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 golden cinnamon streusel and then served warm with ice cream!

*This recipe is sponsored by Dixie Crystals. Thank you for supporting the brands that make this site possible!*

Decadent Warm 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.

Looking for more pumpkin pie themed desserts? I know you will love these other reader favorites: Pumpkin Pie Cheesecake, Pumpkin Pie Cookies, Mini Pumpkin Pies, and these adorable Pumpkin Pie Pops!

Ingredients in bowls with eggs.

Ingredients Needed:

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 Pie Layer:

  • 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!
  • Eggs
  • Dixie Crystals Granulated Sugar
  • 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.
  • Salt
  • Vanilla Extract
  • Vanilla Ice Cream: Optional for serving, but it makes it extra delicious. You can also use cinnamon ice cream for a fun twist.

Cinnamon Streusel Topping:

  • Butter: You will need to melt the butter. If you use salted butter, you can skip the added pinch of salt!
  • Flour: All purpose flour works best.
  • Cinnamon: I tried both pumpkin pie spice and plain cinnamon in my testing, and for the streusel, I prefer just plain cinnamon.
  • Dixie Crystals Granulated Sugar
  • Salt
A spoon scooping up pumpkin crisp from a cast iron skillet.

How To Make Pumpkin Crisp

First we whip together a quick and easy pumpkin pie filling and then we sprinkle on a ton of delicious cinnamon streusel topping. Let’s get started.

  • Preheat the oven to 375°F and butter a 12-inch cast iron skillet or 9×9 casserole dish.
  • Pumpkin Pie 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.
  • Cinnamon Streusel Layer: Whisk to combine the flour, sugar, cinnamon, and salt. Add the melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly.)
  • Spread the cinnamon streusel topping over the top of the pumpkin pie mixture in an even layer.
  • Bake until the filling is set and the top is nice and golden brown, about 40 to 45 minutes.
  • Let cool for 10 minutes, to let the pie layer cool a little and set up. Then serve warm topped with ice cream!
Three scoops of vanilla ice cream on top of a pumpkin crisp.

How to serve?

This Pumpkin 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 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.

A cast iron skillet filled with pumpkin crisp and a serving in a bowl with a scoop of ice cream on top.

Can I make this ahead?

Yes! Absolutely! I do it every thanksgiving! You can prep this Pumpkin 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 step where you pour the cinnamon streusel topping over the pumpkin pie layer. Instead, tightly cover the pumpkin pie layer in the baking pan and refrigerate it. Then place the streusel topping in a airtight container and refrigerate it as well. You can store these two like this for up to 48 hours.

Then, when I am ready to bake it, I take it out of the fridge and set it on the counter and then start pre-heating the oven. Once the oven is warm, sprinkle the cinnamon streusel on top of the pumpkin pie layer and bake it as directed in the recipe!

Do I have to use a cast iron skillet?

No! 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.

Pumpkin crisp in a bowl with vanilla ice cream on top.

How To Store Leftovers

If you have any leftovers that is! We almost never do!! 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!

Yield: 6 to 8 servings

Pumpkin Crisp

Pumpkin crisp in a bowl with vanilla ice cream on top.

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!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

Pumpkin Pie Layer

Cinnamon Streusel

Instructions

  1. Find the full printable recipe on Dixie Crystals website: Pumpkin Pie Crisp!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 378Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 138mgSodium: 301mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 7g

Categories

Looking for more pumpkin recipes? Try these reader favorites:

This post may contain affiliate links. Read my disclosure policy.

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Comments

142 Responses
  1. Deja

    So this doesnt reheat well? Youd advise only making it if you have enough people to consume it in a single setting?

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

      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!

        1. Kayla

          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.

  2. Miriam

    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

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

      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!

    2. Erin

      I think you could freeze it before baking, as you would a pumpkin pie. But I’d place the struesel topping in a separate bag and add it on top of the thawed custard before baking.

  3. Sherry Nelson

    Can this be made with sugar substitute and almond flour instead of sugar and flour? Would you recommend even substitute for both?

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

      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!

    2. Sophie

      I made this with less sugar in the filling and crumble, and used almond flower and it was still amazingly delicious, let is cook an extra 10 minutes to make the cruse crispier. Thanks for the recipe, will definitely make this again

  4. Karen and Jon Rechsteiner

    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!!

  5. StaceyLehwald

    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☹️

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  7. Vicki

    I just made this with my 4 year old granddaughter, it turned out delicious, of course with lots of whipped cream

  8. Tasha Balzer

    Have you tried doing an oatmeal crisp topping? I love that kind of crisp and am thinking of trying that.

  9. Ashley

    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!

  10. Sharon

    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?

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

      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!

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

      It is fine to leave it out! I have also stored leftovers in the fridge. I always reheat it before serving any leftovers!

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Welcome!

Jessica
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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