Pumpkin Crisp Recipe

Introduction

This pumpkin crisp is a delightful twist on classic pumpkin pie, featuring a creamy pumpkin filling topped with a crunchy cinnamon streusel. It’s warm, comforting, and perfect for autumn gatherings or anytime you crave a cozy dessert.

Ingredients

• 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
• ⅔ cup heavy cream
• 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

1. Step 1: Preheat the oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish and set aside.
2. Step 2: In a large bowl, whisk together the pumpkin puree, 1 cup sugar, eggs, pumpkin pie spice, ½ teaspoon salt, and vanilla extract. Add the heavy cream and whisk until smooth. Pour this mixture into the prepared skillet.
3. Step 3: In a medium bowl, combine the flour, 1 ½ cups sugar, cinnamon, and ½ teaspoon salt. Add the melted butter and stir with a fork until the mixture becomes crumbly. You may also use a hand mixer to achieve a crumbly texture if needed.
4. Step 4: Spread the cinnamon streusel 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 is golden brown. If the topping browns too quickly, tent it with foil to prevent burning.
6. Step 6: Let the crisp cool for 10 minutes to allow the filling to firm up. Serve warm, optionally topped with ice cream or whipped cream for an extra indulgent treat.

Tips & Variations

• For a richer topping, mix chopped nuts like pecans or walnuts into the streusel before baking.
• Use cinnamon or maple ice cream as a delicious accompaniment to enhance the autumn flavors.
• If you don’t have pumpkin pie spice, combine cinnamon, nutmeg, ginger, and cloves as a substitute.
• This crisp can also be baked in individual ramekins for single servings.

Storage

Store leftover pumpkin crisp in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds or until warmed through. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but fresh pumpkin should be cooked and pureed until smooth before using. Make sure to drain any excess moisture to avoid a watery filling.

Is it possible to make this dessert gluten-free?

Absolutely. Substitute the all-purpose flour in the streusel with a gluten-free flour blend. Make sure your blend is suitable for baking to achieve the best texture.

Pumpkin Crisp Recipe

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★★★★★

4.9 from 138 reviews

A comforting and delicious Pumpkin Crisp featuring a smooth pumpkin pie layer topped with a cinnamon streusel. Perfect for fall, this recipe bakes a creamy pumpkin filling with warm spices and a crumbly, buttery topping to golden perfection.

• Author: Joe
• 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 Pie Layer

• 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
• ⅔ cup heavy cream

Cinnamon Streusel

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons cinnamon
• ½ 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 to prevent sticking. Set it aside for later use.
2. Make Pumpkin Pie Mixture: In a large bowl, whisk together canned pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well blended. Whisk in the heavy cream until the mixture is smooth and homogeneous. Pour this pumpkin pie mixture into the prepared skillet or casserole dish evenly.
3. Prepare Cinnamon Streusel Topping: In a separate medium bowl, combine the all-purpose flour, granulated sugar, cinnamon, and salt. Add the melted unsalted butter and use a fork to stir the mixture until it becomes crumbly. If needed, use a hand mixer to achieve the desired crumbly texture. Spread the cinnamon streusel crumble in an even layer over the pumpkin filling in the skillet.
4. Bake the Pumpkin Crisp: Place the skillet or casserole dish in the preheated oven and bake for 40 to 45 minutes, or until the pumpkin filling is set and the streusel topping turns golden brown. If the topping browns too quickly, lightly cover the dish with aluminum foil to prevent over-browning.
5. Cool and Serve: Remove from oven and let the crisp cool for 10 minutes so the filling can 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

• Butter the skillet or casserole dish well to avoid the pumpkin crisp sticking.
• Cover with foil if the streusel top starts to brown too fast during baking.
• Allow cooling for 10 minutes before serving to let filling set.
• Serve warm with whipped cream or your favorite ice cream—cinnamon ice cream is highly recommended.
• You can use a hand mixer to achieve crumbly streusel topping if mixing by fork is difficult.

Keywords: Pumpkin Crisp, pumpkin dessert, fall dessert, cinnamon streusel, pumpkin pie spice, baked pumpkin, pumpkin recipe