Name: Pumpkin Crisp Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

Jump to Recipe

Introduction

Pumpkin Crisp is a comforting fall dessert that combines a smooth pumpkin filling with a crunchy cinnamon streusel topping. It’s easy to make and perfect for cozy gatherings or a simple treat at home.

A white bowl is filled with one layer of crumbly brown pumpkin crumble topped with a single scoop of smooth white vanilla ice cream, held by a woman's hand. In the background, a black cast iron pan sits on a white marbled surface, containing a thick layer of the same crumbly pumpkin crumble topped with three scoops of vanilla ice cream. Around the pan, there are out-of-focus orange, red, and yellow autumn leaves that add warm colors to the image. The golden spoon rests inside the pan, slightly dipped into the crumble. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish and set it aside.
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 well combined. Then whisk in the heavy cream until the mixture is smooth. Pour this pumpkin filling into the prepared skillet.
Step 3: In a separate medium bowl, whisk together 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 becomes crumbly. You can also use a hand mixer to achieve this consistency if preferred.
Step 4: Spread the cinnamon streusel topping evenly over the pumpkin filling in the skillet.
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, lightly cover it with foil for the remainder of baking.
Step 6: Let the pumpkin crisp cool for about 10 minutes to allow the filling to firm up. Serve warm, topped with ice cream or whipped cream for extra indulgence.

Tips & Variations

For added texture, stir chopped pecans or walnuts into the streusel topping before baking.
If you like a spicier flavor, add a pinch of ground ginger or nutmeg to the pumpkin mixture.
Use canned pumpkin pie filling if you prefer a sweeter pumpkin base, but reduce the added sugar accordingly.
Try serving with cinnamon ice cream or a dollop of maple-flavored whipped cream for a festive twist.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) for 10–15 minutes to restore crispness, or warm gently in the microwave. For longer storage, freeze in an airtight container for up to 2 months and thaw in the refrigerator before reheating.

How to Serve

A black skillet filled with a crumbly brown pumpkin dessert, topped at the center with three round scoops of white vanilla ice cream. The dessert texture looks crumbly and moist, and a gold spoon is pulling out a spoonful from the right side, showing the thick pumpkin filling beneath the crumb layer. The skillet sits on a gray cloth over a white marbled surface, with small orange pumpkins and colorful leaves in warm autumn colors in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin that has been cooked and pureed. Make sure it is smooth and drained well to maintain the right consistency in the filling.

Is this dessert gluten-free?

This recipe uses all-purpose flour and is not gluten-free. To make it gluten-free, substitute the flour with a gluten-free flour blend suitable for baking.