Why You’ll Love This Recipe
This pumpkin pie crisp is packed with the warm, comforting spices of fall like cinnamon and nutmeg. The pumpkin filling is velvety and smooth, while the crisp streusel topping adds the perfect texture contrast. Here’s why this dessert will become a staple:
- Pumpkin Lovers Delight: Filled with rich spices and the essence of fall.
- No Pie Crust Fuss: Skip the hassle of pie crust and go straight for a delectable, easy-to-make dessert.
- Perfect with Ice Cream: The cinnamon streusel topping pairs beautifully with a scoop of vanilla ice cream.
- Great For Thanksgiving: Make it ahead and enjoy an impressive dessert with minimal effort.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup melted butter
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 375°F (190°C) and butter a 9×9 casserole dish or a 12-inch cast iron skillet.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Stir in the heavy cream until smooth.
- Pour the pumpkin mixture into the prepared baking dish and set aside.
- For the streusel topping, whisk the flour, sugar, cinnamon, and salt in a separate bowl. Add the melted butter and stir until the mixture forms crumbly bits.
- Evenly spread the streusel topping over the pumpkin filling.
- Bake for 40-45 minutes or until the top is golden and the pumpkin layer is set.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 8
Variations
- Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend.
- Dairy-Free: Use coconut milk or almond milk in place of heavy cream, and substitute dairy-free butter.
- Spiced Up: Add more spices like cloves or allspice to intensify the fall flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
FAQs
Can I make pumpkin pie crisp ahead of time?
Yes! You can prepare the pumpkin mixture and streusel topping a day ahead, store them separately in the fridge, and then assemble and bake the next day.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to cook and puree the pumpkin beforehand.
Can I freeze pumpkin pie crisp?
Yes, this dessert freezes well. Freeze it after baking, and reheat it when you’re ready to serve.
What’s the best way to serve pumpkin pie crisp?
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Can I substitute the heavy cream with something else?
You can substitute the heavy cream with half-and-half or full-fat coconut milk for a dairy-free version.
How do I know when the pumpkin pie crisp is done?
The top should be golden brown, and the pumpkin layer should be set when gently shaken.
Is pumpkin pie crisp the same as pumpkin pie?
No, pumpkin pie has a traditional pie crust, while pumpkin pie crisp uses a cinnamon streusel topping instead.
Can I use sweet potato instead of pumpkin?
Yes, sweet potato puree works well as a substitute for pumpkin in this recipe.
Can I add nuts to the topping?
Yes, chopped pecans or walnuts would be a great addition to the streusel topping for extra crunch.
How can I make this recipe less sweet?
Reduce the amount of sugar in the pumpkin mixture or opt for a sugar substitute.
Conclusion
Pumpkin Pie Crisp is an easy-to-make, comforting dessert that captures the flavors of fall in every bite. With a creamy pumpkin filling and a crisp, cinnamon-streusel topping, it’s the perfect treat to enjoy with family and friends. Whether you’re looking for a Thanksgiving dessert or just a cozy fall treat, this pumpkin pie crisp will be a hit every time!
Print
Pumpkin Pie Crisp Recipe
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Pumpkin Pie Crisp is the perfect fall dessert that combines a creamy pumpkin pie filling with a warm, cinnamon streusel topping. Easy to make and perfect for Thanksgiving or any cozy fall gathering, this no-crust dessert is packed with all the comforting flavors of fall. A rich, spiced pumpkin filling topped with a sweet, crunchy streusel topping – this dessert is a crowd-pleaser!
Ingredients
- 1 can (15 oz) pumpkin puree
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup melted butter
Instructions
- Preheat the oven to 375°F (190°C) and butter a 9×9 casserole dish or a 12-inch cast iron skillet.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Stir in the heavy cream until smooth.
- Pour the pumpkin mixture into the prepared baking dish and set aside.
- For the streusel topping, whisk the flour, sugar, cinnamon, and salt in a separate bowl. Add the melted butter and stir until the mixture forms crumbly bits.
- Evenly spread the streusel topping over the pumpkin filling.
- Bake for 40-45 minutes or until the top is golden and the pumpkin layer is set.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Freezing: Pumpkin Pie Crisp freezes well. After baking, freeze it and reheat when you’re ready to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
