The scent of pumpkin pie crisp wafting through my kitchen on a chilly October morning is pure magic. There’s something about the warm spices, the golden cinnamon streusel, and that creamy pumpkin layer that just makes life feel a little cozier—honestly, I think it might be autumn’s ultimate comfort dessert. I first whipped up this pumpkin pie crisp recipe out of sheer curiosity; I wanted all the nostalgia of pumpkin pie, but with the laid-back ease of a fruit crisp. Let’s face it, sometimes you just want dessert without rolling out a finicky pie crust.
I’ve tinkered with this recipe more times than I can count, trying different spice blends, mixing up the streusel, and even swapping out sweeteners. The result? A pumpkin pie crisp with cinnamon streusel that’s crunchy on top, creamy beneath, and perfectly spiced in every bite. I’m not exaggerating when I say my family begs for this dessert every fall—it’s become our go-to for potlucks, lazy Sunday afternoons, and even as a sneaky breakfast treat (don’t judge until you’ve tried it with coffee!).
This pumpkin pie crisp recipe is a dream for busy folks, pie-averse bakers, and anyone who loves the flavors of fall. Whether you’re a longtime pumpkin lover or just dipping your toes into autumn baking, you’re going to love how easy, reliable, and downright irresistible this dessert is. So grab your favorite baking dish and let’s get into my all-time favorite pumpkin pie crisp with cinnamon streusel—trust me, this one will earn a permanent spot in your dessert rotation!
Why You’ll Love This Recipe
After baking dozens of pumpkin desserts over the years, I can honestly say this pumpkin pie crisp recipe nails that sweet spot between classic and effortless. Here’s why you’ll love it as much as I do:
- Quick & Easy: No pie crust drama! You mix, layer, and bake. Done in under 45 minutes, so you can enjoy more fall fun and less kitchen stress.
- Simple Ingredients: Everything here is a pantry staple—pumpkin puree, oats, flour, sugar, and spices. No need to hunt down anything fancy; you probably have it all already.
- Perfect for Fall Gatherings: This pumpkin pie crisp with cinnamon streusel shines at potlucks, Thanksgiving, or when you’re just craving something cozy. It’s rustic, pretty, and smells amazing.
- Crowd-Pleaser: Kids love the sweet crunch, adults swoon over the creamy pumpkin base, and everyone comes back for seconds. Trust me, leftovers are rare.
- Unbelievably Delicious: The cinnamon streusel on top gets golden and crisp, while the pumpkin filling turns silky and rich. It’s pumpkin pie reinvented—no soggy bottoms, just pure dessert joy.
What sets this recipe apart? I blend a touch of brown sugar into the streusel for extra caramel notes, and I use a mix of spices that’s perfectly balanced—not too overpowering, just warming. If you’re tired of pumpkin pie that’s either bland or soggy, this pumpkin pie crisp is your answer. You get all the classic flavors with less fuss and a lot more crunch.
Mood-lifting, crowd-pleasing, and almost impossible to mess up—this dessert brings the cozy fall vibes you crave, without asking for expert pastry skills. It’s the kind of treat that makes you close your eyes and savor every bite. Whether you’re baking for family, friends, or just yourself, this pumpkin pie crisp recipe with cinnamon streusel is guaranteed to turn an ordinary day into something special!
Ingredients Needed
This pumpkin pie crisp recipe relies on simple, wholesome ingredients to deliver bold flavor and a satisfying texture—no complicated steps or specialty items required. Let’s break it down:
- For the Pumpkin Layer:
- 1 (15-ounce / 425g) can pumpkin puree (not pumpkin pie filling; pure pumpkin for best flavor)
- 2/3 cup (135g) granulated sugar (can sub coconut sugar or a blend for a different sweetness profile)
- 2 large eggs, room temperature (helps set the filling)
- 1/2 cup (120ml) whole milk (or almond milk for dairy-free)
- 1 teaspoon vanilla extract (I like to use pure vanilla for depth)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional but recommended for warmth)
- 1/4 teaspoon salt
- For the Cinnamon Streusel:
- 3/4 cup (90g) all-purpose flour (can use gluten-free 1:1 blend)
- 1/2 cup (100g) packed light brown sugar (adds caramel notes)
- 1/2 cup (45g) rolled oats (old-fashioned oats for best texture)
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons (85g) unsalted butter, cold and cut into cubes (vegan? Use plant-based butter)
- 1/2 cup (50g) chopped pecans or walnuts (optional, but adds a lovely crunch)
- Optional for Serving:
- Whipped cream or vanilla ice cream (because why not?)
