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Pumpkin Crisp – Easy Fall Dessert with Cinnamon Streusel

A warm and cozy fall dessert featuring a creamy pumpkin filling topped with buttery cinnamon streusel. Easy, comforting, and perfect with ice cream.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Filling
  • 15 oz pumpkin purée
  • 1 cup evaporated milk
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 large eggs
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp ginger
  • 0.5 tsp salt
  • 1 tsp vanilla extract
Cinnamon Streusel Topping
  • 1 cup all-purpose flour
  • 0.5 cup rolled oats
  • 0.75 cup brown sugar
  • 1 tsp cinnamon
  • 0.5 cup butter cold, cubed
  • 0.5 cup pecans optional, chopped

Equipment

  • Mixing bowls
  • Whisk
  • 9x9 baking dish
  • Pastry cutter or fork

Method
 

  1. Preheat oven to 350°F and grease a 9x9 baking dish.
  2. Whisk pumpkin purée, evaporated milk, sugars, eggs, spices, salt, and vanilla together until smooth. Pour into baking dish.
  3. In another bowl, combine flour, oats, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Stir in pecans if using.
  4. Sprinkle streusel evenly over pumpkin filling.
  5. Bake 40–50 minutes until topping is golden and filling is set around edges.
  6. Cool 10–15 minutes and serve warm with ice cream or whipped cream.

Notes

Pumpkin crisp thickens as it cools. Add pecans for delicious crunch.