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