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Pumpkin Crisp Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/pumpkin-crisp-recipe/