Name: Pumpkin Pie Crisp with Cinnamon Streusel Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 can (15 ounces) pumpkin puree; 2 large eggs; 1/2 cup evaporated milk; 1/2 cup light brown sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup old-fashioned rolled oats; 3/4 cup all-purpose flour; 1/2 cup packed light brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter (melted); 1/2 cup chopped pecans

Introduction

This Pumpkin Pie Crisp with Cinnamon Streusel is a wonderful twist on the classic pumpkin pie. Featuring a creamy pumpkin filling topped with a crunchy, buttery streusel, it’s perfect for fall gatherings or cozy nights in. Easy to make and full of warm spices, it’s sure to become a seasonal favorite.

A square slice of orange pumpkin dessert sits on a round white plate, showing three clear layers: a thin, light brown crust at the bottom, a thick and smooth bright orange pumpkin filling in the middle, and a crumbly, textured topping on top made of oats, pecans, and a sprinkling of cinnamon giving a warm brown color. Next to the dessert is a scoop of creamy, off-white vanilla ice cream with a slightly rough surface. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 ounces) pumpkin puree

2 large eggs

1/2 cup evaporated milk

1/2 cup light brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1 cup old-fashioned rolled oats

3/4 cup all-purpose flour

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter (melted)

1/2 cup chopped pecans

Instructions

Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9-inch square baking dish.

Step 2: In a large bowl, whisk together pumpkin puree, eggs, evaporated milk, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and creamy.

Step 3: Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.

Step 4: For the streusel topping, mix oats, flour, brown sugar, cinnamon, salt, and chopped pecans in a separate bowl. Add melted butter and stir until the mixture forms moist, crumbly clusters.

Step 5: Evenly sprinkle the cinnamon streusel over the pumpkin filling, but do not press it down.

Step 6: Bake for 40 to 45 minutes, until the pumpkin filling is mostly set and the streusel is golden brown. The center should still have a slight jiggle when gently shaken.

Step 7: Let the crisp cool for at least 15 minutes to allow the filling to finish setting.

Step 8: Serve warm, optionally topped with whipped cream or vanilla ice cream.

Tips & Variations

For extra crunch, toast the pecans before adding them to the streusel.

You can substitute walnuts for pecans if preferred.

Use canned pumpkin pie spice instead of individual spices to save time.

For a nut-free version, omit the pecans and increase oats slightly.

Serve with a drizzle of caramel sauce for an indulgent finish.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin puree should be cooked and strained well to remove excess moisture. Use the same quantity, about 1 1/2 to 2 cups of cooked pumpkin puree to replace a 15-ounce can.

How do I know when the crisp is done baking?

The streusel topping should be golden brown and crisp, and the pumpkin filling mostly set but still slightly jiggly in the center when gently shaken. It will continue to firm up as it cools.