Introduction

Remember those cozy autumn afternoons, the crisp air carrying the scent of cinnamon and spice? This Pumpkin Crisp recipe is my shortcut to bottling up all that goodness. It’s incredibly simple to throw together, making it perfect for those spontaneous cravings or when you need a showstopper dessert without all the fuss. Seriously, one bite and you’ll feel like you’re wrapped in a warm hug. It’s a total game-changer for your fall baking repertoire!

Why You’ll Love This Recipe

Fast: You can have this dessert in the oven in under 15 minutes of prep time.
Easy: No fancy techniques here, just mixing and baking. Anyone can do it!
Giftable: Bake it in a smaller dish and wrap it up for a thoughtful homemade gift.
Crowd-pleasing: From kids to grandparents, everyone adores this warm, spiced treat.

Ingredients

Gathering your ingredients is the first step to fall bliss! Here’s what you’ll need:

For the Pumpkin Pie Layer:

1 (15 oz) can pumpkin puree: Make sure it’s just pumpkin puree, not pumpkin pie filling!
1 cup granulated sugar: For that perfect touch of sweetness.
3 large eggs: These help set the pumpkin layer beautifully.
2 teaspoons pumpkin pie spice: The magic blend that screams autumn.
½ teaspoon salt: To balance out all the sweet flavors.
2 teaspoons vanilla extract: A little goes a long way for warm, inviting flavor.
⅔ cup heavy cream: This makes the pumpkin layer extra smooth and creamy.

For the Cinnamon Streusel:

2 cups all-purpose flour: The base for our delicious crumble.
1 ½ cups granulated sugar: For that irresistible sweet crunch.
2 teaspoons cinnamon: Because what’s a fall dessert without plenty of cinnamon?
½ teaspoon salt: Again, for flavor balance.
12 tablespoons (1 ½ sticks) unsalted butter, melted: The key to a perfectly crumbly topping.

How to Make It

Alright, let’s get this baking party started! It’s so straightforward, you’ll be amazed.

Preheat your oven: Get it nice and toasty at 350°F (175°C).
Whip up the pumpkin layer: Grab a large bowl. In it, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, vanilla extract, and heavy cream. You want it all combined and smooth. Pour this glorious pumpkin mixture into a 9×13 inch baking dish. This is the luscious base of our crisp!
Create the cinnamon streusel: In a separate medium bowl, mix together the flour, granulated sugar, cinnamon, and salt. Now, pour that melted butter over the dry ingredients. Give it a good stir with a fork or your hands until it all comes together and looks like wonderfully coarse crumbs. Don’t overmix; we want those lovely little clumps.
Top it off: Evenly sprinkle that crumbly, cinnamon-spiced goodness all over the pumpkin layer in the baking dish. Make sure every bit of that pumpkin goodness is covered!
Bake to perfection: Pop the dish into your preheated oven. Let it bake for about 40-50 minutes. You’ll know it’s ready when the pumpkin layer is set (it won’t be jiggly in the center) and the streusel topping is a beautiful golden brown. Oh, the aroma that will fill your kitchen – pure autumn magic!
Cool and enjoy: Let it cool for a bit before diving in. This helps it set up even more and prevents burnt tongues (ask me how I know!). It’s fantastic warm, maybe with a dollop of whipped cream or a scoop of vanilla ice cream.

Substitutions & Additions

Feeling a little adventurous? Or maybe you’re missing an ingredient? No problem! This recipe is super forgiving.

Nutty crunch: For extra texture and flavor in the streusel, try adding about ½ cup of chopped pecans or walnuts.
Spice it up: If you don’t have pumpkin pie spice, you can make your own blend with cinnamon, ginger, nutmeg, and cloves.
Dairy-free option: You can try substituting the heavy cream with full-fat coconut milk or a good quality dairy-free creamer. For the butter in the streusel, a plant-based butter alternative should work well.
Gluten-free: For a gluten-free version, swap the all-purpose flour in the streusel with a gluten-free baking blend.
Boozy boost: For an adult twist, add a tablespoon or two of bourbon or rum to the pumpkin mixture.

Tips for Success

A few little secrets to make your Pumpkin Crisp absolutely perfect every time.

