Pumpkin Crisp: The No-Fuss Fall Dessert You’ll Keep Coming Back To

Let’s talk about pumpkin crisp. Think of it like pumpkin pie’s chill, less fussy cousin. Same warm, spiced flavor. Same creamy filling. But no crust drama. Just mix, top, and bake. When it comes out of the oven all bubbly and golden, slap a scoop of vanilla ice cream on top, and boom—you’ve got fall in a bowl.

I’ve been making this one since culinary school, but back then I was trying to show off with latticed crusts and homemade whipped cream with bourbon (still love that, don’t get me wrong). These days, I want something simple that doesn’t sacrifice flavor. This crisp delivers every time.

Why I Love This Pumpkin Crisp Recipe

Pumpkin Lovers Delight

If you love pumpkin, this one’s loaded with it—plus all the warm spices: cinnamon, nutmeg, cloves. Your house is gonna smell like a Yankee Candle (in the best way).

No Pie Crust Fuss

I love pie, but making crust from scratch isn’t always in the cards. This skips that whole ordeal. Just mix up your filling, dump it in a pan, sprinkle that buttery streusel on top, and into the oven it goes.

Perfect with Ice Cream

When it’s warm and the ice cream hits it? Melty, creamy magic. This is key. Don’t skip the scoop.

Yield and Time

• Servings: 6 to 8
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Ingredients

Pumpkin Pie Layer

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp pumpkin pie spice
• ½ tsp salt
• 2 tsp vanilla extract
• ⅔ cup heavy cream

Cinnamon Streusel Topping

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 2 tsp cinnamon
• ½ tsp salt
• 12 tbsp (1½ sticks) unsalted butter, melted

Step-by-Step Instructions for the Perfect Pumpkin Crisp

1. Make the Pumpkin Filling

In a large mixing bowl, combine:

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp pumpkin pie spice
• ½ tsp salt
• 2 tsp vanilla extract

Pro tip: Always crack your eggs into a small bowl first to avoid shells in your batter. Then whisk everything together until the mixture is smooth and uniform—no streaks, no clumps. This base should be creamy and well-blended.

2. Incorporate the Cream

Gradually whisk in ⅔ cup heavy cream. Do it slowly while whisking to create a velvety texture. You’re looking for a smooth, pourable custard consistency. This step is what gives your pumpkin layer its rich, almost soufflé-like feel.

3. Prepare and Pour

Pour the pumpkin mixture into a lightly greased 12-inch cast iron skillet, a 9×9 baking dish, or a similarly sized oven-safe pan. The filling should sit about 1½ inches deep—too deep and it might not bake evenly. Tap the pan gently on the counter to release any air bubbles.

4. Make the Cinnamon Streusel

In a medium bowl, stir together:

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 2 tsp cinnamon
• ½ tsp salt

Pour in 12 tbsp (1½ sticks) melted unsalted butter and stir until the mixture turns into large, crumbly clumps—like damp sand. Don’t overmix—you want big chunks for that perfect crisp texture.

5. Assemble and Bake

Sprinkle the streusel evenly over the pumpkin filling. Be generous and make sure the entire surface is covered—this is your golden crust. Bake in a preheated 350°F (175°C) oven for 40–45 minutes, or until:

• The center no longer jiggles when shaken
• The top is golden and crisp

If the top starts browning too quickly, loosely cover it with foil around the 30-minute mark. Once done, remove from the oven and let it cool for 10 minutes before serving.

More Pumpkin Treats You’ll Love

If you’re as obsessed with pumpkin season as I am, you’ve got to check out a few more fall favorites from the blog:

• For a healthier alternative to traditional pumpkin desserts, check out these Gluten-Free Pumpkin Squares.
• If you’re into make-ahead treats, these Healthy Pumpkin Oatmeal Bars are another fall favorite.
• Love pumpkin and chocolate together? Try this moist Chocolate Chip Pumpkin Bread.
• For a classic approach, this Pumpkin Bread Recipe is a must-try.
• For a crowd-pleasing twist, the Perfect Pumpkin Crunch Cake Recipe combines creamy and crunchy textures.

Notes and Tips

• Storage: Keep leftovers in the fridge up to 5 days. Reheat gently in the microwave or enjoy cold (it’s legit both ways).
• Baking Dish Options: Cast iron, glass, metal—just don’t go too shallow.
• Make-Ahead Friendly: Mix the filling and topping ahead, keep them separate in the fridge for up to 2 days, then assemble and bake fresh.

Why Pumpkin Crisp Deserves a Spot on Your Fall Table

FAQ: Pumpkin Crisp

Final Thoughts + Call to Action

If you’ve never made pumpkin crisp, this is the year to do it. It’s the kind of dessert that feels fancy but takes no time. You get all the fall flavor without the pie hassle—and frankly, that’s a win.

Try it for your next gathering or just a cozy night in. Trust me, once you taste that warm, spiced filling with crunchy topping and melting ice cream… you’ll never look back.

Make it. Eat it. Love it.
And if you’re feeling festive, check out those other pumpkin desserts—this is just the beginning.

👉 Looking for even more cozy fall inspiration? Visit my Pinterest page for seasonal recipes, kitchen tips, and dessert boards to drool over

Pumpkin Crisp: The No-Fuss Fall Dessert You’ll Keep Coming Back To

Print Recipe

Pumpkin pie’s easygoing cousin—rich, creamy pumpkin filling topped with buttery cinnamon streusel. No crust, no stress, just full-on fall flavor.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 to 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp pumpkin pie spice
• ½ tsp salt
• 2 tsp vanilla extract
• ⅔ cup heavy cream
• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 2 tsp cinnamon
• ½ tsp salt
• 12 tbsp (1½ sticks) unsalted butter, melted

Instructions

1. In a large mixing bowl, combine: pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla. Whisk until smooth.
2. Gradually whisk in heavy cream to create a velvety, pourable custard consistency.
3. Pour mixture into a lightly greased 12-inch cast iron skillet or 9×9 baking dish. Tap to release air bubbles.
4. In a separate bowl, mix flour, sugar, cinnamon, and salt. Stir in melted butter until crumbly.
5. Sprinkle streusel topping evenly over pumpkin layer.
6. Bake at 350°F (175°C) for 40–45 minutes, until center is set and top is golden. Cool 10 minutes before serving.

Notes

Store leftovers in the fridge up to 5 days. Serve warm with ice cream or enjoy cold. Assemble ahead by keeping filling and topping separate until baking.

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 28g
• Sodium: 310mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg

Keywords: pumpkin crisp, fall dessert, no crust pumpkin pie, streusel, easy pumpkin dessert