Pumpkin Crisp Recipe

Introduction

This Pumpkin Crisp is a comforting fall dessert that combines a smooth pumpkin pie filling with a crunchy cinnamon streusel topping. It’s easy to make and perfect served warm with ice cream or whipped cream. A classic treat that brings cozy flavors to your table.

Ingredients

• 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
• 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 your oven to 375°F (190°C). 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, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth. Stir in the heavy cream until fully combined. Pour this mixture into the prepared skillet.
3. Step 3: In a separate bowl, combine the flour, sugar, cinnamon, and salt for the streusel topping. Add the melted butter and mix with a fork until the mixture becomes crumbly. If needed, you can use a hand mixer to ensure a crumbly texture.
4. Step 4: Spread the cinnamon streusel evenly over the pumpkin pie layer in the skillet.
5. Step 5: Bake in the preheated oven for 40 to 45 minutes, or until the filling is set and the topping is golden brown. If the topping browns too quickly, cover it loosely with foil to prevent burning.
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 for extra indulgence.

Tips & Variations

• If you don’t have a cast iron skillet, a 12-inch casserole dish or a 9×9 baking dish works perfectly.
• For a make-ahead option, prepare the pumpkin layer and streusel topping separately and refrigerate both for up to 48 hours before assembling and baking.
• Try topping with cinnamon ice cream for a delicious fall-inspired twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 20 seconds until warm, or enjoy the crisp cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin thoroughly, removing excess moisture to maintain the right consistency in the filling.

What can I do if the streusel topping browns too fast while baking?

If the topping is browning too quickly, loosely cover the crisp with aluminum foil halfway through baking to prevent it from burning while the filling finishes cooking.

Pumpkin Crisp Recipe

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★★★★★

4.4 from 109 reviews

This Pumpkin Crisp is a comforting dessert that combines a smooth, spiced pumpkin pie layer with a crunchy cinnamon streusel topping, baked to golden perfection in a cast iron skillet or casserole dish. It’s perfect for fall gatherings, easy to make, and delightful served warm with ice cream or whipped cream.

• Author: liam
• 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. Prepare the baking dish: Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish thoroughly to prevent sticking and set aside.
2. Mix pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until fully blended. Whisk in the heavy cream until the mixture is smooth and consistent. Pour the pumpkin mixture into the prepared skillet or baking dish.
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. For a finer texture, you may use a hand mixer to beat the mixture until crumbly.
4. Assemble and bake: Evenly spread the cinnamon streusel topping over the pumpkin pie layer in the skillet. Bake in the preheated oven for 40 to 45 minutes, or until the pumpkin filling is set and the streusel topping is golden brown. If the topping browns too quickly, lightly cover it with foil to prevent over-browning.
5. Cool and serve: Allow the pumpkin crisp to cool for 10 minutes so the filling can firm up slightly. Serve warm, optionally topped with ice cream or whipped cream. Cinnamon ice cream is a recommended pairing for enhanced flavor.

Notes

• Storage: Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave for about 20 seconds until warmed through, or enjoy cold.
• Baking Dish: If you don’t have a 12-inch cast iron skillet, a large round casserole dish or a 9×9 baking dish works well. For gifting, an aluminum foil tin is also suitable.
• Make Ahead: Prepare the pumpkin layer as directed, then cover and refrigerate it. Store the streusel topping separately in an airtight container in the fridge for up to 48 hours. When ready to bake, allow the ingredients to come to room temperature while preheating the oven, then sprinkle the topping and bake as usual.

Keywords: pumpkin crisp, pumpkin dessert, fall dessert, pumpkin pie topping, cinnamon streusel, easy pumpkin recipe, baked pumpkin dessert