Pumpkin Pie Crisp with Cinnamon Streusel

This Pumpkin Pie Crisp combines creamy, warmly spiced pumpkin custard with a buttery cinnamon-oat streusel topping. It's an easy fall dessert that delivers pumpkin pie flavor without the work of making a pastry crust.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1 45

Course Dessert

Cuisine American

Servings 8 servings

Ingredients

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 ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt

Cinnamon Streusel

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

Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch baking dish.
Whisk pumpkin puree, eggs, brown sugar, heavy cream, cinnamon, ginger, nutmeg, and salt until smooth.
Pour the pumpkin filling into the prepared baking dish and spread evenly.
Combine flour, oats, brown sugar, cinnamon, and salt in a separate bowl.
Stir in melted butter until clumps form.
Scatter the streusel evenly over the pumpkin filling.
Bake for 40–45 minutes, until the streusel is deep golden brown and the center has only a slight wobble.
Cool for at least 45 minutes before serving.

Notes

Use pumpkin puree rather than pumpkin pie filling for the standard recipe.

Don't overbake the pumpkin custard.

Cool the crisp uncovered initially to prevent the streusel from becoming soggy.

A 9-inch glass or ceramic baking dish works well. Metal pans may bake faster, so check them early.

Add pecans for extra crunch.

Use certified gluten-free oats for a gluten-free version.

Coconut oil and coconut cream can be used for a dairy-free version.

Store covered in the refrigerator for up to 4 days.

Freeze baked and fully cooled crisp for up to 2 months.

Reheat uncovered at 325°F to restore some of the streusel's crunch.