Pumpkin Pie Crisp With Cinnamon Streusel is like a cozy hug in dessert form. It has that sweet pumpkin filling you love in pumpkin pie, but with a crunchy, buttery cinnamon streusel topping instead of traditional pie crust. The mix of creamy pumpkin and crisp topping makes every bite warm and comforting, perfect for fall or any time you want a little seasonal sweetness.
I love making this dessert because it’s easy to throw together, and you still get all the best flavors of pumpkin pie without the fuss of rolling out dough. The cinnamon in the streusel adds a lovely spicy touch that makes it feel extra special. Plus, I sometimes sneak in a handful of chopped nuts for some extra crunch—definitely a game changer!
When I serve this pumpkin pie crisp, I like to add a scoop of vanilla ice cream or a dollop of whipped cream on top. It’s a simple touch that makes it feel like a treat any time of day. This dessert always brings a smile to the table, and it’s great for sharing at family dinners or cozy nights in with friends.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is key for smooth texture. If you prefer fresh, roast and mash a small sugar pumpkin. Just be sure it’s well pureed so your filling stays creamy.
Spices: Cinnamon, ginger, nutmeg, and cloves bring pumpkin pie flavor. If you don’t have all the spices, use pumpkin pie spice as a quick mix substitute. Adjust amounts to taste—you can never have too much cinnamon!
Pie Crust: A pre-made crust is easy and saves time. For a gluten-free option, try a nut-based crust or store-bought gluten-free crust. Just blind bake it a little to avoid sogginess.
Streusel Topping: The crispy cinnamon streusel is what makes this recipe special. Butter is important here—it helps create those crunchy clusters. If you’re dairy-free, use a solid coconut oil or vegan butter substitute.
How Do You Make the Perfect Cinnamon Streusel Topping?
The streusel should be crumbly and crunchy on top without becoming mushy. Here’s how I do it:
- Keep the butter cold—this helps form nice, chunky crumbs when mixed with the flour and sugar.
- Use your fingers or a pastry cutter to quickly blend the butter into the dry ingredients. Don’t overwork the mixture.
- Scatter the streusel evenly over the pumpkin filling to ensure every bite has some crispness.
- Bake until golden brown and crispy—watch closely toward the end to prevent burning.
This topping adds wonderful texture and flavor contrast to the smooth pumpkin filling, so don’t skip it!
Equipment You’ll Need
- 9-inch pie dish – perfect size to hold the pumpkin filling and streusel topping perfectly.
- Mixing bowls – you’ll need one large for the filling and a smaller one for the streusel.
- Whisk – makes mixing the pumpkin filling smooth and lump-free simple.
- Pastry cutter or fork – great for cutting cold butter into the streusel to get that crumbly texture.
- Oven mitts – to safely handle the hot pie when it comes out of the oven.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel for extra crunch and a nutty hint.
- Mix a little maple syrup into the pumpkin filling for a warm, sweet depth.
- Swap the cinnamon in the streusel for ground ginger or allspice for a twist on fall spice flavors.
- Stir mini chocolate chips into the streusel to add sweet bursts in every bite.
How to Make Pumpkin Pie Crisp With Cinnamon Streusel?
Ingredients You’ll Need:
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the Cinnamon Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
For Serving:
- Whipped cream or vanilla ice cream (optional)
How Much Time Will You Need?
This pie takes about 15 minutes to prepare and roughly 50-60 minutes to bake. Then, you’ll want to let it cool completely for about an hour before serving. Overall, plan for around 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C). This ensures a nice even bake for both the pumpkin filling and the streusel topping.
2. Prepare the Pie Crust:
Place your unbaked 9-inch pie crust into a pie plate. You can crimp or flute the edges if you want a pretty finish. Set this aside; we’ll add the filling next.
3. Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until the mixture is smooth and creamy.
4. Pour Filling Into Crust:
Pour the pumpkin filling evenly into the pie crust. Use a spatula to smooth the surface so it’s nice and even.
5. Prepare the Cinnamon Streusel Topping:
In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt. Then, using a pastry cutter or your fingers, cut cold butter into the mixture until it looks like coarse crumbs.
6. Add Streusel on Top:
Sprinkle the streusel topping evenly over the pumpkin filling. This crumbly layer will add a delicious crunch once baked.
7. Bake the Pie:
Place the pie on the middle rack of your oven and bake for 50 to 60 minutes. You’ll know it’s done when the filling is set (a knife inserted near the center comes out clean) and the topping is golden brown.
8. Cool the Pie:
Take the pie out of the oven and let it cool completely on a wire rack. This lets the filling finish setting so it slices nicely.
9. Serve and Enjoy:
Slice the pie and serve with a dollop of whipped cream or a scoop of vanilla ice cream if you like. The creamy pumpkin filling with crunchy cinnamon streusel makes a cozy, delicious dessert perfect for any time!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast and puree a small sugar pumpkin until smooth. Make sure it’s well blended to keep the filling creamy and adjust the moisture if needed by draining excess liquid.
How Should I Store Leftover Pumpkin Pie Crisp?
Store leftovers covered in the fridge for up to 3 days. For best texture, reheat gently in the oven to keep the streusel crispy, or enjoy cold with a spoonful of whipped cream.
Can I Make This Pie Ahead of Time?
Yes! You can bake the pie a day in advance and refrigerate it overnight. Bring it to room temperature before serving, or warm it slightly to freshen the streusel topping.
What’s the Best Way to Make the Streusel Topping Crunchy?
Keep your butter cold before mixing it into the dry ingredients, and don’t overwork the mixture. Bake until nicely golden and crisp, watching closely near the end to prevent burning.
