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Pumpkin Crisp Recipe

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★★★★★

5 from 89 reviews

This Pumpkin Crisp features a creamy spiced pumpkin filling topped with a buttery cinnamon streusel, baked to golden perfection. It’s a comforting fall dessert that’s easy to prepare and perfect served warm with ice cream or whipped cream.

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

  1. Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish to prevent sticking, then set it aside.
  2. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined. Gradually whisk in the heavy cream until the mixture is smooth and creamy. Pour this filling into the prepared skillet or casserole dish.
  3. Prepare the Streusel Topping: In a medium bowl, combine the all-purpose flour, granulated sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture becomes crumbly. If needed, use a hand mixer to help achieve a crumbly texture. Spread this cinnamon streusel topping evenly over the pumpkin filling.
  4. Bake the 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 topping is golden brown. If the topping browns too quickly, cover it loosely with foil to prevent over-browning.
  5. Cool and Serve: Allow the pumpkin crisp to cool for about 10 minutes so the filling can firm up slightly. Serve warm, topped with ice cream or whipped cream. For an extra special touch, try pairing it with cinnamon ice cream.

Notes

  • Using a cast iron skillet gives a rustic presentation and helps with even baking.
  • You can substitute heavy cream with half-and-half for a lighter filling, though texture may vary.
  • If you don’t have pumpkin pie spice, make your own blend with cinnamon, nutmeg, ginger, and cloves.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Covering the topping with foil during baking prevents it from burning while the filling cooks through.

Keywords: pumpkin crisp, pumpkin dessert, fall dessert, cinnamon streusel, baked pumpkin dessert, autumn recipe

Find it online: https://leofoster.com/pumpkin-crisp-recipe/