Meet your new fall obsession: Zesty Pumpkin Crisp! Imagine everything you adore about pumpkin pie—creamy, warmly spiced filling—topped with a buttery, cinnamon-streusel crown that bakes golden and crunchy. Served warm and bubbling with a scoop of melty ice cream, it’s comforting and utterly irresistible. The best part? If you do not have a cast iron skillet, you can use any baking dish! I recommend either a large 12-inch round casserole dish or a 9×9 baking dish, making this cozy treat incredibly flexible for any kitchen setup.

If you do not have a cast iron skillet, you can use any baking dish! I recommend either a large 12-inch round casserole dish or a 9×9 baking dish Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things delightfully simple without skimping on flavor. Every ingredient plays its part, whether it’s to create the luscious pumpkin custard, add a fragrant pop of spice, or bring that crave-worthy crunch up top. Gather these pantry staples and get ready to fall in love (again) with autumn!

Pumpkin Puree: Use canned for convenience and consistency, or homemade for extra richness.
Granulated Sugar: Sweetens both the pumpkin layer and the topping without overpowering the spices.
Large Eggs: Binds the pumpkin mixture into a smooth, custardy base.
Pumpkin Pie Spice: That magical mix delivers classic warmth and aroma.
Salt: Just a pinch brightens the other flavors and balances the sweetness.
Vanilla Extract: Adds aromatic, creamy undertones to the filling.
Heavy Cream: Luxuriously smooths out the pumpkin, giving it that dreamy, velvety texture.
All-Purpose Flour: The backbone of your streusel for the perfect crumble.
Cinnamon: Enhances the streusel with extra cozy spice.
Unsalted Butter: Melts into the topping, turning it golden, crisp, and utterly addictive.

How to Make Best Zesty Pumpkin Crisp

Step 1: Prep Your Pan

Preheat your oven to 375°F and generously butter your baking vessel of choice. If you do not have a cast iron skillet, you can use any baking dish! I recommend either a large 12-inch round casserole dish or a 9×9 baking dish—either will give you plenty of crispy edges and a lovely, even bake.

Step 2: Whip Up the Pumpkin Pie Layer

In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla until smooth and well-blended. Pour in the heavy cream and give everything a good stir, making sure there’s no streak of cream left. This filling is silky and thick, just begging for that streusel!

Step 3: Mix the Cinnamon Streusel

Grab a medium bowl and combine the flour, more granulated sugar, cinnamon, and salt. Pour in your melted butter and stir with a fork until only small clumps remain—you want little nuggets for that irresistible crumbly top! Pro tip: A quick pulse with a hand mixer creates even crisper crumbles.

Step 4: Assemble and Bake

Pour the velvety pumpkin mixture into your prepared dish, then scatter the cinnamon streusel evenly over the top. Pop it into the oven and bake for 40 to 45 minutes, until the filling is puffed and set and the streusel is toasty brown. If you notice the topping browning too fast, loosely cover the pan with foil to protect it.

Step 5: Cool, Serve, and Celebrate

Let the pumpkin crisp rest for 10 minutes after baking—this allows the filling to firm up just right, making it easier to scoop. Serve warm, crowned with a generous scoop of your favorite ice cream or dollop of whipped cream. Cinnamon ice cream, if you can find it, is a total game-changer.

How to Serve Best Zesty Pumpkin Crisp

Garnishes

A swirl of freshly whipped cream or a glorious scoop of vanilla (or cinnamon!) ice cream on top delivers that classic pie-and-cream combination. Try a sprinkle of toasted pecans or a drizzle of caramel for a little extra sparkle. You can even dust with a pinch of cinnamon for those finishing fall vibes.

Side Dishes

Serve alongside a cup of chai or spicy hot apple cider for the perfect fall dessert duo. The creamy, rich pumpkin crisp pairs beautifully with tart cranberry sauce or roasted pears on the side. If you do not have a cast iron skillet, you can use any baking dish! I recommend either a large 12-inch round casserole dish or a 9×9 baking dish for sharing at gatherings.

Creative Ways to Present

Scoop individual servings into ramekins for effortless, mini portions at a dinner party. Or, take the whole dish straight to the table and let everyone dig in family-style—there’s something irresistible about sharing a bubbling crisp right from the oven! If you do not have a cast iron skillet, you can use any baking dish! I recommend either a large 12-inch round casserole dish or a 9×9 baking dish, which travel well for potlucks and parties.

Make Ahead and Storage

Storing Leftovers

Pumpkin crisp keeps well, so tuck any leftovers into an airtight container in the fridge for up to 5 days. Enjoy it cold (seriously delicious), or quickly reheat for a warm, comforting treat anytime.

Freezing

To freeze, let the crisp cool completely before wrapping tightly with plastic and foil. Freeze for up to 2 months. If you do not have a cast iron skillet, you can use any baking dish! I recommend either a large 12-inch round casserole dish or a 9×9 baking dish for easy storing and reheating in the same dish.

Reheating

You can reheat individual slices in the microwave (about 20 seconds does the trick), or cover the whole dish with foil and warm in a 325°F oven until heated through. Either way, the crumble stays crisp and the pumpkin silky.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree brings an extra depth of flavor. Just be sure to strain any excess liquid so your filling sets up nicely with the streusel on top.

What if I don’t have pumpkin pie spice?

No problem—mix together your own with a blend of cinnamon, ginger, nutmeg, and a pinch of cloves. It’s flexible and easy to tailor to your taste buds.

Is there a gluten-free alternative for the streusel topping?

Yes! Simply substitute the all-purpose flour for your favorite gluten-free blend. The result is still a perfectly crunchy, golden crumb.

How can I make this dairy-free?

Swap the heavy cream for full-fat coconut milk and use plant-based butter for the streusel. The flavors remain rich and the topping just as crisp.

Can I bake this ahead for a party?

Definitely. Prepare the pumpkin filling and streusel separately a day or two in advance. Assemble when ready to bake. If you do not have a cast iron skillet, you can use any baking dish! I recommend either a large 12-inch round casserole dish or a 9×9 baking dish for effortless make-ahead entertaining.

Final Thoughts

There’s just something about the comforting layers of this Zesty Pumpkin Crisp that makes any day feel special. Remember, If you do not have a cast iron skillet, you can use any baking dish! I recommend either a large 12-inch round casserole dish or a 9×9 baking dish, so nothing stands between you and piping hot pumpkin bliss. Happy baking!