Pumpkin Pie Crisp with Streusel Topping 7 Irresistible Wins

Introduction of Pumpkin Pie Crisp with Streusel Topping

Meet your new holiday shortcut: Pumpkin Pie Crisp with Streusel Topping. I am Chef Andrew, and this cozy bake gives you everything you love about classic pumpkin pie without the fussy pastry. Think silky pumpkin custard tucked under a thick blanket of oat pecan crumbs that turn golden and crinkly in the oven. You get contrast in every bite. Creamy center. Crisp edges. Warm spice that perfumes the whole kitchen.

We keep the process simple. Mix one streusel that does double duty as the base and the topping. Cold butter is the secret to big flavor and crunch, so keep it cubed and chilly until the moment it meets the flour and oats. Quick oats bring a tender, cookie like crumb. Pecans add toastiness and a gentle snap. The custard stays classic with pure pumpkin, cream, vanilla, and pumpkin pie spice so the filling tastes like fall in a spoon.

Use a 12 inch oven safe skillet for deep browning and rustic presentation, or grab a 9 by 13 pan for easy slicing on busy days. Bake until the edges are set and the center has a slight wobble. If you own an instant read thermometer, aim for about 175 to 180 degrees in the middle. Let it rest briefly so the layers settle, then serve warm with vanilla ice cream or a cloud of maple whipped cream.

Pumpkin Pie Crisp with Streusel Topping 7 Irresistible Wins

Andrew BELLETT

All the cozy flavor of pumpkin pie with a no-fuss press-in streusel that doubles as the crust and the topping. Silky pumpkin custard, golden oat-pecan crunch, holiday-friendly and crowd-approved.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Holiday Dessert

Cuisine American

Servings 12 servings

Equipment

• 12-inch oven-safe skillet
• or 9×13-inch baking pan
• Mixing bowls
• Whisk 
• Pastry cutter or two forks
• Measuring Cups and Spoons
• Instant-read thermometer (optional)
• Parchment paper (optional sling)

Ingredients

  

Crisp Base and Topping

• 2 cups quick oats for a finer, crisper crumb
• 0.5 cup pecans chopped, adds toastiness and crunch
• 2 cups all-purpose flour provides structure
• 1 cup light brown sugar packed
• 2 tsp pumpkin pie spice
• 1 cup unsalted butter very cold and cubed; equals 2 sticks

Pumpkin Custard

• 3 eggs room temperature if possible
• 1 cup granulated sugar
• 15 oz pure pumpkin 1 can; not pumpkin pie filling
• 1 cup heavy cream for silky texture
• 2.5 tsp pumpkin pie spice
• 2 tsp vanilla extract
• 0.5 tsp kosher salt balances sweetness

Instructions

 

• Heat oven to 375°F and place a rack in the center. Lightly grease a 12-inch oven-safe skillet, or prepare a 9×13-inch baking pan. For easy removal, line with a parchment sling that overhangs two sides.
• In a large bowl whisk quick oats, all-purpose flour, packed light brown sugar, and pumpkin pie spice until evenly combined. Breaking up any sugar clumps now ensures even sweetness later.
• Add the very cold cubed butter. Cut it in with a pastry cutter, two forks, or fingertips until the mixture forms pebbly crumbs no larger than peas. If the room is warm, chill the bowl for 5 minutes to keep the butter firm.
• Measure about 3½ cups of the streusel mixture into the pan and press it firmly into an even layer, nudging it slightly up the sides to create a shallow wall that helps contain the custard.
• In a separate bowl beat eggs and granulated sugar just until combined. Whisk in pure pumpkin, heavy cream, vanilla, pumpkin pie spice, and kosher salt until smooth and glossy with minimal bubbles. Tap the bowl on the counter to pop excess foam.
• Pour the pumpkin custard over the pressed crust and smooth the surface. Sprinkle the remaining streusel evenly over the top for uniform browning and crunch.
• Bake 35 to 45 minutes. The topping should be golden, edges set, and the very center should still wobble slightly. An instant-read thermometer inserted in the center should read about 175–180°F. If the topping browns too quickly, tent loosely with foil.
• Cool on a rack for 15 to 20 minutes before serving so layers set for clean slices. For the neatest bars, cool 30 to 40 minutes before slicing.
• Serve warm with vanilla ice cream, maple whipped cream, or a drizzle of caramel. Garnish with extra chopped pecans or a light dusting of pumpkin pie spice if desired.

