Pumpkin Crisp with Cinnamon Streusel – The Coziest Fall Dessert You’ll Ever Make
If fall had a flavor, it would be this Pumpkin Crisp with Cinnamon Streusel. Imagine everything you love about pumpkin pie — warm spices, creamy pumpkin filling, cozy sweetness — but topped with a buttery cinnamon-oat streusel that bakes into a golden, crunchy, sugar-kissed crust. It’s pure autumn comfort in every bite.
Pumpkin crisp is the upgraded version of pumpkin pie. No rolling dough. No chilling crust. No fuss. Just whisk the filling, sprinkle the crisp topping, bake, and enjoy. The entire dessert comes together with minimal effort, making it perfect for last-minute holiday gatherings, cozy weeknights, and Thanksgiving dessert tables.
This recipe delivers the best of both worlds:
- A silky pumpkin base
- A crisp, cinnamon-loaded streusel topping
- Warm, nostalgic fall spices
- And the easiest prep imaginable
Whether served warm with ice cream, cold from the fridge, or drizzled with caramel, this pumpkin crisp will become your go-to fall dessert.
Let’s break down why this recipe works so well and how you can customize it to make it your signature fall dessert.
Why Pumpkin Crisp Is Even Better Than Pumpkin Pie
Pumpkin pie is a classic — but pumpkin crisp? It’s the modern, easier, more indulgent cousin.
Here’s why:
1. No crust needed
No dough, no rolling, no blind baking. The filling goes straight into the dish.
2. Cinnamon streusel topping
The oat-cinnamon-brown-sugar topping brings warm crunch and texture that pumpkin pie doesn’t have.
3. Easier to bake
Pumpkin crisp cooks more evenly and is harder to overbake.
4. Perfect for crowds
It scoops beautifully like a cobbler — no slices falling apart.
5. Better leftover
The streusel stays crisp even when chilled.
Ingredients Breakdown
Pumpkin Filling
A creamy, velvety blend of:
- pumpkin purée
- brown sugar
- eggs
- milk
- pumpkin pie spice
- cinnamon
- vanilla
It tastes like a perfectly spiced pumpkin custard.
Cinnamon Streusel Topping
The star of this dessert — the crisp:
- oats
- flour
- brown sugar
- cinnamon
- cold butter
- salt
When baked, it becomes a buttery, crunchy, golden topping that pairs perfectly with the creamy base.
Ingredients
Pumpkin Filling
- 1 can (15 oz) pumpkin purée
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 cup milk (or evaporated milk for richer flavor)
- 1 ½ tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
Cinnamon Streusel
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup brown sugar
- 1 tsp cinnamon
- ½ cup cold butter, cubed
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9 baking dish.
- In a bowl, whisk pumpkin purée, sugars, eggs, milk, spices, vanilla, and salt until smooth.
- Pour pumpkin mixture into prepared dish.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt.
- Add cold cubed butter and cut in using a pastry cutter or fingers until crumbly.
- Sprinkle cinnamon streusel evenly over pumpkin filling.
- Bake 45–55 minutes or until the top is golden and the pumpkin filling is set.
- Cool slightly before serving for best texture.
- Serve warm with ice cream, whipped cream, or caramel drizzle.
Pumpkin Crisp with Cinnamon Streusel
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Whisk pumpkin purée, sugars, eggs, milk, spices, vanilla, and salt.
- Pour filling into baking dish.
- Mix oats, flour, brown sugar, cinnamon, and salt in a bowl.
- Cut in cold butter until crumbly.
- Sprinkle topping over pumpkin filling.
- Bake 45–55 minutes until topping is golden and filling is set.
- Cool slightly and serve warm.
Notes
Tips for the Best Pumpkin Crisp
Use real pumpkin purée, not pumpkin pie mix
Pie mix has added sugar and spices and will throw off the flavor balance.
Cold butter = best crisp topping
It melts in the oven and creates crunch.
Don’t underbake
Bake until the center looks set and the topping is deeply golden.
For extra crunch
Add chopped pecans or walnuts to the streusel.
For a richer filling
Swap milk with evaporated milk or heavy cream.
Flavor Variations
Pecan Pumpkin Crisp
Add ½ cup chopped pecans to the topping.
Maple Pumpkin Crisp
Replace part of the sugar with pure maple syrup.
Gingerbread Pumpkin Crisp
Add ½ tsp ground ginger + ¼ tsp nutmeg to the topping.
Crumble-Top Pumpkin Pie
Bake filling in a pie crust, then add the streusel.
Serving Suggestions
- Warm with vanilla ice cream (the BEST combo)
- Whipped cream with cinnamon
- A drizzle of salted caramel
- A splash of maple syrup
- Cold for breakfast (trust me — amazing)
Storage
- Fridge: 4–5 days
- Freezer: Up to 3 months
- Reheat: 350°F for 10 minutes to re-crisp topping
