This Pumpkin Crisp is the ultimate fall dessert! Creamy pumpkin pie filling is topped with a golden, crunchy cinnamon streusel, baked to perfection, and served warm with ice cream. It’s cozy, comforting, and will quickly become your favorite pumpkin treat.
Why You’ll Love This Recipe
If you’re a pumpkin pie fan, this crisp is for you! It’s like pumpkin pie in every bite, without the hassle of making a crust. Instead, a buttery cinnamon streusel sits on top of the pumpkin filling, creating a dessert that’s perfectly sweet and spiced.
- Pumpkin Lovers Delight: Warm spices like cinnamon and nutmeg make every bite taste like fall.
- No Pie Crust Needed: Skip the fuss! This recipe is quick and easy, perfect for Thanksgiving or busy weeknights.
- Perfect with Ice Cream: Serve warm with vanilla or cinnamon ice cream for an indulgent treat.
- Make-Ahead Friendly: Prep the pumpkin layer in advance and add the streusel just before baking.
Ingredients You’ll Need
Pumpkin Pie Layer:
- Pumpkin puree (100%, not pie filling)
- Granulated sugar
- Eggs
- Pumpkin pie spice
- Salt
- Vanilla extract
- Heavy cream (or half-and-half)
Cinnamon Streusel Topping:
- All-purpose flour
- Granulated sugar
- Cinnamon
- Salt
- Unsalted butter, melted
How to Make Pumpkin Crisp
- Prep the Dish: Preheat oven to 375°F. Butter a 12-inch cast iron skillet or 9×9 casserole dish.
- Make the Pumpkin Layer: Whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla. Stir in heavy cream until smooth. Pour into the prepared dish.
- Make the Streusel: Combine flour, sugar, cinnamon, and salt. Add melted butter and mix until crumbly. Spread evenly over the pumpkin layer.
- Bake: Bake 40–45 minutes, until the filling is set and topping is golden brown. If needed, cover with foil to prevent over-browning.
- Serve: Let cool 10 minutes, then serve warm with ice cream or whipped cream.
Tips & Variations
- Add chopped pecans or walnuts to the streusel for extra crunch.
- Mix in oats for a true crisp texture.
- Drizzle with caramel sauce for a decadent fall treat.
- Can be baked in any oven-safe dish if you don’t have a cast iron skillet.
- Store leftovers in the fridge for up to 5 days and reheat lightly before serving.
This easy pumpkin dessert is creamy, spiced perfectly, and topped with a buttery, crisp streusel – all the flavors of fall in one dessert!