Dessert

Delicious Pumpkin Pie Crisp Recipe

BySophie Carsel February 25, 2026February 25, 2026

Introduction

This Delicious Pumpkin Pie Crisp combines the rich, smooth flavors of pumpkin pie filling with a buttery, crunchy topping. It’s a delightful twist on the traditional pumpkin dessert, perfect for cozy gatherings or a festive treat.

A single slice of pumpkin pie with three visible layers sits on a white plate with a white marbled surface underneath. The bottom layer is a thin, light beige pie crust, firm and slightly crimped at the edges. The middle layer is a smooth, dense, orange pumpkin filling with a slightly grainy texture. The top layer is a crumbly brown streusel topping with bits of oats and a sandy texture. On top of the streusel, there is a small puff of white whipped cream that looks light and fluffy. In the background, out of focus, are two small orange pumpkins and a pie dish filled with more pumpkin pie. A golden fork lies near the plate on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Step 2: In a large bowl, combine pumpkin puree with 1 cup granulated sugar, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt. Whisk in 3 large eggs, then stir in ⅔ cup heavy cream and 2 teaspoons vanilla extract until smooth.
Step 3: In a separate bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons cinnamon, and ½ teaspoon salt. Pour in 12 tablespoons melted unsalted butter and mix until coarse crumbs form.
Step 4: Pour the pumpkin filling into the prepared baking dish, spreading evenly.
Step 5: Evenly sprinkle the crisp topping over the pumpkin filling; do not press down.
Step 6: Bake at 350°F (175°C) for 25-30 minutes. Then reduce oven temperature to 325°F (160°C) and bake for an additional 30-40 minutes, until the filling is set and the topping is golden and crisp.
Step 7: Cool completely on a wire rack for at least 2-3 hours. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Tips & Variations

Use fresh pumpkin puree if available for a more natural flavor.
Add chopped pecans or walnuts to the topping for extra crunch.
Swap heavy cream for coconut cream to make this dessert dairy-free.
Serve with a dollop of cinnamon-spiced whipped cream for added warmth.

Storage

Store leftovers covered in the refrigerator for 3-4 days. Reheat gently in the microwave or oven to regain some warmth and crispness. This dessert is best enjoyed within a few days for optimal freshness.

How to Serve

A close-up view of a slice of pumpkin crumble pie on a white plate, showing three distinct layers: at the bottom, a smooth, light beige crust; in the middle, a thick, bright orange pumpkin filling with a soft texture; and on the top, a chunky, golden-brown crumble made of oats and nuts that looks crispy. The slice is garnished with a dollop of fluffy white whipped cream sitting on top of the crumble. In the soft-focus background, there is a larger pie and some small pumpkins on a white marbled surface. A gold fork is placed near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the crisp a day in advance and refrigerate it. Just bring it to room temperature and warm it slightly before serving.

Is it possible to freeze the pumpkin pie crisp?

Freezing is possible, but the topping may lose some crispness. To freeze, wrap tightly in foil or plastic wrap and store for up to 2 months. Thaw overnight in the refrigerator before reheating.