Name: Cozy Pumpkin Crisp for a Crowd
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 2 (15 oz) cans pumpkin purée; 2 cups granulated sugar; 6 large eggs; 4 tsp pumpkin pie spice; 1 tsp salt; 4 tsp vanilla extract; 1⅓ cups heavy cream; 4 cups all-purpose flour; 3 cups granulated sugar; 4 tsp cinnamon; 1 tsp salt; 24 tbsp (3 sticks) unsalted butter, melted

Double the Pumpkin, Double the Love: My Crowd-Sized Crisp Secret

Hey friends, Wyatt Porter here! Can you smell it? That glorious symphony of cinnamon, nutmeg, and roasted pumpkin drifting through crisp autumn air? There’s something downright magical about this season, isn’t there? It’s like the world puts on its coziest sweater and invites everyone to the table. And let me tell you, nothing says “gather ’round” quite like a baking dish brimming with warm, spiced pumpkin goodness—especially when it’s big enough to feed the whole crew. That’s why I’m fired up to share my Crowd-Sized Pumpkin Crisp with y’all today.

Picture this: silky-smooth pumpkin pie filling (no fussy crust needed!), blanketed under a mountain of buttery, cinnamon-kissed streusel that crackles like fallen leaves underfoot. Now imagine that bliss, but doubled. Yep, we’re talking 20-24 servings of pure comfort—perfect for Thanksgiving feasts, football Sundays, or that neighborhood potluck where you wanna be the hero. This ain’t just dessert; it’s a golden ticket to “oohs,” “aahs,” and someone inevitably asking, “Can I get this recipe?” Best part? It comes together with simple pantry staples and zero fancy skills. So grab your biggest bowl and let’s make some memories—one generous scoop at a time!

That Time Aunt Mabel’s Pie Dish Almost Met Its Demise

Cozy Pumpkin Crisp for a Crowd

Print Recipe

Double the layers, double the comfort! This crowd-sized version of Pumpkin Crisp keeps all the silky-spiced goodness and that irresistible cinnamon streusel, now big enough for holiday tables or potluck wins. Get ready to impress—no pie crust needed.

Author: Wyatt Porter
Prep Time: 20 mins
Cook Time: 60 min
Total Time: 1 hour 20 minutes
Yield: 20–24 1x

Ingredients

Scale

Pumpkin Pie Layer:

2 (15 oz) cans pumpkin purée

2 cups granulated sugar

6 large eggs

4 tsp pumpkin pie spice

1 tsp salt

4 tsp vanilla extract

1⅓ cups heavy cream

Cinnamon Streusel Topping:

4 cups all-purpose flour

3 cups granulated sugar

4 tsp cinnamon

1 tsp salt

24 tbsp (3 sticks) unsalted butter, melted

Instructions

Preheat oven to 350°F (175°C). Use a deep 11×15 inch baking dish or two 9×13 inch pans. Grease well.

Make the pumpkin layer: In a large mixing bowl, whisk together pumpkin, sugar, eggs, spice, salt, vanilla, and cream until smooth. Pour into your baking dish.

Make the streusel: In another bowl, combine flour, sugar, cinnamon, and salt. Stir in melted butter until crumbles form.

Layer & bake: Evenly sprinkle streusel over the pumpkin mix. Bake for 50–60 minutes, until set in the center and golden on top.

Cool & serve: Rest for 15–20 minutes before serving warm. Optional: Top with whipped cream or a scoop of vanilla ice cream.

Notes

This pumpkin crisp is everything you love—now doubled for sharing and making memories sweeter

Nutrition

Calories: 320
Fat: 15g
Carbohydrates: 44g
Protein: 4g

This recipe? It’s got roots deeper than my grandma’s pecan tree. Back in my early cooking days, I volunteered to bring dessert to our family reunion. Ambitious, right? I spent hours on a classic pumpkin pie… only to realize I’d made one. For 30 people. Cue panic! I raced back to the kitchen, dumped four (!) cans of pumpkin into Aunt Mabel’s heirloom roasting pan, and freestyled a double-batch streusel topping. No measuring cups, just heart and hustle. When I pulled that Franken-dessert out of the oven—cracked, lopsided, and bubbling like a witch’s cauldron—my Uncle Joe grinned. “Kid,” he said, “that looks like a hot mess… but smells like heaven.”

Twenty minutes later? That pan was scraped cleaner than a whistle. Cousins were fighting over crispy corner bits, Grandma winked at my “rustic presentation,” and Aunt Mabel declared it her new favorite (after making me swear to wash her pan!). That day taught me: Food ain’t about perfect crusts. It’s about filling bellies and hearts. This crisp is my love letter to that chaos—scaled up, refined, but still gloriously unfussy. Just like family.

Gather Your Pumpkin Posse: Ingredients & Pro Tips

Pumpkin Pie Layer:

2 (15 oz) cans pumpkin purée – Not pumpkin pie filling! Pure purée lets spices shine. Libby’s is my ride-or-die.
2 cups granulated sugar – Balances pumpkin’s earthiness. For deeper flavor, swap ½ cup with brown sugar.
6 large eggs – Your binding superstars. Room temp blends smoother—just set ’em out early!
4 tsp pumpkin pie spice – Store-bought works, but DIY? Toast 3 tsp cinnamon + ½ tsp each nutmeg, ginger, cloves. *chef’s kiss*
1 tsp salt – Secret weapon! Makes flavors pop without tasting salty.
4 tsp vanilla extract – Splurge on real vanilla—imitation makes it taste flat.
1⅓ cups heavy cream – Creates that luxurious silkiness. In a pinch, half-and-half works, but avoid milk—it thins the magic.

