Pumpkin Pie Crisp Recipe with pumpkin puree, eggs, sugar, cream, warm spices, and a buttery cinnamon streusel topping.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know those holiday moments where you think you’ve got it all together—turkey roasting, potatoes whipped, rolls rising—only to realize the pie crust is still in the fridge, raw, mocking you? That was me a few years ago. Honestly, I was so over the whole crust ordeal anyway. I mean, who decided pie crust had to be the “proper” way to enjoy pumpkin pie? So I skipped it. I poured my pumpkin pie filling into a dish, tossed on a quick streusel topping, and hoped nobody would notice the missing crust. Spoiler: they noticed… but only because everyone kept going back for seconds.
That’s how this Pumpkin Pie Crisp Recipe was born. Not in some test kitchen, but in the middle of a chaotic Thanksgiving where my toddler was throwing peas and my uncle was already asking, “When’s dessert?” Sometimes the best recipes aren’t planned—they’re survival tactics.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Pie Crisp Recipe?
Here’s the thing: pumpkin pie is a classic, sure. But this crisp? It’s pumpkin pie’s easier, less uptight sibling. You still get the smooth, custardy pumpkin filling with all those cozy fall spices—cinnamon, ginger, nutmeg, cloves, the works—but instead of fighting with dough, you get a buttery, crunchy streusel that’s honestly the best part. And don’t even get me started on how your kitchen smells while it bakes. Imagine Yankee Candle’s “Autumn Magic,” but edible.
Is it better than pie? Some people would argue yes. Others (like my mom, bless her heart) cling to tradition and raise an eyebrow. I say it depends on the day. Pie for when you want to impress your grandma. Pumpkin Pie Crisp for when you just want dessert without crying over cracked crust.
Ingredient Notes:
Nothing fancy, nothing you’ll need to hunt down at a specialty store. Just the usual suspects that scream fall.
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Pumpkin puree: Grab the can that says pure pumpkin, not the pie filling with random extras. Been there, made that mistake—it’s way too sweet.
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Eggs: Think of them as the glue that keeps the pumpkin custard from collapsing into mush.
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Brown + white sugar: Brown sugar gives it that molasses-y depth, while white sugar just sweetens the deal. Teamwork.
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Vanilla extract: Subtle, but you’d miss it if it wasn’t there.
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Spices: Cinnamon, ginger, nutmeg, cloves, and allspice. Basically the pumpkin spice latte lineup without the Starbucks cup.
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Heavy cream: Makes the filling luxuriously smooth. Milk works in a pinch, but cream makes it sing.
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Streusel topping: Flour, sugar, cinnamon, butter. The holy quartet of crisp toppings. Sometimes I sneak in chopped pecans if I’m feeling fancy—or if I just found half a bag in the pantry.
How To Make Pumpkin Pie Crisp?
I’ll walk you through this like we’re standing side by side in the kitchen, messy aprons and all.
Step 1: Prep the dish. Preheat your oven to 375°F. Grease an 8×8-inch baking dish—because nothing ruins dessert faster than cemented-on pumpkin.
Step 2: Make the filling. In a big bowl, whisk pumpkin puree, eggs, both sugars, and vanilla. Add in the spice squad and salt. Slowly whisk in the cream until it’s silky smooth. Pour into your dish and try not to taste-test with a spoon (I always do).
Step 3: Make the streusel. In another bowl, mix flour, sugars, and cinnamon. Drizzle in melted butter and stir until crumbly. Don’t worry about making it perfect—those clumps bake up into crunchy nuggets of joy.
Step 4: Assemble and bake. Sprinkle the streusel evenly over the pumpkin filling. Slide it into the oven and bake for 40–45 minutes. If your house doesn’t smell like fall at this point, check to make sure your oven is on.
Step 5: Cool and serve. This is the hardest part: waiting 10 minutes before digging in. But trust me, the filling sets better and you’ll avoid burning your tongue. (Not that I’m speaking from experience or anything…)
Storage Options:
Here’s the deal: Pumpkin Pie Crisp tastes amazing fresh out of the oven, but it also holds up like a champ. Cover leftovers and stick them in the fridge—they’ll be good for up to four days. Reheat in the oven if you want the topping to stay crisp (the microwave’s fine, but the streusel goes limp). Want to save some for a rainy day? Wrap tightly and freeze for up to a month. Future you will thank present you.
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Variations and Substitutions:
One of the best things about this Pumpkin Pie Crisp Recipe is that it’s forgiving. You can riff on it depending on what you’ve got or what you’re craving.
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Sweeteners: Swap some sugar for maple syrup or honey if you want a little extra cozy flavor.
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Dairy-free: Coconut cream works beautifully if cream’s not your thing.
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Gluten-free: Just use your favorite GF flour blend for the topping.
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Add nuts: Pecans or walnuts in the streusel add texture (and look impressive, if that matters to you).
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Spice it your way: Love cinnamon? Double it. Hate cloves? Leave ’em out. Recipes aren’t laws.
What to Serve with Pumpkin Pie Crisp?
On its own, this dessert is already a star. But pair it with the right thing and it goes next-level.
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Whipped cream: Light, fluffy, classic.
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Vanilla ice cream: Melts into the crisp and creates that hot-cold contrast that’s dangerously addictive.
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Caramel drizzle: I mean… do you even need convincing?
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Coffee or chai: Because pumpkin spice deserves company.
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Leftovers for breakfast: Not traditional, but who’s judging?
Frequently Asked Questions:
Can I make it ahead?
Totally. Bake it the day before, cover, and reheat gently before serving. Some folks even say it tastes better after the flavors mingle overnight.
Do I need fresh pumpkin?
Nope. Unless you’re one of those heroic souls who enjoys roasting and pureeing pumpkins for fun. Canned puree is perfect (and honestly, more consistent).
Can I double it?
Yes! Use a 9×13 pan and keep an eye on bake time—it might need a few extra minutes.
So there you have it—my Pumpkin Pie Crisp Recipe. Born from kitchen chaos, perfected with time, and guaranteed to win hearts at the table. I’d love to know—are you sticking with team pie crust this year, or are you ready to skip the stress and join the crisp crew?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Pie Crisp Recipe
Ingredients
For the filling:
- 1 15 oz can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
- ⅔ cup heavy cream
For the streusel topping:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 12 tablespoons unsalted butter melted
Instructions
Prepare the oven and baking dish
- Preheat the oven to 375°F (190°C). Grease an 8x8-inch baking dish with butter or nonstick cooking spray to ensure easy removal after baking.
Make the filling
- In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, and vanilla extract until smooth. Add the cinnamon, ginger, nutmeg, cloves, allspice, and salt. Gradually whisk in the heavy cream until fully incorporated. Pour the mixture into the prepared baking dish and smooth the surface with a spatula.
Prepare the streusel topping
- In a separate bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Drizzle in the melted butter and stir gently with a fork until the mixture forms coarse crumbs.
Assemble and bake
- Evenly sprinkle the streusel topping over the pumpkin filling. Transfer to the preheated oven and bake for 40–45 minutes, or until the top is golden brown and the filling is set.
Cool and serve
- Allow the Pumpkin Pie Crisp to rest for at least 10 minutes before serving. Serve warm, optionally with whipped cream or ice cream.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
