Pumpkin Pie Crisp with Streusel Topping

Written By Canadian Food Goddess

All the Crisp, None of the Crust

Dessert is often an afterthought for me because I’m more ‘salty’ than ‘sweet’ (I’m sure many would agree), so this recipe is perfect for when you’ve forgotten to plan dessert and want to bring something together quickly. Despite the lack of pie crust, the streusel topping and optional sprinkling of walnuts adds plenty of wonderful crunch, and the pumpkin pie filling is warm, wonderful, and perfectly paired with vanilla ice cream.

The best part of this recipe is that it’s ridiculously easy to make. It only takes about 10 minutes to prep and under an hour to bake, plenty of time for bringing the rest of your meal together before guests arrive.—CFG

Ingredients

For the Filling

  • 1 - 15oz can pumpkin puree

  • 2/3 cup brown sugar

  • 2 large eggs

  • 1/2 cup of cream

  • 1 tsp vanilla extract

  • 1/2 tbsp pumpkin pie spice

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • Pinch of salt

Streusel Topping

  • 3/4 cup all-purpose flour

  • 1/2 cup rolled oats

  • 1/2 cup brown sugar

  • 1 tsp cinnamon

  • 1/4 tsp salt

  • 1/2 cup cold butter, cut into cubes

  • 1/2 cup finely chopped walnuts finely chopped, plus 2tbsp roughly chopped walnuts

Directions

  1. Preheat oven to 350°F and lightly grease an 8x8-inch baking dish. Set aside.

  2. In a medium mixing bowl, add together 15 oz of pumpkin puree, 2/3 cup of brown sugar, 2 eggs, 1/2 cup of cream, 1tsp of vanilla, 1/2tbsp of pumpkin pie spice, 1/2tsp of cinnamon, 1/4tsp nutmeg, and a pinch of salt, then mix until smooth. Next, pour the mixture into the greased baking dish.

  3. In a separate bowl, mix together 3/4 cup of flour, 1/2 cup of rolled oats, 1/2 cup of brown sugar, 1tsp of cinnamon, and 1/4tsp of salt and 1/2 cup finely chopped walnuts (optional).

  4. Cut 1/2 cup of cold butter into small cubes, then add together the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture is crumbly and the butter pieces are pea-sized.

  5. Sprinkle the streusel topping evenly over the pumpkin filling. Sprinkle the remaining 2tbsp of roughly chopped walnuts on top of the streusel (optional).

  6. Bake for 45-50 min, or until the topping is golden and the filling is set (a slight jiggle in the center is fine).

  7. Cool slightly and serve with whipped cream or vanilla ice cream.

  8. Enjoy!

Canadian Food Goddess
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