Pumpkin Crisp – Easy Pumpkin Dessert with Cinnamon Streusel

Pumpkin Crisp is an easy fall dessert with all the cozy flavors of pumpkin pie, but with a buttery cinnamon streusel topping that makes every bite extra special. The creamy pumpkin pie layer is baked underneath a golden, crumbly topping for a dessert that is rich, warmly spiced, and wonderfully comforting. With just 15 minutes of prep, this pumpkin crisp is simple enough for a weeknight dessert but festive enough for Thanksgiving and fall gatherings. Serve it warm with ice cream or whipped cream for an irresistible combination of creamy pumpkin filling and crisp cinnamon crumbs.

Quick Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 8
• Cuisine: American
• Category: Dessert, Pumpkin
• Method: Baking

Why You’ll Love This Pumpkin Crisp

• Easy fall dessert: Simple ingredients and straightforward preparation make this recipe approachable.
• Pumpkin pie flavor: The creamy pumpkin layer has classic pumpkin pie spice and vanilla.
• Buttery streusel topping: Cinnamon, sugar, flour, and melted butter create a golden crumb topping.
• Great for gatherings: One baking dish makes 8 servings.
• Make-ahead friendly: The pumpkin layer and streusel can be prepared separately up to 48 hours ahead.

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

The pumpkin puree creates the creamy base, while pumpkin pie spice and vanilla bring the familiar flavors of classic pumpkin pie.

Cinnamon Streusel

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted

The melted butter helps the streusel bake into a golden, crumbly topping with plenty of cinnamon flavor.

How to Make Pumpkin Crisp

1. Prepare the baking dish. Preheat the oven to 375°F. Butter a 12-inch cast iron skillet or a 9×9 baking dish. Set aside.
2. Make the pumpkin filling. In a large bowl, whisk together the pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in the heavy cream until smooth.
3. Add the pumpkin layer. Pour the pumpkin mixture into the prepared skillet or baking dish and set aside.
4. 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 the mixture together with your fingers until crumbly.
5. Add the topping. Spread the cinnamon streusel over the pumpkin pie mixture in an even layer.
6. Bake. Bake until the filling is set and the top is golden brown, 40 to 45 minutes. If the crumb topping starts to brown too quickly, lightly cover the top with foil to prevent further browning.
7. Cool briefly. Let the pumpkin crisp cool for 10 minutes so the custard filling can firm up.
8. Serve warm. Serve topped with ice cream or whipped cream.

Important Cooking Tips

• Use the right baking dish: A 12-inch cast iron skillet or 9×9 baking dish works well for this recipe.
• Watch the topping: If the streusel becomes golden before the pumpkin filling is set, lightly cover the top with foil.
• Let it rest: The 10-minute cooling period gives the pumpkin custard time to firm up before serving.
• For a 9×13 dish: The crisp will bake thinner, so start checking it around 30 minutes.
• Make the streusel crumbly: Add the melted butter in three pours and mix until the topping forms crumbs rather than a smooth dough.
• For a double batch: Bake it in two separate dishes rather than one large dish. The bake time stays the same.

Storage & Make-Ahead

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat a single serving in the microwave for about 20 seconds. For a full pan, cover with foil and reheat at 325°F for about 15 to 20 minutes.

Freezer: Cool the pumpkin crisp completely, freeze until solid, then wrap in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above.

Make ahead: Prepare the pumpkin layer and refrigerate it covered in the baking dish. Prepare the streusel separately and keep it in an airtight container in the refrigerator. Both can be kept for up to 48 hours. Set them on the counter while the oven heats, add the streusel, and bake as directed.

Simple Variations

• Skillet pumpkin crisp: Use a 12-inch cast iron skillet for a rustic presentation.
• 9×9 pumpkin crisp: A 9×9 baking dish gives you a thicker pumpkin layer.
• Larger baking dish: A 9×13 dish works too, but the dessert will be thinner and should be checked around 30 minutes.

Serving Ideas

• Serve warm with a scoop of ice cream.
• Add whipped cream just before serving.
• Try it with cinnamon ice cream for an especially cozy fall dessert.
• Serve as an alternative to traditional pumpkin pie at Thanksgiving.
• Enjoy leftovers warmed slightly for an easy next-day dessert.

Frequently Asked Questions

Can I make Pumpkin Crisp ahead of time?

Yes. Prepare the pumpkin layer and streusel separately, refrigerate both, and bake within 48 hours as directed.

Can I use a 9×13 baking dish?

Yes. The pumpkin crisp will be thinner in a 9×13 dish, so start checking it around 30 minutes.

How long does Pumpkin Crisp last in the refrigerator?

Leftovers can be refrigerated in an airtight container for up to 5 days.

Can Pumpkin Crisp be frozen?

Yes. Cool it completely, freeze until solid, wrap it in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Why does the Pumpkin Crisp need to cool before serving?

Allowing it to cool for 10 minutes gives the custard-style pumpkin filling time to firm up while keeping the dessert warm enough to serve with ice cream or whipped cream.

Nutrition Information

Per serving, based on 8 servings:

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

Nutrition information is based on the supplied recipe and is an estimate.

Recipe at a Glance

Detail	Amount
Prep Time	15 minutes
Cook Time	40–45 minutes
Total Time	55 minutes
Servings	8
Oven Temperature	375°F
Main Dish	12-inch cast iron skillet or 9×9 baking dish

Final Thoughts

This Pumpkin Crisp brings together a creamy pumpkin pie filling and a buttery cinnamon streusel in one easy-to-make fall dessert. It has the familiar flavors of pumpkin pie with a deliciously crumbly topping and is especially good served warm with ice cream or whipped cream. With make-ahead, storage, and freezing options, it’s a practical dessert to keep in your fall recipe rotation.

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