Pumpkin Crisp Recipe

Introduction

This Pumpkin Crisp is a cozy autumn dessert that combines a smooth, spiced pumpkin filling with a crunchy cinnamon streusel topping. It’s perfect for sharing warm from the oven with a scoop of ice cream or a dollop of whipped cream.

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 your 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 until smooth. Then whisk in the heavy cream. Pour this mixture into the prepared dish.
3. Step 3: In another bowl, combine the flour, 1 1/2 cups sugar, cinnamon, and 1/2 teaspoon salt. Add the melted butter and stir with a fork until the mixture becomes crumbly. You can also use a hand mixer if you prefer. Spread this topping evenly over the pumpkin mixture.
4. Step 4: Bake for 40 to 45 minutes 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.
5. Step 5: Let the crisp cool for 10 minutes to allow the filling to firm up. Serve warm with ice cream or whipped cream for a delicious finish.

Tips & Variations

• For extra flavor, sprinkle chopped nuts like pecans or walnuts on top of the streusel before baking.
• If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and cloves as a substitute.
• Try serving the crisp with cinnamon or vanilla ice cream to complement the warm spices.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or gently warm in the oven at 350°F for about 10 minutes. The topping may lose some crispness when refrigerated but will still taste delicious.

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, but canned pumpkin puree is more consistent in texture and moisture, which helps maintain the recipe’s balance.

Can I make this dessert ahead of time?

Absolutely. You can assemble the crisp and refrigerate it unbaked for up to 24 hours. When ready to bake, increase the baking time slightly to ensure the filling sets properly.

Pumpkin Crisp Recipe

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★★★★★

4.6 from 60 reviews

This Pumpkin Crisp is a comforting fall dessert featuring a smooth, spiced pumpkin filling topped with a crunchy cinnamon streusel. Baked in a cast iron skillet or casserole dish, it offers a perfect balance of creamy texture and crumbly sweetness, ideal for serving warm with ice cream or whipped cream.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 40 to 45 minutes
• Total Time: 55 to 60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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. Butter a 12-inch cast iron skillet or a medium casserole dish to prevent sticking, and set it aside.
2. Make the pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until fully combined. Whisk in the heavy cream until the mixture is smooth. Pour this pumpkin filling into the prepared skillet or dish.
3. Prepare the cinnamon streusel topping: In a medium bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture forms a crumbly texture. You can also use a hand mixer if needed to achieve a crumbly topping.
4. Assemble and bake: Evenly spread the cinnamon streusel topping over the pumpkin filling in the skillet. Bake in the preheated oven for 40 to 45 minutes, until the filling is set and the topping is golden brown. If the topping browns too quickly, lightly cover with foil to prevent over-browning.
5. Cool and serve: Let the pumpkin crisp cool for about 10 minutes, allowing the filling to firm up. Serve warm, topped with ice cream or whipped cream, with cinnamon ice cream being a recommended pairing.

Notes

• Use a cast iron skillet for a rustic crisp and even baking, or a casserole dish if preferred.
• If the topping browns too fast, cover with foil to prevent burning.
• Letting the crisp cool slightly helps the filling set properly for neater serving.
• For variation, try adding chopped nuts to the streusel topping for extra crunch.
• Serve with cinnamon or vanilla ice cream to enhance the warm spices.

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