Pumpkin Pie Crisp With Cinnamon Streusel is a cozy dessert that feels like a warm hug on a cool day. It combines smooth pumpkin filling with a crispy, crumbly streusel topping that’s packed with cinnamon and a little bit of sugar crunch. This dessert has all the classic pumpkin pie flavors, but with a fun, crunchy twist.
I love making this when I want something a bit easier than traditional pumpkin pie but still want that rich, autumn taste. The cinnamon streusel topping adds a lovely texture that makes every bite exciting. I usually sprinkle a little extra cinnamon on top before baking to get a nice warm spice aroma floating through the house.
One of my favorite ways to serve this is warm from the oven with a scoop of vanilla ice cream melting on top – it’s simple, comforting, and always a hit with everyone I share it with. If you’re looking for a dessert that feels like fall in each bite, this pumpkin pie crisp is definitely worth trying.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience and consistency. If fresh pumpkin is available, roast and puree it, but make sure it’s smooth. Avoid pumpkin pie filling, which is already sweetened and spiced.
Spices: Cinnamon, ginger, and cloves bring classic pumpkin pie warmth. You can add a pinch of nutmeg or allspice if you like. Adjust spices to your taste for a milder or stronger flavor.
Butter for Streusel: Cold, unsalted butter is best for the crumbly topping. You can use a butter substitute like margarine or coconut oil, but it might change the texture slightly.
Pie Crust: Store-bought pie crust makes this recipe quick and easy. For a healthier twist, try a whole wheat crust or gluten-free crust if needed.
Evaporated Milk: It creates a smooth, creamy filling. You can substitute with half-and-half or heavy cream, but avoid regular milk as it can make the filling too thin.
How Do You Get the Streusel Topping Perfectly Crumbly and Golden?
Making the streusel topping just right is key to adding that crunch on top of the pumpkin filling.
- Keep the butter cold. Cut it into small cubes and handle it quickly to prevent melting.
- Use your fingers or a pastry blender to mix the butter with the dry ingredients. Stop when the mixture has coarse crumbs—small lumps are good!
- Sprinkle the streusel evenly over the pumpkin filling for even cooking.
- Bake first at a higher temperature to set the filling, then lower the heat to let the topping turn golden brown without burning.
Following these steps will give you a crispy, flavorful topping that contrasts nicely with the smooth pumpkin beneath.
Equipment You’ll Need
- 9-inch pie plate – perfect size for the crust and filling to bake evenly.
- Mixing bowls – a large one for the pumpkin filling and a medium one for the streusel topping.
- Pastry blender or fork – helps cut cold butter into flour for a crumbly topping.
- Whisk – great for mixing the pumpkin filling smooth without lumps.
- Measuring cups and spoons – essential for accurate ingredients and spices.
- Wire cooling rack – lets the pie cool evenly to set the filling before cutting.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel for a nutty crunch that pairs well with pumpkin.
- Sprinkle some ground nutmeg or allspice into the filling to deepen the warm spice flavor.
- Mix in a handful of raisins or dried cranberries into the filling for bursts of chewy sweetness.
- Swap half the pumpkin puree for sweet potato puree for a richer, earthier twist on the classic.
Pumpkin Pie Crisp With Cinnamon Streusel
Ingredients You’ll Need:
For the Pumpkin Pie Filling and Crust:
- 1 prepared 9-inch pie crust (store-bought or homemade)
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (12 fl oz) evaporated milk
For the Cinnamon Streusel Topping:
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- Optional: 1/2 cup chopped nuts (pecans or walnuts)
For Serving:
- Whipped cream or vanilla ice cream
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 55 to 65 minutes to bake. After baking, it’s best to let the pie cool completely for at least 1 hour before slicing, so plan for a total of about 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 425°F (220°C) so it can get nice and hot while you prepare your pie.
2. Prepare the Pie Crust:
Place your prepared 9-inch pie crust into a pie plate and gently crimp the edges to shape it nicely. Set it aside for now.
3. Make the Pumpkin Filling:
In a large bowl, mix pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Stir well until evenly combined.
4. Add Eggs and Milk:
Beat in the eggs one at a time until smooth. Then slowly pour in the evaporated milk, mixing until the filling is creamy and well blended.
5. Fill the Pie Crust:
Carefully pour the pumpkin filling into your prepared crust, spreading it out evenly.
6. Make the Cinnamon Streusel Topping:
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Add the cold butter pieces and use your fingers or a pastry blender to work the butter into the mixture until you have crumbly pieces about the size of small peas. If you wish, stir in chopped nuts now.
7. Top the Pie:
Sprinkle the streusel evenly over the pumpkin filling, covering it nicely.
8. Bake the Pie:
Put the pie in the oven and bake at 425°F for 15 minutes. Then lower the oven temperature to 350°F (175°C) and bake for another 40 to 50 minutes. The filling should be set and the streusel topping golden brown.
9. Cool the Pie:
Remove the pie carefully from the oven and place it on a wire rack to cool completely. This cooling step helps the filling firm up and makes the pie easier to cut.
10. Serve and Enjoy:
Slice the pie and serve warm or at room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream on top for a perfect finishing touch.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast it until soft, then puree until smooth. Make sure to let it cool before using. Keep in mind that fresh pumpkin has more moisture, so you might need to strain some excess liquid for the best texture.
How Should I Store Leftovers?
Cover leftover pie tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Reheat gently in the microwave or enjoy cold.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie up to the baking step, then cover and refrigerate it overnight. When ready, bake as directed, adding a few extra minutes to ensure it’s fully cooked.
What Can I Substitute for Evaporated Milk?
If you don’t have evaporated milk, you can use an equal amount of half-and-half or heavy cream for a richer filling. Avoid regular milk since it can make the filling too thin and affect texture.
