Pumpkin Crisp Recipe

Introduction

Pumpkin Crisp is a comforting fall dessert that combines a smooth, spiced pumpkin filling with a crunchy cinnamon streusel topping. It’s easy to make and perfect for sharing around the holidays or any chilly evening.

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, then set it aside.
2. Step 2: In a large bowl, whisk together pumpkin puree, 1 cup sugar, eggs, pumpkin pie spice, 1/2 teaspoon salt, and vanilla extract until smooth. Whisk in the heavy cream, then pour the mixture into the prepared skillet.
3. Step 3: In a medium bowl, combine 2 cups flour, 1 1/2 cups sugar, cinnamon, and 1/2 teaspoon salt. Add melted butter and stir with a fork until the mixture becomes crumbly. If needed, beat with a hand mixer to achieve a crumbly texture.
4. Step 4: Spread the cinnamon streusel topping evenly over the pumpkin mixture.
5. Step 5: Bake for 40 to 45 minutes, or until the filling is set and the topping is golden brown. If the topping browns too fast, cover lightly with foil during baking.
6. Step 6: Allow the crisp to cool for 10 minutes so the filling firms up slightly. Serve warm, optionally topped with ice cream or whipped cream.

Tips & Variations

• For extra flavor, try adding chopped nuts like pecans or walnuts to the streusel topping before baking.
• You can substitute the heavy cream with half-and-half for a lighter version, though the filling will be less rich.
• Serve with cinnamon or vanilla ice cream to enhance the warm spices in the pumpkin filling.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to warm the filling and crisp up the topping again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to cook and puree the fresh pumpkin first until smooth. Use about 2 cups of cooked pumpkin to replace the 15 oz canned puree.

Can I prepare this dessert ahead of time?

You can assemble the crisp up to the topping stage and refrigerate for a few hours before baking. Just bake it as directed and allow extra time if starting from cold.

Pumpkin Crisp Recipe

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4.6 from 142 reviews

This Pumpkin Crisp is a delightful autumn dessert featuring a smooth pumpkin filling spiced with pumpkin pie spice and vanilla, topped with a buttery cinnamon streusel. Baked to golden perfection in a cast iron skillet, it offers a warm, comforting treat perfect for cozy gatherings or holiday celebrations.

• Author: Maya
• 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

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 Pan: Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish thoroughly to ensure the dessert does not stick, then set it aside.
2. Make Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until the mixture is well combined. Next, whisk in the heavy cream until the filling is smooth and creamy. Pour this pumpkin mixture evenly into the prepared skillet.
3. Prepare Streusel Topping: In a separate medium bowl, whisk together the flour, granulated sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture becomes crumbly. If desired, you can also use a hand mixer on low speed to achieve a crumbly texture.
4. Assemble and Bake: Evenly spread the cinnamon streusel topping over the pumpkin filling in the skillet. Place the skillet in the preheated oven and bake for 40 to 45 minutes, or until the pumpkin filling is set and the streusel topping is golden brown. If the topping browns too quickly, cover it lightly with foil to prevent over-browning.
5. Cool and Serve: Remove from oven and let the pumpkin crisp cool in the skillet for about 10 minutes. This resting time allows the filling to firm up for easier serving. Serve warm, optionally topped with ice cream or whipped cream. For a special treat, cinnamon ice cream is highly recommended to complement the flavors.

Notes

• Use a cast iron skillet for best results; it retains heat well and gives a nice crust.
• If the topping browns too fast, cover loosely with foil during baking to prevent burning.
• Allowing the dessert to cool slightly before serving helps the filling set properly.
• Try serving with cinnamon ice cream or whipped cream for an extra indulgent touch.

Keywords: pumpkin crisp, pumpkin dessert, autumn dessert, pumpkin pie spice, streusel topping, fall recipes, cast iron skillet dessert