Cinnamon Streusel Topping:

4 cups all-purpose flour – Structure queen! For gluten-free, use 1:1 GF flour blend (like Bob’s Red Mill).
3 cups granulated sugar – Yes, it’s a lot—this is a CRISP, folks! For less sweetness, drop to 2.5 cups.
4 tsp cinnamon – Double down on cozy. Add a pinch of cardamom for intrigue!
1 tsp salt – Cuts the sweet, boosts the butter. Always.
24 tbsp (3 sticks) unsalted butter, melted – The golden glue! Salted butter works too—just skip the extra tsp salt.

Let’s Build That Crisp: Step-by-Step Magic

Step 1: Fire Up & Prep
Preheat oven to 350°F (175°C). Grab your deep 11×15-inch baking dish or two 9×13-inch pans. Grease that bad boy like you’re buttering Texas toast—get corners and sides! Pro Tip: Use leftover butter wrappers for greasing. Zero waste, maximum flavor.

Step 2: Pumpkin Powerhouse
In your biggest bowl (I use my trusty 4-quart!), whisk pumpkin purée and sugar first. This dissolves grit. Crack in eggs one at a time, whisking hard after each—no stragglers! Add spice, salt, and vanilla. Slowly drizzle in cream while whisking. Watch it turn sunset-orange and velvety! Hack: Use an electric mixer on low if your arms need mercy.

Step 3: Crumble Chaos
In another bowl, mix flour, sugar, cinnamon, and salt. Pour melted butter over the top. Stir with a fork until shaggy, pebble-sized crumbles form. Don’t overmix! Clumpy = crispy. Too fine? Add 1 tbsp flour. Too dry? Drizzle 1 tbsp melted butter.

Step 4: Layer & Bake to Glory
Pour pumpkin mixture into your dish—it’ll be gloriously deep. Sprinkle streusel evenly over top, like you’re blanketing it in crunchy snow. Press lightly so it sticks but stays fluffy. Bake 50-60 minutes. True test: Jiggle the dish. Center should wobble JUST slightly, like Jell-O. Streusel should be golden-brown. If topping browns too fast, tent loosely with foil.

Step 5: Cool Your Jets (Sort Of)
Rest 15-20 minutes. Resist cutting in immediately—this lets filling set for clean slices. But serve warm! That butter-kissed streusel is life.

Serving It Up: Where Joy Meets the Spoon

Slide that crisp right onto the table in its baking dish—rustic charm wins! Let guests scoop their own warm portions into bowls. Non-negotiable partner: A cloud of freshly whipped cream or a melty scoop of vanilla ice cream. The hot-cold contrast? Pure bliss. For extra pizzazz, drizzle with caramel or sprinkle toasted pecans. And hey, if it’s just you and a fork at midnight… no judgment here. Leftovers? Ha! Good luck.

Mix It Up: Your Crisp, Your Rules

1. Nutty Buddy: Fold 1 cup chopped pecans or walnuts into the streusel. Toasting ’em first? *Fire emoji*
2. Ginger Zing: Swap 1 tsp pumpkin spice for ground ginger. Add ¼ cup diced crystallized ginger to topping.
3. Maple Dream: Replace ½ cup granulated sugar in filling with pure maple syrup. Top with candied bacon crumbles.
4. Apple-Pumpkin Hug: Layer 3 cups thinly sliced apples under pumpkin filling. Dust with extra cinnamon.
5. Dairy-Free Delight: Use coconut cream in filling and coconut oil in streusel. Vegan friends will hug you.

Wyatt’s Whispered Wisdom

This crisp? It’s my kitchen workhorse. Over years, I’ve learned: Size matters. That deep 11×15-inch dish? Worth buying—it prevents bubble-overs (RIP my oven floor, 2019). Also, embrace the cracks! They mean you baked it right. Once, I subbed bourbon for vanilla… let’s just say the crisp was great, but my “tipsy” presentation? Not so much. Lesson: Save the bourbon for sipping while it bakes. Finally, this dish travels like a champ—perfect for tailgates. Just wrap it in towels and buckle it in the front seat. Safety first, pumpkin second.

Pumpkin Crisp SOS: Your Questions, Answered

Q: Can I make this ahead?
A: Absolutely! Bake, cool completely, cover tightly, and refrigerate 1-2 days. Reheat 20 mins at 300°F. Streusel stays crisp!

Q: Help! My topping sank into the filling.
A: Two culprits: Pumpkin layer was too wet (squeeze purée in a towel if watery) OR you sprinkled topping before filling set. Pour filling, let it rest 5 mins, THEN add streusel.

Q: Fresh pumpkin vs. canned?
A: Canned’s consistent moisture and flavor win for me. If using fresh, roast & purée it first, then drain in a sieve overnight. Too wet = soggy crisp.

Q: Can I freeze it?
A: You bet! Freeze slices on a tray, then bag ’em. Reheat frozen at 325°F for 25-30 mins. Perfect emergency dessert!

Nutritional Nibbles (Per Serving)

Final Thoughts

Pumpkin season deserves a dessert as big-hearted as the people we share it with. This crowd-sized pumpkin crisp is more than just an easy bake—it’s a warm invitation to gather, laugh, and scoop up seconds (or thirds). Rustic, nostalgic, and impossibly comforting, it brings the joy of pumpkin pie without the fuss of crust. So go ahead—bake big, share generously, and let the streusel do the talking.