Get ready to embrace cozy fall flavors with a dessert that truly shines! This Pumpkin Pie Crisp brings together everything you love about classic pumpkin pie, but with a delightful crunchy streusel topping. It is incredibly simple to make, requiring no tricky crusts or complicated techniques. You’ll love this easy-to-follow recipe that delivers pure autumn deliciousness in every single bite. It’s the ultimate fall treat for any occasion!
Table of Contents
Why You’ll Love This Pumpkin Pie Crisp
This delightful Pumpkin Pie Crisp will quickly become a cherished autumn tradition in your home. Here are just a few reasons why it stands out:
- Irresistible Taste: It perfectly blends the creamy, spiced richness of traditional pumpkin pie with a wonderfully golden, crumbly streusel topping.
- Effortless Dessert: Forget the fuss of making a pie crust from scratch; this recipe is designed for ease and convenience.
- Crowd-Pleaser: Its comforting flavors and inviting texture make it a guaranteed hit at holiday gatherings, potlucks, or family dinners.
- Versatile: You can easily customize the streusel or the pumpkin filling with various additions to suit your taste preferences.
- Make-Ahead Friendly: Prepare it in advance to save time, making it ideal for busy schedules or special occasions.
Ingredients for Pumpkin Pie Crisp
Creating this delicious Pumpkin Pie Crisp requires two distinct but equally important layers. Gathering your ingredients before you start ensures a smooth and enjoyable baking process.
Pumpkin Pie Layer
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2/3 cup heavy cream
Cinnamon Streusel
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
Notes & Substitutions
- Pumpkin Puree vs. Pumpkin Pie Filling: Always use plain pumpkin puree for this recipe. Pumpkin pie filling already contains spices and sugar, which would throw off the flavor balance. Pumpkin puree is rich in vitamins, minerals, and antioxidants, providing numerous health benefits for overall well-being.
- Heavy Cream Alternatives: If you don’t have heavy cream, you can use half-and-half, evaporated milk, or full-fat canned coconut milk as a dairy-free option. Keep in mind that coconut milk will impart a subtle flavor.
- Pumpkin Pie Spice: If you do not have pre-mixed pumpkin pie spice, you can create your own blend. Combine 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, and a pinch of cloves.
- Flour Measurement: For the most accurate results, spoon your flour into the measuring cup and then level it off with a straight edge. This prevents packing too much flour into the cup.
- Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the recipe, ensuring the best flavor balance for your streusel.
Equipment Needed
Having the right tools on hand makes baking this Pumpkin Pie Crisp a breeze. You likely already own most of these kitchen essentials.
- 12-inch cast iron skillet or a 9×13 inch medium casserole dish
- Large mixing bowls (2-3)
- Whisk
- Measuring cups and spoons
- Rubber spatula or fork
- Aluminum foil (optional, for covering during baking)
How To Make Pumpkin Pie Crisp
Follow these clear, simple steps to create a truly irresistible Pumpkin Pie Crisp. This recipe ensures a perfect balance of creamy pumpkin and crunchy streusel.
- Preheat your oven to 375°F. Thoroughly butter a 12-inch cast-iron skillet or a medium casserole dish. Set it aside for later use.
- In a large mixing bowl, combine the can of pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk these ingredients together until they are fully combined and the mixture is smooth. Next, pour in the heavy cream and whisk again until the entire pumpkin filling is uniform and silky. Pour this smooth pumpkin mixture into your prepared skillet or casserole dish and set it aside while you prepare the topping.
- Now, prepare the delicious streusel topping. In a separate medium bowl, whisk together the all-purpose flour, the remaining granulated sugar, cinnamon, and the second measure of salt until they are well combined. Add the melted butter to the dry ingredients. Use a fork to stir the mixture until it comes together and forms distinct, crumbly pieces. Ensure the butter is evenly distributed. Alternatively, you can use a hand mixer on low speed to achieve a crumbly texture if you prefer. Evenly spread this cinnamon streusel topping over the top of the pumpkin pie mixture in the prepared skillet. Make sure the pumpkin layer is fully covered.
- Carefully place the skillet or casserole dish into the preheated oven. Bake for 40 to 45 minutes, or until the pumpkin filling is fully set and the streusel topping has turned a beautiful golden brown color. To check for doneness, gently shake the pan; the center should not jiggle excessively. If you notice the crumb topping browning too quickly during the baking process, you can lightly cover the top of the dish with aluminum foil. This helps prevent further browning while the filling finishes cooking.
- Once baked to perfection, remove the Pumpkin Pie Crisp from the oven. Let it cool on a wire rack for at least 10 minutes before serving. This cooling time allows the pumpkin filling to firm up properly, ensuring neat and delicious servings. Serve your warm pumpkin crisp topped with a scoop of vanilla ice cream or a generous dollop of fresh whipped cream. For an extra treat, try it with cinnamon ice cream if you can find it!
Pro Tips & Troubleshooting
Achieve the perfect Pumpkin Pie Crisp every time with these helpful hints. They address common baking questions and help you customize your dessert.
- Perfectly Crumbly Streusel: For the best streusel texture, ensure your melted butter is not hot; it should be just melted and slightly cooled. Mix gently with a fork or your fingertips to avoid overworking the dough, which can make it tough.
- Preventing Quick Browning: If your streusel topping starts to brown too rapidly, tent a piece of aluminum foil loosely over the dish. This creates a barrier, protecting the topping while the filling finishes baking evenly.
- Filling Doneness: The pumpkin filling is set when the center no longer jiggles like liquid. A knife inserted near the center should come out clean. Avoid overbaking, which can lead to a dry filling.
