This Pumpkin Pie Crisp With Cinnamon Streusel is a cozy fall dessert that combines the smooth, warm flavors of pumpkin pie filling with a crunchy, buttery topping loaded with cinnamon. The streusel topping adds the perfect sweet and spicy crunch that makes every bite so satisfying. It’s like pumpkin pie and crisp got together and made magic happen!
I love how easy it is to make this dessert, especially when you want something homemade but don’t want to fuss over a pie crust. The cinnamon streusel is my favorite part—it gives just enough sweetness and a little bit of spice to balance out the pumpkin. I usually make a big batch and enjoy it warm, right out of the oven, with a scoop of vanilla ice cream on top. It’s simple but so comforting.
This dessert always brings back sweet memories of autumn afternoons and family gatherings. It’s one of those treats that feels both homey and special. Whether you’re craving something with a bit of crunch or that classic pumpkin pie flavor, this crisp hits the spot every time. I’m pretty sure everyone will ask you for the recipe once they taste it!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for this pie—smooth and rich. You can swap with homemade pumpkin puree (roasted and mashed) if you prefer fresh flavors, but make sure it’s not pumpkin pie filling which has extra spices and sugar.
Spices: Cinnamon, ginger, and cloves bring that classic pumpkin pie warmth. If you don’t have cloves, a pinch of nutmeg or allspice works well. Feel free to adjust the amounts to suit your taste!
Evaporated Milk: It adds creaminess without heaviness. If you’re dairy-free, coconut milk or almond milk can be used but the texture may be a little different. Whole milk is another easy swap.
Cinnamon Streusel Topping: The butter chunks in the topping create a crumbly texture when baked. Use cold butter and mix gently for the best results. For a nutty touch, try adding chopped pecans or walnuts to the topping.
Pie Crust: A pre-made crust saves time and works great. You can also make your own pie crust or use a graham cracker crust for a sweeter, more textured base.
How Do You Make Sure Your Cinnamon Streusel Topping is Perfectly Crumbly?
The secret to a crunchy, clumpy streusel topping is in the mixing and the butter temperature. Keep your butter cold and cut it into the dry ingredients until you get pea-sized crumbs. Don’t overmix—it should still look chunky.
- Use a pastry cutter, two forks, or even your fingertips to mix the butter in.
- Chill your topping in the fridge for 10 minutes before sprinkling it on the pie if your kitchen is warm; this helps it crisp up better during baking.
- Sprinkle evenly but don’t press the topping into the filling—loose crumbs bake into crisp clusters.
- If the topping browns too fast while baking, cover the pie loosely with foil to prevent burning.
Equipment You’ll Need
- 9-inch pie dish – perfect size for holding the pumpkin filling and streusel topping evenly.
- Mixing bowls – you’ll need at least two, one for the filling and one for the streusel.
- Whisk – helps you blend the pumpkin filling smoothly without lumps.
- Pastry cutter or fork – great for mixing the cold butter into the streusel for that crumbly texture.
- Oven mitts – essential for safely handling the hot pie and baking dish.
- Measuring cups and spoons – for getting your ingredients just right.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel topping for extra crunch and a nutty touch.
- Mix 1/2 teaspoon ground nutmeg or allspice into the pumpkin filling for a warmer spice profile.
- Swap some of the sugar in the streusel for maple sugar or brown sugar for a richer flavor.
- Try topping the pie with whipped cream flavored with a dash of cinnamon or vanilla for extra creaminess.
How to Make Pumpkin Pie Crisp With Cinnamon Streusel
Ingredients You’ll Need:
For the Pumpkin Pie Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup evaporated milk
For the Cinnamon Streusel Topping:
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
For the Pie Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Optional:
- Vanilla ice cream or whipped cream for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, then about 50-60 minutes to bake. After baking, allow the pie to cool to room temperature before serving. So, plan for roughly 1 hour and 15 minutes total time.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish or tart pan. Set this aside while you get the filling ready.
2. Make the Pumpkin Pie Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves, and eggs until the mixture is smooth and well combined. Slowly stir in the evaporated milk until everything is blended.
3. Pour Filling into Crust:
Pour the pumpkin filling neatly into the prepared pie crust, spreading it evenly.
4. Prepare the Cinnamon Streusel Topping:
In a medium bowl, mix the flour, brown sugar, ground cinnamon, and salt. Add the cold cubed butter. Using a pastry cutter or your fingers, blend the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized bits.
5. Add Streusel to the Pie:
Evenly sprinkle the streusel topping over the pumpkin filling. Try not to press it down; leave it loose for a nice crumbly texture after baking.
6. Bake the Pie:
Bake in your preheated oven for 50 to 60 minutes. You’ll know it’s done when the custard filling is set and the streusel topping is golden brown and crisp. If you notice the topping browning too quickly, tent the pie loosely with foil to protect it.
7. Cool and Serve:
Remove the pie from the oven and let it cool to room temperature. The filling will firm up as it cools. Serve warm or at room temp, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for extra delight.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast and puree a sugar or pie pumpkin until smooth. Make sure your fresh puree is thick and not watery to keep the filling consistency right.
How Should I Store Leftovers?
Cover any leftovers tightly and store them in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold with your favorite topping.
Can I Make the Streusel Topping Ahead of Time?
Absolutely! You can prepare the streusel topping a day ahead and keep it refrigerated. Just give it a quick stir before sprinkling over your filling.
What’s the Best Way to Prevent the Streusel from Burning?
If your topping starts browning too fast during baking, loosely cover the pie with aluminum foil to protect it while the filling finishes cooking.
