Pumpkin Pie Crisp With Cinnamon Streusel is that perfect cozy dessert that feels like a warm hug on a chilly day. You get the smooth, spiced pumpkin filling that everyone loves, topped with a crunchy, buttery cinnamon streusel that adds just the right amount of sweet and spice. The textures play so nicely together, making every bite deliciously satisfying.
I love making this dessert whenever the air starts to cool down. There’s something really special about the smell of cinnamon and pumpkin baking together—it’s like the house fills up with comfort and joy. One tip I swear by is to let it cool just enough before digging in so the topping keeps its crispiness but the pumpkin stays creamy and smooth underneath.
My favorite way to serve this is with a big scoop of vanilla ice cream or a dollop of whipped cream on top. It makes the whole experience feel a little extra special and perfect for sharing with friends or family around the table. Whenever I make it, it sparks so much happy conversation and contented sighs — it’s a dessert that just brings people together.
Key Ingredients & Substitutions
Buttery Pie Crust: Using cold butter is essential here. It keeps the crust flaky by creating tiny pockets as it bakes. If you’re short on time, store-bought pie crust works fine, but homemade gives the best texture.
Pumpkin Puree: Canned pumpkin puree is convenient and consistent. You can use fresh pumpkin puree if you like, but it might be wetter and need extra thickening.
Evaporated Milk: It adds creaminess without extra water. A good substitute is full-fat coconut milk for a dairy-free twist, which adds a nice richness.
Spices: The cinnamon, ginger, nutmeg, and cloves give that classic pumpkin pie flavor. Feel free to adjust to taste or add a pinch of allspice for a slightly different flavor profile.
Cinnamon Streusel: Cold butter here is key to creating crumbly topping. You can swap some flour with oats or chopped nuts for extra texture.
How Do You Get The Perfect Crispy Cinnamon Streusel?
The streusel topping should be crumbly and golden without burning. Here’s how I make sure of that:
- Use cold butter: Cut it into small pieces and work it quickly with the flour and sugar until you get coarse crumbs.
- Don’t over-mix: Stop as soon as the crumbs form. Overworking melts the butter and makes it dense instead of light and crispy.
- Distribute evenly: Sprinkle the streusel gently over the filling but don’t pack it down — this helps it bake crisp.
- Watch baking time: If the topping browns too fast, tent the pie with foil to avoid burning while the filling finishes baking.
Following these steps gives you a topping that’s crunchy on the outside but still tender underneath. That contrast is what makes this pie crisp so good!
Equipment You’ll Need
- 9-inch pie dish – perfect size for baking the crisp evenly and fitting the filling just right.
- Mixing bowls – at least two, one for the filling and one for the streusel topping to keep things organized.
- Pastry cutter or fork – helps cut cold butter into flour easily for a flaky crust and crumbly topping.
- Whisk – great for smoothly blending the pumpkin filling ingredients without lumps.
- Rolling pin – needed to roll out the crust evenly to fit your pie dish perfectly.
- Wire rack – lets the pie cool evenly without sogginess on the bottom.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel for added crunch and a nutty flavor twist.
- Mix in a tablespoon of maple syrup into the filling for a richer, warmer sweetness that pairs beautifully with pumpkin.
- Swap out cinnamon for pumpkin pie spice or add a pinch of ground cardamom for a unique spice profile.
- Try replacing evaporated milk with coconut milk to give the pie a subtle tropical flavor and make it dairy-free.
How to Make Pumpkin Pie Crisp With Cinnamon Streusel
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 3 to 4 tablespoons ice water
For the Pumpkin Filling:
- 1 (15-ounce) can pumpkin puree
- 1 cup evaporated milk
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Cinnamon Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
Optional Topping:
- Whipped cream or vanilla ice cream
Time Needed
This recipe takes about 45 minutes for preparation and around 50-60 minutes for baking. Allow an additional 2 hours for cooling to set the filling properly before serving.
Step-by-Step Instructions:
1. Prepare the crust
Whisk together the flour and salt in a large mixing bowl. Add cold butter cubes and use a pastry cutter or your fingers to cut them into the flour until you get a coarse crumb texture. Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
2. Preheat the oven and roll out the crust
Set your oven to 350°F (175°C). Roll out your chilled dough on a lightly floured surface so it fits your 9-inch pie dish. Transfer the dough to the pie dish, trim the edges, and crimp them as you like. Place the crust back in the fridge while preparing the filling.
3. Make the pumpkin filling
In a large bowl, whisk together pumpkin puree, evaporated milk, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well blended.
4. Prepare the cinnamon streusel topping
Combine the flour, brown sugar, cinnamon, and salt in a separate bowl. Cut in the cold butter pieces until the mixture forms coarse crumbs. Set aside.
5. Assemble and bake the pie
Pour the pumpkin filling into your chilled pie crust. Evenly sprinkle the cinnamon streusel topping over the filling. Place in the oven and bake for 50 to 60 minutes until the filling is set on the edges but slightly jiggles in the center, and the streusel topping is golden and crisp. If the topping browns too quickly, loosely cover the pie with foil during the last 15 minutes.
6. Cool and serve
Let the pie cool on a wire rack for at least 2 hours to allow the filling to set completely. Serve with a dollop of whipped cream or a scoop of vanilla ice cream if you like.
Can I Use Frozen Pumpkin Puree?
Yes! Thaw frozen pumpkin puree in the refrigerator overnight before using. Give it a good stir to restore smoothness before mixing it into the filling.
How Do I Store Leftovers?
Store any leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 3-4 days. Reheat gently or enjoy cold—both ways taste great!
Can I Make This Pie Ahead of Time?
Absolutely! Bake the pie and let it cool completely, then refrigerate. It often tastes even better the next day once the flavors meld. Bring to room temperature before serving.
What Can I Substitute for Evaporated Milk?
You can use whole milk or half-and-half as a substitute, but the texture may be a bit lighter. For a dairy-free option, try canned coconut milk—it adds a lovely richness and subtle flavor.