Notes

Gluten-free: Use a 1:1 gluten-free all-purpose flour and certified gluten-free oats. Nut-free: Replace pecans with additional oats or pepitas. Dairy-free: Use plant-based butter and full-fat coconut milk or coconut cream in place of heavy cream. Doneness cues: Edges set with a gentle center wobble; 175–180°F internal temp. High altitude: At ~5000 ft, bake at 385°F and reduce custard sugar by 1 tablespoon; check early. Storage: Refrigerate covered up to 3–4 days; reheat at 300°F to re-crisp topping. Make-ahead: Bake up to 24 hours in advance and reheat before serving.

Keyword Fall Dessert, Pumpkin Pie Crisp, Skillet Dessert, Streusel Topping, Thanksgiving

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Why You’ll Love This Recipe “Pumpkin Pie Crisp with Streusel Topping”

• All the pie flavor, none of the fuss: You get classic pumpkin pie taste with a press-in crust that takes minutes. No chilling, rolling, or crimping.
• Texture that wows: A silky custard sits under a crisp, nutty blanket of oat pecan crumbs. Every bite is creamy, crunchy, and deeply spiced.
• One streusel, two jobs: The same mix becomes the base and the topping, which saves time and guarantees a cohesive flavor from top to bottom.
• Holiday friendly: Bake in a skillet for a rustic centerpiece or in a 9 by 13 for tidy squares on buffet tables. It slices cleanly after a short rest.
• Pantry smart: Uses staple ingredients like oats, flour, sugar, canned pumpkin, and cream. Perfect for last minute gatherings.
• Chef guided success: Clear visual cues and an ideal internal temp target help you nail doneness. No guesswork, just reliable results.
• Easy to customize: Go nut free with pepitas, make it gluten free with a 1 to 1 flour blend and certified oats, or add orange zest for brightness.
• Crowd pleaser: Warm spices, buttery crumbs, and that golden top make guests reach for seconds and ask for the recipe.

Ingredients Needed for Pumpkin Pie Crisp with Streusel Topping

For the Crisp Base and Topping

• Quick oats: 2 cups. Choose quick oats for a finer, cohesive crumb that bakes up crisp.
• Pecans, chopped: 1/2 cup. Adds toastiness and gentle crunch.
• All purpose flour: 2 cups. Provides structure so the crust holds its shape.
• Light brown sugar, packed: 1 cup. Packed firmly for accurate sweetness and moisture.
• Pumpkin pie spice: 2 teaspoons. Warm spice blend that ties crust and topping together.
• Unsalted butter, very cold and cubed: 1 cup, which equals 2 sticks. Keeping it cold ensures pebbly crumbs that bake into a crisp bite.

For the Pumpkin Custard

• Eggs: 3. Room temperature if possible so the custard mixes smoothly.
• Granulated sugar: 1 cup. Balances the earthy pumpkin and spices.
• Pure pumpkin: one 15 ounce can, not pumpkin pie filling. Pure pumpkin gives full control over sweetness and spice.
• Heavy cream: 1 cup. Creates a silky, rich texture.
• Pumpkin pie spice: 2 1/2 teaspoons. Mirrors the crust for a unified flavor profile.
• Vanilla extract: 2 teaspoons. Adds roundness and bakery style aroma.
• Kosher salt: 1/2 teaspoon. Sharpens flavors and keeps the custard from tasting flat.

