Pumpkin Pie Crisp

This pumpkin pie crisp gives you all the comforting flavors of pumpkin pie with the satisfying texture of a fruit crisp. It features a smooth, spiced pumpkin custard base baked with a buttery, cinnamon-spiced crumble on top.

It comes together in about an hour using simple pantry ingredients. This dessert is a wonderful alternative to traditional pie and is great for a cozy fall evening or a holiday gathering.

Why will you love Pumpkin Pie Crisp?

No crust required: You get the pumpkin pie experience without the work of making and rolling out a pie dough.

Simple streusel topping: The topping is made with just a few ingredients and mixes together easily with a fork.

Easy to serve: This recipe is baked in a standard dish, making it simple to scoop and serve for a group.

Pumpkin Pie Crisp Ingredients

• Pumpkin Purée: Use canned 100% pure pumpkin, not pumpkin pie filling. The filling is pre-sweetened and spiced, which will alter the recipe’s balance.

• Pumpkin Pie Spice: If you don’t have this blend, you can make your own with 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.

• Heavy Cream: This gives the filling its rich, custardy texture. You can substitute with an equal amount of full-fat canned coconut milk for a dairy-free option.

• Light Brown Sugar: This is used in the topping for a hint of molasses flavor and a slightly chewy texture. You can use dark brown sugar for a stronger flavor.

Exact quantities are in the recipe card below.

How to Make Pumpkin Pie Crisp

Step 1: Prepare the Pumpkin Filling

First, preheat your oven and grease your baking dish. In a large bowl, whisk the pumpkin purée with sugar, eggs, and spices. Slowly stir in the heavy cream to create a smooth, liquid filling, then pour it into your dish.

Step 2: Mix the Crisp Topping

In another bowl, combine the dry ingredients for the topping: flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the top and use a fork to combine everything until it looks like coarse, buttery crumbs.

Step 3: Assemble and Bake

Sprinkle the crumb topping evenly over the pumpkin filling in the baking dish. Bake the crisp until the pumpkin custard is set and the topping is a nice golden brown. Let it cool for a few minutes before you serve.

What to Serve with Pumpkin Pie Crisp

Serve the pumpkin pie crisp warm. It is delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Helpful Tricks for Pumpkin Pie Crisp

For food safety, egg-based fillings should be cooked to a minimum internal temperature of 160°F (71°C).

Be sure to use 100% pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced.

For a crunchy texture, you can add 1/2 cup of chopped pecans or walnuts to the topping mixture.

This crisp is best served warm, but it is also very good at room temperature or even chilled.

How to Store and Freeze Pumpkin Pie Crisp

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or enjoy it cold straight from the fridge.

Pumpkin Pie Crisp Recipe FAQs

Can I make this ahead of time?

Yes, you can bake the crisp a day ahead. Let it cool completely, then cover and refrigerate. You can serve it cold or reheat it in a 350°F (175°C) oven for 10-15 minutes until warmed through.

Can I use fresh pumpkin purée?

You can, but canned pumpkin purée has a more consistent texture and moisture level. If using fresh, make sure it is very well-drained and thick, otherwise your filling may be too watery.

Can this pumpkin pie crisp be frozen?

We do not recommend freezing the baked crisp, as the topping can become soggy upon thawing. It is best enjoyed fresh or refrigerated for a few days.

Pumpkin Pie Crisp

A creamy pumpkin pie filling is baked with a crunchy, buttery cinnamon streusel topping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8

Ingredients

  

For the Filling

• 1 can pumpkin purée (425g) 15-ounce
• 1 cup granulated sugar 200g
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2/3 cup heavy cream 160ml

For the Crisp Topping

• 1 1/2 cups all-purpose flour 180g
• 1 cup packed light brown sugar 220g
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter melted, 1 stick or 113g

Instructions

 

• Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or a similar 2-quart casserole dish.
• In a large bowl, make the filling. Whisk together the pumpkin purée, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined.
• Gradually whisk in the heavy cream until the mixture is completely smooth. Pour the filling into the prepared baking dish and spread it into an even layer.
• In a separate medium bowl, make the topping. Stir together the all-purpose flour, light brown sugar, cinnamon, and salt.
• Pour the melted butter over the dry ingredients. Use a fork to toss the mixture until large, crumbly pieces form.
• Evenly sprinkle the topping mixture over the pumpkin filling in the dish.
• Bake for 40 to 45 minutes. The topping should be golden brown and the filling should be set. The center of the filling should register at least 160°F (71°C) on an instant-read thermometer.
• Remove the crisp from the oven and let it cool on a wire rack for at least 15 minutes before serving.

Notes

For food safety, egg-based fillings should be cooked to a minimum internal temperature of 160°F (71°C).

Be sure to use 100% pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced.

For a crunchy texture, you can add 1/2 cup of chopped pecans or walnuts to the topping mixture.

This crisp is best served warm, but it is also very good at room temperature or even chilled.

Keyword crisp, fall baking, pumpkin, pumpkin pie crisp, Thanksgiving