Can I use fresh pumpkin instead of canned?

Absolutely! If you're using fresh pumpkin, roast and puree it first, then drain off excess liquid through a fine mesh strainer or cheesecloth. This prevents your filling from becoming too watery. Just make sure you end up with about 15 ounces of puree to match the recipe.

Why is my streusel topping too wet or too dry?

The perfect streusel has a crumbly texture that holds together when squeezed. If your streusel seems too wet and pasty, add a bit more flour, one tablespoon at a time. If it's too dry and powdery, drizzle in a little more melted butter until you get those perfect clumps.

Can I make this dessert dairy-free?

You can substitute the heavy cream with full-fat coconut milk and use a plant-based butter in the streusel. The flavor profile will change slightly, but you'll still get a delicious result with similar texture.

What if I don't have pumpkin pie spice?

Make your own by combining 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. This will give you approximately 2 teaspoons of pumpkin pie spice with that classic warm flavor.

Pumpkin Crisp Recipe

Name: Pumpkin Crisp Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 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

This incredible Pumpkin Crisp brings together the best of both worlds – a creamy, spiced pumpkin pie filling topped with a generous layer of buttery cinnamon streusel. It’s the perfect fall dessert that comes together in less than an hour, making it an excellent choice for holiday gatherings or simply satisfying your autumn sweet tooth without the fuss of making a traditional pie!

Why You’ll Love This Recipe

Easier Than Pie: Skip the hassle of making and rolling out pie crust! This recipe gives you all the flavors of pumpkin pie with a delicious crumbly topping instead.
Perfect Texture Contrast: The creamy, smooth pumpkin layer pairs wonderfully with the crisp, buttery streusel creating an irresistible texture combination in every bite.
Crowd-Pleaser: This dessert consistently impresses guests and disappears quickly at gatherings. The familiar fall flavors appeal to everyone, but with a fresh twist.
Versatile Serving Options: Enjoy it warm with ice cream for a cozy evening treat, or cold from the fridge for breakfast (I won’t tell!).

Ingredients You’ll Need

For the Pumpkin Pie Layer:

Pumpkin puree: The star of the show that provides authentic pumpkin flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling.
Granulated sugar: Sweetens the pumpkin layer without overwhelming the natural flavors.
Eggs: Help bind the pumpkin mixture and create a custard-like texture when baked.
Pumpkin pie spice: The perfect blend of warm spices that gives this dessert that classic fall flavor.
Salt: Enhances all the other flavors and balances the sweetness.
Vanilla extract: Adds depth and warmth to the pumpkin layer.
Heavy cream: Creates a rich, silky texture in the pumpkin filling.

For the Cinnamon Streusel:

All-purpose flour: Forms the base of the streusel topping, providing structure.
Granulated sugar: Adds sweetness and helps create those delightful crispy bits in the streusel.
Cinnamon: Infuses the topping with warm, spicy notes that complement the pumpkin perfectly.
Salt: Balances the sweetness and enhances the flavor of the streusel.
Butter: When melted and mixed with the dry ingredients, it creates those irresistible buttery crumbs.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize your pumpkin crisp? Here are some delicious ways to make it your own:

Nutty Crunch: Add 1/2 cup of chopped pecans, walnuts, or almonds to the streusel for added texture and flavor.
Spice It Up: Boost the flavor by adding extra cinnamon, a pinch of nutmeg, or a dash of cardamom to the streusel topping.
Sweet Additions: Mix 1/2 cup of white chocolate chips, butterscotch chips, or even toffee bits into the streusel for pockets of sweetness.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend in the streusel topping.
Coconut Twist: Add 1/2 cup of shredded coconut to the streusel for a tropical note.

How to Make Pumpkin Crisp

Step 1: Prepare Your Oven and Pan

Preheat your oven to 375°F. Take a moment to butter your 12-inch cast iron skillet or medium casserole dish thoroughly to prevent sticking.

Step 2: Create the Pumpkin Layer

In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined. Pour in the heavy cream and whisk until the mixture is smooth and uniform. Transfer this velvety pumpkin mixture to your prepared skillet or dish.

