Pumpkin Pie Crisp

Love pumpkin pie but want something even easier? This pumpkin pie crisp is sweet, cozy, and so simple to make!

You get creamy spiced pumpkin filling with a buttery, crunchy topping. It’s like pumpkin pie and crumble had a yummy baby.

Perfect for fall nights, Thanksgiving, or just when you’re craving something cozy. Easy to bake. Even easier to love.

Grab a baking dish and some pumpkin—let’s make a sweet, cozy crisp today!

Why You’ll Love This Recipe

• Fall Favorite: It captures all the best warm spices of pumpkin pie with an easy, no-fuss topping.
• Texture Heaven: The creamy pumpkin filling and crunchy streusel topping create a perfect bite.
• Simple Ingredients: Made with pantry staples you probably already have.
• Great for Gatherings: It’s a crowd-pleaser and perfect for holidays like Thanksgiving.
• No Pie Crust Needed: Skip the stress—this crisp is easier than traditional pumpkin pie.

What You Need to Know Before You Start

Prep Time & Bake Time:
Prep Time: 20 minutes
Bake Time: 45 minutes
Total Time: Around 1 hour 5 minutes

Servings:
Makes about 8 hearty servings. Want more? Easily double the recipe and bake it in a 9×13-inch dish.

Difficulty:
Beginner-friendly but satisfying enough for seasoned bakers.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Whisk
• Spatula
• 9×9-inch baking dish (or similar size)
• Measuring cups and spoons
• Pastry cutter or fork (for making streusel)

Ingredients for Pumpkin Pie Crisp

Here’s everything you’ll need to make this cozy fall dessert (exact measurements will be listed again in the recipe card at the end):

For the Filling:

• Pumpkin Puree: Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
• Eggs: Helps set the filling and gives it a custardy texture.
• Brown Sugar: Adds a deep, molasses-like sweetness.
• Granulated Sugar: Balances the brown sugar for a smooth, sweet taste.
• Vanilla Extract: Brings warm, aromatic flavor.
• Ground Cinnamon, Ginger, Nutmeg, Cloves, Allspice: Classic pumpkin pie spices.
• Kosher Salt: Enhances all the flavors.
• Heavy Cream: Adds richness and a velvety texture.

For the Streusel Topping:

• All-Purpose Flour: Forms the crisp base.
• Granulated Sugar and Brown Sugar: A combination makes the topping sweet with depth.
• Cinnamon: Boosts the cozy flavor.
• Butter (melted): Binds the topping and gives it that irresistible golden crunch.

Variations for Pumpkin Pie Crisp

• Add Pecans or Walnuts: Stir chopped nuts into the streusel for extra crunch and a nutty flavor.
• Use Maple Syrup: Replace some of the brown sugar in the filling with pure maple syrup for a deeper, richer sweetness.
• Make It Dairy-Free: Swap heavy cream with full-fat coconut milk for a dairy-free version without losing creaminess.
• Add a Touch of Orange Zest: A little zest brightens the spices and gives a fresh twist to the filling.
• Make Mini Crisps: Divide the filling and topping into ramekins for individual servings—perfect for dinner parties.

How to Make Pumpkin Pie Crisp Step-by-Step Instructions

1. Prepare the Filling

In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, vanilla, cinnamon, ginger, nutmeg, cloves, allspice, and salt until smooth. Slowly whisk in the heavy cream until everything is combined into a silky mixture.

2. Make the Streusel Topping

In a separate medium bowl, mix the flour, granulated sugar, brown sugar, and cinnamon. Pour the melted butter over the mixture. Stir with a fork until crumbly and evenly moistened.

3. Assemble

Pour the pumpkin filling into a greased 9×9-inch baking dish. Sprinkle the streusel topping evenly over the top, covering as much of the filling as possible.

4. Bake

Place the dish into a preheated oven at 350°F (177°C). Bake for 40–45 minutes, or until the filling is set (it may jiggle slightly in the center) and the topping is golden brown.