How to Make Pumpkin Pie Crisp with Streusel Topping

1. Heat the oven and prep the pan
   Set the oven to 375°F with a rack in the center. Lightly grease a 12 inch oven safe skillet. A 9 by 13 inch baking pan also works. For easiest serving, line the pan with a parchment sling that overhangs on two sides.
2. Combine the dry streusel ingredients
   In a large bowl whisk together the quick oats, all purpose flour, packed light brown sugar, and pumpkin pie spice until evenly blended. Breaking up any brown sugar clumps now prevents uneven sweet spots later.
3. Cut in the cold butter
   Add the very cold butter cubes. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry mix until it forms small pebbles no larger than peas. The mixture should hold together when squeezed, then fall apart when dropped back in the bowl. If your kitchen is warm, chill the bowl for 5 minutes to keep the butter firm.
4. Press in the crust
   Measure about 3 and 1/2 cups of the streusel mixture into the prepared pan. Press it firmly into an even layer, nudging it slightly up the sides to create a shallow wall that helps contain the custard. A flat bottom measuring cup makes it easy to compact the crust.
5. Mix the pumpkin custard
   In a separate large bowl beat the eggs and granulated sugar just until combined and the sugar looks moistened. Add the pure pumpkin, heavy cream, vanilla extract, pumpkin pie spice, and kosher salt. Whisk until the mixture is smooth and glossy with minimal bubbles. Tap the bowl on the counter a few times to pop any excess foam. This keeps the top from baking with bubbles.
6. Assemble the crisp
   Pour the pumpkin custard over the pressed crust and smooth the surface. Sprinkle the remaining streusel evenly over the top. Aim for even coverage so the topping browns uniformly and stays crisp.
7. Bake to perfect doneness
   Bake for 35 to 45 minutes. Start checking at 35 minutes. The topping should be golden and the edges of the custard should look set while the very center still has a gentle wobble. An instant read thermometer in the center should read about 175 to 180°F. If the topping is browning too quickly before the custard sets, tent the pan loosely with foil.

1. Cool for clean slices
   Transfer the pan to a wire rack and let the crisp rest for 15 to 20 minutes before serving warm. For the neatest squares, cool 30 to 40 minutes so the custard fully settles. The topping will stay crisp as it cools.
2. Finish like a pro
   Right before serving, add a light dusting of pumpkin pie spice or extra chopped pecans if you like. A scoop of vanilla ice cream or a dollop of maple whipped cream highlights the warm spices and crisp texture.

Serving and Storage Tips of Pumpkin Pie Crisp with Streusel Topping

How to serve it best

• Let the crisp rest 15 to 20 minutes so the custard settles and slices cleanly.
• Cut with a thin knife or an offset spatula for tidy edges. Wipe the blade between cuts.
• Serve warm with one of these finishes: vanilla ice cream, maple whipped cream, warm caramel, a drizzle of maple syrup, or a sprinkle of toasted pepitas for crunch.
• For a plated dessert, add a small pool of caramel on the plate, set a square on top, then finish with whipped cream and a pinch of pumpkin pie spice.

Presentation upgrades of Pumpkin Pie Crisp with Streusel Topping

• Dust with powdered sugar just before serving.
• Add orange zest to the whipped cream for a bright aroma.
• Garnish with a few whole pecans or candied ginger bits for texture and shine.

Reheating of Pumpkin Pie Crisp with Streusel Topping

• Oven: 300°F for 10 to 15 minutes until warmed through and the topping feels crisp again.
• Air fryer: 300°F for 5 to 7 minutes for speedy re crisping.
• Microwave: 20 to 30 seconds per slice for gentle warming. The topping softens in the microwave, so give it 2 to 3 minutes in a 300°F oven afterward if you want it crisp.

Storage of Pumpkin Pie Crisp with Streusel Topping

• Cool to room temperature, cover, and refrigerate within 2 hours. Keeps well for 3 to 4 days.
• Store directly in the skillet or pan covered with foil, or transfer slices to an airtight container with parchment between layers to protect the topping.

Freezing of Pumpkin Pie Crisp with Streusel Topping

• Freeze individual squares on a lined tray until firm, then wrap and place in a freezer bag. Keeps up to 2 months.
• Thaw overnight in the refrigerator. Reheat at 300°F until warm and the topping is crisp.

Make ahead of Pumpkin Pie Crisp with Streusel Topping

• Bake up to 24 hours in advance. Reheat at 300°F until the topping is lively again.
• For parties, cut into bars once cool, then reheat on a sheet pan for easy service.

Leftover ideas of Pumpkin Pie Crisp with Streusel Topping

• Breakfast parfait: crumble a piece into a bowl, add Greek yogurt and a spoon of maple syrup.
• Dessert trifle: layer cubes with whipped cream and caramel in glasses.