Don’t overmix the streusel: Lumpy streusel is happy streusel! Overmixing can make it tough.
Check for doneness: The pumpkin layer should be set, meaning it’s not liquidy in the center. A toothpick inserted near the center should come out mostly clean, but it’s okay if there are a few moist crumbs attached since it’s more like a custard base.
Prep ahead: You can totally prepare the pumpkin mixture and the streusel topping separately a day in advance and store them in the refrigerator. Just assemble and bake when you’re ready!
Even baking: If your oven tends to bake unevenly, you might want to rotate the dish halfway through the baking time.

How to Store It

Got leftovers? Lucky you! This Pumpkin Crisp stores like a dream.

Once it has cooled completely, cover the baking dish tightly with plastic wrap or transfer any portions into an airtight container. It will keep well in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave for that just-baked warmth.

FAQs

Can I make this in individual ramekins?

Absolutely! Individual ramekins are adorable and bake up a little faster. Keep an eye on them, as they might only need about 25-30 minutes of baking time.

Is it okay to use pumpkin pie filling instead of pumpkin puree?

I wouldn’t recommend it for this recipe. Pumpkin pie filling already has sugar and spices added, which would throw off the balance of flavors and sweetness in this crisp.

What’s the best way to serve this Pumpkin Crisp?

It’s divine served warm! I love it with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or even a drizzle of caramel sauce. It’s also delicious on its own!

Can I freeze this Pumpkin Crisp?

You can freeze the baked and cooled crisp. Wrap it well in plastic wrap and then in foil. It should last in the freezer for about 1-2 months. Thaw it in the refrigerator and reheat as usual.

Pumpkin Crisp

A simple and delicious pumpkin crisp recipe with a cinnamon streusel topping, perfect for fall. It's fast, easy, and crowd-pleasing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Servings 8 servings

Equipment

9x13 inch baking dish
Large bowl
Medium bowl
Fork or hands for mixing streusel

Ingredients

Pumpkin Pie Layer

15 oz can pumpkin puree Make sure it's just pumpkin puree, not pumpkin pie filling!
1 cup granulated sugar For that perfect touch of sweetness.
3 large eggs These help set the pumpkin layer beautifully.
2 teaspoons pumpkin pie spice The magic blend that screams autumn.
0.5 teaspoon salt To balance out all the sweet flavors.
2 teaspoons vanilla extract A little goes a long way for warm, inviting flavor.
0.67 cup heavy cream This makes the pumpkin layer extra smooth and creamy.

Cinnamon Streusel

2 cups all-purpose flour The base for our delicious crumble.
1.5 cups granulated sugar For that irresistible sweet crunch.
2 teaspoons cinnamon Because what’s a fall dessert without plenty of cinnamon?
0.5 teaspoon salt Again, for flavor balance.
12 tablespoons unsalted butter, melted The key to a perfectly crumbly topping. (1 ½ sticks)

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, vanilla extract, and heavy cream. You want it all combined and smooth. Pour this glorious pumpkin mixture into a 9x13 inch baking dish. This is the luscious base of our crisp!
In a separate medium bowl, mix together the flour, granulated sugar, cinnamon, and salt. Now, pour that melted butter over the dry ingredients. Give it a good stir with a fork or your hands until it all comes together and looks like wonderfully coarse crumbs. Don't overmix; we want those lovely little clumps.
Evenly sprinkle that crumbly, cinnamon-spiced goodness all over the pumpkin layer in the baking dish. Make sure every bit of that pumpkin goodness is covered!
Pop the dish into your preheated oven. Let it bake for about 40-50 minutes. You’ll know it’s ready when the pumpkin layer is set (it won’t be jiggly in the center) and the streusel topping is a beautiful golden brown.
Let it cool for a bit before diving in. This helps it set up even more and prevents burnt tongues (ask me how I know!). It’s fantastic warm, maybe with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

For extra texture, add chopped pecans or walnuts to the streusel. If you don't have pumpkin pie spice, make your own blend with cinnamon, ginger, nutmeg, and cloves. For a dairy-free option, use full-fat coconut milk or a dairy-free creamer and plant-based butter. For a gluten-free version, use a gluten-free baking blend. Add bourbon or rum to the pumpkin mixture for an adult twist. Store leftovers in the refrigerator for up to 3-4 days and reheat gently.