This easy pumpkin crisp has a creamy, pumpkin-pie–style filling topped with a crunchy, buttery streusel. A cozy fall dessert that everyone loves!

Pumpkin crisp ready for serving on a white plate with a scoop of ice cream.

This post may contain affiliate links. Read disclosure policy.

Easy Pumpkin Crisp Recipe

If you love my apple crisp recipe, you’re going to love this easy pumpkin crisp recipe just as much! It’s made with a creamy base similar to my pumpkin pie recipe but without the fuss of a homemade pie crust.

Like my pumpkin crunch cake, it’s made with pumpkin puree and plenty of pumpkin pie spice for the best seasonal flavor. It’s topped with a cinnamon streusel topping and tastes amazing served warm with a scoop of vanilla ice cream on top.

How to Make Pumpkin Crisp

Baked pumpkin crisp in white dish.
  1. Make streusel topping: In a large bowl, combine flour and butter with a fork or pastry mixer. Then mix in the old fashioned oats and brown sugar.
  2. Make pumpkin filling. Combine the sugar and eggs in a large bowl using a whisk or electric mixer. Whisk in the pumpkin, vanilla, pumpkin pie spice, cinnamon and salt.
  3. Bake. Pour into prepared baking dish then sprinkle the streusel topping on top of the pumpkin. Bake at 350°F for 35 – 45 minutes or until the center is set.
  4. Serve. Remove from oven and allow to cool for 10 minutes. Then spoon while still warm into bowls and add a scoop of vanilla ice cream.
A closeup of pumpkin crisp on a serving spoon showing the buttery streusel and flavorful pumpkin filling.

Tips for the Best Pumpkin Crisp

  • I use salted butter in this pumpkin crisp recipe because the salt brings out the flavor in the streusel. If using unsalted butter, add 1/4 teaspoon of salt with the cinnamon.
  • Double this recipe and use a 9 x 13″ pan. The entire dish will be thicker so you’ll need to bake it for about 3-5 minutes longer.
  • Add 1/2 cup of chopped nuts like walnuts, pecans, almonds to the streusel for added crunch!
  • If you notice the streusel is browning too fast, cover it with foil.
  • You could also use a simple crumble topping (without the oats), although I enjoy the crunch that the oats add to this pumpkin dessert.

Serving Suggestions

When I’m serving a crowd, I’ll provide topping options, such as homemade whipped cream, vanilla ice cream, and caramel sauce, but this pumpkin pie crisp has so much seasonal flavor that a warm serving on its own is just perfect!

Pumpkin pie crisp on a plate with a scoop of vanilla ice cream.

More easy fall desserts include pumpkin dump cake, pumpkin bars with cream cheese frosting, pumpkin oat cookies and pumpkin chocolate chip cookies!

More Pumpkin Recipes

Pumpkin crisp with a scoop of vanilla ice cream on a white plate.

Pumpkin Crisp

5 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
This easy pumpkin crisp has a creamy, pumpkin-pie–style filling topped with a crunchy, buttery streusel. A cozy fall dessert that everyone loves!
Print Pin This! Rate

Ingredients 

Pumpkin Mixture

Streusel Topping

  • 6 Tablespoons salted butter , slightly melted
  • ⅔ cup all-purpose flour
  • ½ cup old fashioned oats
  • ⅓ cup light brown sugar , packed
  • ½ teaspoon ground cinnamon

Optional: 1/2 cup chopped nuts

For serving (optional): Vanilla ice cream or whipped cream

Instructions

  • Make streusel topping. Preheat the oven to 375°F. In a large bowl, combine the 2/3 cup flour and 6 Tablespoons butter with a fork or pastry mixer. Then mix in the 1/2 cup oats and 1/3 cup brown sugar. Add nuts if desired.
  • Make pumpkin filling: Combine 1/3 cup sugar and 1 egg in a large bowl. Whisk or mix with an electric mixer for about 1 minute. Then whisk in 1/2 cup evaporated milk. Next whisk in 1 cup pumpkin, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon and 1/2 teaspoon salt. Pour into an 8×8" or 9×5" baking dish.
  • Bake. Sprinkle the streusel topping on top of the pumpkin. Then bake for 35 – 45 minutes or until the center is set. Cover the top with foil if the streusel is browning too fast.
  • Rest then serve warm. Remove from oven and allow to cool for 10 minutes. Then spoon into bowls. Add whipped cream or ice cream on top if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Butter: If you use unsalted butter, add in 1/4 teaspoon salt with the cinnamon. 
Doubling: This recipe is easy to double and place in a 9×13″ pan. The pumpkin mixture will be a little thicker, so you’ll want to cook and additional 3-5 minutes.

Nutrition

Calories: 242kcal, Carbohydrates: 33g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 250mg, Potassium: 167mg, Fiber: 2g, Sugar: 20g, Vitamin A: 5098IU, Vitamin C: 2mg, Calcium: 72mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQ

Can I use pumpkin pie filling instead?

Technically yes, I prefer pure pumpkin puree as it allows me to adjust the seasoning to my liking. Canned pumpkin pie filling has spices and sugar already added so it’s quite sweet. You can use it in a pinch, just keep in mind the flavor won’t be the same, and the texture and color may be different as well.

What if I don’t have pumpkin spice?

Pumpkin pie spice is a simple combination of cinnamon, nutmeg, cloves, ginger, and allspice. If you have any or all of those, combine 4 teaspoons each of cinnamon and nutmeg and 1 teaspoon each of the remaining spices.

Can I make this dessert ahead of time?

I wouldn’t bake the crisp until you are ready to serve it. But you can make the pumpkin mixture and the streusel topping ahead of time, and keep them in separate containers in the fridge until you’re ready to bake. This way the streusel won’t become soggy and you’ll just assemble it when you’re ready to serve it.

How to store pumpkin crisp?

As with any crisp, it’s always best served warm the day it’s made. Keep any leftovers stored in the fridge for up to 3 days and enjoy again reheated or cold straight out of the fridge! The longer it sits the soggier it will get, so to crisp it back up a bit, use the oven or toaster oven.

Do not freeze as the texture will change upon thawing.