This Easy Pumpkin Crisp is the perfect fall dessert! It combines a creamy, spiced pumpkin pie filling with a buttery, crunchy cinnamon streusel topping, creating a warm, cozy, and incredibly delicious treat. I love how this recipe is easier to make than traditional pumpkin pie, but it still delivers all those classic fall flavors. It's perfect for Thanksgiving, a holiday gathering, or any time you're craving a taste of autumn.
Why You'll Love This Pumpkin Crisp
- Easier Than Pie: This crisp is much easier to make than traditional pumpkin pie, with no need to fuss with a pie crust.
- Delicious Flavor Combination: The combination of creamy pumpkin filling, warm spices, and a crunchy streusel topping is irresistible.
- Perfect for Fall: This dessert is packed with classic fall flavors, like pumpkin, cinnamon, and nutmeg.
- Crowd-Pleaser: This crisp is always a hit at gatherings.
Ingredients for Pumpkin Crisp
Here's what you'll need to make this delicious dessert. The full list with measurements is in the recipe card below.
Pumpkin Pie Layer
- Pumpkin puree (Canned Vegetable)
- Granulated sugar (Sweetener)
- Large eggs (Binder)
- Pumpkin pie spice (Spice Blend)
- Salt (Seasoning)
- Vanilla extract (Flavoring)
- Heavy cream (Dairy)
Cinnamon Streusel
- All-purpose flour (Dry Ingredient)
- Granulated sugar (Sweetener)
- Cinnamon (Spice)
- Salt (Seasoning)
- Unsalted butter, melted (Fat)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Pumpkin Crisp as is, but here are a few ideas for variations:
- Add Nuts: Stir in some chopped pecans, walnuts, or almonds to the streusel topping for added crunch.
- Use Brown Sugar: Substitute brown sugar for the granulated sugar in the filling or the streusel topping.
- Make it Gluten-Free: Use a gluten-free all-purpose flour blend for the streusel topping.
- Add Oats: Add rolled oats to streusel topping
- Different Spices: Add a pinch of nutmeg, allspice, or cloves to the filling or the streusel.
How to Make Pumpkin Crisp
Let me show you how easy it is to make this Easy Pumpkin Crisp:
Preheat Oven and Prepare Pan
- I preheat my oven to 375°F (190°C).
- I butter a 12-inch cast iron skillet or a medium casserole dish. I set it aside.
Make the Pumpkin Filling
- In a large bowl, I whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract.
- I whisk in the heavy cream until the mixture is smooth.
- I pour the filling into the prepared skillet and set it aside.
Make the Cinnamon Streusel
- In a medium bowl, I whisk together the flour, sugar, cinnamon, and salt.
- I add the melted butter and stir with a fork until the mixture is crumbly. You can also beat with a hand mixer until crumbly if needed.
Assemble and Bake
- I spread the cinnamon streusel topping on top of the pumpkin pie filling in an even layer.
- I bake until the filling is set and the top is golden brown, 40 to 45 minutes. If the crumb topping happens to brown too quickly, I lightly cover the top with foil to prevent it from browning any more.
Cool and Serve
- I let the crisp cool for 10 minutes, so the pie filling can firm up.
- Then, I serve it warm, topped with ice cream or whipped cream. My personal favorite combination is to serve this pumpkin crisp with cinnamon ice cream!
Tips and Tricks for the BEST Pumpkin Crisp
Here are my secrets for making this crisp truly exceptional:
- Use Canned Pumpkin Puree: Canned pumpkin puree is convenient and has a consistent texture. Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Don't Overmix the Filling: Whisk the filling ingredients just until combined. Overmixing can make it tough.
- Make the Streusel Crumbly: The streusel topping should be crumbly, not pasty. Use a fork or your fingers to mix it until it resembles coarse crumbs.
- Bake Until Set: Bake the crisp until the filling is set and the topping is golden brown.
- Serve Warm: This crisp is best served warm, with a scoop of ice cream or a dollop of whipped cream.
How to Serve
This Pumpkin Crisp is perfect for:
- Thanksgiving Dessert: A delicious and easy alternative to pumpkin pie.
- Fall Gatherings: A perfect dessert for potlucks, parties, or any fall celebration.
- Weeknight Treat: A comforting and flavorful dessert for any night of the week.
Make Ahead and Storage
You can prepare the pumpkin filling and the streusel topping ahead of time and store them separately in the refrigerator. Assemble and bake just before serving. Leftover pumpkin crisp can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
FAQs about Pumpkin Crisp
- Can I use fresh pumpkin puree instead of canned?
- Yes, you can use fresh pumpkin puree. Make sure it's not too watery.
- Can I make this without the streusel topping?
- Yes, you can omit the streusel topping, but it adds a delicious crunch and sweetness.
- Can I freeze this crisp?
- Yes, you can.
Enjoy this warm, cozy, and incredibly delicious Easy Pumpkin Crisp! It's a perfect fall dessert that's sure to become a new favorite.
Print
Easy Pumpkin Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8-10 1x
- Category: Dessert
- Cuisine: American
Description
This Pumpkin Crisp is a delicious and easy fall dessert. A creamy, spiced pumpkin filling is topped with a buttery, cinnamon-infused streusel topping and baked until golden brown and bubbly. It's a perfect alternative to pumpkin pie!
Ingredients
Scale
For the Pumpkin Pie Layer:
- 1 (15-ounce) can pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ⅔ cup heavy cream
For the Cinnamon Streusel:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Butter a 12-inch cast-iron skillet or a 9x13-inch baking dish (or similar-sized casserole dish). Set aside.
- Make Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined.
- Add Heavy Cream: Whisk in the heavy cream until the mixture is smooth.
- Pour into Pan: Pour the pumpkin filling into the prepared skillet or baking dish. Spread it evenly. Set aside.
- Make Streusel Topping: In a medium bowl, whisk together the flour, granulated sugar, cinnamon, and salt.
- Add Melted Butter: Pour the melted butter over the dry ingredients. Stir with a fork until the mixture is crumbly. If the mixture seems too wet, you can add a little more flour, 1 tablespoon at a time. If it's too dry, add a little more melted butter, 1 teaspoon at a time. You can also use your hands or an electric mixer to achieve the desired crumbly texture.
- Top Pumpkin Filling: Sprinkle the cinnamon streusel topping evenly over the pumpkin pie filling in the skillet/baking dish.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the filling is set (it should no longer be liquidy, but may still have a slight jiggle) and the topping is golden brown.
- Prevent Over-Browning (If Necessary): If the streusel topping begins to brown too quickly, loosely cover the top of the crisp with aluminum foil to prevent further browning.
- Cool and Serve: Let the pumpkin crisp cool for at least 10 minutes before serving. This allows the filling to firm up slightly. Serve warm, topped with vanilla ice cream, cinnamon ice cream, or whipped cream, if desired.
Notes
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices.
- Pumpkin Pie Spice: You can make your own pumpkin pie spice by combining cinnamon, ginger, nutmeg, allspice, and cloves.
- Streusel Topping: The streusel topping should be crumbly, not a smooth paste.
- Baking Time: The baking time may vary slightly depending on your oven.
- Serving suggestions: Serve with ice cream or whipped cream.
- Storage: Leftover pumpkin crisp can be stored, covered, in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
