This Pumpkin Pie Crisp With Cinnamon Streusel is everything you love about pumpkin pie, but with a fun, crunchy twist. The smooth pumpkin filling is perfectly spiced with warm cinnamon and nutmeg, and it’s all topped with a crumbly, buttery streusel that adds a wonderful crunch to every bite. It’s that cozy fall dessert that feels just right any time of year.
I love making this dessert when I want something simple but special. The cinnamon streusel topping is my favorite part—it’s sweet and spicy, with just the right amount of crunch to balance the creamy pumpkin underneath. Plus, it’s so easy to put together, and you don’t need a pie crust, which means less fuss and more time to enjoy the baking smells while it cooks.
The best way I’ve found to enjoy this crisp is with a big scoop of vanilla ice cream melting on top or a dollop of whipped cream. It makes every spoonful feel like a little celebration. This is the kind of dessert that brings everyone together around the table, creating cozy moments and warm memories with every serving.
Key Ingredients & Substitutions
Pumpkin puree: Canned pumpkin is convenient and smooth, perfect for this dish. If unavailable, you can roast and mash fresh pumpkin, but make sure it’s cooked well to avoid watery filling.
Spices: Cinnamon, nutmeg, cloves, and ginger make the warm flavor. Use pumpkin pie spice as a shortcut if you want. Adjust spice amounts to your taste.
Sweeteners: Both granulated and brown sugar add sweetness and depth. Brown sugar adds a nice molasses note, but you can swap it for coconut sugar or maple syrup if you want.
Streusel topping: Flour, sugar, cinnamon, and melted butter combine for a crumbly topping. For a gluten-free version, try almond flour or oat flour.
Evaporated milk: This adds creaminess to the filling. You can replace it with regular milk, half-and-half, or dairy-free milks like coconut or almond milk.
How Do I Make the Streusel Topping Perfectly Crumbly?
The streusel topping is the star of the crunch here, so making it just right is key. Here’s how:
- Mix the dry ingredients (flour, sugar, cinnamon, salt) first for even flavor.
- Pour in melted butter gradually and stir gently until you see pea-sized clumps form. Avoid overmixing or you’ll get a doughy topping.
- Sprinkle it evenly over the pumpkin filling so every bite has this delicious crumbly texture.
- Bake until golden brown on top but not burnt—check around 50 minutes and cover loosely if browning too fast.
Tip: If you like a little extra crunch, try adding chopped nuts like pecans or walnuts to the streusel for added texture and flavor.
Equipment You’ll Need
- 9×9-inch baking dish – perfect size for even baking and easy serving.
- Mixing bowls – one large for pumpkin filling and one medium for streusel topping.
- Whisk – helps blend the pumpkin filling ingredients smoothly without lumps.
- Spoon or spatula – for mixing the streusel and spreading filling in the dish.
- Measuring cups and spoons – to get the spices and sugars just right.
- Small bowl – to mix the icing drizzle quickly before topping.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel for extra crunch and a toasty flavor.
- Try swapping cinnamon with pumpkin pie spice for a mix of warm spices all at once.
- Stir in a bit of maple syrup to the pumpkin filling for a natural sweetness boost.
- Mix in mini chocolate chips with the streusel if you want a sweet surprise in every bite.
How to Make Pumpkin Pie Crisp With Cinnamon Streusel
Ingredients You’ll Need:
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup evaporated milk
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
For the Cinnamon Streusel Topping:
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted
For the Icing Drizzle:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 50-60 minutes to bake. After baking, allow it to cool a bit before drizzling icing and serving.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish to prevent sticking.
2. Mix the Pumpkin Filling:
In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, and eggs. Stir until smooth. Then add evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything until fully mixed.
3. Assemble the Filling:
Pour this pumpkin mixture evenly into the greased baking dish.
4. Make the Cinnamon Streusel Topping:
In another bowl, mix flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms crumbly bits.
5. Add the Topping and Bake:
Sprinkle the streusel evenly over the pumpkin filling. Place the dish in the oven and bake for 50 to 60 minutes, until the filling is set and the streusel is golden brown.
6. Prepare and Drizzle the Icing:
While the crisp cools slightly, whisk together powdered sugar, 1 tablespoon of milk or cream, and vanilla extract in a small bowl. Add more milk if the icing is too thick. Drizzle the icing over the warm pumpkin crisp.
7. Serve and Enjoy:
Let the dessert cool a bit before serving. It’s delicious warm or at room temperature. Try it with a scoop of vanilla ice cream or whipped cream for an extra special treat.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast it until soft, then blend into a smooth puree. Make sure to drain any excess liquid to avoid a watery filling.
How Should I Store Leftovers?
Store any leftover crisp in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Can I Make This Pumpkin Crisp Ahead of Time?
Absolutely! Prepare the crisp and bake it, then cover and refrigerate. Reheat in the oven before serving. The streusel topping may lose some crunch but will still taste delicious.
What Can I Substitute for Evaporated Milk?
You can use regular milk, half-and-half, or a dairy-free alternative like almond or coconut milk. Just note the flavor and richness might vary slightly.
