Pumpkin Pie Crisp with Cinnamon Streusel is like all the best parts of pumpkin pie packed into a warm, crumbly dessert. You’ve got that smooth, spicy pumpkin filling topped with buttery streusel loaded with cinnamon—giving every bite a little crunch and a lot of cozy flavor. It’s a simple twist that makes this dish stand out, especially when the kitchen smells like fall.
I love making this crumble when I want something sweet, but don’t want to fuss with a pie crust. The cinnamon streusel on top adds that perfect touch of sweetness and texture that makes it feel special without the extra work. Plus, the pumpkin filling is nice and creamy, with just the right amount of spice—I always sneak a spoonful before it cools down.
One of my favorite ways to serve this is with a big scoop of vanilla ice cream or a dollop of whipped cream right on top. It makes the whole thing feel so warm and comforting, especially on chilly evenings. This crisp always ends up disappearing fast at my house, and it’s a great dessert to share with friends when you want that classic fall taste without breaking a sweat.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for smooth texture and consistent flavor. If unavailable, roast and mash fresh pumpkin, but drain excess water first.
Spices: Cinnamon, ginger, nutmeg, and cloves give that classic pumpkin pie taste. You can adjust amounts or use a pumpkin pie spice blend for convenience.
Evaporated Milk: Adds creaminess to the filling. Substitute with half-and-half or whole milk for a lighter option, but the texture might change slightly.
Butter for Streusel: Use cold, unsalted butter cubed to get a crumbly texture. You can swap for vegan butter if you want a dairy-free version.
Pie Crust: Pre-made crusts save time, but homemade gives more control. For gluten-free, try using a store-bought gluten-free pie crust.
How Do You Make a Perfect Cinnamon Streusel Topping?
The streusel topping adds crunch and sweetness that balances soft pumpkin filling. Here’s how to get it just right:
- Mix dry ingredients (flour, brown sugar, cinnamon, salt) well to spread flavors evenly.
- Add cold butter cubes—not melted—and use your fingers or a pastry cutter to blend. Stop as soon as mixture looks like coarse crumbs; overmixing melts the butter and ruins texture.
- Evenly sprinkle the topping over the filling before baking so it crisps nicely without sinking.
- Baking at the right temperature helps the topping brown without burning, about 350°F for 60-70 minutes is ideal.
Tip: Chill the streusel mixture before sprinkling if your kitchen is warm—this helps keep those big crumb clusters.
Equipment You’ll Need
- 9-inch pie dish – perfect size for holding the pumpkin filling and topping evenly.
- Mixing bowls – use at least two: one for the pumpkin filling and one for the streusel.
- Whisk – helps blend the pumpkin filling smooth without lumps.
- Pastry cutter or fork – great for cutting cold butter into the streusel to get crumbly topping.
- Spatula or spoon – handy for spreading the filling and topping evenly in your pie dish.
- Oven mitts – essential to safely handle the hot pie when baking and removing from the oven.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel for extra crunch and nutty flavor.
- Mix ginger and cardamom with your spices for a warm, slightly exotic twist.
- Swap pumpkin puree for sweet potato puree for a slightly sweeter, smoother filling.
- Sprinkle mini chocolate chips on top before baking to add a touch of gooey chocolate goodness.
How to Make Pumpkin Pie Crisp with Cinnamon Streusel
Ingredients You’ll Need:
For the Pie Crust:
- 1 pre-made or homemade 9-inch pie crust
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 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
For the Cinnamon Streusel Topping:
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
For Serving (Optional):
- Vanilla ice cream or whipped cream
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 60-70 minutes to bake. After baking, allow the pie to cool completely for about 1-2 hours before serving, so the filling sets perfectly and the flavors meld together.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). Place your pie crust in a 9-inch pie plate and press it gently against the bottom and sides. Crimp the edges to create a decorative border and set aside.
2. Make the Pumpkin Filling:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, cinnamon, ginger, cloves, nutmeg, and salt. Whisk together until the mixture is smooth and well blended.
3. Add the Filling to the Crust:
Pour the pumpkin mixture evenly into the prepared pie crust. Use a spatula to smooth the top.
4. Prepare the Cinnamon Streusel Topping:
In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter. Using a pastry cutter, fork, or your fingers, mix the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Add the Streusel Topping:
Sprinkle the cinnamon streusel evenly over the pumpkin filling, covering the surface as best as you can.
6. Bake the Pie:
Place the pie on the middle rack of your preheated oven. Bake for 60 to 70 minutes, or until the pumpkin filling is mostly set—it should be firm along the edges but might jiggle slightly in the center. The streusel topping should be golden and crispy.
7. Cool and Serve:
Remove the pie from the oven and let it cool completely on a wire rack. This helps the filling set fully. Serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream, if you like, for an extra special treat.
Enjoy your cozy, delicious Pumpkin Pie Crisp with Cinnamon Streusel!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first, then drain any excess liquid to avoid a watery filling. This helps maintain the right texture for the crisp.
How Should I Store Leftovers?
Cover the pie tightly with plastic wrap or foil and refrigerate for up to 4 days. Reheat slices gently in the microwave or enjoy cold—both ways taste great!
Can I Make the Streusel Topping Ahead of Time?
Absolutely! Prepare the streusel topping in advance and keep it in the fridge until you’re ready to bake. Just sprinkle it over the filling right before putting the pie in the oven.
What Can I Use as a Substitute for Evaporated Milk?
You can substitute with an equal amount of half-and-half or whole milk. The filling might be slightly less creamy but will still taste delicious.
