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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76 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.

      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.

      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.

      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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    […] Pumpkin Pie Crisp with Pumpkin Pie Filling and Cinnamon Streusel By The Novice Chef […]

  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.

      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.

      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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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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