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Pumpkin Pie Crisp Recipe: Easy Cozy Dessert with Cinnamon Streusel

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This pumpkin pie crisp combines a velvety spiced pumpkin filling with a chunky cinnamon streusel topping for a cozy, crowd-pleasing dessert. It’s easier than pie, comes together in under an hour, and is perfect for holidays or lazy weekends.

Ingredients

Scale
  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
  • 2/3 cup granulated sugar (or coconut sugar)
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (or almond milk for dairy-free)
  • 1/4 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup old-fashioned rolled oats (not quick oats)
  • 3/4 cup all-purpose flour (or gluten-free blend)
  • 2/3 cup light brown sugar, packed
  • 1/2 cup unsalted butter, cold and cubed (or coconut oil/vegan butter for dairy-free)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or walnuts (optional, or pumpkin seeds for nut-free)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, and eggs until smooth. Add milk, heavy cream, cinnamon, ginger, nutmeg, allspice, salt, and vanilla extract. Whisk until fully combined.
  3. Spread the pumpkin filling evenly in the prepared baking dish. Tap gently to release air bubbles.
  4. In a medium bowl, combine rolled oats, flour, brown sugar, cinnamon, salt, and cold butter cubes. Use a pastry cutter or fork to work the butter in until the mixture forms coarse, chunky crumbs. Stir in chopped pecans or walnuts if using.
  5. Sprinkle the streusel evenly over the pumpkin mixture. Do not press down.
  6. Bake uncovered for 40-45 minutes, until the topping is deep golden and the filling is set but slightly wobbly in the center. Tent with foil if topping browns too quickly.
  7. Let cool at least 20 minutes before serving.
  8. Serve warm, topped with whipped cream or vanilla ice cream if desired.

Notes

For gluten-free, use a certified gluten-free flour blend and oats. For dairy-free, substitute almond or oat milk and coconut oil or vegan butter. Streusel can be prepped ahead and refrigerated. Bake on the middle rack for even browning. Let cool before serving for best texture. Store leftovers in the fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: pumpkin pie crisp, pumpkin dessert, cinnamon streusel, easy fall dessert, Thanksgiving, cozy baking, gluten-free option, dairy-free option, autumn recipes

Find it online: https://norasfoods.com/pumpkin-pie-crisp-recipe-easy-cozy-dessert-with-cinnamon-streusel/