Description
This Pumpkin Pie Crisp with Cinnamon Streusel combines creamy spiced pumpkin filling with a buttery, crunchy streusel topping—an easier, cozier twist on classic pumpkin pie. Perfect for fall, Thanksgiving, or whenever you crave something warm and comforting.
Ingredients
1 can (15 oz) pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
1 cup evaporated milk
1 teaspoon vanilla extract
For the Cinnamon Streusel:
1/2 cup all-purpose flour
1/2 cup rolled oats
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cubed
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
3. Add eggs, evaporated milk, and vanilla extract; whisk until smooth and creamy.
4. Pour the pumpkin mixture into the prepared baking dish.
5. In another bowl, combine flour, oats, brown sugar, and cinnamon for the streusel.
6. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
7. Sprinkle the streusel evenly over the pumpkin filling.
8. Bake for 40–45 minutes, until the topping is golden and the pumpkin layer is set.
9. Cool slightly before serving with whipped cream or ice cream.
Notes
Make it dairy-free by swapping butter with coconut oil and using oat milk instead of evaporated milk.
Add chopped pecans or walnuts to the streusel for a nutty crunch.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg