Pumpkin Pie Crisp With Cinnamon Streusel

Quick Answer: Pumpkin Pie Crisp with Cinnamon Streusel combines a creamy, warmly spiced pumpkin custard with a buttery oat-and-brown-sugar streusel topping. It gives you the familiar flavor of pumpkin pie without the work of making a pastry crust.

The crisp bakes at 350°F (175°C) for about 40–45 minutes, until the center has only a slight jiggle and the streusel is deeply golden. Let it cool for at least 45 minutes so the pumpkin custard has time to set.

❤️ Why You’ll Love This Pumpkin Pie Crisp

• No pie crust required: Skip rolling, chilling, and shaping pastry dough.
• Easy to assemble: The pumpkin filling and streusel come together quickly.
• Creamy and crunchy: The smooth pumpkin custard contrasts beautifully with the crisp oat topping.
• Full of fall flavor: Cinnamon, ginger, and nutmeg bring classic pumpkin-spice warmth.
• Great for holidays: It’s easy to prepare ahead for Thanksgiving and other fall gatherings.
• Easy to customize: Add pecans, chocolate chips, maple syrup, or extra spices.
• Make-ahead friendly: Assemble it ahead of time or bake it and reheat before serving.
• Freezer-friendly: The baked crisp can be frozen for up to 2 months.

Pumpkin pie is a classic fall dessert, but making a traditional pie means dealing with pastry dough, chilling, rolling, and baking a crust.

This Pumpkin Pie Crisp keeps the creamy pumpkin custard you love and replaces the pastry crust with a buttery cinnamon-oat streusel. The result is easier to prepare and gives you an extra layer of golden, crunchy texture.

The pumpkin filling uses pumpkin puree, eggs, brown sugar, heavy cream, and warm spices. The streusel combines flour, oats, brown sugar, cinnamon, salt, and melted butter.

If you’re looking for another cozy fall dessert, our Homemade Pumpkin Roll Recipe is another delicious option.

Ingredients You’ll Need

Pumpkin Filling

• 1 can (15 oz / 425g) pumpkin puree
• 2 large eggs
• ½ cup (100g) packed brown sugar
• ½ cup (120ml) heavy cream
• 1 teaspoon (2.5g) ground cinnamon
• ½ teaspoon (1g) ground ginger
• ¼ teaspoon (0.5g) nutmeg
• ½ teaspoon (3g) salt

Cinnamon Streusel

• ½ cup (60g) all-purpose flour
• ½ cup (45g) old-fashioned rolled oats
• ⅓ cup (67g) packed brown sugar
• 1 teaspoon (2.5g) ground cinnamon
• ¼ teaspoon (1g) salt
• ¼ cup (4 tablespoons / 57g) unsalted butter, melted

Use Pumpkin Puree

The recipe calls for pumpkin puree rather than pumpkin pie filling. Pumpkin puree gives you control over the sweetness and spices in the custard.

The original draft does mention that pumpkin pie filling can be used with adjustments, which is covered below in the FAQ.

Equipment You’ll Need

• 9-inch (23 cm) square or round baking dish
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Mixing spoon or spatula
• Measuring cups
• Measuring spoons
• Wire cooling rack

A 9-inch square or round dish works well for this recipe. A 10-inch cast-iron skillet can also be used.

How to Make Pumpkin Pie Crisp

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease a 9-inch (23 cm) square or round baking dish.

2. Make the Pumpkin Filling

Add the pumpkin puree, eggs, brown sugar, heavy cream, cinnamon, ginger, nutmeg, and salt to a large bowl.

Whisk until the mixture is completely smooth and no streaks of egg remain.

3. Fill the Baking Dish

Pour the pumpkin mixture into the prepared baking dish.

Spread it into an even layer.

4. Make the Cinnamon Streusel

In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt.

Stir in the melted butter until the mixture forms clumps.

5. Add the Streusel

Scatter the streusel evenly over the pumpkin filling.

Break up any very large clumps with your fingers so the topping bakes evenly.

6. Bake

Bake for 40–45 minutes.

The center should still have a slight jiggle when gently nudged, but there should be no liquid sloshing. The streusel should be deep golden brown.

7. Cool Before Serving

Remove the crisp from the oven and let it cool for at least 45 minutes.

The pumpkin custard will continue to set as it cools, making it easier to scoop and serve.

For another fall dessert to serve alongside it, try our Sweet Potato Casserole With Pecans Recipe.

Tips for the Best Pumpkin Pie Crisp

Don’t Over-Bake the Custard

The center should have a slight wobble, not be completely firm, when you remove the crisp from the oven.

The custard continues setting while it cools.

Cool It Uncovered

Let the crisp cool uncovered for at least the first 30 minutes.

Covering it while still warm traps steam against the streusel and can make the topping soft.

Make Even Streusel Clumps

The melted-butter method is quick and produces reliable streusel.

Break apart any unusually large clumps before baking so the topping browns evenly.

