There’s something magical about the smell of cinnamon and pumpkin wafting through the kitchen on a crisp fall evening. You know the one. You’ve got your cozy socks on, a mug of tea nearby, and a warm dessert bubbling away in the oven. That, my friends, is exactly what this Pumpkin Crisp brings to the table. It’s got the creamy goodness of pumpkin pie but skips the whole “pie crust stress.” Instead, we top it with a buttery, cinnamon-kissed streusel that practically begs for a scoop of ice cream.
This is your easy fall dessert solution. No rolling pins, no crust, and no fuss. Just bold pumpkin flavor, cozy spices, and a crunchy topping you’ll want to eat by the spoonful. It’s perfect for Thanksgiving, but let’s be real—it’s just as good on a random Tuesday.
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Why I Love This Pumpkin Crisp Recipe
Okay, real talk: I used to be a pumpkin pie purist. Like, I would fight you over whether it needed a homemade crust. Then one year, I forgot to buy pie crust (don’t judge). Desperate, I threw together a crisp topping and tossed it over the pumpkin filling.
Mind. Blown.
It turns out, pumpkin crisp has all the cozy vibes of pumpkin pie with less prep and more crunch. That first bite—warm, creamy filling topped with golden cinnamon streusel—was a game-changer.
Here’s why this pumpkin crisp deserves a spot on your table:
- It’s crustless. No pie dough. No chilling. No rolling. Just scoop and go.
- It pairs perfectly with ice cream. Vanilla, cinnamon, or even gingerbread ice cream.
- It’s beginner-friendly. Even if you burn toast, you’ll nail this.
- It’s a Thanksgiving win. Feeds a crowd, and people always ask for the recipe.
Want more cozy dessert ideas? Check out:
- moist pumpkin bread recipe for fall baking
- mini crème brûlée cheesecakes for a creamy alternative
- cinnamon churro cheesecake with a crisp topping
Featured Reader Review
“This pumpkin crisp is everything I love about fall desserts—warm, creamy, and perfectly spiced. I served it with a scoop of cinnamon ice cream and my guests went back for seconds!” — Sarah J., Vermont
Key Ingredients
Let’s break down what makes this pumpkin crisp so dang good.
- Pumpkin Puree: Use 100% pure pumpkin. Skip the canned pumpkin pie mix—too sweet, too spiced, too much.
- Sugar: 1 cup in the filling for sweetness; 1½ cups in the streusel for that crunchy golden top.
- Eggs: Helps bind the pumpkin filling together.
- Pumpkin Pie Spice: Or mix cinnamon, nutmeg, and cloves if you’re DIY-ing.
- Heavy Cream: Makes the filling ultra creamy and dreamy.
- All-Purpose Flour: For the streusel. Spoon and level it to avoid packing.
- Cinnamon: Brings warmth to the topping. Trust me, it smells like fall.
- Salt: Just a pinch to balance the sweetness.
- Melted Butter: The glue that holds our streusel dreams together.
- Optional Add-Ins:
- Old-fashioned oats for texture
- Chopped nuts (pecans, walnuts)
- Caramel drizzle on top
How To Make Pumpkin Crisp
Let’s get this cozy party started.
1. Make the Pumpkin Layer
In a large bowl, whisk together:
- 15 oz pumpkin puree
- 1 cup sugar
- 3 eggs
- 2 tsp pumpkin pie spice (or homemade spice mix)
- ½ tsp salt
- 2 tsp vanilla extract
- ⅔ cup heavy cream
2. Pour into Baking Dish
Use a 9×9-inch pan, a 12-inch round dish, or a cast iron skillet. Grease it up first.
3. Make the Streusel
In another bowl, mix:
- 2 cups flour
- 1½ cups sugar
- 2 tsp cinnamon
- ½ tsp salt
- 12 tbsp melted butter
Mix until it’s crumbly. Stir in oats or nuts if you like.
4. Assemble and Bake
Sprinkle streusel over the pumpkin filling. Bake at 375°F for 40–45 minutes until golden brown and the center is set.
5. Cool and Serve
Let it rest for 10 minutes so it firms up a bit.
Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel.
Want more crowd-pleasing desserts? Check out our easy cheesecake dump cake recipes for gatherings.
Chef’s Tips & Variations
- Add Oats: Swap out 1 cup of flour in the topping for oats.
- Add Nuts: Pecans and walnuts both rock here.
- Skillet Swap: No skillet? No worries. A glass or ceramic dish works just fine.
- Caramel Drizzle: Store-bought or homemade, a little caramel takes this over the top.
- Make Ahead:
- Refrigerate the filling and topping separately for up to 48 hours.
- Assemble and bake the day of serving.
Looking for a gluten-free twist? Try subbing almond flour or a gluten-free all-purpose blend in the streusel.
Get the Recipe
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Pumpkin Crisp: The Cozy Fall Dessert You Didn’t Know You Needed
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
Description
Creamy like pumpkin pie, crunchy like a streusel dream—this pumpkin crisp is the ultimate fall dessert without the pie crust fuss.
Ingredients
- 15 oz pure pumpkin puree
- 1 cup sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 2 tsp vanilla extract
- ⅔ cup heavy cream
- 2 cups all-purpose flour (for streusel)
- 1½ cups sugar (for streusel)
- 2 tsp ground cinnamon (for streusel)
- ½ tsp salt (for streusel)
- 12 tbsp unsalted butter, melted (for streusel)
Instructions
- Preheat oven to 375°F. Grease a 9×9 or similar-size baking dish.
- In a large bowl, whisk together the pumpkin layer ingredients.
- Pour into prepared dish.
- In another bowl, mix all streusel ingredients until crumbly.
- Sprinkle evenly over the pumpkin filling.
- Bake for 40–45 minutes, or until the center is set and topping is golden.
- Cool 10 minutes. Serve warm with ice cream or whipped cream.
Notes
Skip the crust, keep the comfort—this dessert is pie-meets-crisp magic. Make it ahead, add nuts or oats to the topping, and pair it with cinnamon or vanilla ice cream for maximum fall coziness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 378
- Sugar: 28g
- Sodium: 301mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 138mg
Notes
- Storage: Cover leftovers and refrigerate up to 5 days.
- Reheat: Microwave individual servings for ~20 seconds or reheat in a 300°F oven.
- Bakeware Tip: Disposable foil pans work great if you’re bringing this to a party.
- Make-Ahead Option: Keep layers separate until ready to bake.
Nutrition Information (Per Serving)
- Calories: 378 kcal
- Carbohydrates: 28g
- Protein: 7g
- Fat: 27g
- Cholesterol: 138mg
- Sodium: 301mg
More Pumpkin Dessert Recipes
- Pumpkin Cheesecake
- Mini Pumpkin Pies
- Pumpkin Cake
- festive holiday cookies to pair with seasonal desserts
- moist pumpkin bread recipe for fall baking
And there you have it. A warm, creamy, spiced-to-perfection Pumpkin Crisp that will make you question why we ever bothered with crust in the first place. Get cozy, bake this up, and let your fall dessert dreams come true.
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