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. Casey

    I know you designed this recipe for a sugar company but it seems like a ton. Is there any way to cut it down? Maybe in the streusel?

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

      Hi Casey! You can use as little sugar as you like, but I really don’t find it overly sweet. If you use less sugar in the streusel, you will possibly need more flour to make up for the bulk. This is a super popular recipe on my site for years now and I don’t ever get comments that it was overly sweet!

  2. Lydia

    My pumpkin base didn’t cook all the way through is it supposed to be pumpkin pie texture or more hard? Also after baking can I store in fridge or jsut let it be out?

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

      Hi Lydia! It is not hard, more a soft/warm pumpkin pie texture. And I store any leftovers in the fridge, just to be safe, and reheat it when ready to serve again.

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

      Hi Cheryl! I haven’t tried it in a crockpot, but if you are looking to make it in a 9×13 casserole pan, I would double the recipe. Hope this helps!

  3. Emily

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

  4. 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!

  5. 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?

  6. 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.
      Jessica

      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.
      Jessica

      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.
      Jessica

      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.
      Jessica

      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.
      Jessica

      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.

  7. 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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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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