Pumpkin Pie Crisp With Cinnamon Streusel is a cozy treat that feels just like fall in a bowl. You get the smooth, spiced pumpkin filling that’s warm and comforting, topped with a crunchy cinnamon streusel that adds the perfect sweet and crumbly texture. It’s like pumpkin pie got a delicious makeover with a crisp, crunchy topping you can’t resist.
I love making this when I want something pumpkin-y but a little easier than a whole pie. The streusel topping is where all the magic happens for me—it’s buttery, full of cinnamon, and adds just enough sweetness to balance the pumpkin without being too heavy. I often sneak a little extra for myself before serving, no shame!
This dessert is great for sharing at family dinners or holiday gatherings, but I admit, sometimes I serve it with a big scoop of vanilla ice cream just for myself. The combo of warm pumpkin and cold ice cream is simply unbeatable. If you want a cozy, fuss-free fall dessert that everyone will ask for again, this is the one I’d pick every time.
Key Ingredients & Substitutions
Pumpkin puree: This is the heart of the dessert. Use canned pumpkin puree for convenience, but you can swap with homemade roasted pumpkin if you prefer a fresher taste.
Spices: Cinnamon, ginger, nutmeg, and cloves give that classic pumpkin pie flavor. If you don’t have all, cinnamon and ginger are the most important. Pumpkin pie spice blend is a handy substitute.
Evaporated milk: It adds creaminess and richness to the filling. If you want a dairy-free option, full-fat coconut milk works well.
Brown sugar and oats in streusel: They add sweetness and texture. Rolled oats can be swapped for quick oats without much difference, but avoid instant oats for topping.
Butter: Cold butter is key for a crumbly streusel. If you need dairy-free, try a firm coconut oil or vegan butter substitute.
How Do You Make a Crispy, But Not Soggy, Streusel Topping?
Getting that crisp streusel on top without it turning soggy is all about cold butter and good mixing.
- Use cold, cubed butter straight from the fridge.
- Cut the butter into the dry ingredients with a pastry cutter or fingers until pea-sized pieces form.
- Don’t over-mix; some small lumps of butter are what create crunch as they melt in the oven.
- Sprinkle the streusel evenly over the pumpkin filling, so it bakes crisp and golden without sinking in.
- Bake until golden on top and the pumpkin filling is set to avoid a wet topping.
This method keeps your streusel crunchy while the filling stays smooth and custardy underneath.
Equipment You’ll Need
- 9×9-inch baking dish – perfect size for even baking and easy serving.
- Mixing bowls – one large for the pumpkin filling, one medium for the streusel topping.
- Whisk – to blend the pumpkin filling smooth without lumps.
- Pastry cutter or two forks – helps cut cold butter into the streusel for that crumbly texture.
- Measuring cups and spoons – for accurate ingredient amounts.
- Spatula or spoon – to spread the pumpkin filling evenly in the dish.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to streusel topping for extra crunch and nuttiness.
- Stir in a teaspoon of espresso powder in the pumpkin filling to deepen the flavor.
- Mix in half a cup of cream cheese with the pumpkin filling for a tangy twist.
- Swap cinnamon with pumpkin pie spice or add a pinch of cardamom for a warmer spice note.
How to Make Pumpkin Pie Crisp With Cinnamon Streusel
Ingredients You’ll Need:
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup evaporated milk
For the Cinnamon Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
Optional for Serving:
- Whipped cream or vanilla ice cream
- Drizzle of caramel sauce
How Much Time Will You Need?
This pumpkin pie crisp takes about 15 minutes to prepare and 45-55 minutes to bake. After baking, allow 15 minutes to cool and set before serving. So, in total, set aside about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish to prevent sticking.
2. Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, vanilla extract, and evaporated milk until the mixture is smooth and well combined.
3. Pour Filling into the Dish:
Pour the pumpkin mixture into your prepared baking dish. Spread it out evenly with a spatula or spoon.
4. Prepare the Cinnamon Streusel Topping:
In a medium bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingers to cut the butter into the dry ingredients until it looks like coarse crumbs with pea-sized bits.
5. Add the Topping:
Sprinkle the streusel evenly over the pumpkin filling layer, covering the surface as best as you can.
6. Bake the Crisp:
Bake in the preheated oven for 45 to 55 minutes, or until the streusel topping is golden brown and the pumpkin filling has set (a knife inserted near the center should come out mostly clean).
7. Cool and Serve:
Remove the crisp from the oven and allow it to cool for at least 15 minutes before serving. This helps the filling set completely. Serve warm with whipped cream or vanilla ice cream, and drizzle some caramel sauce if you like.
Enjoy your cozy pumpkin pie crisp with that perfect cinnamon streusel crunch on top!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! If using fresh pumpkin, roast and puree it first. Make sure to drain excess moisture by draining or lightly pressing the puree to avoid a watery filling.
Can I Make This Dessert Ahead of Time?
Absolutely! You can prepare the pumpkin filling and streusel topping separately and refrigerate overnight. Assemble and bake right before serving for the freshest crisp.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F until warmed through to keep the streusel crisp.
What Are Good Serving Suggestions?
This crisp is delicious served warm with whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce adds a lovely extra touch.
