Pumpkin crisp has silky pumpkin pie filling topped with a sweet, buttery streusel crisp topping. Great alternative to pumpkin pie!
Pumpkin crisp is a delicious fall dessert that makes an easy alternative to traditional pumpkin pie for Thanksgiving. This simple dessert has a layer of silky pumpkin pie filling that’s topped with a buttery streusel crisp.
Pumpkin crisp is like pumpkin pie without the crust. So, it’s the perfect choice for anyone who doesn’t like or wants to skip pie crust.
And it’s so quick and easy to make! The crisp takes just minutes to stir together. It’s a fantastic choice for holidays or for weeknight dessert alike.
Ingredient notes and substitutions
- Pumpkin purée: Be sure to use pumpkin purée and not pumpkin pie mix.
- Brown sugar: Light brown sugar or dark brown brown sugar will work.
- Pumpkin pie spice: You can make your own blend with this pumpkin pie spice recipe.
- Heavy cream: It’s important to use heavy cream because it’s thicker than milk. Using milk will give you runnier filling.
- Butter: I use salted butter.
How to make pumpkin crisp
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
I recommend mixing the both the pumpkin filling and the crisp topping by hand.
Step 1: To make the filling, add the pumpkin, sugars, eggs, pumpkin pie spice, salt, and vanilla extract to a large bowl. Whisk until combined.
Step 2: Add the heavy cream. Whisk until smooth.
Step 3: Pour into prepared skillet, and set aside.
Step 4: To make the topping, whisk together flour, sugar, cinnamon, and salt in a medium bowl.
Step 5: Add melted butter, and stir in until crumbly.
Step 6: Sprinkle topping over the pumpkin mixture in an even layer.
Step 7: Bake until the filling is set and the top is golden brown, about 35-45 minutes.
Step 8: Let cool for 10 minutes before serving.
Recipe Tips!
- Filling consistency: I’ve noticed differences in how wet different brands of pumpkin puree can be. If yours has standing moisture on it, either drain or blot it off to avoid runnier filling.
- Mixing: I recommend mixing the filling by hand. It’s easy to stir, and there’s no need to get out a hand mixer.
- Make ahead: You can make the topping ahead of time, up to 24 hours in advance, and refrigerate until ready to use.
Serving suggestions
Pumpkin crisp is delicious served as-is. It’s also fantastic topped with sweetened whipped cream, vanilla ice cream, or another flavor of ice cream like cinnamon.
Storage
The pumpkin crisp is best eaten then freshly made. Store any leftovers in an airtight container in the refrigerator. It will keep for up to 3 days when properly stored in the fridge.
More pumpkin dessert recipes!
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Pumpkin Crisp
Equipment
- cast iron skillet
Ingredients
Pumpkin Filling
- 15 ounce canned pumpkin purée
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream
Topping
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- ¼ cup brown sugar packed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup butter melted
Instructions
- Preheat oven to 375F. Butter a 12-inch cast iron skillet. Set aside.
- To make the filling, add the pumpkin, sugars, eggs, pumpkin pie spice, salt, and vanilla extract to a large bowl.
- Whisk until combined.
- Add the heavy cream.
- Whisk until smooth.
- Pour into prepared skillet, and set aside.
- To make the topping, whisk together flour, sugar, cinnamon, and salt in a medium bowl.
- Add melted butter, and stir in until crumbly.
- Sprinkle topping over the pumpkin mixture in an even layer.
- Bake until the filling is set and the top is golden brown, about 35-45 minutes.
- Let cool for 10 minutes before serving.
Notes
- Pumpkin purée – Be sure to use purée and not pumpkin pie mix.
- Pumpkin pie spice – You can make your own blend with this recipe.
- Butter – I use salted butter.
- Nutrition values are estimates.
Nutrition
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Originally posted 10/28/2021. This recipe is regularly updated with new photos and tips.
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Comments & Reviews
Janet says
Pumpkin pie is my very fav, so I thought I’d try this recipe. Good, but not great.
Kate says
My family loves this recipe. I’m sorry that it wasn’t a hit with you!
Mil says
Yummy
Kate says
Thank you!
Janet Wright says
I don’t have a 12” skillet would a9x13” baking dish work?
Kate says
I haven’t tried making it in a 9×13-inch baking dish, but I would guess that it would work.
Libby says
Turned out really well! I left out the heavy cream because the pumpkin batter was very runny. I make my own pumpkin purée, so it could have been due to that. The final result was still a bit runny, but was a hit nonetheless!
Kate says
Thank you! I haven’t tried it with homemade pumpkin puree, but I appreciate the note about that!