Pumpkin Crisp Recipe

Introduction

Enjoy the cozy flavors of fall with this easy-to-make Pumpkin Crisp. It features a smooth pumpkin pie filling topped with a crunchy cinnamon streusel, baked to golden perfection. Perfect served warm with ice cream or whipped cream for a comforting dessert.

Ingredients

• Pumpkin Pie Layer:
• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ⅔ cup heavy cream
• Cinnamon Streusel:
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 12 tablespoons (1 ½ sticks) unsalted butter, melted

Instructions

1. Step 1: Preheat the oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish and set it aside.
2. Step 2: In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Then whisk in the heavy cream until the mixture is smooth. Pour this pumpkin filling into the prepared skillet.
3. Step 3: In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture becomes crumbly. If needed, use a hand mixer or your fingers to achieve a crumbly texture.
4. Step 4: Spread the cinnamon streusel evenly over the pumpkin filling in the skillet.
5. Step 5: Bake for 40 to 45 minutes, or until the filling is set and the topping is golden brown. If the streusel browns too fast, cover it loosely with foil.
6. Step 6: Let the pumpkin crisp cool for 10 minutes to allow the filling to firm up before serving. Enjoy it warm, topped with ice cream or whipped cream.

Tips & Variations

• Use a cast iron skillet for even baking, but any 12-inch round casserole dish or 9×9 baking pan will work.
• To make ahead, prepare the pumpkin filling and refrigerate it covered. Keep the streusel topping separate in an airtight container for up to 48 hours. When ready, spread the streusel on top and bake as directed.
• For a dairy-free version, substitute plant-based butter and coconut milk for the heavy cream.
• Add chopped nuts or oats to the streusel for extra texture and flavor.
• If your streusel topping isn’t crumbly, try mixing it with your fingers rather than a mixer to avoid overworking it.

Storage

Store leftover pumpkin crisp covered in the refrigerator for up to 5 days. Reheat individual servings in the microwave for about 20 seconds or enjoy it cold. The flavors often deepen after resting for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different baking dish instead of a cast iron skillet?

Yes, a 12-inch round casserole dish or a 9×9 square baking pan works well. A cast iron skillet mainly provides even heat but isn’t required.

How can I make sure the streusel topping is crumbly?

Mix the topping ingredients until they form small clumps resembling wet sand, using your fingers or a fork rather than a mixer to avoid turning the topping into a paste.

Pumpkin Crisp Recipe

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4.6 from 102 reviews

This Pumpkin Crisp is a deliciously easy dessert featuring a creamy pumpkin pie filling topped with a crunchy cinnamon streusel. Baked until golden brown, it makes the perfect fall treat that can be served warm with ice cream or whipped cream.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Pie Layer

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ⅔ cup heavy cream

Cinnamon Streusel

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish to prevent sticking and set it aside.
2. Make Pumpkin Pie Layer: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined. Slowly whisk in the heavy cream until the mixture is smooth. Pour this pumpkin pie filling into the prepared skillet.
3. Prepare Cinnamon Streusel Topping: In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture forms crumbly clumps. If necessary, you can use a hand mixer or your fingers to achieve a crumbly texture similar to wet sand.
4. Assemble and Bake: Evenly spread the cinnamon streusel topping over the pumpkin pie layer. Bake in the oven for 40 to 45 minutes until the pumpkin filling is set and the streusel topping is golden brown. If the topping browns too quickly, cover the skillet loosely with foil to prevent over-browning.
5. Cool and Serve: Allow the pumpkin crisp to cool for about 10 minutes to let the filling firm up. Serve warm topped with your favorite ice cream or whipped cream, with cinnamon ice cream as a recommended pairing.

Notes

• Storage: Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave for about 20 seconds or enjoy it cold.
• Baking Dish Substitutes: If you don’t have a cast iron skillet, you can use a large 12-inch round casserole dish or a 9×9 baking dish. Aluminum foil tins also work well for sharing.
• Make Ahead: You can prepare the pumpkin layer and refrigerate it covered for up to 48 hours, and store the streusel topping separately also refrigerated. When ready, bring both to room temperature, sprinkle the streusel on top, and bake as usual.

Keywords: pumpkin crisp, pumpkin dessert, fall dessert, cinnamon streusel, easy pumpkin recipe, Thanksgiving dessert