Description
A comforting and delicious Pumpkin Crisp recipe featuring a smooth pumpkin filling spiced with pumpkin pie spice, topped with a buttery cinnamon streusel. Perfect for fall gatherings, this easy-to-make dessert bakes to a golden crisp in under an hour.
Ingredients
Scale
Pumpkin Filling
- 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
- â…” cup heavy cream
Cinnamon Streusel Topping
- 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
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 12-inch cast iron skillet or a medium casserole dish to prevent sticking and ensure easy cleanup.
- Prepare 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. Gradually whisk in the heavy cream until the mixture is smooth and creamy. Pour this pumpkin filling evenly into the prepared dish.
- Make the cinnamon streusel topping: In a separate bowl, combine the all-purpose flour, granulated sugar, cinnamon, and salt. Add the melted butter and stir using a fork until the mixture becomes crumbly and well combined.
- Assemble the crisp: Evenly spread the cinnamon streusel topping over the pumpkin filling in the dish, covering it completely for a nice crunchy layer after baking.
- Bake the crisp: Place the dish in the preheated oven and bake for 40-45 minutes, or until the pumpkin filling is set and the topping turns golden brown. If the topping browns too quickly, cover loosely with foil to prevent burning.
- Cool and serve: Remove from the oven and let the pumpkin crisp cool for about 10 minutes. Serve warm topped with ice cream or whipped cream for extra indulgence.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- To prevent browning too fast, keep a piece of foil handy to cover the crisp during baking if needed.
- This dessert can be made a day ahead and refrigerated; rewarm before serving.
- For a dairy-free option, substitute heavy cream and butter with plant-based alternatives.
- Serve with vanilla ice cream or freshly whipped cream to complement the warm spices.
