There’s something about crisp, cool evenings that calls for a warm dessert fresh from the oven. Picture this: a bubbling, spiced pumpkin filling crowned with a golden streusel, your kitchen filled with that cozy fall aroma. This pumpkin crisp recipe brings it all together simply and beautifully — perfect when you crave something special but easy.
Table of Contents
Why You’ll Love This Pumpkin Crisp
This pumpkin crisp is everything we love about fall in one pan. It’s easier than pie, yet it delivers those rich, spiced pumpkin flavors we crave. The smooth pumpkin layer meets a buttery, cinnamon-kissed streusel that turns golden and crisp in the oven. It’s a wonderful crowd-pleaser and pairs beautifully with a scoop of cinnamon ice cream or a generous dollop of whipped cream.
Also, it’s a terrific choice for gatherings. Make it ahead and bake when needed. Everyone at the table will want seconds.
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 Topping
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons unsalted butter, melted
Step-by-Step Instructions
First, preheat your oven to 350°F. Meanwhile, grab a large mixing bowl.
Whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla. Keep whisking until everything looks smooth. Then pour in the heavy cream and whisk again.
Next, pour this mixture into a prepared skillet or baking dish. You could use a 12-inch casserole dish or even a sturdy foil pan for gifting.
In another bowl, whisk together the flour, sugar, cinnamon, and salt. Add the melted butter and stir with a fork until you get a crumbly texture. This is your streusel topping.
Then, scatter the streusel generously over the pumpkin mixture. Make sure to cover the top evenly.
Bake for 40 to 45 minutes. You’re looking for the filling to set and the top to turn golden brown. If it starts browning too quickly, loosely cover with foil.
Once baked, let it cool for about 10 minutes. Then serve warm with cinnamon ice cream or whipped cream — highly recommended!
Helpful Tips & Storage
Make Ahead Tips
You can prepare both the pumpkin mixture and the streusel separately. Store them in the fridge for up to 48 hours. When ready to bake, let them come to room temperature first. Then sprinkle the streusel and bake as usual.
Storage & Reheating
Keep any leftovers in the refrigerator for up to 5 days. When you want a quick treat, reheat a portion in the microwave for about 20 seconds, or enjoy cold straight from the fridge.
Baking Dish Alternatives
If you don’t have a cast iron skillet, no problem. A 12-inch casserole dish or even a 9×9 baking dish works just fine. Foil pans are handy if you’re gifting a crisp to a friend or neighbor.
More Such Recipes
If you love this recipe, you’ll also enjoy these:
- Try these chewy pumpkin cookies perfect for fall for a handheld pumpkin treat.
- This pumpkin bread recipe for cozy mornings makes breakfast extra warm.
- Or this easy pumpkin coffee cake for a simple bake that pairs well with coffee.
- And don’t miss these soft pumpkin snickerdoodles — perfect for sharing.
Pumpkin Crisp Recipe Card
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Pumpkin Crisp Recipe | Easy & Cozy Fall Dessert
- Total Time: 55 minutes
- Yield: 6 to 8 servings
Description
This easy pumpkin crisp recipe is cozy, warm, and perfect for fall. Simple to make, with spiced pumpkin filling and buttery cinnamon streusel.
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 Topping:
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons cinnamon
½ teaspoon salt
12 tablespoons unsalted butter, melted
Instructions
1. Preheat oven to 350°F.
2. In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla.
3. Whisk in heavy cream until smooth.
4. Pour into prepared skillet or baking dish.
5. In another bowl, whisk together flour, sugar, cinnamon, and salt.
6. Add melted butter and stir with a fork until crumbly.
7. Spread streusel evenly over pumpkin mixture.
8. Bake 40-45 minutes until filling is set and topping is golden brown.
9. Cool 10 minutes before serving warm with ice cream or whipped cream.
Notes
Storage: Refrigerate leftovers up to 5 days; reheat for 20 seconds or enjoy cold.
Baking dish: If no skillet, use 12-inch casserole or 9×9 dish.
Make ahead: Prepare pumpkin layer and streusel separately, refrigerate up to 48 hours, assemble and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 378
- Sugar: 2g
- Sodium: 301mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 138mg
FAQ
How to make pumpkin crispy?
The crispy part comes from the buttery cinnamon streusel topping. Bake until golden brown for that perfect crisp texture.
How do you make pumpkin crisps?
Simply layer spiced pumpkin filling in a dish, top with streusel, and bake. It’s much easier than pie but just as satisfying.
Can you make pumpkin crumble?
Yes, pumpkin crisp is a lot like a pumpkin crumble! Both feature a spiced filling with a crumbly topping.
What is the difference between 100% canned pumpkin and pumpkin puree?
These terms often mean the same thing. 100% canned pumpkin is pure pumpkin with no added sugar or spices. Always check the label to be sure.
Final Thoughts
This pumpkin crisp recipe is a favorite for chilly days and cozy evenings. It’s simple to prepare, full of warm flavors, and always a hit with friends and family. I’d love for you to give it a try — and please leave a comment or share a photo if you do. Happy baking!
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