Pumpkin Crisp Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dishedbydana.com/pumpkin-crisp-recipe/
