This Pumpkin Crisp is an easy fall dessert made with a creamy pumpkin pie filling and a golden cinnamon streusel crumb topping. Serve it warm with a scoop of vanilla ice cream on top.
Why I love this recipe
This recipe makes 16 to 20 servings in a 9×13 casserole dish in just 7 easy steps, perfect for sharing at the next family get-together or fall potluck.
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Equipment used for this recipe
How to make easy Pumpkin Crisp
For the pumpkin filling:
Step 1 – Preheat the oven to 375°F. Butter a 9×13 casserole dish. Set aside.
Step 2 – In a large bowl, whisk together the pumpkin purée, sugar, eggs, pumpkin pie spice, salt, and vanilla extract.
Step 3 – Whisk in the heavy cream until smooth, then pour the pumpkin mixture into the prepared baking dish and set aside.
For the streusel topping:
Step 1 – In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Melt the butter, add it to the flour mixture, and stir with a fork until it is coarse crumbs.
Step 2 – Spread the cinnamon streusel topping on top of the pumpkin pie mixture in an even layer.
Step 3 – Bake until the filling is set and the top is golden brown about 60 to 65 minutes.
Step 4 – Let it cool for 10 minutes. Then serve warm topped with ice cream or whipped cream.
Pro Tips
Store leftovers in an airtight container in the fridge for 4-5 days.
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Pumpkin Crisp
Ingredients
For the pumpkin layer:
- 29 ounce can pure pumpkin puree
- 2 cups sugar
- 6 large eggs
- 4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 4 teaspoons vanilla extract
- 1 cup heavy cream
For the crisp topping:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 ½ sticks unsalted butter (12 tablespoons)
- Optional – ice cream or whipped cream for topping
Instructions
For the pumpkin filling:
- Preheat oven to 375°F. Butter a 9×13 casserole dish. Set aside.
- In a large bowl, whisk together the canned pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract.
- Whisk in the heavy cream until smooth. Pour into the prepared baking dish and set aside.
For the streusel topping:
- In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Melt the butter, add it to the flour mixture, and stir with a fork until crumbly.
- Spread the cinnamon streusel topping on top of the pumpkin pie mixture in an even layer.
- Bake until the filling is set and the top is golden brown, about 60 – 65 minutes.
- Let it cool for 10 minutes. Then serve warm topped with ice cream or whipped cream.
Notes
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts.
Connie
Tuesday 8th of October 2024
I would love to.make this pumpkin crisp recipe but there are only 2 of us here...do you think I could freeze smaller portions after it is baked??
Zona House
Tuesday 8th of October 2024
Hi Connie, yes you can. I have some in my freezer right now too. :)
Zona House
Wednesday 2nd of October 2024
This easy pumpkin pie crisp is so good!