Pumpkin Crisp Recipe with Cinnamon Streusel Topping

Pumpkin Crisp

This pumpkin crisp pairs a creamy pumpkin pie style filling with a thick cinnamon crumb topping that bakes up golden and crunchy. It is the dessert I pull out when the air turns cool and the whole house smells like spice.

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You get everything you love about pumpkin pie without rolling out a single sheet of dough. Serve it warm with a scoop of vanilla ice cream.

This is the original pumpkin crisp!

I first published this recipe in 2018, and it has stayed one of the most requested desserts on the blog every fall since. Readers tell me they bring it to Thanksgiving, to potlucks, and to Sunday dinners, and it disappears faster than the pie every single time.

The idea behind it is simple. It starts with the same creamy pumpkin custard base you would use for a classic pumpkin pie, then swaps the pastry crust for a from scratch cinnamon streusel.

That means no chilling dough, no flouring the counter, and no crimping edges. You whisk the filling, mix the topping, and let the oven do the work.

It is also worth saying what this is not. This is not a pumpkin dump cake. Dump cakes usually lean on a boxed cake mix, which bakes into a softer, cakier layer. Here the topping is made by hand with flour, sugar, cinnamon, and melted butter, so it crisps as it bakes and stays crunchy under the spoon.

Assembly takes about 15 minutes and the oven handles the rest. Serve it warm with vanilla ice cream, cinnamon ice cream, or a spoonful of whipped cream.

What I love most is how forgiving it is. You do not need a rolling pin, a pastry brush, or any pie crimping skills. If you can stir a bowl of batter, you can make this dessert, and it still looks like you spent the whole afternoon on it.

Key Ingredient Notes

Every ingredient here earns its place, and a few small decisions make a real difference in how the finished crisp turns out. Here is the full lineup for both layers.

Use pure pumpkin, not pumpkin pie filling. The cans look almost identical on the shelf, so read the label closely. You want 100 percent pure pumpkin. Pumpkin pie filling is already sweetened and spiced, and it would throw off the balance of the whole dessert.

If you make your own pumpkin puree, squeeze out the extra liquid first so the custard sets properly.

Heavy cream gives the silky texture. It is what makes the filling taste rich and smooth. Half and half or evaporated milk will work in a pinch, though the result is a little less luxurious. For a dairy free version, full fat coconut milk is the swap readers use most often.

The spice blend matters. Two teaspoons of pumpkin pie spice flavor the pumpkin layer. If you do not keep a jar on hand, stir together 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves. In the streusel, stick with plain cinnamon.

I tested pumpkin pie spice in the topping and found it too overwhelming against the butter and sugar.

Eggs set the custard. Three large eggs give the filling its structure. Take them out of the refrigerator while the oven preheats so they whisk in smoothly instead of leaving streaks.

Measure the flour carefully. Fluff the flour with a fork, spoon it into the measuring cup, then level it with a knife. Packed flour makes a dense, heavy topping instead of a light, crisp one.

Melted butter, not softened. The streusel calls for 12 tablespoons, which is 1 1/2 sticks of unsalted butter, melted. Melted butter is what creates those craggy crumbs. Softened butter just makes a paste.

Salt balances the sweetness. A half teaspoon goes into each layer. It is a small amount, but skip it and the whole dessert tastes flat.

Source nutrition lists about 628 calories per serving, with 92g carbohydrates, 7g protein, and 27g fat. Values shift with portion size and whatever you pile on top.

How To Make Pumpkin Crisp

Prep time is about 15 minutes, cook time is about 40 minutes, and the whole dessert is ready in roughly 55 minutes. One batch makes 8 servings.

1. Heat the oven and prepare the pan. Preheat the oven to 375°F. Butter a 12 inch cast iron skillet or a 9×9 baking dish, then set it aside.
2. Make the pumpkin layer. In a large bowl, whisk together the pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in the heavy cream until the mixture is smooth, then pour it into the prepared pan.
3. Mix the streusel. In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Add the melted butter in three pours, stirring with a fork or pressing with your fingers until the mixture is crumbly.
4. Top and bake. Spread the streusel over the pumpkin mixture in an even layer. Bake for 40 to 45 minutes, until the filling is set and the top is golden brown.
5. Cool and serve. Let it cool for 10 minutes so the custard can firm up, then serve it warm with ice cream or whipped cream.

The edges should look set while the center keeps a slight jiggle, just like a pumpkin pie fresh from the oven. If the crumb topping starts browning too quickly, lay a piece of foil loosely over the top and keep baking.

Let the pan sit on a wire rack while you set the table. The filling continues to set as it cools, and that short rest is what gives you clean, creamy slices instead of a runny scoop.

Jessica’s Tips

These are the little things I have learned from making this dessert dozens of times, and they make the difference between good and unforgettable.

• Do not over mix the streusel. It should hold together in small clumps. If it looks like cookie dough, you have gone too far. If it looks like powder, keep mixing or add a touch more melted butter.
• Sprinkle, do not press. Scatter the topping loosely over the filling. Pressing it down packs the crumbs into a soft layer, and you lose the crisp texture that makes this dessert special.
• Tent with foil if needed. Ovens run hot, and every oven is a little different. If the top is browning before the filling sets, cover it loosely with foil and continue baking.
• Pan size matters. A 12 inch cast iron skillet, a 12 inch round casserole dish, or a 9×9 square baking dish gives the right depth so the filling and the topping finish at the same time. A 9×13 pan makes a thinner crisp with a shorter bake time.
• Want to change it up? Up to 1 cup of old fashioned or quick oats or up to 3/4 cup of chopped pecans or walnuts can go into the topping. The sugar in the streusel can also drop to 1 cup if you prefer a less sweet dessert.

That pan size note is the one readers email me about most. The pan is doing real work here, not just holding the dessert.

Storing and Freezing

This dessert keeps well, and day two is nearly as good as day one. The custard firms up in the refrigerator and the crumb softens a little, but a quick reheat brings it right back to life.

In the refrigerator: Cover the pan tightly or move leftovers into an airtight container and refrigerate for up to 5 days.

Reheating: A single serving takes about 20 seconds in the microwave. A whole pan goes into a 325°F oven loosely covered with foil for 15 to 20 minutes. Pull the foil off for the last 5 minutes so the topping crisps back up.

Freezing: Cool the baked crisp completely, freeze it until solid, then wrap it in plastic wrap followed by foil. It keeps for up to 3 months. The topping softens slightly, but the flavor holds. Thaw it overnight in the refrigerator and reheat it as described above.

Make ahead: You can prep this in two stages. Store the pumpkin layer in the pan and the streusel separately in the refrigerator for up to 48 hours, then bake when you are ready.

Doubling: If you need more, double the recipe in two separate pans rather than one deep dish so both batches bake evenly.

If you reheat a whole pan straight from the refrigerator, give it the full 20 minutes and check the center with a knife. It should come out warm, not cold.

Leftovers are honestly one of the best parts. A cold spoonful straight from the container is a completely different treat than the warm, saucy version fresh from the oven.

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Pumpkin Crisp

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Pumpkin Crisp This pumpkin crisp pairs a creamy pumpkin pie style filling with a thick cinnamon crumb topping that bakes up golden and crunchy. It is the dessert I pull out when the air turns cool and the whole house smells like spice.

• Total Time: 55 min
• Yield: 8 servings 1x

Ingredients

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Pumpkin Pie Layer
1 can (15 oz) 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 unsalted butter, melted

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Instructions

1-Preheat oven to 375°F: Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a 9×9 baking dish. Set aside.
2-In a large bowl, whisk together pumpkin,: 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,: In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter in three pours, stirring with a fork (or pressing together with your fingers) until crumbly. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
4-Bake until filling is set and top: Bake until filling is set and top is golden brown, 40 to 45 minutes. If the crumb topping happens to brown too quickly, you can lightly cover the top with foil to prevent it from browning any more.
5-Let cool for 10 minutes, so the: Let cool for 10 minutes, so the custard filling can firm up. Then serve warm topped with ice cream or whipped cream. My personal favorite combination is to serve this pumpkin crisp with cinnamon ice cream if you can find it!

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• Prep Time: 15 min
• Cook Time: 40 min
• Method: bake

Nutrition

• Calories: 628kcal
• Sugar: 65g
• Sodium: 326mg
• Fat: 27g
• Saturated Fat: 17g
• Carbohydrates: 92g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 131mg