- Drizzle of caramel sauce
- Extra cinnamon for dusting
For sourcing, I always reach for Libby’s pumpkin puree—super smooth and never watery. If you’re making this gluten-free, Bob’s Red Mill 1:1 blend works perfectly. And if someone in your crew is nut-free, just skip the pecans/walnuts; the topping is still awesome.
Feel free to play with the spices if you prefer a stronger ginger kick or want to dial down the cloves. This pumpkin pie crisp is forgiving, and it’s easy to tweak for your family’s taste. Oh, and if you ever run out of brown sugar, white sugar plus a teaspoon of molasses gives a similar flavor!
Equipment Needed
You don’t need fancy gadgets for this pumpkin pie crisp recipe. Here’s what you’ll want:
- 9×9-inch (23x23cm) baking dish or a deep pie dish (ceramic or glass is best for even baking)
- Medium mixing bowl (for the pumpkin filling)
- Small mixing bowl (for the streusel topping)
- Whisk and spatula (a whisk helps blend the filling smooth, but a fork works in a pinch)
- Pastry cutter or two forks (for cutting butter into the streusel; clean hands work too)
- Measuring cups and spoons (accuracy matters for the perfect texture)
- Oven mitts (that dish comes out hot!)
Don’t have a pastry cutter? Use your fingertips to rub the butter into the flour and oats—it’s a little messy but oddly satisfying. If you only have a larger baking dish (like 9×13-inch), just note your crisp will be thinner and might bake faster; check it early. I’ve baked this in both glass and metal pans, and I find glass or ceramic gives the best golden topping.
For maintenance, make sure your baking dish is thoroughly cleaned between uses—pumpkin stains are sneaky. If you’re on a budget, most dollar stores have perfectly good mixing bowls and measuring tools. No need for anything fancy here, just sturdy basics that get the job done!
Preparation Method
- Preheat and Prepare: Heat your oven to 350°F (175°C). Lightly grease your 9×9-inch (23x23cm) baking dish with butter or nonstick spray. This helps the pumpkin pie crisp release easily after baking.
- Make the Pumpkin Filling: In a medium bowl, whisk together 1 (15-ounce / 425g) can pumpkin puree, 2/3 cup (135g) sugar, 2 large eggs, 1/2 cup (120ml) milk, and 1 teaspoon vanilla extract until smooth. Add 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves (if using), and 1/4 teaspoon salt. Whisk until fully combined. The mixture should be creamy and slightly thick.
- Pour and Smooth: Pour pumpkin filling into the prepared baking dish. Use a spatula to even out the surface. The filling will be about 3/4-inch thick; don’t worry if it seems loose—it will set as it bakes.
- Prepare the Cinnamon Streusel: In a small bowl, combine 3/4 cup (90g) flour, 1/2 cup (100g) brown sugar, 1/2 cup (45g) rolled oats, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon salt. Add 6 tablespoons (85g) cold butter cubes. Use a pastry cutter, two forks, or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs. Stir in 1/2 cup (50g) chopped nuts if using.
- Top the Filling: Sprinkle the cinnamon streusel evenly over the pumpkin mixture. Try to cover the whole surface so every bite gets a bit of crunch.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes. The pumpkin layer should be set (it won’t jiggle much), and the streusel will be golden brown and crisp. If your oven runs hot, check at 30 minutes so the topping doesn’t burn.
- Cool Slightly: Remove from the oven and let the pumpkin pie crisp cool for at least 15 minutes. This helps everything firm up and makes serving easier. The aroma is irresistible, but resist diving in immediately!
- Serve: Scoop into bowls and add whipped cream or vanilla ice cream if desired. Dust with extra cinnamon for a little flourish.
Prep note: If you notice the streusel getting too dark before the filling is set, loosely cover with foil for the last 10 minutes. If your filling seems a little loose after cooling, it will thicken as it sits (or after chilling). For best flavor, serve warm but not piping hot—the spices shine when it’s just-right temperature.
Troubleshooting: If your topping is soggy, your butter may have been too warm—chill the streusel for 10 minutes before topping the crisp. If the pumpkin layer is too firm, try baking a few minutes less next time.
Pro tip: Make the streusel in advance and freeze it. When you’re ready to bake, just sprinkle it on and go—this saves time when you’re prepping for a crowd or a busy holiday meal!
Cooking Tips & Techniques
Want that pumpkin pie crisp with cinnamon streusel to turn out irresistible every single time? Here are my top tips, learned the hard way (and a few little kitchen victories):
- Cold Butter Magic: Always use cold butter in your streusel. If the butter’s too soft, the topping melts into the pumpkin layer and loses its crunch. I’ve tried shortcuts—trust me, cold butter is non-negotiable.