Helpful Notes of Pumpkin Pie Crisp with Streusel Topping

• Quick oats vs rolled oats: Quick oats create a finer, crisper crumb. If you only have old fashioned rolled oats, pulse them a few times in a food processor to shorten the flakes.
• Keep butter cold: Cold butter is what gives those crunchy nuggets. If your kitchen runs warm, chill the flour bowl for 5 minutes or grate frozen butter straight into the mix.
• Measure flour correctly: Spoon flour into the cup, then level. Packing flour can make the crust dry and hard.
• Pan choices: Cast iron gives deep browning and a slightly faster bake. Metal 9 by 13 runs close to the timing listed. Glass may need a few extra minutes.
• Custard doneness cues: The edges look set and the center wobbles slightly when you nudge the pan. An instant read thermometer in the center should read about 175 to 180°F. Do not touch the bottom of the pan with the probe.
• Spice balance: The recipe uses pumpkin pie spice in both layers for a unified flavor. For extra warmth, add 1 teaspoon cinnamon to the streusel or finish with a light dusting after baking.
• Nut free option: Swap pecans for pepitas or extra oats. Pepitas give color and a gentle crunch without nuts.
• Gluten free option: Use a 1 to 1 gluten free all purpose flour and certified gluten free oats. Let the crust sit 5 minutes after pressing so the flour hydrates before adding the custard.
• Dairy free option: Use plant based butter and full fat coconut milk or coconut cream in place of heavy cream. Expect a faint coconut note.
• Lower sugar tweak: Replace up to half of the brown sugar with coconut sugar. The topping will be slightly darker and less sticky.
• No heavy cream on hand: Evaporated milk works in a pinch. The texture is a touch lighter, so watch doneness near the earlier end of the window.
• Pumpkin alternatives: Sweet potato puree or butternut squash puree both work. Strain watery purees through a fine mesh sieve for 10 minutes to avoid a loose custard.
• Extra crisp top: Sprinkle 1 tablespoon coarse sugar over the streusel before baking. It adds sparkle and crunch.
• High altitude heads up: At elevations around 5,000 feet, raise the oven to 385°F and reduce sugar in the custard by 1 tablespoon. Bake toward the shorter end and rely on the wobble and temperature checks.
• Clean slices: Cool longer for tidy squares. For buffet service, chill until set, slice with a hot knife, then rewarm pieces on a sheet pan at 300°F.

Conclusion of Pumpkin Pie Crisp with Streusel Topping

As a chef, I look for desserts that deliver big flavor, reliable technique, and a format that fits real life. Pumpkin Pie Crisp with Streusel Topping checks every box. You get the comfort of classic pumpkin pie with a faster path to the table, since the press in streusel doubles as crust and topping. The texture contrast is the star. A silky, warmly spiced custard sits under a crisp, buttery blanket of oats and pecans, and every bite has that pleasing snap followed by a spoon soft finish.

This recipe is built for success. Cold butter for crunch, quick oats for a tight crumb, heavy cream for a custard that sets cleanly without turning dense. The bake window is forgiving, and the visual cues are clear. Look for golden edges, a slight center wobble, and an internal temperature that hovers around 175 to 180 degrees. The pan choice is flexible too. A cast iron skillet gives you rustic drama and deep browning, while a 9 by 13 pan makes tidy squares for buffets and potlucks.

It also adapts gracefully. Swap pecans for pepitas, use a 1 to 1 gluten free flour and certified oats, or lean into citrus with a touch of orange zest. Serve it warm with vanilla ice cream, maple whipped cream, or a drizzle of caramel. It reheats beautifully for second day desserts, which makes it a smart make ahead option for busy holiday calendars.

If you tried this recipe, I would love to hear how it went. Please leave a comment and add a star rating to help other bakers find it. Share a photo on Pinterest or Facebook and tag it so I can see your version. Let’s spark a little kitchen conversation too. Did you bake it in a skillet or a 9 by 13 pan. Did you choose pecans or pepitas. Are you Team ice cream or Team maple whipped cream. Your tips and tweaks help everyone cook with more confidence.

Frequently Asked Questions of Pumpkin Pie Crisp with Streusel Topping