The thing I look forward to most about Thanksgiving is pumpkin pie, hands down. (I generally help myself to a slice for breakfast the morning after the feast as well – I love it that much.) But there’s no reason to relegate that deliciously soft and spiced autumnal treat to one (or two) days of the year. Luckily, this Pumpkin Pie Crisp gives you that same creamy, warmly spiced filling but finishes it off with a crisp crumble topping that makes it into a more casual affair – something that works on any given day, after any given meal.

Now, I’m not a pumpkin spice latte fanatic but I am very much on board with creating more room for actual pumpkin desserts in our lives. This crisp is a little more rustic than a pie, a whole lot easier than a cake, and faster than a quick bread. What I’m trying to say is that it fits a little easier into your life than the more cumbersome pumpkin desserts, but it happens to taste just as delicious.

The filling is the same as pumpkin pie filling, more or less. You start with a can of pumpkin puree and add heavy cream, eggs, sugar, and a whole smorgasbord of delicious spices like cinnamon, nutmeg, cloves, allspice, and ginger. What separates it from pie is that there’s no crust but there is an incredible topping made up of flour, brown sugar, butter, and cinnamon.

Unlike pie crusts or many other streusel toppings, you don’t even need to cut the butter in here. You just melt it and pour it right into the dry ingredients before you sprinkle the crumbly mixture all over the filling. It emerges golden brown and crisp – that is its namesake after all – and it’s the perfect complement to the soft, spiced filling below. (Oh, by the way, a scoop of ice cream rounds out the picture perfectly!)