Pumpkin Crisp Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://nataliereeve.com/pumpkin-crisp-recipe/