5. Cool and Serve

Let the crisp cool for at least 15–20 minutes before serving. This helps the filling firm up slightly and makes serving easier.

How to Serve Pumpkin Pie Crisp

This dessert shines when served slightly warm. Here are a few favorite ways to enjoy it:

• With Whipped Cream: A big dollop of lightly sweetened whipped cream adds the perfect creamy touch.
• With Vanilla Ice Cream: The contrast between the warm crisp and cold ice cream is pure magic.
• With a Drizzle of Caramel Sauce: Take it over the top by adding a rich caramel drizzle before serving.
• With a Sprinkle of Cinnamon Sugar: Dust a little cinnamon sugar on top for extra sparkle and sweetness.

Storing Pumpkin Pie Crisp

• In the Refrigerator:
  Let the crisp cool completely. Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the fridge for up to 4 days.
• Reheating:
  Warm individual servings in the microwave for about 30–45 seconds, or reheat the whole dish in a 300°F (150°C) oven for 10–15 minutes until heated through.
• Freezing (Optional):
  You can freeze baked and cooled pumpkin pie crisp for up to 2 months. Wrap tightly in plastic wrap and then aluminum foil. Thaw overnight in the fridge and reheat gently.

Tips and Tricks for Success

• Use Pure Pumpkin: Double-check the can says “pure pumpkin,” not “pumpkin pie filling,” which already has spices and sweeteners added.
• Don’t Overbake: The center should have a slight jiggle when you take it out. It will finish setting as it cools.
• Melt the Butter Completely: A fully melted butter ensures a crisper, more evenly browned topping.
• Adjust the Spices: Taste the filling before baking. Add a little extra cinnamon or nutmeg if you like a stronger spice flavor.
• Chill for Neater Slices: If you want perfect slices for serving, chill the crisp completely, then rewarm individual pieces.

Nutrition Information

Here’s a basic estimate for one serving (based on 8 servings total):

Nutrient	Amount
Calories	~320 kcal
Total Fat	15g
Saturated Fat	9g
Cholesterol	80mg
Sodium	180mg
Total Carbohydrates	44g
Dietary Fiber	2g
Sugars	28g
Protein	4g

Note: Exact nutrition may vary depending on brands and exact ingredient amounts.

Instructions

1. Make the Filling:
In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, vanilla, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Slowly whisk in the heavy cream until smooth and fully combined.

2. Make the Streusel Topping:
In a medium bowl, stir together flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbly.

3. Assemble:
Pour the pumpkin filling into a greased 9×9-inch baking dish. Sprinkle the streusel evenly over the top.

4. Bake:
Bake at 350°F (177°C) for 40–45 minutes, until the center is set but slightly jiggly and the topping is golden brown.

5. Cool and Serve:
Let cool for at least 15–20 minutes before serving warm with whipped cream or vanilla ice cream.

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Pumpkin Pie Crisp FAQs

Can I make Pumpkin Pie Crisp ahead of time?

Yes, you can fully bake it, let it cool, then refrigerate it. Reheat gently before serving to bring back the fresh-baked feel.

What’s the difference between Pumpkin Pie Crisp and regular Pumpkin Pie?

Pumpkin Pie Crisp skips the traditional pie crust and replaces it with a buttery, crumbly streusel topping — much easier and quicker to make.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s not recommended. Pumpkin pie filling already has sugar and spices, which can throw off the flavor balance.

Can I freeze Pumpkin Pie Crisp?

Yes! Cool it completely, then freeze it tightly wrapped. Thaw overnight in the refrigerator before reheating.

Conclusion

Pumpkin Pie Crisp is one of those desserts that feels like a big, cozy hug from the inside out. It’s the perfect recipe when you want all the pumpkin pie vibes without the extra work of making a crust. Simple ingredients, easy steps, and the reward? A warm, spiced, creamy dessert topped with golden, buttery crumbles.
It’s a fall favorite you’ll want to make all season long — and maybe even beyond.