Pumpkin Crisp: The No-Fuss Fall Dessert You’ll Keep Coming Back To

Why You’ll Love This Recipe

I like this recipe because it’s simple, stress-free, and still tastes just as festive as pumpkin pie. Instead of rolling dough or worrying about a soggy crust, I just whip up the filling, sprinkle on the crumbly topping, and bake. It’s easy enough for weeknights but special enough for holidays, especially when served warm with ice cream or whipped cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Filling:

• 1 (15 oz) can pumpkin puree

• 1 cup granulated sugar

• 3 large eggs

• 2 tsp pumpkin pie spice

• ½ tsp salt

• 2 tsp vanilla extract

• ⅔ cup heavy cream

For the Streusel Topping:

• 2 cups all-purpose flour

• 1½ cups granulated sugar

• 2 tsp cinnamon

• ½ tsp salt

• 12 tbsp (1½ sticks) unsalted butter, melted

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a 12-inch cast iron skillet or a 9×9 baking dish.

2. In a large bowl, I whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla until smooth.

3. I gradually whisk in the heavy cream until the mixture is velvety and pourable.

4. I pour the filling into the prepared skillet or dish and tap it lightly to release air bubbles.

5. In another bowl, I mix the flour, sugar, cinnamon, and salt. I stir in the melted butter until the mixture turns crumbly.

6. I sprinkle the streusel evenly over the pumpkin filling.

7. I bake for 40–45 minutes, until the center is set and the topping is golden brown.

8. I let it cool for about 10 minutes before serving.

Servings and timing

This recipe makes 6 to 8 servings. It takes about 15 minutes to prep, 40–45 minutes to bake, and can be on the table in under an hour.

Variations

Sometimes I swap part of the sugar in the topping with brown sugar for a deeper caramel flavor. I also like adding chopped pecans or walnuts to the streusel for extra crunch. For a little indulgence, I drizzle caramel sauce over the finished crisp before serving.

storage/reheating

I keep leftovers covered in the refrigerator for up to 5 days. To reheat, I warm portions in the oven at 300°F until heated through, or microwave for 20–30 seconds if I want it quickly.

FAQs

Can I use homemade pumpkin puree?

Yes, I can use homemade puree as long as it’s thick and not watery, or the filling may be too loose.

Can I make this ahead of time?

Yes, I bake it a day ahead, refrigerate, and then reheat before serving. It’s just as delicious the next day.

Can I use a different pan size?

Yes, I can use a 9×13-inch pan for a thinner crisp—just reduce the bake time slightly.

Can I freeze pumpkin crisp?

Yes, I freeze it after baking. Once cooled, I wrap it tightly and freeze for up to 2 months. I thaw in the fridge and warm before serving.

Do I have to use heavy cream?

I prefer heavy cream for richness, but I sometimes use half-and-half or evaporated milk with good results.

Conclusion

This pumpkin crisp is one of my favorite no-fuss fall desserts. I love how the creamy pumpkin custard contrasts with the buttery cinnamon streusel, and how easy it is to throw together compared to pie. It’s cozy, flavorful, and always a hit at the table—especially with a scoop of ice cream on top.