Pumpkin Crisp Recipe

Introduction

This Pumpkin Crisp is a cozy and comforting fall dessert that combines a smooth pumpkin pie filling with a crunchy cinnamon streusel topping. Easy to prepare and perfect for sharing, it’s a delightful twist on classic pumpkin pie.

Ingredients

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt (for filling)
• 2 teaspoons vanilla extract
• 2/3 cup heavy cream
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar (for topping)
• 2 teaspoons cinnamon
• 1/2 teaspoon salt (for topping)
• 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. Then whisk in the heavy cream until the mixture is smooth. Pour this filling into the prepared skillet.
3. Step 3: In a separate medium bowl, whisk together 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. If needed, you can beat it with a hand mixer to achieve a crumbly texture.
4. Step 4: Spread the cinnamon streusel topping evenly 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, cover it loosely with foil to prevent burning.
6. Step 6: Let the crisp cool for about 10 minutes so the filling can firm up. Serve warm, ideally topped with ice cream or whipped cream. Cinnamon ice cream pairs especially well with this dessert.

Tips & Variations

• For a nutty crunch, sprinkle chopped pecans or walnuts into the streusel topping before baking.
• If you prefer a less sweet dessert, reduce the sugar in the topping by 1/4 cup.
• Use canned pumpkin pie spice or make your own blend with cinnamon, nutmeg, ginger, and cloves.
• Serve with a dollop of whipped cream flavored with a pinch of cinnamon for added warmth.

Storage

Store any leftovers covered tightly in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warm. The topping may lose some crispness on reheating, but it will still be 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 use fresh pumpkin puree made by roasting and pureeing pumpkin flesh. Just use an equal amount (about 15 ounces) and ensure it is smooth for the best texture.

Can I prepare the crisp ahead of time?

You can assemble the crisp a few hours before baking and keep it covered in the refrigerator. Bake it shortly before serving to enjoy the topping at its crispiest.

Pumpkin Crisp Recipe

Print Recipe

★★★★★

5 from 85 reviews

This Pumpkin Crisp is a cozy fall dessert featuring a smooth, spiced pumpkin filling topped with a buttery cinnamon streusel. Baked to golden perfection in a cast iron skillet or casserole dish, it’s perfect served warm with ice cream or whipped cream for an indulgent seasonal treat.

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

Ingredients

Scale 1x2x3x

For the 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

For the 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: Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish thoroughly and set it aside to ensure the pumpkin crisp doesn’t stick during baking.
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. Then whisk in the heavy cream until the mixture is smooth. Pour this filling into the prepared skillet evenly.
3. Prepare Streusel Topping: In a medium bowl, mix together the flour, sugar, cinnamon, and salt. Add the melted unsalted butter and stir with a fork or beat with a hand mixer until the mixture becomes crumbly. This streusel topping will provide a crisp, sweet cover for the pumpkin filling.
4. Assemble and Bake: Evenly spread the cinnamon streusel topping over the pumpkin filling in the skillet. Place it in the preheated oven and bake for 40 to 45 minutes until the filling is set and the topping turns golden brown. If the topping starts to brown too quickly, cover it loosely with foil to prevent over-browning.
5. Cool and Serve: Once baked, let the pumpkin crisp cool for about 10 minutes to allow the filling to firm up. Serve warm, ideally topped with ice cream or whipped cream. For an extra special touch, pair with cinnamon ice cream if available.

Notes

• Using a cast iron skillet helps achieve a nice crust and even baking, but a medium casserole dish works well too.
• Be mindful of the topping browning; covering with foil halfway through baking can prevent burning.
• This dessert is best served warm and fresh, but leftovers can be refrigerated and gently reheated.
• Try adding chopped nuts like pecans to the streusel for extra texture and flavor.
• For a dairy-free option, substitute heavy cream and butter with coconut cream and coconut oil respectively.

Keywords: pumpkin crisp, fall dessert, pumpkin pie spice, cinnamon streusel, baked pumpkin dessert