Step 3: Make the Cinnamon Streusel

In a separate medium bowl, whisk together the flour, sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until you get a crumbly texture. Keep stirring until no dry spots remain and you have a bowl of delicious cinnamon crumbs.

Step 4: Assemble and Bake

Spread the cinnamon streusel evenly over the pumpkin mixture, covering it completely. Place your creation in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when the filling is set and the topping is a beautiful golden brown.

Step 5: Cool and Serve

Once baked, let your pumpkin crisp cool for about 10 minutes to allow the filling to firm up. Then serve it warm, preferably topped with a scoop of vanilla or cinnamon ice cream, or a dollop of whipped cream.

Pro Tips for Making the Recipe

Check for Doneness: The filling should be just set but still have a slight jiggle in the center – it will continue to firm up as it cools.
Protect That Topping: If you notice the streusel browning too quickly, loosely cover the top with aluminum foil to prevent burning while allowing the pumpkin layer to finish cooking.
Mix It Properly: For the perfect streusel texture, don’t overmix. You want those wonderful buttery crumbles, not a paste. If your mixture seems too wet, add a tablespoon or two more flour.
Room Temperature Ingredients: Allow eggs to come to room temperature before mixing for a smoother pumpkin filling.
Cast Iron Magic: Using a cast iron skillet gives a wonderful even heat distribution and a slightly crispy edge that’s absolutely delicious.

How to Serve

This pumpkin crisp truly shines when served warm with complementary toppings that enhance its fall flavors:

Sweet Additions:

A scoop of vanilla or cinnamon ice cream that slowly melts into the warm crisp
Fresh whipped cream with a sprinkle of cinnamon
A drizzle of caramel sauce for extra indulgence

Perfect Pairings:

A mug of hot apple cider or spiced chai tea
A shot of bourbon for the adults
After a hearty fall meal like roast chicken or turkey

Festive Occasions:

As an alternative to traditional pumpkin pie at Thanksgiving
For fall birthdays or celebrations
Weekend family desserts throughout autumn

Make Ahead and Storage

Storing Leftovers

Cover any leftover pumpkin crisp with plastic wrap or transfer to an airtight container. Refrigerate for up to 5 days. The flavor actually deepens after a day in the fridge!

Freezing

While you can freeze this dessert, the texture of the topping may change slightly. To freeze, cool completely, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheating

For that fresh-baked taste, reheat individual portions in the microwave for about 20-30 seconds until just warm. You can also reheat larger portions in a 300°F oven for about 15 minutes. Many people enjoy this dessert cold straight from the refrigerator too!

Make Ahead Instructions

Prepare the pumpkin layer and pour it into your baking dish. Cover and refrigerate. Make the streusel topping separately and store it in an airtight container in the refrigerator. Both components can be prepared up to 48 hours in advance. When ready to bake, simply sprinkle the streusel over the pumpkin layer and bake as directed, adding a few extra minutes to the baking time.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you’re using fresh pumpkin, roast and puree it first, then drain off excess liquid through a fine mesh strainer or cheesecloth. This prevents your filling from becoming too watery. Just make sure you end up with about 15 ounces of puree to match the recipe.
Why is my streusel topping too wet or too dry?

The perfect streusel has a crumbly texture that holds together when squeezed. If your streusel seems too wet and pasty, add a bit more flour, one tablespoon at a time. If it’s too dry and powdery, drizzle in a little more melted butter until you get those perfect clumps.
Can I make this dessert dairy-free?

You can substitute the heavy cream with full-fat coconut milk and use a plant-based butter in the streusel. The flavor profile will change slightly, but you’ll still get a delicious result with similar texture.
What if I don’t have pumpkin pie spice?

Make your own by combining 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. This will give you approximately 2 teaspoons of pumpkin pie spice with that classic warm flavor.

Final Thoughts

This Pumpkin Crisp is my go-to fall dessert when I want something special without spending hours in the kitchen. The contrast between the silky pumpkin layer and that buttery, cinnamon-spiced topping creates a dessert that feels both comforting and impressive. Whether you’re serving it at a holiday gathering or simply treating yourself on a cozy autumn evening, I guarantee this recipe will become a seasonal favorite in your home too. Go ahead and give it a try – your kitchen will smell amazing, and your taste buds will thank you!