Pumpkin Crisp – The Easiest Fall Dessert with Cinnamon Streusel Topping
If you love pumpkin pie but want a dessert that’s even easier, richer, and topped with a buttery cinnamon crunch, then Pumpkin Crisp is about to become your new fall favorite. This Easy Fall Dessert with Cinnamon Streusel is warm, cozy, indulgent, and unbelievably simple to make — the perfect treat for Thanksgiving, autumn gatherings, or any time you’re craving a comforting pumpkin dessert.
Pumpkin Crisp combines a smooth, creamy pumpkin pie filling with a crunchy, buttery cinnamon streusel topping. It’s like a cross between pumpkin pie and a warm crumble. No crust to roll out, no complicated steps — just mix, layer, bake, and enjoy. Serve it warm with vanilla ice cream, whipped cream, or caramel drizzle for the ultimate fall dessert experience.
Why You’ll Love This Pumpkin Crisp
1. Easier Than Pumpkin Pie
No crust, no stress — the filling and streusel are simple mix-and-bake components.
2. Perfect Fall Flavors
Pumpkin, cinnamon, brown sugar, nutmeg, butter… all the cozy notes in one bite.
3. Crowd-Pleasing Dessert
Ideal for gatherings, potlucks, and holidays — it serves many and tastes incredible.
4. Make-Ahead Friendly
Prepares beautifully a day in advance and reheats well.
5. Customizable
Add pecans, drizzle caramel, or top with ice cream.
Ingredients
Pumpkin Filling
- 1 can (15 oz) pumpkin purée
- 1 cup evaporated milk
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp salt
- 1 tsp vanilla extract
Cinnamon Streusel Topping
- 1 cup all-purpose flour
- ½ cup rolled oats
- ¾ cup brown sugar
- 1 tsp cinnamon
- ½ cup cold butter, cubed
- Optional: ½ cup chopped pecans
Instructions
- Preheat Oven:
Heat your oven to 350°F (175°C). Grease a 9×9 baking dish. - Make Pumpkin Filling:
In a large bowl, whisk pumpkin purée, evaporated milk, white sugar, brown sugar, eggs, cinnamon, nutmeg, ginger, salt, and vanilla until smooth.
Pour into the baking dish. - Prepare Streusel:
In another bowl, combine flour, oats, brown sugar, and cinnamon.
Add cold butter and use fingers or a pastry cutter to create coarse crumbs.
Stir in pecans if using. - Top and Bake:
Sprinkle streusel evenly over pumpkin filling. - Bake:
Bake 40–50 minutes, or until the top is golden and the filling is set around the edges but slightly soft in the center. - Cool Slightly:
Let cool 10–15 minutes — crisp thickens as it rests. - Serve:
Delicious warm with ice cream, whipped cream, or caramel drizzle.
Pumpkin Crisp – Easy Fall Dessert with Cinnamon Streusel
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9×9 baking dish.
- Whisk pumpkin purée, evaporated milk, sugars, eggs, spices, salt, and vanilla together until smooth. Pour into baking dish.
- In another bowl, combine flour, oats, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Stir in pecans if using.
- Sprinkle streusel evenly over pumpkin filling.
- Bake 40–50 minutes until topping is golden and filling is set around edges.
- Cool 10–15 minutes and serve warm with ice cream or whipped cream.
Notes
Tips for the Best Pumpkin Crisp
- Use cold butter for the crispiest streusel.
- Don’t overbake — filling should be soft and creamy.
- Add pecans for extra crunch and flavor.
- Serve warm for melty, scoopable perfection.
Variations
Caramel Pumpkin Crisp
Drizzle caramel sauce on top.
Pecan Pumpkin Crisp
Add chopped pecans to the streusel.
Maple Pumpkin Crisp
Swap some sugar for pure maple syrup.
Gluten-Free Pumpkin Crisp
Use gluten-free flour blend and certified GF oats.
Serving Suggestions
Serve with:
- Vanilla ice cream (the BEST pairing!)
- Whipped cream
- Caramel drizzle
- Cinnamon sugar dusting
Perfect for:
- Thanksgiving dessert
- Fall parties
- Potlucks
- Sunday dinners
- Cozy autumn nights
Storage & Reheating
- Refrigerate: Up to 4 days
- Freeze: Up to 2 months
- Reheat:
- Microwave individual servings
- Warm in oven at 325°F for 10 minutes
