This warm and cozy pumpkin crisp is everything you love about pumpkin pie—creamy spiced filling, comforting fall flavors, and a golden streusel topping—without the hassle of a pie crust. Baked until bubbly and served warm with a scoop of vanilla ice cream, this easy dessert is a fall favorite you’ll want to make again and again.

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Why You’ll Love This Pumpkin Crisp

If you’re a pumpkin pie lover, this recipe will be your new obsession. It has all the creamy flavor of pumpkin pie but topped with a buttery cinnamon streusel instead of pastry. Here’s why it’s a keeper:

• 🎃 Pumpkin lover’s dream – Spiced with cinnamon, nutmeg, and pumpkin pie spice, it’s pure autumn in every bite.
• 🥧 No pie crust required – Skip the rolling and chilling; this dessert is simple to prep.
• 🍨 Perfect with ice cream – The warm crisp paired with cold vanilla ice cream is an unbeatable combo.
• 🍂 Holiday-friendly – Easy to make ahead, making it perfect for Thanksgiving or other fall gatherings.

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Ingredients You’ll Need

Here are the key players in this easy pumpkin dessert:

• Pumpkin puree – Be sure to use 100% pumpkin, not pie filling.
• Heavy cream – Makes the filling extra creamy and rich (half-and-half works, but full fat is best).
• Pumpkin pie spice – Or make your own blend with cinnamon, nutmeg, and cloves.
• Flour & sugar – The base for the streusel topping.
• Cinnamon – Simple and warm for the topping.
• Butter – Melted, to bring the streusel together and bake up golden and crisp.

Optional add-ins: chopped nuts, oats, or even a drizzle of caramel sauce for serving.

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How to Make Pumpkin Crisp

This recipe comes together in about 15 minutes of prep and then bakes into a cozy fall dessert.

1. Prepare the dish – Preheat oven to 375°F. Grease a 12-inch cast iron skillet or 9×9 baking dish.
2. Mix the pumpkin layer – Whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla. Stir in heavy cream until smooth. Pour into prepared dish.
3. Make the streusel topping – Stir together flour, sugar, cinnamon, and salt. Add melted butter and mix until crumbly.
4. Assemble – Sprinkle the streusel over the pumpkin mixture.
5. Bake – Bake 40–45 minutes, until the pumpkin layer is set and the topping is golden brown.
6. Cool slightly and serve – Let it rest for 10 minutes, then serve warm with a scoop of ice cream.

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Variations & Tips

• Nutty crunch – Add chopped pecans or walnuts to the topping.
• Oat topping – Mix in oats for a classic crisp-style crumble.
• Caramel drizzle – Finish with salted caramel sauce for extra indulgence.
• Make ahead – Prep the pumpkin filling and streusel separately up to 48 hours ahead. Assemble and bake when ready.
• Bakeware options – A cast iron skillet gives it a rustic look, but any 9×9 or 12-inch dish will work.

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Reader Review

⭐️⭐️⭐️⭐️⭐️
“My daughter-in-law told me about this recipe. I made it tonight and it was ridiculously delicious! I even made homemade cinnamon sugar to sprinkle over the ice cream—it looked and tasted AMAZING!” – Holly