’t have heavy cream so added 2/3 c ground flax to thicken it up. In the topping added 2 cups of walnuts, used gluten free flour and 1/2 the sugar in the whole recipe. I put it in a 9×13 without doubling it. Yummy!
So happy to hear you can half the sugar, I found it way to sweet.
glad to hear you can half the sugar amount….that was my question….thanks Linda
Does this need to be refrigerated? Looks delicious!
Hi Lisa! Yes store leftovers in the fridge in an airtight container!
Delicious! I had last minute company visit. I didn’t have any flour on hand for the strudel, but oddly enough, had a box of spice cake mix. Turned out great !