Use Brown Sugar for More Flavor

Brown sugar gives the streusel a softer, chewier texture and adds caramel-like flavor.

White sugar creates a lighter and crunchier topping, while a combination of both can also work.

Choose the Right Baking Dish

A 9-inch glass or ceramic baking dish works particularly well.

If using a metal pan, start checking the crisp about 5 minutes early, since metal can brown the edges more quickly.

Storage & Freezing

Refrigerator

Because the filling contains eggs and dairy, refrigerate leftovers rather than leaving them at room temperature for extended periods.

Cover the crisp and store it in the refrigerator for up to 4 days.

The streusel will soften somewhat as it absorbs moisture from the pumpkin filling.

Make Ahead

You can assemble the entire crisp up to 24 hours ahead and refrigerate it unbaked.

When baking directly from the refrigerator, add about 5–10 minutes to the baking time and check for the same slight center wobble.

You can also bake it completely, cool it, and refrigerate it.

Reheat uncovered at 325°F (165°C) for about 15 minutes to warm the filling and help crisp the topping again.

Freezer

Freeze the baked and completely cooled crisp, tightly wrapped, for up to 2 months.

Thaw it overnight in the refrigerator, then reheat uncovered at 325°F (165°C) until warmed through and the topping is crisp again.

The original draft notes that you can also freeze it unbaked, but the baked version gives better streusel texture after freezing.

Variations

Pecan Streusel

Add ⅓ cup (40g) chopped pecans to the streusel for extra crunch.

Maple Pumpkin Crisp

Replace the brown sugar in the pumpkin filling with ⅓ cup (80ml) maple syrup.

The maple adds a deeper fall flavor and pairs naturally with pumpkin and cinnamon.

Gingerbread Pumpkin Crisp

Add ¼ teaspoon ground cloves and an additional ¼ teaspoon ground ginger for a stronger gingerbread-style spice profile.

Chocolate Chip Pumpkin Crisp

Add ¼ cup (45g) mini chocolate chips to the streusel.

For another chocolate-and-pumpkin combination, try our Chocolate Chip Pumpkin Bread.

Pumpkin Pie Crisp Without Oats

Replace the oats with an equal volume of flour.

For extra texture, add about 1 tablespoon chopped pecans or walnuts. You can also use crushed graham crackers, shortbread cookies, or slivered almonds.

If you enjoy oat-based fruit desserts, our Ultimate Cinnamon Apple Crisp uses a similar topping approach.

Dairy-Free Pumpkin Pie Crisp

Replace the butter with coconut oil or a neutral vegetable oil.

For the filling, replace the heavy cream with full-fat coconut milk. The custard may be slightly softer, but it will still set.

Gluten-Free Pumpkin Pie Crisp

Use a 1-to-1 gluten-free flour blend instead of all-purpose flour.

Also make sure the oats are certified gluten-free if you’re preparing the crisp for someone who needs to avoid gluten. The pumpkin custard itself contains no flour.

FAQ

What’s the Difference Between Pumpkin Pie Crisp and Pumpkin Pie?

Pumpkin pie has a pastry crust underneath its smooth pumpkin custard.

Pumpkin pie crisp skips the bottom crust and uses a crumbly streusel topping instead, making it easier to assemble while adding a crunchy contrast.

What’s the Difference Between Pumpkin Pie Crisp and Pumpkin Crumble?

The terms are often used interchangeably, but traditionally a crisp contains oats, while a crumble topping does not.

This recipe uses oats, so it falls into the crisp category.

Why Is My Pumpkin Pie Crisp Soggy?

A soggy crisp can happen when the filling is under-baked, the streusel contains too much butter, or the crisp is covered while still warm.

Bake until the center has only a slight wobble and cool the crisp uncovered initially.

Can I Make Pumpkin Pie Crisp Ahead of Time?

Yes.

Assemble it up to 24 hours ahead, refrigerate it unbaked, and add about 5–10 minutes to the baking time.

You can also bake it ahead and reheat it uncovered at 325°F.

How Long Does Pumpkin Pie Crisp Last in the Fridge?

It lasts up to 4 days when covered and refrigerated.

Can You Freeze Pumpkin Pie Crisp?

Yes.

The original recipe recommends freezing a baked and fully cooled crisp, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator and reheat uncovered.

Can I Make Pumpkin Pie Crisp Without Oats?

Yes.

Replace the oats with an equal volume of flour, or use another topping such as crushed graham crackers, shortbread cookies, or slivered almonds.

Conclusion

Pumpkin Pie Crisp with Cinnamon Streusel gives you the cozy flavor of pumpkin pie without the work of making a pastry crust.

The creamy pumpkin custard, warm spices, and buttery oat streusel make it an especially good dessert for fall gatherings and Thanksgiving. For the best texture, bake until the center has only a slight wobble, cool it uncovered, and give the custard enough time to set before serving.

If you’re planning a fall dessert spread, pair it with our The Best Blueberry Crisp Recipe, Golden, Bubbly, and Easy, or Buttery Rhubarb Crisp Recipe.