Pumpkin Pie Crisp With Cinnamon Streusel is a simple, delicious twist on classic pumpkin pie. It blends the cozy flavors of pumpkin and warming cinnamon with a crunchy streusel topping that’s just the right amount of sweet and crumbly. This dessert feels like a warm hug on a chilly fall day!
I love making this pumpkin pie crisp because it’s so easy to put together, yet it always gets lots of smiles. The cinnamon streusel on top adds a little extra something special that makes everyone ask for seconds. I find it really satisfying to serve it right out of the oven, with the topping still crisp and the pumpkin filling perfectly soft.
My favorite way to enjoy this dish is with a scoop of vanilla ice cream or a dollop of whipped cream. It balances the warm spices beautifully. Whenever I make it for friends or family, they always tell me how comforting it tastes, like all the best parts of fall in one bowl. It’s a recipe I keep coming back to year after year because it just feels right for the season.
Key Ingredients & Substitutions
Pie Crust: Using cold butter is key to a flaky crust. If you don’t have butter, you can try shortening or coconut oil, but the flavor will be different. Ice water helps the dough come together without melting the butter.
Pumpkin Puree: Canned pumpkin puree is easy and consistent. You can also use homemade pumpkin puree if you roast and mash pumpkin, but drain any excess moisture to keep the filling firm.
Spices: Cinnamon, ginger, cloves, and nutmeg give that classic pumpkin spice taste. If you don’t have all, just cinnamon and ginger make a nice base. Ground allspice or pumpkin pie spice mix can be good one-pan substitutes too.
Evaporated Milk: This adds creaminess and richness. You can replace it with whole milk or half-and-half if needed, though the texture may be a little lighter.
Cinnamon Streusel Topping: Cold butter here is important for crumbly texture. Brown sugar adds moisture and deep flavor, but white sugar can be mixed in if you like it a bit crisper.
How Do I Make a Perfect Cinnamon Streusel That Stays Crispy?
A foolproof streusel is all about texture and keeping the butter cold until baking:
- Use cold butter cut into small cubes; this helps create crumbly, little peaks rather than a paste.
- Mix streusel ingredients quickly with fingers or a pastry cutter—you want coarse crumbs, not smooth dough.
- Sprinkle the streusel evenly and thick enough to cover the pumpkin filling, but don’t pack it down.
- If the streusel starts browning too fast in the oven, loosely cover with foil in the last 15 minutes to prevent burning while the filling sets.
- Once baked, allow the pie to cool completely so the topping hardens and stays crisp.
Equipment You’ll Need
- 9-inch pie plate – perfect size for even baking and holds the pumpkin filling well.
- Mixing bowls – a few sizes help you mix crust, filling, and streusel separately without mess.
- Pastry cutter or fork – makes cutting cold butter into flour easy for a flaky crust and crumbly topping.
- Rolling pin – helps you roll out the pie dough evenly for a nice, balanced crust.
- Whisk – great for blending the pumpkin filling smoothly without lumps.
- Baking sheet – place under your pie to catch any drips during baking.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel topping for extra crunch and nutty flavor.
- Stir a splash of maple syrup or molasses into the pumpkin filling for a deeper, richer sweetness.
- Mix in 1/2 cup of sharp cheddar cheese in the crust for a subtle savory twist that balances the sweet filling.
- Sprinkle ground ginger or allspice in the streusel if you want more warm spice complexity.
Pumpkin Pie Crisp With Cinnamon Streusel
Ingredients You’ll Need:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
For the Pumpkin Filling:
- 1 (15 oz) can pure pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
For the Cinnamon Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
For Serving (Optional):
- Vanilla ice cream or whipped cream
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 55-65 minutes to bake. You’ll also want to allow at least 2 hours for the pie to cool and set before serving, so plan accordingly. Overall, about 3 hours from start to finish, mostly hands-off baking and cooling time.
Step-by-Step Instructions:
1. Making the Pie Crust:
In a mixing bowl, combine the all-purpose flour and salt. Use a pastry cutter or your fingers to cut the cold butter into the flour until the mixture looks like coarse crumbs. Add the ice water one tablespoon at a time, stirring gently until the dough begins to hold together. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
2. Preparing the Pie Crust for Baking:
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough out into a circle large enough to fit a 9-inch pie plate. Transfer the dough to the pie plate, trim any edges, and flute if you like. Keep the crust chilled while you make the filling.
3. Making the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ground ginger, cloves, nutmeg, and salt until combined. Beat in the eggs until smooth. Gradually stir in the evaporated milk to create a creamy filling.
4. Assembling the Pie:
Pour the pumpkin filling into the prepared pie crust and spread it evenly. Next, prepare the cinnamon streusel topping.
5. Preparing the Cinnamon Streusel Topping:
In a mixing bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture forms crumbly clumps. Sprinkle this streusel evenly over the pumpkin filling, covering it completely.
6. Baking the Pie:
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 55-65 minutes. Watch the streusel topping; if it begins to brown too quickly, loosely cover the pie with aluminum foil during the last 15 minutes of baking. The filling should be set and the streusel should be golden and crisp.
7. Cooling and Serving:
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This helps the filling set properly for clean slices. Serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream if you like.
Can I Use Frozen Pie Dough Instead of Making My Own Crust?
Yes, frozen pie dough works well and saves time! Just thaw it in the fridge overnight and roll it out before filling. It makes the process quicker while still delivering a flaky crust.
How Should I Store Leftover Pumpkin Pie Crisp?
Store leftovers covered tightly in the refrigerator for up to 3 days. To keep the streusel topping crisp, reheat slices gently in the oven before serving instead of using a microwave.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie a day ahead and refrigerate it. For best results, add the streusel topping before baking on the day you plan to serve it. That way, the topping stays fresh and crunchy.
What Can I Use Instead of Evaporated Milk?
If you don’t have evaporated milk, whole milk or half-and-half are good substitutes. Keep in mind the filling might be slightly less rich but will still taste delicious.
