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!)
Pumpkin Pie Crisp
15m prep time
45m cook time
For the filling:
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon Kosher salt
- 2/3 cup heavy cream
For the streusel topping:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons cinnamon
- 12 tablespoons butter, melted
- Preheat oven to 375°F and grease an 8x8-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, and vanilla.
- Add the cinnamon, ginger, nutmeg, cloves, allspice, and salt, and whisk to combine.
- Gradually whisk in the cream until smooth. Pour into prepared baking dish.
- In a separate clean bowl, make the topping:
- Whisk together the flour, brown sugar, granulated sugar, and cinnamon. Drizzle in melted butter and stir with a fork until crumbly.
- Sprinkle topping evenly over the pie filling and bake until the top is golden brown, 40-45 minutes.
- Let rest 10 minutes, then serve and enjoy!
Recipe adapted from Dixie Crystals.