Pumpkin Pie Crisp With Cinnamon Streusel is a cozy dessert that feels like fall in every bite. It has smooth, spiced pumpkin filling topped with a crunchy, buttery streusel that’s bursting with cinnamon flavor. The mix of soft pumpkin and crisp topping makes it a perfect blend of textures that everyone loves.
I always enjoy making this dessert when the air starts to get cooler. The smell of cinnamon and pumpkin baking fills the whole house and makes me feel warm inside. One little tip I like is to serve it with a scoop of vanilla ice cream or a dollop of whipped cream—it’s a simple way to make it even more comforting.
This crisp is also one of those recipes that’s easy to share at family get-togethers or holiday dinners. I find that it’s a nice change from the usual pumpkin pie but still delivers all that classic autumn flavor we look forward to. It’s a sweet treat that always brings smiles around the table.
Key Ingredients & Substitutions
Pumpkin puree: Canned pumpkin puree is convenient and consistent. If fresh pumpkin is available, roast and mash it for a fresher taste. Avoid pumpkin pie filling, which has added spices and sugar.
Spices: Cinnamon, ginger, cloves, and nutmeg bring classic fall flavors. You can adjust amounts to your taste or use a store-bought pumpkin pie spice blend for simplicity.
Butter: Cold unsalted butter is key for both the crust and streusel — it creates flakiness in the crust and crumbly topping. You can substitute with margarine or coconut oil if needed, but the texture may vary.
Evaporated milk: Adds richness to the pumpkin filling. For a dairy-free option, try canned coconut milk or almond milk, but the flavor will be slightly different.
How Can You Make a Crunchy, Crumbly Cinnamon Streusel topping?
The streusel topping is what makes this pie stand out. Here’s how to make it perfectly crisp:
- Combine flour, brown sugar, cinnamon, and salt in a bowl.
- Add cold butter cut into small pieces.
- Use a fork, pastry cutter, or your fingers to mix until the butter is pea-sized crumbs coated with sugar.
- Sprinkle evenly over the pumpkin filling before baking.
- Avoid over-mixing so the topping stays crumbly and doesn’t turn doughy.
Baking until the topping is golden brown ensures a nice crunch. If it browns too quickly, tent the pie with foil to prevent burning.
Equipment You’ll Need
- 9-inch pie plate – it holds the crust and filling perfectly for even baking.
- Mixing bowls – you’ll need a few for making the crust, filling, and streusel.
- Pastry blender or fork – great for cutting cold butter into flour for flaky crust and crumbly topping.
- Rolling pin – helps you roll out the pie dough evenly without sticking.
- Whisk – makes mixing the pumpkin filling smooth and easy.
- Baking sheet – place under the pie to catch any drips and keep your oven clean.
- Wire rack – lets the pie cool down properly so the crust stays crisp.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel for extra crunch and nutty flavor.
- Swap pumpkin puree with sweet potato puree for a richer, earthier taste.
- Mix in a teaspoon of vanilla or maple extract into the filling for a warmer, deeper flavor.
- Top with shredded sharp cheddar cheese before the streusel for a sweet and salty twist.
How to Make Pumpkin Pie Crisp With Cinnamon Streusel
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3 tablespoons ice water (more if needed)
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree (or 1 3/4 cups fresh cooked pumpkin)
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
For the Cinnamon Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small pieces
To Serve:
- Vanilla ice cream or whipped cream (optional)
Time Needed:
This recipe takes about 20 minutes to prepare and 50-60 minutes to bake. Allow some extra time to chill the pie crust dough for best results—about 30 minutes. Cooling after baking takes another 30 minutes before serving.
Step-by-Step Instructions:
1. Prepare the Crust:
In a bowl, mix the flour and salt. Add cold butter pieces and cut them into the flour with a pastry blender or your fingers until you get a crumbly mix with pea-sized bits. Pour in ice water little by little and mix gently until the dough starts coming together. Shape into a disc, wrap it up, and chill in the fridge for at least half an hour.
2. Roll out the Dough:
Preheat your oven to 350°F (175°C). On a floured surface, roll the chilled dough into a 12-inch circle. Carefully place it into a 9-inch pie pan, trimming and crimping the edges nicely.
3. Make the Pumpkin Filling:
In a large bowl, whisk pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt together. Beat in the eggs, then mix in the evaporated milk until the filling is smooth and well combined.
4. Prepare the Cinnamon Streusel Topping:
In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add cold butter pieces and cut in with a fork or pastry cutter until the mixture looks like coarse crumbs.
5. Assemble and Bake:
Pour the pumpkin filling into the crust. Spread the cinnamon streusel evenly on top. Bake for 50 to 60 minutes until the filling is set and the topping is golden and crisp. A knife inserted near the center should come out mostly clean.
6. Cool and Serve:
Let the pie cool completely on a wire rack before slicing. Enjoy it warm or at room temperature, with a scoop of vanilla ice cream or whipped cream if you like.
Enjoy your delicious Pumpkin Pie Crisp With Cinnamon Streusel!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely in the fridge overnight and stir well before using. This ensures the filling has the right texture and consistency.
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can prepare the crust dough up to two days in advance, keep it wrapped tightly in the fridge, and roll it out when you’re ready to bake.
How Should I Store Leftover Pumpkin Pie Crisp?
Store leftovers covered in the fridge for up to 3 days. To reheat, warm slices gently in the oven to keep the streusel crisp or pop in the microwave if you’re in a hurry.
Can I Substitute the Evaporated Milk?
You can use canned coconut milk or almond milk for a dairy-free version, but the filling may be slightly less rich. Regular milk can be used, but evaporated milk gives the best creamy texture.