- Don’t Overmix: When making the filling, whisk just until smooth. Overmixing can make the pumpkin layer dense instead of creamy. It’s okay if a little pumpkin clings to the bowl!
- Watch the Bake Time: Ovens vary, and the pumpkin layer can go from silky to rubbery fast. Start checking at 35 minutes; a toothpick inserted in the center should come out mostly clean (a little moisture is fine).
- Chill the Streusel: If you have time, chill the streusel topping for 10 minutes before sprinkling over the pumpkin. This helps the butter stay cold and makes the crisp extra crunchy.
- Multitasking: Make the streusel while the oven preheats. You’ll save a few minutes, and it keeps you moving in the kitchen. I like to measure my spices and sugar the night before if I’m baking for company.
- Consistency: For the most consistent results, weigh your ingredients. I know, it sounds fussy, but it makes a difference—especially for the streusel texture and pumpkin set.
I once tried using melted butter in the topping (rookie mistake!)—the crisp turned chewy instead of crunchy. Also, don’t skip the salt in the topping; it balances the sweetness and brings out the spices. If your crisp ever turns out too sweet, dial back the sugar by a few tablespoons next time.
Finally, if you’re making this for a crowd, double the recipe and bake in a 9×13-inch pan. The topping-to-filling ratio is spot-on, and everyone gets a generous scoop. It’s the kind of dessert that makes you look like a pro, even if you’re just winging it!
Variations & Adaptations
This pumpkin pie crisp recipe with cinnamon streusel is endlessly adaptable. Here are some fun twists and swaps:
- Gluten-Free: Use a gluten-free 1:1 flour blend and certified gluten-free oats for the streusel. The texture is just as good, maybe even better—my sister swears by it!
- Dairy-Free: Substitute almond or oat milk in the filling and use plant-based butter in the streusel. It bakes up just as golden and flavorful.
- Pecan Pie Twist: Add 1/2 cup (50g) chopped pecans to the streusel and drizzle a little maple syrup over the top before baking. It’s a sweet, nutty spin that makes the crisp extra decadent.
- Apple Pumpkin Crisp: Layer thinly sliced apples under the pumpkin filling for a two-in-one fall treat. The apples add tartness and make the dessert even more interesting.
- Low-Sugar Option: Use half the sugar in both filling and topping, or swap with stevia or monk fruit sweetener. You’ll still get all the cozy flavor, just a little lighter.
- Nut-Free: Skip the nuts entirely; the streusel is just as crunchy with oats and butter alone.
One of my favorite adaptations was tossing in leftover granola I had on hand for the topping—don’t knock it until you try! You can also play with spices (cardamom, allspice, or even pumpkin pie spice blend) to tweak the flavor profile. If you’re baking for someone with egg allergies, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and let sit for 5 minutes) in place of the eggs.
This pumpkin pie crisp is the kind of dessert that invites creativity—make it your own and let your kitchen adventures shine!
Serving & Storage Suggestions
This pumpkin pie crisp recipe is best served warm, straight from the oven. The cinnamon streusel is golden and crunchy, and the pumpkin filling is creamy and fragrant—seriously dreamy. I love to scoop generous portions into bowls and top with a dollop of whipped cream or a scoop of vanilla ice cream. If you’re feeling fancy, a drizzle of caramel or a sprinkle of extra cinnamon takes it up another notch.
For presentation, use a pretty ceramic baking dish and serve family-style at the table. It’s rustic and inviting, perfect for cozy gatherings or festive holiday dinners. Pair it with hot coffee, chai, or even spiced apple cider for a true autumn celebration.
Storage is easy: Cover leftovers tightly and refrigerate for up to 4 days. To reheat, scoop into microwave-safe bowls and warm for 30-45 seconds, or cover the whole dish with foil and reheat in a 350°F (175°C) oven for 10-12 minutes. The topping stays crisp if you reheat uncovered for the last few minutes. For longer storage, you can freeze individual portions for up to 2 months; thaw in the fridge overnight and reheat as above.
Fun fact: The flavors actually deepen as the crisp sits overnight—the spices mellow and mingle, making each bite even more comforting. So if you somehow don’t eat it all at once, you’re in for a treat the next day!
Nutritional Information & Benefits
Here’s a quick look at the nutrition for this pumpkin pie crisp with cinnamon streusel (per serving, based on 8 servings):
- Calories: ~320
- Protein: 5g
- Carbs: 45g
- Fat: 14g
- Fiber: 3g
- Sugar: 28g
Pumpkin is loaded with vitamin A, antioxidants, and fiber—it’s a nutritional powerhouse that supports eye health and immune function. The oats in the streusel add extra fiber, while nuts (if used) bring healthy fats and crunch. This dessert is naturally nut-free if you skip the pecans and can be made gluten-free or dairy-free, so it suits a variety of diets.
