Pumpkin Pie Crisp

Okay, so imagine pumpkin pie but with a crunchy, sweet topping. That’s what this Pumpkin Pie Crisp is all about. It smells like fall the second it hits the oven.

The first time I made it, I couldn’t believe how easy it came together. It has the creamy pumpkin filling we love, but that crisp topping takes it to a whole new level. I found myself sneaking spoonfuls before it even cooled.

What I love most is how it feels fancy but isn’t fussy at all. You can make it for Thanksgiving or just a cozy night in. Add a scoop of ice cream and it tastes like pure comfort.

So let’s bake this Pumpkin Pie Crisp together. It’s simple, warm, and the kind of dessert you’ll want on repeat all season.

Why You’ll Love This Recipe

• Incredibly Easy to Make: No need to roll out pie crust—just mix, layer, and bake!
• Perfect for Fall: Packed with warm spices like cinnamon, nutmeg, and cloves, this crisp tastes like autumn in a bowl.
• Great for Crowds: A great alternative to traditional pumpkin pie that can be scooped and served easily.
• Make-Ahead Friendly: Prepare in advance and reheat when needed for stress-free entertaining.
• Texture Heaven: A smooth, custardy pumpkin filling paired with a crunchy, buttery streusel topping.

Required Kitchen Tools

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• 9×13-inch baking dish
• Oven
• Spatula or spoon for serving

Ingredients

Here’s what you’ll need for the creamy pumpkin base:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon kosher salt
• 2/3 cup heavy cream

Ingredients for the Streusel Topping

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 teaspoons ground cinnamon
• 12 tablespoons butter, melted

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.

2. Prepare the Pumpkin Filling

In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, allspice, and salt until smooth. Then, gradually whisk in the heavy cream until fully incorporated.

3. Pour and Spread

Pour the pumpkin mixture evenly into the prepared baking dish, smoothing out the top with a spatula.

4. Make the Streusel Topping

In another bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon. Drizzle in the melted butter and stir until the mixture forms a crumbly, sand-like texture.

5. Top and Bake

Sprinkle the streusel topping evenly over the pumpkin filling. Bake for 40-45 minutes, or until the filling is set and the topping is golden brown.

6. Cool and Serve

Let the crisp cool for at least 15 minutes before serving. Enjoy warm with vanilla ice cream, whipped cream, or caramel sauce!

Variations for Pumpkin Pie Crisp

• Nutty Crunch: Add chopped pecans or walnuts to the streusel for extra crunch.
• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
• Extra Spice: Enhance the fall flavors by increasing the cinnamon or adding cardamom.
• Lower Sugar: Reduce the sugar in the filling by 1/4 cup for a less sweet dessert.
• Dairy-Free Alternative: Use coconut cream instead of heavy cream and vegan butter instead of regular butter.

How to Serve Pumpkin Pie Crisp

This pumpkin pie crisp is delicious on its own, but these pairings will take it to the next level:

• Classic: Serve warm with a scoop of vanilla ice cream.
• Decadent: Drizzle with caramel sauce for an extra indulgence.
• Festive: Add a sprinkle of cinnamon and a dollop of whipped cream.
• Crunchy: Top with candied pecans or crushed gingersnap cookies.

Storing and Reheating Pumpkin Pie Crisp

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Warm in the microwave for 30-60 seconds or in a 300°F oven for 10 minutes.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition Information

Serving Size	Calories	Carbs	Protein	Fat	Fiber
1 serving	~320	45g	4g	14g	3g

Nutritional values are approximate and may vary based on specific ingredients used.

Conclusion

Pumpkin Pie Crisp is the kind of dessert that blends the best of both worlds—creamy pumpkin pie filling with a buttery, crunchy topping. It’s simple to make yet feels comforting and festive, perfect for Thanksgiving or any cozy fall evening. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it plain, this crisp always delivers that classic autumn flavor we all look forward to each year.

Pumpkin Pie Crisp FAQs

Can I make this ahead of time?

Yes! You can prepare it a day in advance and store it in the refrigerator. Reheat before serving.

Can I use fresh pumpkin instead of canned?

Absolutely! Use 1 3/4 cups of homemade pumpkin puree in place of canned.

Why is my pumpkin crisp too soft?

Make sure you bake it long enough so the filling sets properly. If needed, bake for an additional 5-10 minutes.

Can I make this in individual ramekins?

Yes! Divide the mixture into ramekins and bake for 30-35 minutes.

What if I don’t have all the spices?

You can substitute 2 teaspoons of pumpkin pie spice for the individual spices.