This Pumpkin Pie Crisp with Cinnamon Streusel is a cozy fall treat that combines all the best flavors of pumpkin pie with a crunchy, buttery topping. You get the smooth, spiced pumpkin filling layered under a sweet, crumbly cinnamon streusel that adds a nice texture contrast. It’s like pumpkin pie and crisp had a delicious baby.
I love making this dessert because it’s so easy to throw together, and the cinnamon streusel topping always gets everyone excited. The smell of cinnamon and pumpkin baking fills the kitchen in the most comforting way. I usually make it when I want something warm and homemade but don’t want to fuss with making a traditional pie crust.
My favorite way to enjoy this crisp is with a big scoop of vanilla ice cream or a dollop of whipped cream on top. It’s perfect for family dinners or holiday gatherings because it feels special without being complicated. If you’re a pumpkin fan, this one is definitely worth keeping in your fall dessert rotation!
Key Ingredients & Substitutions
Pumpkin puree: Using canned pumpkin puree is super convenient and gives you a smooth texture. If canned isn’t available, you can roast and mash fresh pumpkin, but cook it well to remove excess moisture.
Brown sugar: Adds rich sweetness and moisture. You can swap light brown sugar for dark brown sugar for a deeper molasses flavor, or use coconut sugar for a slightly different taste.
Evaporated milk: Gives the filling creaminess without heaviness. If you need a dairy-free option, try coconut milk or almond milk, but note the flavor will be different.
Spices: Cinnamon, ginger, nutmeg, and cloves give that classic pumpkin pie flavor. Feel free to adjust spices to your liking or try pumpkin pie spice for a quick mix.
Butter in streusel: Cold butter is key for a crumbly topping. Unsalted is best so you control saltiness. You can substitute with cold coconut oil for a dairy-free version but textures can vary.
How Do You Make a Crunchy Cinnamon Streusel Topping?
The streusel topping is what makes this dessert special. To get the best crumbly texture:
- Use cold butter straight from the fridge so it doesn’t melt into the flour mixture.
- Cut the butter into the dry ingredients using a pastry cutter, forks, or your fingers until the mixture looks like coarse crumbs with pea-sized pieces.
- Don’t overmix; some bigger lumps in the streusel help create that nice crunchy texture after baking.
- Sprinkle evenly over the pumpkin filling so every bite has topping.
- Bake until golden brown on top and crisp—you’ll know it’s ready when the streusel is firm, not soggy.
Equipment You’ll Need
- 9-inch deep-dish pie pan – perfect for holding the pumpkin filling and streusel topping without spilling.
- Mixing bowls – one large for the filling and one medium for the streusel topping; makes combining ingredients easy.
- Whisk – helps you mix the pumpkin filling smoothly without lumps.
- Pastry cutter or two forks – great for cutting cold butter into dry streusel ingredients to get crumbly texture.
- Wire rack – to cool the pie evenly and prevent a soggy crust.
Flavor Variations & Add-Ins
- Top with chopped pecans or walnuts in the streusel for added crunch and nuttiness.
- Mix in a spoonful of maple syrup with the pumpkin filling for a gentle, sweet depth.
- Add a pinch of ground cardamom or allspice to the spice mix for a warm twist.
- Use a graham cracker crust instead of pie crust for a sweeter, slightly crunchy base.
How to Make Pumpkin Pie Crisp With Cinnamon Streusel
Ingredients You’ll Need:
For the Pumpkin Pie Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp vanilla extract
For the Cinnamon Streusel Topping:
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
Additional:
- 1 unbaked 9-inch deep-dish pie crust
- Vanilla ice cream or whipped cream for serving
How Much Time Will You Need?
This pumpkin pie crisp takes about 15 minutes to prepare and about 60-70 minutes to bake. Allow extra time for the pie to cool completely before serving, around 30 minutes. So plan for roughly 1 hour 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pie Crust
Preheat your oven to 350°F (175°C). Place your unbaked 9-inch deep-dish pie crust in a pie pan and crimp the edges to your liking. Set the crust aside while you prepare the filling.
2. Make the Pumpkin Pie Filling
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Mix until smooth and fully combined.
3. Fill the Pie Crust
Pour the pumpkin filling evenly into the prepared pie crust, spreading it gently to an even layer.
4. Prepare the Cinnamon Streusel Topping
In a medium bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingers to cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized pieces.
5. Add the Streusel Topping and Bake
Sprinkle the cinnamon streusel evenly over the pumpkin filling in the pie. Place the pie on the middle rack of your oven. Bake for 60 to 70 minutes, or until the pumpkin filling is set and the streusel topping is golden and crisp. If the edges of the crust brown too fast, cover them loosely with foil during baking.
6. Cool and Serve
Remove the pie from the oven and let it cool completely on a wire rack—this helps the filling set for easier slicing. Serve slices topped with vanilla ice cream or whipped cream for an extra delicious treat.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first, then drain any excess liquid to avoid a watery filling. Substitute with the same amount as canned pumpkin.
How Should I Store Leftover Pumpkin Pie Crisp?
Cover the pie with plastic wrap or foil and refrigerate for up to 3 days. Reheat individual slices gently in the microwave or enjoy cold.
Can I Make This Pie Ahead of Time?
Absolutely! Bake the pie as directed, then let it cool completely. Cover and refrigerate for up to 2 days; bring to room temperature before serving.
What Can I Use Instead of Evaporated Milk?
You can substitute regular milk or a non-dairy milk like almond or coconut milk, but the filling may be a little less creamy. Use the same amount as evaporated milk.
