Name: Pumpkin Crisp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 can (15 oz / ~425 g) pure pumpkin puree (not pumpkin pie filling); 1 cup granulated sugar; 3 large eggs; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; 2 teaspoons vanilla extract; ⅔ cup heavy cream; 2 cups all-purpose flour; 1½ cups granulated sugar; 2 teaspoons ground cinnamon; ½ teaspoon salt; 12 tablespoons (1½ sticks / ~170 g) unsalted butter, melted

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Pumpkin Crisp is a cozy, warmly spiced dessert that brings all the flavors of a classic pumpkin pie—without the fuss of rolling out a crust. It features a smooth, custardy pumpkin base and a golden, buttery streusel topping that adds the perfect crunch. I like to serve it warm with a scoop of vanilla ice cream, especially on chilly fall evenings. It’s an easy dessert that feels like a warm hug in every bite.

Pumpkin Crisp

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the pumpkin‑custard layer

1 can (15 oz / ~425 g) pure pumpkin puree (not pumpkin pie filling)

1 cup granulated sugar

3 large eggs

2 teaspoons pumpkin pie spice

½ teaspoon salt

2 teaspoons vanilla extract

⅔ cup heavy cream

For the streusel topping

2 cups all‑purpose flour

1½ cups granulated sugar

2 teaspoons ground cinnamon

½ teaspoon salt

12 tablespoons (1½ sticks / ~170 g) unsalted butter, melted

Directions

Preheat the oven to 375 °F (190 °C). I butter a 12-inch cast-iron skillet or a 9×13-inch baking dish to prepare it.

In a large bowl, I whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla until smooth. Then I add the heavy cream and whisk until everything is fully combined.

I pour the pumpkin mixture into the prepared baking dish.

In a separate bowl, I mix the flour, sugar, cinnamon, and salt for the streusel topping. Then I stir in the melted butter with a fork until the mixture forms crumbly, pea-sized clumps.

I sprinkle the streusel evenly over the pumpkin layer.

I bake it uncovered for 40 to 45 minutes, until the filling is set and the top is golden brown. If the top browns too quickly, I loosely tent it with foil during the last 10 minutes.

After baking, I let it cool for about 10 minutes so the custard can firm up slightly before serving.

Servings and timing

Servings: About 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: Approximately 300–350 kcal per serving (depending on toppings)

Variations

I like to experiment with flavors depending on the season. Sometimes I add chopped pecans or walnuts to the streusel for extra crunch. If I’m in the mood for a deeper caramel flavor, I swap out half the granulated sugar in the topping for brown sugar. For a gluten-free version, I use a 1:1 gluten-free flour blend. And when I want a little extra spice, I throw in a pinch of ground ginger or nutmeg.

Storage/Reheating

I store any leftovers covered in the refrigerator for up to 4–5 days. When I want to reheat a slice, I pop it in the microwave for about 30–40 seconds, or warm it in a 300°F oven for 10–15 minutes. It also tastes great cold, straight from the fridge.

FAQs

What’s the difference between pumpkin crisp and pumpkin pie?

Pumpkin crisp skips the traditional pie crust and instead has a streusel topping, making it simpler to prepare but still packed with the same comforting pumpkin spice flavors.

Can I use fresh pumpkin instead of canned?

Yes, I can substitute with fresh pumpkin puree as long as it’s well-drained and smooth. Just make sure it’s not too watery, or it might affect the custard texture.

Can I make this recipe ahead of time?

Absolutely. I often make it a day in advance and store it in the fridge. I reheat it before serving or enjoy it chilled with whipped cream.

Can I freeze pumpkin crisp?

While it’s best fresh, I’ve had success freezing it. I let it cool completely, cover it tightly, and freeze it for up to 1 month. When ready to enjoy, I thaw it in the fridge overnight and warm it in the oven.

What can I serve with pumpkin crisp?

I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce also pairs beautifully with the warm spices.

Conclusion

Pumpkin Crisp is the kind of dessert I come back to every fall. It’s comforting, easy to make, and delivers all the flavors I love in a pumpkin pie—without the hassle. With its smooth custard base and crunchy streusel topping, it’s a seasonal favorite that never disappoints. Whether I’m serving it for a holiday gathering or just a cozy night in, this recipe always gets rave reviews.

Recipe:

Pumpkin Crisp

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Author: Cheryl
Total Time: 55 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Pumpkin Crisp is a warmly spiced, cozy fall dessert with a creamy pumpkin custard base and a buttery streusel topping. Easier than pie, it’s perfect for gatherings or weeknight treats.

Instructions

Preheat oven to 375°F (190°C). Grease a 12-inch cast-iron skillet or a 9×13-inch baking dish.
In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla until smooth.
Add heavy cream and whisk until fully combined.
Pour the pumpkin mixture into the prepared baking dish.
In a separate bowl, mix flour, sugar, cinnamon, and salt for the streusel.
Add melted butter and stir with a fork until crumbly and clump forms.
Sprinkle streusel evenly over the pumpkin mixture.
Bake uncovered for 40 to 45 minutes, until filling is set and top is golden brown. Tent with foil if top browns too quickly.
Let cool for 10 minutes before serving.