Fall baking doesn’t have to be complicated, and this Pumpkin Crisp with Cinnamon Streusel proves it. If you love the silky smooth filling of pumpkin pie but live for crunchy, buttery toppings, then this dessert will instantly become your new seasonal favorite. It takes everything people adore about pumpkin pie — coziness, nostalgia, warm spice — and adds a thick layer of cinnamon-brown sugar crisp topping that bakes into pure golden magic.

Even better? It’s shockingly simple. No crust to roll, no pastry to chill, no special equipment. Mix, pour, sprinkle, bake — and out comes a crowd-pleasing fall dessert perfect for weeknights, holidays, gatherings, or anytime you need something sweet, warm, and comforting.

Pumpkin crisp tastes like the lovechild of pumpkin pie, apple crisp, and cinnamon-brown sugar streusel. Soft, custardy pumpkin base. Crunchy, buttery crisp topping. Aromatic spices that fill your entire kitchen with that unmistakable fall scent.

What Makes Pumpkin Crisp So Good?

1. Easier than pumpkin pie

There’s no crust — which means no rolling, no chilling, and no cracked pie worries.

2. One bowl pumpkin base

Pumpkin, spices, milk, eggs, sugar — whisk and done.

3. The cinnamon streusel topping

A buttery mix of flour, oats, cinnamon, and brown sugar that bakes into the crispiest top layer imaginable.

4. Versatile and crowd-friendly

Serve warm, room temperature, or chilled — it’s delicious every way.

5. Leftovers get even better

The topping absorbs flavor while staying beautifully crumbly.

Ingredients

Pumpkin Filling

• 1 can (15 oz) pumpkin purée
• 1 can (12 oz) evaporated milk
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/2 tsp salt
• 1 tsp vanilla extract

Cinnamon Streusel Topping

• 1 cup all-purpose flour
• 1 cup rolled oats
• 3/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup cold butter, diced

Instructions

1. Preheat oven.
   Heat oven to 350°F (175°C). Grease an 8×8 or 9×9 baking dish.
2. Make the pumpkin base.
   In a large bowl, whisk pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg, ginger, cloves, salt, and vanilla until smooth.
3. Pour into baking dish.
   Spread evenly in the prepared pan.
4. Prepare streusel.
   In another bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Add cold butter and cut in with fingers or a pastry cutter until crumbly.
5. Add topping.
   Sprinkle the streusel evenly over the pumpkin mixture.
6. Bake.
   Bake 45–55 minutes, until topping is golden and center is set.
7. Cool and serve.
   Serve warm with ice cream or whipped cream.

Pumpkin Crisp with Cinnamon Streusel

A cozy, easy fall dessert featuring a silky pumpkin base topped with crunchy cinnamon streusel. Perfect for holidays and weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 8 squares

Course: Dessert

Cuisine: American, Fall

Calories: 310

Ingredients

  

Pumpkin Filling

• 15 oz pumpkin purée
• 12 oz evaporated milk
• 0.75 cup granulated sugar
• 2 eggs
• 1.5 tsp cinnamon
• 0.5 tsp nutmeg
• 0.5 tsp ginger
• 0.25 tsp cloves
• 0.5 tsp salt
• 1 tsp vanilla extract

Cinnamon Streusel Topping

• 1 cup all-purpose flour
• 1 cup rolled oats
• 0.75 cup brown sugar
• 1 tsp cinnamon
• 0.25 tsp nutmeg
• 0.5 cup cold butter diced

Equipment

• Mixing bowls
• Whisk
• 8×8 or 9×9 baking dish

Method

 

1. Preheat oven to 350°F and grease an 8×8 or 9×9 baking dish.
2. Whisk together pumpkin, evaporated milk, sugar, eggs, spices, salt, and vanilla.
3. Pour pumpkin mixture into the dish.
4. Mix flour, oats, brown sugar, cinnamon, and nutmeg. Cut in cold butter until crumbly.
5. Sprinkle streusel over pumpkin base.
6. Bake 45–55 minutes until topping is golden and center is set.
7. Cool slightly and serve warm.

Notes

Double the topping for extra crunch. Add pecans for a nutty variation.

Tips for the Best Pumpkin Crisp

Use cold butter

Cold, firm butter = maximum crumble crispiness.

Don’t skip the oats

They add texture, crunch, and structure.

Make ahead

Pumpkin crisp can be baked the night before and reheated.

Add pecans for crunch

½ cup chopped pecans makes it nutty and perfect for Thanksgiving.

Prefer extra thick streusel?

Double the topping — no regrets.

Delicious Variations

Pecan Pumpkin Crisp

Add ¾ cup chopped pecans to the streusel.

Salted Caramel Pumpkin Crisp

Drizzle caramel over the finished crisp.

Gingerbread Pumpkin Crisp

Add 1 tsp molasses and increase ginger for holiday flair.

Maple Pumpkin Crisp

Swap 1/4 cup sugar for maple syrup.

How to Serve Pumpkin Crisp

• Warm with vanilla ice cream (best version)
• Room-temperature with whipped cream
• Chilled straight from the fridge
• As a breakfast treat with yogurt (not judging)

Perfect for:

• Thanksgiving
• Friendsgiving
• Fall parties
• Potlucks
• Weeknight cravings

Storage & Reheating

Refrigerate: Up to 4 days.
Reheat: 300°F for 10 minutes or microwave.
Freeze: Up to 2 months — thaw overnight in fridge.