Pumpkin Pie Crisp with Cinnamon Streusel
This pumpkin pie crisp has all the deep, spiced custard of classic pie but with a buttery cinnamon streusel topping that stays crunchy. No rolling pin, no fuss — just 20 minutes of hands-on work and you get a dessert that disappears before the turkey. My daughter Simone calls it the 'crunchy cinnamon stuff,' and she is not wrong.
Equipment
- 9x13 baking dish
- Mixing Bowls
- Whisk
- Pastry cutter or fork
Ingredients
Filling
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 1/4 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Streusel
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 375°F. Place a 9x13 baking dish on a sheet pan to catch any bubbles.
- Whisk the filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, 1/4 cup of the brown sugar, pumpkin pie spice, and salt. Whisk until smooth and glossy — don't overmix, just combine.
- Make the streusel: In a medium bowl, whisk together the flour, oats, the remaining 1/2 cup brown sugar, and the cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until you have pea-sized clumps and sandy bits.
- Assemble: Pour the pumpkin filling into the prepared dish and spread evenly. Sprinkle the streusel evenly over the top.
- Bake for 45-50 minutes, until the filling is set around the edges but still has a slight jiggle in the center. The streusel should be deep golden brown. If browning too fast, tent with foil for the last 10 minutes.
- Cool on a wire rack for at least 20 minutes before serving. The filling needs to settle for clean slices. Serve warm with ice cream or whipped cream.
Notes
For the best streusel, ensure butter is cold straight from the fridge — pop it in the freezer for 10 minutes while you prep the filling. Don't overbake; the center should still wobble slightly when you pull it. The crisp keeps for 4 days in the fridge; reheat at 350°F for 10 minutes to re-crisp the topping. To freeze: assemble unbaked in a foil pan, wrap tightly, and bake from frozen, adding 20 minutes to the bake time. For gluten-free, use a 1:1 gluten-free flour blend and certified GF oats. For dairy-free, substitute full-fat coconut milk for evaporated milk and use vegan butter.