There’s just something about fall that makes me crave warm, cinnamon-kissed desserts. Enter: Pumpkin Crisp. If you’ve ever found yourself torn between pumpkin pie and a crumbly coffee cake, this dessert is your happy middle ground. It’s got that creamy pumpkin pie filling you love, but with a buttery cinnamon streusel topping that takes it to the next level. And yes—served warm with ice cream, it’s basically a hug in dessert form.
As a Texas girl who grew up with pumpkin pies at every holiday table, I can honestly say this crisp has stolen the spotlight in my own kitchen. My kids call it “pumpkin pie with sprinkles on top” (their words, not mine!), and now it’s the first thing they ask for once the leaves start turning.
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Why You’ll Love This Pumpkin Crisp
- It’s quicker and easier than a traditional pie (no crust stress here!).
- Perfect make-ahead dessert for Thanksgiving or fall gatherings.
- That golden, buttery streusel topping is downright addictive.
- It’s cozy, nostalgic, and makes your whole kitchen smell like fall candles.
What Does Pumpkin Crisp Taste Like?
Imagine pumpkin pie… but better. The filling is silky smooth with warm pumpkin spice, while the topping is crunchy, buttery, and just the right amount of sweet. Every bite is a balance of creamy and crisp—it’s the dessert version of wrapping yourself in your favorite chunky sweater.
Ingredients You’ll Need for Pumpkin Crisp
When it comes to making the best Pumpkin Crisp, having the right ingredients is half the battle. Each one plays its part in creating that creamy pumpkin base and the buttery, golden streusel topping we all crave in a cozy fall dessert. Here’s what you’ll need:
For the Pumpkin Pie Layer
- Pumpkin puree (15 oz can): The star of the show! Make sure you’re using 100% pure pumpkin, not pumpkin pie filling. It gives this crisp its rich, earthy flavor. (If you’re pumpkin-obsessed like me, you’ll also love my Pumpkin Spice Latte Recipe).
- Granulated sugar (1 cup): Balances the natural earthiness of pumpkin with just the right touch of sweetness.
- Large eggs (3): Help the filling set beautifully, making it silky smooth and custard-like.
- Pumpkin pie spice (2 teaspoons): The warm mix of cinnamon, nutmeg, cloves, and ginger that screams fall.
- Salt (½ teaspoon): Just a pinch, but it brings out all the cozy spice flavors.
- Vanilla extract (2 teaspoons): Adds depth and warmth to the filling.
- Heavy cream (⅔ cup): Creates that luscious, velvety texture we all associate with pumpkin pie.
For the Cinnamon Streusel Topping
- All-purpose flour (2 cups): The base of the crumb topping, giving it structure and that irresistible crunch.
- Granulated sugar (1 ½ cups): Adds sweetness and caramelization to the topping.
- Cinnamon (2 teaspoons): Doubles down on that cozy spice flavor—because more cinnamon is always a good thing.
- Salt (½ teaspoon): Enhances the flavor balance in the streusel.
- Unsalted butter (12 tablespoons, melted): The secret to that golden, crumbly topping that melts in your mouth.
This combination is what makes Pumpkin Crisp such a winner—it’s basically pumpkin pie meets coffee cake, baked in one dish. And the best part? No pie crust needed!
Step-by-Step Instructions for Making Pumpkin Crisp
Baking Pumpkin Crisp is easier than you think! Follow these step-by-step directions to create a warm, cozy dessert that’s guaranteed to impress your family and friends.
Step 1: Preheat the Oven & Prep Your Dish
Set your oven to 375°F. While it’s heating, butter a 12-inch cast iron skillet or a medium casserole dish. The cast iron keeps the heat steady and gives you that perfectly set pumpkin layer, but a regular baking dish works too. (If you love cast iron recipes, you might also enjoy my Sourdough Pumpkin Roll, another fall favorite baked in a skillet!)
Step 2: Make the Pumpkin Pie Filling
In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Once smooth, pour in the heavy cream and whisk again until everything comes together in a silky mixture. This is the creamy heart of your Pumpkin Crisp. Pour it into your prepared dish and set aside.
