Pumpkin Crisp Recipe with Buttery Cinnamon Streusel Topping

Pumpkin Crisp

If you love pumpkin pie but wish it came with a crunchy topping instead of a fussy crust, this Pumpkin Crisp is exactly what you have been looking for. A creamy pumpkin filling bakes underneath a thick cinnamon streusel that turns golden and crisp in the oven, and everything comes together with simple pantry ingredients.

It takes about 15 minutes to stir together and roughly 40 minutes in the oven, and one pan serves 8. Serve it warm, straight from the skillet, with a scoop of vanilla ice cream melting into every bite. That contrast of warm spiced pumpkin and cold creamy ice cream is the reason this dessert disappears so quickly at my house.

This is the original pumpkin crisp!

I first published this recipe back in 2018, and it is still one of the most requested desserts I make. Readers tell me the same thing every fall: they came for a pumpkin dessert and stayed because the topping is so good.

The idea is simple. Instead of rolling out pie dough, you build a pumpkin custard base that tastes just like pumpkin pie filling, then cover it with a generous layer of cinnamon streusel. That streusel is what makes it a crisp. It bakes into a golden, crunchy, buttery lid that sits on top of the creamy pumpkin layer.

You have probably seen similar recipes made with a boxed cake mix sprinkled over the top. Those are pumpkin dump cakes, and they are delicious in their own way, but the topping stays soft and cakey rather than crisp. This version uses a homemade cinnamon streusel, so you get real crunch and real cinnamon flavor instead of a soft crumble.

Another thing I love is how quick the assembly is. The hands on time is only about 15 minutes. You whisk, you sprinkle, and you bake. There is no chilling, no rolling, and no waiting for dough to rest.

Serve it warm with vanilla ice cream, cinnamon ice cream, or a drizzle of caramel sauce. My favorite is cinnamon ice cream, because it doubles down on the warm spice flavor already in the filling.

Key Ingredient Notes

Good desserts start with the right ingredients, and a few small choices make a big difference here. Here is what each one does.

Pumpkin Pie Layer

• Pumpkin puree: Use one 15 ounce can of 100% pure pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced, so it throws off the ratios. Homemade pumpkin puree works too, as long as you squeeze out the extra liquid first.
• Granulated sugar: 1 cup sweetens the filling and helps the custard set.
• Eggs: 3 large eggs give the filling its structure. I like to pull them out of the fridge when I turn the oven on so they come to room temperature while it preheats.
• Pumpkin pie spice: 2 teaspoons carry the classic fall flavor. If you do not have a jar on hand, whisk together 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves.
• Salt and vanilla: 1/2 teaspoon salt and 2 teaspoons vanilla extract round out the sweetness.
• Heavy cream: 2/3 cup makes the filling silky instead of dense. Half and half or evaporated milk work in a pinch, though they are a little less rich. For a dairy free version, readers have used full fat coconut milk with good results.

Cinnamon Streusel

• All purpose flour: 2 cups form the base of the crumbs. Measure by fluffing the flour, spooning it into the cup, and leveling it with a knife so you do not pack in too much.
• Granulated sugar: 1 1/2 cups makes a sweet, snappy topping. If you prefer a less sweet dessert, you can drop it to 1 cup.
• Cinnamon: 2 teaspoons of plain cinnamon, not pumpkin pie spice. In testing, pumpkin pie spice in the topping was too overwhelming and muddied the flavor.
• Salt: 1/2 teaspoon balances all that sugar.
• Butter: 12 tablespoons (1 1/2 sticks) of unsalted butter, melted and not softened. Melted butter is what creates those big buttery clumps.

If you want to put your own spin on the topping, these optional add ins all work well:

How To Make Pumpkin Crisp

Once your ingredients are lined up, this dessert moves fast. Here is the whole process, step by step.

1. Get the oven and pan ready. Preheat the oven to 375°F and butter a 12 inch cast iron skillet or a 9×9 baking dish. Set it aside.
2. Make the pumpkin pie 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 skillet.
3. Make the cinnamon 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 it together with your fingers) until the mixture turns crumbly. Spread the streusel over the pumpkin mixture in an even layer.
4. Bake. Bake until the filling is set and the top is golden brown, 40 to 45 minutes. The edges should look firm while the center still has a slight jiggle, just like pumpkin pie.
5. Rest and serve. Let the crisp cool for 10 minutes so the custard filling can firm up, then serve it warm topped with ice cream or whipped cream.

From start to finish, the whole dessert takes about 55 minutes, including 15 minutes of prep and roughly 40 minutes in the oven.

Pull it out when the center still wobbles a little. It keeps setting as it rests, and that is exactly how you get a creamy filling instead of a dry one.

Jessica’s Tips

These four tips are the difference between a good crisp and a great one, so give them a quick read before you start.

• Do not overmix the topping. It should hold together in small clumps. If it looks like cookie dough, you have mixed too much. If it looks like powder, it needs a little more mixing or another spoonful of melted butter.
• Do not press the topping down. Sprinkle it loosely and leave it alone. Pressing packs the crumbs into a soft layer, and you lose the crisp texture that makes this dessert special.
• Tent with foil if it browns too early. If the top is getting dark before the filling is set, lay a piece of foil loosely over the pan and keep baking until the center is ready.
• Use the right pan size. A 12 inch cast iron skillet, a 12 inch round casserole, or a 9×9 square baking dish gives you the right depth so the filling and the topping finish cooking at the same time.

Doubling the recipe: If you need more servings, bake two separate pans rather than one deep dish. A 9×13 dish makes the layers too thick, so the filling does not set the way it should. Two pans also keep the same bake time, which makes the whole thing easy to manage.

One more thing I have learned from making this every fall: do not rush the rest time. That 10 minutes on the counter is when the custard goes from loose to sliceable, and it is worth every second of waiting.

Storing and Freezing

Leftovers keep well and taste nearly as good the next day, though the custard firms up in the fridge and the crumb softens a little. A quick reheat brings it right back to life.

• Refrigerator: Cover the pan tightly or move the crisp into an airtight container and refrigerate for up to 5 days.
• Reheat a single serving: Microwave one bowl for about 20 seconds.
• Reheat a whole pan: Cover loosely with foil and warm at 325°F for 15 to 20 minutes. Remove the foil for the last 5 minutes so the topping crisps back up.
• Freezer: Cool the baked crisp completely, freeze it until solid, then wrap it in plastic wrap followed by foil. Freeze for up to 3 months. The topping softens slightly, but the flavor holds beautifully.
• Thawing: Thaw overnight in the refrigerator, then reheat as directed above.

Make ahead: You can prepare the pumpkin layer and the streusel separately and store both in the refrigerator for up to 48 hours. Add the topping just before baking so it stays crisp.

Whether you make it for Thanksgiving, a chilly Sunday dinner, or just because the pumpkin craving hit, this crisp is one of those desserts that makes the whole kitchen smell like fall. Scoop it warm, add ice cream, and enjoy.

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Pumpkin Crisp If you love pumpkin pie but wish it came with a crunchy topping instead of a fussy crust, this Pumpkin Crisp is exactly what you have been looking for. A creamy pumpkin filling bakes underneath a thick cinnamon streusel that turns golden and crisp in the oven, and everything comes together with simple pantry ingredients.

• Total Time: 55 min
• Yield: 8 1x

Ingredients

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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
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.
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.

Last Step:

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

Nutrition

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