Pumpkin Crisp Recipe

Introduction

Pumpkin Crisp is a cozy, autumn-inspired dessert that combines a creamy pumpkin filling with a crunchy cinnamon streusel topping. It’s easy to make and perfect for sharing on chilly evenings or holiday gatherings.

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 smooth. Whisk in the heavy cream until fully combined. Pour this mixture into the prepared skillet.
3. Step 3: In a 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 a crumbly texture. You can also use a hand mixer to achieve the crumbly consistency if preferred.
4. Step 4: Spread the crumbly cinnamon topping evenly over the pumpkin mixture in the skillet.
5. Step 5: Bake for 40 to 45 minutes, until the filling is set and the topping turns golden brown. If the topping browns too quickly, lightly cover it with foil to prevent burning.
6. Step 6: Allow the pumpkin crisp to cool for about 10 minutes so the filling can firm up slightly. Serve warm, optionally topped with ice cream or whipped cream. Cinnamon ice cream pairs wonderfully with this dessert.

Tips & Variations

• Use a cast iron skillet for even baking and a rustic presentation.
• For extra crunch, add chopped nuts like pecans to the streusel topping.
• If you prefer a spicier flavor, increase the pumpkin pie spice by 1/2 teaspoon.
• Try serving with vanilla or cinnamon ice cream for an indulgent treat.

Storage

Store leftover pumpkin crisp in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or heat in an oven-safe dish at 350°F for about 10 minutes. The topping may soften slightly when reheated but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the pumpkin flesh thoroughly to achieve a smooth consistency similar to canned pumpkin puree.

Can I make the pumpkin crisp ahead of time?

Absolutely. You can prepare the crisp and refrigerate it unbaked for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Pumpkin Crisp Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

This Pumpkin Crisp is a cozy, comforting dessert featuring a smooth pumpkin pie filling topped with a crunchy cinnamon streusel. Baked in the oven until golden and bubbly, it’s perfect for fall gatherings or any time you crave the warm spices of pumpkin pie with a delightful crumbly topping.

• Author: Natalie
• 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 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 and set aside to prevent sticking and help with even 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 combined. Then whisk in the heavy cream until the mixture is smooth and creamy. Pour this filling into the prepared skillet or casserole dish evenly.
3. Prepare 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 use a hand mixer to ensure the topping forms coarse crumbs. Spread this streusel topping evenly over the pumpkin filling in the skillet.
4. Bake the Crisp: Place the skillet in the oven and bake for 40 to 45 minutes or until the pumpkin filling is set (no longer jiggly) and the topping turns a golden brown. If the topping starts browning too fast, cover loosely with foil to prevent burning while the filling finishes baking.
5. Cool and Serve: Remove the pumpkin crisp from the oven and let it cool for about 10 minutes to allow the filling to firm up slightly. Serve warm, ideally topped with ice cream or whipped cream. For an extra special touch, cinnamon ice cream pairs wonderfully with this dessert.

Notes

• If the topping browns too quickly, cover loosely with foil partway through baking.
• Use a cast iron skillet or casserole dish for even baking and rustic presentation.
• The crisp is best served warm, but leftovers can be refrigerated and gently reheated.
• Try cinnamon ice cream as a delicious accompaniment for a complementary flavor boost.

Keywords: Pumpkin Crisp, Pumpkin Dessert, Fall Dessert, Autumn Recipe, Pumpkin Pie Spice, Cinnamon Streusel, Easy Pumpkin Crisp