This Pumpkin Pie Crisp is an ideal fall dessert: creamy spiced pumpkin filling baked under a buttery pecan streusel for a delightful contrast of smooth and crunchy textures.
Pumpkin pie is a Thanksgiving classic, but it can sometimes feel heavy or overly sweet. This crisp captures those familiar pumpkin-pie flavors while adding a crunchy streusel that balances the richness for a lighter, more textured dessert.
Table of contents
- ❤️ Why You’ll Love This Recipe
- 🛒Ingredients
- 🔪 How to Make Pumpkin Pie Crisp
- 🥄 Equipment
- 🥫 Storage
- Serve With
- 💭 Tips
- ⁉️ FAQ
- 🍽 More Pumpkin Recipes
- 🧾Recipe Card
❤️ Why You’ll Love This Recipe
- Uses simple, affordable ingredients you likely already have or can find easily.
- Delivers classic fall spices and pumpkin flavor with a crunchy pecan streusel that guests enjoy.
- Beginner-friendly and requires no special equipment — straightforward steps produce an impressive result.
If you enjoy pumpkin desserts, consider pairing this crisp with other seasonal treats for a full autumn spread.
🛒Ingredients
Gather these items before you start so the baking process is smooth and quick.
- Pumpkin puree (15 ounces)
- Brown sugar (½ cup + ¾ cup for streusel)
- Granulated sugar (½ cup)
- Eggs (3)
- Pumpkin pie spice (2 teaspoons)
- Salt (½ teaspoon + ½ teaspoon for streusel)
- Vanilla extract (2 teaspoons)
- Heavy cream (⅔ cup)
- All-purpose flour (2 cups for streusel)
- Cinnamon (1½ teaspoons)
- Nutmeg (¼ teaspoon)
- Ground cloves (¼ teaspoon)
- Melted butter (¾ cup)
- Chopped pecans (½ cup)
🔪 How to Make Pumpkin Pie Crisp
Below is a concise overview of the steps. Full instructions and measurements appear in the recipe card at the end of the post.
1. Preheat oven to 375°F. In a large bowl, whisk pumpkin puree with brown sugar, granulated sugar, eggs, pumpkin pie spice, salt, vanilla and heavy cream until smooth. Pour the mixture into a prepared 9×9 baking pan.
2. Make the streusel by combining flour, brown sugar, cinnamon, nutmeg, cloves, salt and pecans in a bowl. Add the melted butter and mix until the crumbs clump together.
3. Evenly crumble the streusel over the pumpkin filling so the top is well covered.
4. Bake 40–45 minutes at 375°F, until a toothpick inserted into the center comes out clean. Cool to room temperature, then refrigerate at least 4 hours before slicing for clean pieces.
🥄 Equipment
You only need a few basic tools to make this dessert:
- Large bowl
- 9×9 baking pan (nonstick or sprayed)
- Large mixing bowl for streusel
🥫 Storage
Refrigerate the crisp in an airtight container for 3–4 days. If your baking dish has no lid, cover tightly with plastic wrap or foil.
To freeze, wrap the cooled crisp tightly in plastic wrap and foil and store up to three months. Thaw overnight in the refrigerator before serving.
Serve With
Serve chilled or slightly warmed with whipped cream or a scoop of vanilla ice cream for an extra-special finish.
💭 Tips
Small adjustments can improve your results:
- Avoid overmixing the pumpkin filling—stir only until combined to keep a tender texture.
- The streusel should clump slightly but not be soggy; adjust melted butter if needed.
- Grease or spray the pan so slices release cleanly after chilling.
⁉️ FAQ
Answers to common questions:
Yes. You can bake it up to 24 hours before serving; chill until ready to slice.
A crisp has a streusel-like crumb topping while a cobbler typically has a biscuit or dumpling-style topping.
Enjoy it cold, or warm a single slice in the microwave for 20–30 seconds until heated through.
🍽 More Pumpkin Recipes
If you love pumpkin, try these other seasonal recipes to round out your menu.
- Pumpkin Snickerdoodles
- Pumpkin Buttermilk Biscuits
- Slow Cooker Pumpkin Spice Latte
🧾Recipe Card
Printable recipe card with full measurements and step-by-step instructions is included below.
Pumpkin Pie Crisp
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Equipment
-
large bowl
-
9×9 pan
-
large mixing bowl
Ingredients
- 15 ounces pumpkin puree
- ½ cup brown sugar
- ½ cup sugar
- 3 eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla
- ⅔ cup heavy cream
Streusel:
- 2 cups flour
- ¾ cup brown sugar
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup melted butter
- ½ cup chopped pecans
Instructions
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Preheat the oven to 375°F.
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In a large bowl, whisk the pumpkin puree, brown sugar, sugar, eggs, pumpkin pie spice, salt, vanilla and heavy cream until smooth.
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Pour into a prepared 9×9 pan and set aside.
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For the streusel, combine flour, brown sugar, cinnamon, nutmeg, cloves, salt and pecans in a large bowl.
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Stir in the melted butter until the mixture forms small clumps; use your hands if needed to achieve an even texture.
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Crumble the streusel evenly over the pumpkin filling and bake 40–45 minutes, until a toothpick comes out clean.
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Cool to room temperature, then chill in the refrigerator for about 4 hours before slicing into bars.
Notes
Disclaimer
Any nutritional data provided is an approximation and may vary.