Pumpkin Pie Crisp Recipe
I love summer—the barefoot mornings, the buzzing garden, the impromptu dinners on the patio. But come August, something shifts. The mornings cool, the light turns golden, and suddenly, I’m lighting candles, rearranging throws, and dreaming about cozy fall corners. And if the rain starts? That’s my cue to head into the kitchen.
What Exactly Is Pumpkin Crisp?
Think of it as the rustic cousin of pumpkin pie. The base is silky, spiced pumpkin custard, and the topping is everything you’d want from a streusel—crunchy, cinnamon-kissed, and delightfully crumbly. Unlike a traditional pie, there’s no fussy crust to deal with, and it bakes up beautifully in a skillet or any dish you love.
It’s the kind of dessert that feels like home. It doesn’t try too hard—it just is. It’s what I turn to when the weather starts shifting and I want something warm and familiar baking in the oven.
Why You’ll Love This Recipe
There are about a hundred reasons, but here are a few you’ll notice right away:
It’s ridiculously easy. You won’t need a mixer, fancy ingredients, or special skills. Just two bowls and a whisk.
It tastes like fall. Every bite is bursting with warm spices, creamy pumpkin, and buttery streusel.
It’s flexible. Want to prep it ahead for guests? You can. Want to tweak the topping? Go for it.
It’s freezer-friendly, party-perfect, and always a crowd-pleaser.
Whether you’re baking on a lazy Sunday or bringing something cozy to Friendsgiving, this crisp has your back.
The Ingredients You’ll Need (and Some Clever Tips!)
For the Pumpkin Layer:
Pumpkin Puree: Make sure it’s 100% pure pumpkin, not the sweetened pie filling. The real deal gives you the perfect balance of earthy richness.
Sugar: Just enough to highlight the spices without overpowering the pumpkin.
Eggs: These help the filling set into a smooth, custard-like layer.
Pumpkin Pie Spice: Or create your own blend with cinnamon, nutmeg, ginger, and cloves.
Vanilla Extract & Salt: They may seem small, but they round out all the flavours beautifully.
Heavy Cream: It makes everything luxuriously creamy. You can use half and half, but I always vote for cream.
For the Streusel Topping:
All-Purpose Flour: This is your base.
Granulated Sugar: Keeps the topping sweet and crisp.
Cinnamon: The heart of the topping’s flavour.
Salt: Just a touch to balance out the sweetness.
Melted Butter: This brings the crumble together into those golden bits of joy.
Want to add a twist? You totally can:
Stir in chopped pecans or walnuts for extra crunch.
Add rolled oats for that classic crisp texture.
Sub in brown sugar for a deeper, caramelised flavour.
Step-by-Step: How to Make Pumpkin Crisp
Trust me—this recipe is as easy as slipping into your favourite sweater.
Step 1: Preheat and Prep
Heat your oven to 375°F (190°C). Grab a 12-inch cast iron skillet or a 9×9 baking dish and grease it well with butter or non-stick spray. If you’re planning to share this dessert with friends or neighbours, a disposable foil pan works beautifully too.
Step 2: Whisk the Pumpkin Filling
In a large bowl, combine:
1 can (15 oz) pumpkin puree
1 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons vanilla extract
Whisk it all together until smooth, then add:
2/3 cup heavy cream
Give it one last stir, then pour it into your prepared baking dish. Smooth the top.
Step 3: Make the Streusel
In a medium bowl, whisk together:
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
Then pour in:
12 tablespoons melted unsalted butter
Use a fork or your fingers to mix until crumbly. It should look like sandy clumps. Scatter the streusel evenly over the pumpkin filling—no need to press it down. The magic is in the messy crumbles!
Optional: Add 1/2 cup chopped nuts or oats here.
Step 4: Bake It
Slide it into your preheated oven and bake for 40–45 minutes. You’ll know it’s ready when the edges are bubbling slightly, the filling is set, and the top is golden brown. If the streusel starts to brown too quickly, loosely tent the dish with foil during the last 10 minutes.
Step 5: Cool & Serve
Let it cool for about 10–15 minutes before serving. This allows the custard to firm up just enough so it holds together when you scoop it.
Now comes the best part—add a generous scoop of vanilla ice cream. Or if you can find cinnamon ice cream? Game changer. The contrast of warm crisp and cold cream is pure magic.
Make-Ahead Magic
Want to get ahead of the game? Here’s how to prep this crisp in advance:
Mix the pumpkin filling and pour it into your baking dish. Cover and refrigerate.
Prepare the streusel and store it in a separate airtight container.
When ready to bake, take both out of the fridge, let sit at room temp while your oven preheats, then sprinkle the streusel on top and bake as directed.
You can store the unbaked filling and topping separately in the fridge for up to 48 hours.
How to Store & Reheat
This crisp keeps surprisingly well (if you have leftovers!).
Store it in an airtight container in the fridge for up to 5 days.
Reheat single servings in the microwave for about 20–30 seconds.
It’s also delicious cold, especially with whipped cream. Don’t knock it till you try it.
Easy Variations To Try
Drizzle with caramel sauce just before serving for a bakery-worthy finish.
Add chocolate chips to the streusel for a fun surprise.
Swap pumpkin for mashed sweet potatoes if that’s what you have on hand.
Add a touch of orange zest to the filling for a fresh pop of flavour.
The Heart of the Recipe
To me, this recipe is about more than just dessert. It’s about listening to the seasons—those quiet moments when summer fades and fall begins to whisper. It’s about baking not just because you’re hungry, but because the mood calls for something warm and golden and spiced.
So whether it’s raining outside or you’re just craving a little coziness in your day, trust this recipe to bring the fall feeling straight to your kitchen. Light a candle, slip on a comfy sweater, and let the scent of cinnamon and pumpkin wrap around you like a hug.
And don’t be surprised if this becomes your new early-autumn tradition. Because once you taste that first spoonful of creamy, crisp-topped pumpkin bliss… you’ll wonder how you ever welcomed fall without it.
