Pumpkin Crisp Recipe

Introduction

Warm, cozy, and bursting with autumn flavors, this Pumpkin Crisp is a perfect dessert for any fall gathering. Creamy pumpkin filling topped with a cinnamon-spiced crumbly streusel makes it irresistible. It’s easy to prepare and sure to become a seasonal favorite.

Ingredients

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2/3 cup heavy cream
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 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, 1 cup sugar, eggs, pumpkin pie spice, 1/2 teaspoon salt, and vanilla extract. Add the heavy cream and whisk until the mixture is smooth. Pour this pumpkin filling into the prepared skillet.
3. Step 3: In a separate medium bowl, combine the flour, 1 1/2 cups sugar, cinnamon, and 1/2 teaspoon salt. Pour in the melted butter and stir with a fork until the mixture becomes crumbly. For an easier blend, you can also use a hand mixer until crumbly.
4. Step 4: Evenly spread the cinnamon streusel topping 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 topping browns too quickly, lightly cover it with foil to prevent over-browning.
6. Step 6: Let the crisp cool for 10 minutes to allow the filling to firm up. Serve warm, ideally topped with ice cream or whipped cream. Cinnamon ice cream is a delicious pairing if you can find it.

Tips & Variations

• For a nutty crunch, sprinkle chopped pecans or walnuts into the streusel topping before baking.
• If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and cloves instead.
• Use canned coconut milk instead of heavy cream for a dairy-free version.
• For extra moisture, add a tablespoon of maple syrup to the pumpkin filling.

Storage

Store leftover Pumpkin Crisp covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30 seconds or until warmed through. To maintain the crisp topping, you can also warm it briefly in a preheated oven at 325°F for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can. Roast and puree fresh pumpkin until smooth, then use it in the same quantity as canned pumpkin puree for best results.

Can I make this dessert ahead of time?

Absolutely. You can prepare the Pumpkin Crisp up to the point of baking, cover it, and refrigerate overnight. Bake it fresh the next day for the best texture and flavor.

Pumpkin Crisp Recipe

Print Recipe

★★★★★

5 from 80 reviews

This Pumpkin Crisp is a delightful fall dessert featuring a rich, spiced pumpkin filling topped with a buttery cinnamon streusel. Baked to golden perfection in a cast iron skillet or casserole dish, it offers a warm, comforting treat perfect for chilly evenings. Serve it warm with your favorite ice cream or whipped cream to elevate the flavors.

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

Ingredients

Scale 1x2x3x

Pumpkin Filling

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

Cinnamon Streusel Topping

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

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish thoroughly to prevent sticking, and set it aside while you prepare the other components.
2. Make Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined. Gradually whisk in the heavy cream until the mixture is smooth and uniform. Pour this pumpkin filling into your prepared skillet or casserole dish and set it aside.
3. Prepare Streusel Topping: In a medium bowl, combine the all-purpose flour, granulated sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture becomes crumbly. You may also use a hand mixer on low speed if you prefer. Evenly spread this cinnamon streusel topping over the pumpkin filling, creating an even layer.
4. Bake: Place the skillet or dish into the preheated oven and bake for 40 to 45 minutes, or until the pumpkin filling is set and the streusel topping turns a beautiful golden brown. If the topping begins to brown too quickly, lightly cover it with foil for the remaining baking time to prevent burning.
5. Cool and Serve: Remove from the oven and allow to cool for 10 minutes to let the filling firm up slightly. Serve the pumpkin crisp warm, ideally topped with cinnamon ice cream or whipped cream for a rich and delicious finish.

Notes

• Use a cast iron skillet for a rustic presentation and even heating, but a medium casserole dish works just as well.
• If you don’t have pumpkin pie spice, you can substitute with 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of cloves.
• To prevent the topping from browning too quickly, tent foil over the crisp halfway through baking.
• Letting the crisp cool slightly before serving helps the filling set, making it easier to slice and serve.
• For an added flavor twist, sprinkle chopped pecans or walnuts over the streusel topping before baking.

Keywords: Pumpkin Crisp, Pumpkin Dessert, Fall Dessert, Autumn Recipe, Pumpkin Pie Alternative, Cinnamon Streusel, Baked Pumpkin