Step 3: Prepare the Cinnamon Streusel Topping
In another bowl, whisk together flour, sugar, cinnamon, and salt. Slowly pour in the melted butter and stir with a fork until crumbles form. You want the mixture to look like chunky wet sand—it’s the secret to a crunchy, golden topping.
Step 4: Assemble the Pumpkin Crisp
Sprinkle the streusel topping evenly over the pumpkin filling. Don’t worry if some clumps are larger than others; that’s exactly what makes the topping irresistible.
Step 5: Bake Until Golden
Place the dish into the oven and bake for 40 to 45 minutes, or until the filling is set and the streusel is golden brown. If the top is browning too quickly, lightly cover the dish with foil and continue baking. Your kitchen will smell like a pumpkin spice dream by now!
Step 6: Let It Rest
Remove the Pumpkin Crisp from the oven and let it cool for about 10 minutes. This short rest allows the pumpkin layer to firm up just enough so each scoop holds together beautifully.
Step 7: Serve & Enjoy
Spoon warm servings into bowls and top with vanilla ice cream, whipped cream, or even cinnamon ice cream if you can find it. Trust me, that combination is out-of-this-world cozy.
👉 Pro Tip: If you want to prepare ahead for Thanksgiving or a dinner party, you can assemble the filling and topping separately, refrigerate, and then bake fresh the day of. It’s a lifesaver for busy hosts!
Tips and Tricks for Perfect Pumpkin Crisp
- Don’t overmix the streusel. You want little buttery crumbles, not cookie dough.
- Make ahead friendly. Prep filling and topping separately, refrigerate, then bake fresh before serving.
- Switch it up. Try brown sugar in the topping for a caramel flavor, or add chopped pecans for extra crunch.
- Serving hack. Bake it in foil pans if you’re bringing dessert to friends—easy transport, no stress.
- Storage. Leftovers keep up to 5 days in the fridge. I love sneaking bites cold straight from the pan (don’t judge!).
Storage for Pumpkin Crisp
Store any leftovers in the fridge, covered, for up to 5 days. Reheat single portions in the microwave for about 20 seconds. Bonus: it tastes amazing cold too, like pumpkin pudding with crunchy bits.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree it first. Make sure it’s smooth and not watery.
Can I freeze Pumpkin Crisp?
Definitely! Freeze after baking. Thaw overnight in the fridge and warm in the oven before serving.
Can I make it dairy-free?
Swap the heavy cream with coconut cream and use dairy-free butter. Still delicious!
Conclusion
Pumpkin pie may have tradition on its side, but Pumpkin Crisp is the fall dessert that will win hearts (and plates) everywhere. With its creamy spiced filling and crunchy topping, it’s the dessert I’ll be making again and again this season. If you’re looking for something easy, cozy, and guaranteed to impress—this is it.
Try it this weekend, and if your family loves it as much as mine does, let me know in the comments below. And hey, while you’re at it, check out my Pumpkin Coffee Recipe for the perfect cozy pairing.
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The Best Pumpkin Crisp – The Cozy Fall Dessert You’ll Make Again and Again
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 crisp (serves 6–8)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
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 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 granulated sugar
2 teaspoons cinnamon
½ teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Instructions
1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or medium casserole dish and set aside.
2. 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.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. Use a hand mixer if needed to achieve crumble texture.
4. Evenly spread the cinnamon streusel topping over the pumpkin mixture in the skillet.
5. Bake for 40 to 45 minutes, until filling is set and topping is golden brown. If topping browns too quickly, cover lightly with foil.
6. Let cool for 10 minutes to allow filling to firm up before serving. Serve warm with ice cream or whipped cream for best results.
Notes
Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave for about 20 seconds.
This recipe works in a 12-inch skillet, a 9×9 baking dish, or even an aluminum foil tin if gifting.
To make ahead, refrigerate the pumpkin layer and streusel topping separately for up to 48 hours. Assemble and bake when ready.
Serve with cinnamon ice cream for a flavorful twist.
