Pumpkin Crisp Recipe

Introduction

This Pumpkin Crisp is a warm and comforting dessert perfect for fall gatherings or cozy evenings. With a creamy pumpkin filling and a crunchy cinnamon streusel topping, it’s easy to make and sure to impress. Serve it warm with a scoop of ice cream for the ultimate seasonal treat.

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 well combined. 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, 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 forms coarse crumbs. If necessary, use a hand mixer to achieve a crumbly texture.
4. Step 4: Evenly spread the crumbly cinnamon streusel topping over the pumpkin filling in the skillet.
5. Step 5: Bake for 40 to 45 minutes, until the filling is set and the topping is golden brown. If the topping browns too quickly, loosely cover the dish with foil to prevent further browning.
6. Step 6: Allow the crisp to cool for about 10 minutes so the filling can firm up slightly. Serve warm with ice cream or whipped cream for a delicious finish.

Tips & Variations

• For an extra crunch, add 1/2 cup chopped pecans or walnuts to the crumb topping before baking.
• Use canned pumpkin puree for convenience and consistent texture; avoid pumpkin pie filling which contains added sugar and spices.
• Try serving with cinnamon or vanilla ice cream for enhanced flavor.
• Make ahead: Prepare the filling and topping separately, then store in the refrigerator until ready to bake.

Storage

Store leftover pumpkin crisp in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. The topping may soften slightly after refrigeration 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 fresh pumpkin and puree it yourself, but canned pumpkin puree is more convenient and provides consistent moisture and texture for this recipe.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend. Make sure the blend contains xanthan gum or add a binding agent separately for best results.

Pumpkin Crisp Recipe

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★★★★★

4.9 from 51 reviews

This Pumpkin Crisp is a warm, comforting dessert perfect for fall. It features a smooth pumpkin filling seasoned with classic pumpkin pie spices, topped with a buttery cinnamon streusel that bakes to a golden crisp. Serve warm with your favorite ice cream or whipped cream for an irresistible seasonal treat.

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

Ingredients

Scale 1x2x3x

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

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 the pan: Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish thoroughly to prevent sticking. Set it aside for later use.
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 combined. Slowly whisk in the heavy cream until you get a smooth mixture. Pour this filling into the prepared skillet or casserole dish and set aside.
3. Prepare the cinnamon streusel topping: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture becomes crumbly. If needed, you can also use a hand mixer to achieve the right crumbly texture. Evenly spread this streusel topping over the pumpkin filling in the skillet.
4. Bake the crisp: Place the skillet in the preheated oven and bake for 40 to 45 minutes. Bake until the pumpkin filling is set and the streusel topping turns a nice golden brown. If the topping starts to brown too quickly, tent it loosely with foil to prevent burning.
5. Cool and serve: Remove the skillet from the oven and let the crisp cool for about 10 minutes. This resting time allows the filling to firm up slightly. Serve warm, optionally topped with whipped cream or your favorite ice cream, such as cinnamon ice cream for an extra cozy touch.

Notes

• Use a cast iron skillet or ceramic casserole dish for even baking and rustic presentation.
• If you don’t have pumpkin pie spice, use a combination of cinnamon, nutmeg, ginger, and cloves to taste.
• Cover the topping with foil midway through baking if it browns too fast.
• Let the crisp cool slightly before serving to ensure clean slices.
• Try serving with cinnamon or vanilla ice cream to complement the flavors.

Keywords: Pumpkin Crisp, Fall Dessert, Autumn Baking, Pumpkin Pie Spice, Streusel Topping, Easy Pumpkin Dessert, Holiday Recipe