- Adjusting Sugar Levels: Feel free to slightly reduce or increase the granulated sugar in both the pumpkin layer and the streusel topping by 1/4 cup, depending on your sweetness preference.
- Adapting Baking Times: If using a dish size different from a 12-inch skillet or 9×13 inch casserole, adjust baking time. A shallower dish might bake faster, while a deeper dish might take longer. Watch for the visual cues of a set filling and golden topping.
Serving, Storage & Variations
This versatile Pumpkin Pie Crisp is perfect for any occasion. Learn how to serve it, store leftovers, and even customize its flavors.
Serving Suggestions
- Serve the crisp warm, directly from the oven, alongside a generous scoop of creamy vanilla ice cream or a spiced cinnamon ice cream. The contrast of warm, crisp, and ice cream is heavenly.
- Top individual servings with a fluffy cloud of freshly whipped cream for an extra touch of indulgence and lightness.
- For an even more decadent treat, drizzle warm caramel sauce or a sprinkle of toasted pecans over the top before serving.
Storage Instructions
- Store any leftover Pumpkin Pie Crisp tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, place individual portions in the microwave for 30-60 seconds, or warm larger portions in an oven preheated to 300°F (150°C) for about 10-15 minutes, until heated through.
Make Ahead Instructions
- You can prepare the pumpkin filling up to 2 days in advance and store it covered in the refrigerator. The streusel topping mixture can also be made ahead and stored in an airtight container in the fridge for up to 3 days, or frozen for up to a month.
- Assemble the crisp just before baking for the best streusel texture, or bake it completely ahead and reheat.
Flavor Variations
- Add 1/2 cup of chopped nuts like pecans, walnuts, or almonds to your streusel topping for an extra layer of crunch and nutty flavor.
- Stir in 1/2 cup of old-fashioned or quick oats into the streusel mixture for a more rustic, chewy crumb topping.
- For a delightful twist, substitute the pumpkin puree with mashed cooked sweet potato to create a delicious sweet potato crisp.
Nutrition Information
Enjoying a serving of this homemade Pumpkin Pie Crisp can fit into a balanced diet. Here’s an estimate of the nutritional values per serving.
| Nutrient | Amount |
|---|---|
| Calories | 378 kcal |
| Carbohydrate Content | 28 g |
| Protein Content | 7 g |
| Fat Content | 27 g |
| Saturated Fat Content | 16 g |
| Cholesterol Content | 138 mg |
| Sodium Content | 301 mg |
| Fiber Content | 2 g |
| Sugar Content | 2 g |
| Unsaturated Fat Content | 9 g |
Please note: Nutritional information is an estimate based on ingredients and may vary depending on exact product brands and serving sizes.
Frequently Asked Questions (FAQ)
Got questions about making the best Pumpkin Pie Crisp? Here are some quick answers to common inquiries.
Can I use evaporated milk instead of heavy cream?
Yes, evaporated milk is a great substitute for heavy cream in the pumpkin filling, offering a similar richness and texture.
Why did my streusel topping turn out like a paste instead of crumbs?
This often happens if the butter was too warm or if the mixture was overworked; aim for cold, just-melted butter and mix gently with a fork until just crumbly.
Can I double this recipe for a 9×13 inch pan?
The recipe, as written, is suitable for a 9×13-inch pan already; you do not need to double it. If you want a much thicker crisp, you could make 1.5 times the recipe.
What’s the best pan size to use for this recipe?
A 12-inch cast-iron skillet or a standard 9×13-inch casserole dish works perfectly for this recipe, allowing for a good ratio of pumpkin to streusel.
Can I use canned pumpkin pie mix for the filling?
No, avoid using canned pumpkin pie mix; it contains added spices and sugar that will alter the intended flavor profile of this specific pumpkin pie crisp recipe.
Conclusion
This Ultimate Pumpkin Pie Crisp Recipe truly delivers a taste of autumn in every spoonful. Its creamy, spiced pumpkin base, topped with a delightful cinnamon streusel, offers an irresistible combination that is both comforting and incredibly easy to achieve. Don’t let complicated desserts deter you from enjoying seasonal flavors. Embrace the simplicity and deliciousness of this wonderful treat. Get ready to bake, share, and savor this fantastic fall dessert, bringing joy and warmth to your kitchen!
The Best Pumpkin Pie Crisp Recipe – 4 Easy Steps
Equipment
- 12-inch cast iron skillet or medium casserole dish
- Large Bowl
- Medium bowl
- Whisk
- fork or hand mixer
- foil (optional)
Ingredients
Pumpkin Pie Layer
- 1 can pumpkin puree 15 oz
- 1 cup granulated sugar
- 3 large eggs large
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2/3 cup heavy cream
Cinnamon Streusel
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter 1 1/2 sticks, melted
Instructions
Preparation
- Preheat your oven to 375°F and butter a 12-inch cast iron skillet or a medium casserole dish, then set it aside.
Pumpkin Pie Layer
- In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract; then whisk in the heavy cream until the mixture is smooth, and pour it into your prepared skillet.
Cinnamon Streusel
- In a medium bowl, whisk together the flour, sugar, cinnamon, and salt; add the melted butter and stir with a fork until crumbly, then spread this cinnamon streusel topping evenly over the pumpkin pie mixture.
Bake
- Bake for 40 to 45 minutes until the pumpkin filling is set and the streusel topping is golden brown, covering the top lightly with foil if it begins to brown too quickly.
Serve
- Allow the crisp to cool for 10 minutes to help the pie filling firm up, then serve warm, optionally topped with ice cream or whipped cream.