Pumpkin Pie Crisp with Streusel Topping 7 Irresistible Wins
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.
Equipment
- 12-inch oven-safe skillet
- or 9x13-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.