Description
All the creamy spice of a classic pumpkin pie topped with a buttery cinnamon streusel—this Pumpkin Pie Crisp is a no-crust, no-fuss dessert that’s big on fall flavor. Perfect for feeding a crowd, it’s a warm, spiced hug in every spoonful.
Ingredients
Pumpkin Pie Layer
2 (15 oz) cans pumpkin purée
2 cups granulated sugar
6 large eggs
4 tsp pumpkin pie spice
1 tsp salt
4 tsp vanilla extract
1⅓ cups heavy cream
Cinnamon Streusel Topping
4 cups all-purpose flour
3 cups granulated sugar
4 tsp cinnamon
1 tsp salt
1½ cups (3 sticks) unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish (or use two smaller pans).
In a large bowl, whisk together pumpkin purée, sugar, eggs, pumpkin spice, salt, vanilla, and cream until smooth. Pour into prepared dish.
In another bowl, mix flour, sugar, cinnamon, and salt. Add melted butter and mix until crumbly.
Evenly sprinkle streusel over pumpkin mixture.
Bake for 50–60 minutes, or until the top is golden and the center is set.
Cool slightly before serving. Delicious warm, room temp, or chilled—with or without whipped cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 370 / serving
- Sugar: 30g / serving
- Fat: 20g / serving
- Carbohydrates: 43g / serving