This pumpkin crisp is a simple fall dessert with a creamy pumpkin pie–style filling and a golden cinnamon streusel topping. Serve warm with vanilla ice cream or whipped cream for a cozy finish.
Table of Contents
- Why I love this recipe
- How to make Easy Pumpkin Pie Crisp
- For the pumpkin filling
- For the streusel topping
- Pro Tips
- You may also enjoy
Why I love this recipe
This easy pumpkin crisp makes 16 servings in a 9×13 casserole dish and comes together in just seven simple steps — ideal for family gatherings, potlucks, or a comforting fall dessert at home.
How to make Easy Pumpkin Pie Crisp
For the pumpkin filling:
Step 1 – Preheat the oven to 375°F and butter a 9×13 casserole dish. Set aside.
Step 2 – In a large bowl, whisk together the pumpkin purée, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until combined.
Step 3 – Whisk in the heavy cream until the mixture is smooth. Pour the pumpkin filling into the prepared baking dish and set aside.
For the streusel topping:
Step 1 – In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Melt the butter, add it to the dry ingredients, and stir with a fork until coarse crumbs form.
Step 2 – Evenly spread the cinnamon streusel over the pumpkin filling.
Step 3 – Bake until the filling is set and the topping is golden, about 60–65 minutes.
Step 4 – Allow the crisp to cool for 10 minutes, then serve warm with ice cream or whipped cream.
Pro Tips
- Use full-fat canned pumpkin (not pumpkin pie filling) for the best texture and flavor.
- Keep an eye on the topping during the last 10 minutes of baking; if it browns too quickly, loosely tent with foil.
- Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat portions in the microwave or oven until warm.
You may also enjoy
- 3 Ingredient Pumpkin Muffins
- Pumpkin Pie without Evaporated Milk
- 3 Ingredient Cinnamon Roll Caramel Apple Pies
- 7 Ingredient Peach Cobbler
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Pumpkin Crisp Recipe
Ingredients
For the pumpkin layer:
- 29 ounce can pure pumpkin puree
- 2 cups sugar
- 6 large eggs
- 4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 4 teaspoons vanilla extract
- 1 cup heavy cream
For the crisp topping:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 ½ sticks unsalted butter (12 tablespoons), melted
- Optional: ice cream or whipped cream for serving
Instructions
For the pumpkin filling:
- Preheat oven to 375°F. Butter a 9×13 casserole dish and set aside.
- In a large bowl, whisk together the pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla.
- Whisk in the heavy cream until smooth. Pour into the prepared dish.
For the streusel topping:
- In a medium bowl, whisk the flour, sugar, cinnamon, and salt. Stir in the melted butter with a fork until crumbly.
- Spread the streusel evenly over the pumpkin filling.
- Bake until the filling is set and the top is golden, about 60–65 minutes.
- Cool 10 minutes, then serve warm with ice cream or whipped cream.
Notes
- Leftovers keep in the fridge for 4–5 days in an airtight container.
Nutrition (per serving)
Calories: 397 kcal | Carbs: 61 g | Protein: 5 g | Fat: 16 g | Sugar: 46 g
Hi there — I’m Zona House. I create simple, satisfying recipes that make everyday cooking enjoyable.
Cooking should be fun and flavorful. Eat, drink, and savor every moment!