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Pumpkin Pie Crisp Recipe – Easy Fall Dessert with Cinnamon Streusel

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This Pumpkin Pie Crisp is a cozy fall dessert featuring a creamy spiced pumpkin filling topped with a crunchy cinnamon streusel. It’s easy to make, perfect for gatherings, and delivers all the nostalgic comfort of pumpkin pie with extra texture and flavor.

Ingredients

Scale
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 2/3 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (or evaporated milk)
  • 1/4 cup pure maple syrup (or honey)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour (or gluten-free blend)
  • 1/2 cup old-fashioned rolled oats (or quick oats)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup chopped pecans or walnuts (optional)
  • Whipped cream or vanilla ice cream (for serving, optional)
  • Extra cinnamon or pumpkin pie spice (to sprinkle on top, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a medium mixing bowl, whisk together pumpkin puree, brown sugar, eggs, milk, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and creamy.
  3. Pour pumpkin mixture into prepared baking dish and smooth the top with a rubber spatula.
  4. In a large mixing bowl, combine flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Stir to combine.
  5. Add cold, cubed butter to the bowl. Using a pastry cutter, fork, or clean hands, cut butter into dry ingredients until the mixture looks like coarse crumbs with some pea-sized chunks.
  6. Stir in chopped pecans or walnuts, if using.
  7. Sprinkle streusel evenly over pumpkin mixture. Do not press down.
  8. Bake for 40-45 minutes, until streusel is deep golden brown and filling is set (it may jiggle slightly in the center). If topping browns too quickly, tent loosely with foil for last 10 minutes.
  9. Let crisp cool for at least 15 minutes before serving.
  10. Scoop into bowls while warm and top with whipped cream or ice cream. Sprinkle extra cinnamon or pumpkin pie spice if desired.

Notes

Keep butter cold for a crunchy streusel. For gluten-free, use a certified gluten-free flour blend and oats. You can assemble ahead and refrigerate overnight before baking. Let the crisp cool before serving for best texture. Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 2 months.

Nutrition

Keywords: pumpkin pie crisp, fall dessert, cinnamon streusel, easy pumpkin dessert, Thanksgiving, potluck, comfort food, autumn baking, pumpkin crisp, streusel topping

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