If you’re watching sugar or carbs, you can easily adjust the sweetener or swap for a low-carb flour blend. Just a heads-up: eggs and dairy are present unless you opt for substitutions. Personally, I love knowing this dessert brings some wellness to the table—especially when I’m serving it to little ones or friends with dietary needs!
Conclusion
If you’re craving all the cozy flavors of fall but want something easier (and honestly, more fun) than classic pie, this pumpkin pie crisp recipe with cinnamon streusel is a must-try. With its creamy pumpkin base, crunchy topping, and perfectly spiced aroma, it’s a dessert that feels like a warm hug—no matter what the weather’s doing outside.
Feel free to riff on the recipe and make it your own. Switch up the nuts, play with the spices, or try a gluten-free version—this crisp is all about letting your creativity shine. I love baking this on the weekends, sharing it with friends, or just sneaking a spoonful for breakfast (it happens!).
Let me know how your pumpkin pie crisp turns out! Drop a comment below, share your own twists, or tag me if you post a pic on social media. Honestly, I’d love to hear what you think—this recipe is pure fall joy, and I hope it makes your season a little sweeter. Happy baking!
Frequently Asked Questions
How do I know when my pumpkin pie crisp is done baking?
The filling should be set and not jiggle much when you shake the dish. The streusel topping should be golden and crisp. A toothpick inserted in the center will come out mostly clean (a little moisture is fine).
Can I make this pumpkin pie crisp recipe ahead of time?
Absolutely! You can bake it a day ahead, let it cool, then cover and refrigerate. Reheat in the oven at 350°F (175°C) for 10-12 minutes before serving. The flavor actually gets better as it sits.
Is this pumpkin pie crisp gluten-free?
It can be! Just use a gluten-free flour blend and certified gluten-free oats in the streusel. The texture and flavor will be just as delicious.
Can I freeze pumpkin pie crisp?
Yes, freeze individual portions in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat in the microwave or oven before serving.
What can I use instead of eggs in the filling?
Try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). It helps set the filling and keeps things creamy.
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Pumpkin Pie Crisp Recipe: Easy Cinnamon Streusel Dessert for Fall
- Total Time: 45-50 minutes
- Yield: 8 servings 1x
Description
This pumpkin pie crisp combines the creamy, spiced flavors of classic pumpkin pie with the crunchy ease of a cinnamon streusel topping. It’s a cozy, crowd-pleasing dessert perfect for fall gatherings, potlucks, or a comforting treat at home.
Ingredients
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup whole milk (or almond milk for dairy-free)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour (or gluten-free 1:1 blend)
- 1/2 cup packed light brown sugar
- 1/2 cup rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes (or plant-based butter)
- 1/2 cup chopped pecans or walnuts (optional)
- Whipped cream or vanilla ice cream (optional for serving)
- Drizzle of caramel sauce (optional for serving)
- Extra cinnamon for dusting (optional for serving)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray.
- In a medium bowl, whisk together pumpkin puree, granulated sugar, eggs, milk, and vanilla extract until smooth. Add cinnamon, ginger, nutmeg, cloves (if using), and salt. Whisk until fully combined.
- Pour pumpkin filling into the prepared baking dish and smooth the surface with a spatula.
- In a small bowl, combine flour, brown sugar, oats, cinnamon, and salt. Add cold butter cubes and use a pastry cutter, two forks, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in chopped nuts if using.
- Sprinkle the cinnamon streusel evenly over the pumpkin mixture, covering the entire surface.
- Bake for 35-40 minutes, until the pumpkin layer is set and the streusel is golden brown and crisp. Check at 30 minutes if your oven runs hot.
- Remove from oven and let cool for at least 15 minutes before serving.
- Serve warm, topped with whipped cream or vanilla ice cream, and dust with extra cinnamon if desired.
Notes
Use cold butter for the streusel to ensure a crunchy topping. For gluten-free, use a 1:1 flour blend and certified gluten-free oats. For dairy-free, substitute almond or oat milk and plant-based butter. If the streusel browns too quickly, cover loosely with foil. The crisp can be made ahead and reheated; flavors deepen overnight. Nut-free option: omit pecans/walnuts. For egg-free, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe (about 1 cup)
- Calories: 320
- Sugar: 28
- Sodium: 220
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
Keywords: pumpkin pie crisp, cinnamon streusel, fall dessert, easy pumpkin dessert, Thanksgiving, autumn baking, gluten-free option, dairy-free option, nut-free option, comfort food
