Pumpkin Crisp Recipe

Introduction

This Pumpkin Crisp is a cozy and comforting dessert that combines a smooth pumpkin filling with a crunchy cinnamon streusel topping. Perfect for autumn gatherings or holiday dinners, it’s simple to make and packed with warm flavors.

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 the pumpkin puree, 1 cup sugar, eggs, pumpkin pie spice, 1/2 teaspoon salt, and vanilla extract. Add the heavy cream and whisk until the mixture is smooth. Pour this filling into the prepared skillet.
3. Step 3: In a separate medium bowl, combine the flour, 1 1/2 cups sugar, cinnamon, and 1/2 teaspoon salt. Stir in the melted butter with a fork until the mixture becomes crumbly. You can also beat this with a hand mixer if you prefer. Spread the crumbly streusel evenly over the pumpkin filling.
4. Step 4: Bake for 40 to 45 minutes, or until the pumpkin filling is set and the topping is golden brown. If the topping begins to brown too quickly, loosely cover it with foil to prevent further browning.
5. Step 5: Let the crisp cool for about 10 minutes to allow the filling to firm up before serving. Enjoy warm, optionally topped with ice cream or whipped cream. Cinnamon ice cream pairs wonderfully with this dessert!

Tips & Variations

• For extra texture, mix chopped pecans or walnuts into the streusel topping before baking.
• If you prefer a less sweet dessert, reduce the sugar in the pumpkin filling by 1/4 cup.
• Use canned pumpkin puree labeled “100% pumpkin” for the best flavor and consistency.
• To make individual servings, bake the crisp in ramekins or muffin tins for shorter baking time.

Storage

Store leftover pumpkin crisp in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F for 10–15 minutes or microwave individual portions until warm. This dessert also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin needs to be cooked and pureed first. Use a pie pumpkin, roast it until soft, then puree until smooth. Keep in mind fresh pumpkin can have a higher moisture content, so you may need to adjust the other ingredients slightly.

What can I substitute for heavy cream in this recipe?

You can use whole milk or half-and-half as a lighter alternative, though the texture will be slightly less rich. For a dairy-free option, canned coconut milk works well and adds a subtle flavor twist.

Pumpkin Crisp Recipe

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4.8 from 101 reviews

This Pumpkin Crisp recipe is a delightful autumn dessert featuring a smooth pumpkin filling layered with a buttery cinnamon streusel topping, baked to golden perfection in a cast iron skillet or casserole dish. Perfectly spiced, creamy, and with a crunchy topping, it serves as a comforting seasonal treat that pairs wonderfully with ice cream or whipped cream.

• Author: Elias
• 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 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. 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, then set it aside to prepare your filling.
2. Make Pumpkin Filling: In a large bowl, whisk together pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until combined. Slowly whisk in the heavy cream until the mixture is smooth and well incorporated. Pour this filling evenly into the prepared skillet.
3. Prepare Streusel Topping: In a separate medium bowl, whisk together flour, sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture becomes crumbly and evenly coated with butter. For a finer crumb, you can also beat this mixture with a hand mixer.
4. Assemble Crisp and Bake: Spread the cinnamon streusel topping evenly over the pumpkin filling in the skillet. Bake in the preheated oven for 40 to 45 minutes, or until the pumpkin filling is set and the crumb topping is golden brown. If the topping browns too quickly, tent the crisp lightly with aluminum foil to prevent over-browning.
5. Cool and Serve: Remove the pumpkin crisp from the oven and let it cool for about 10 minutes. This resting time helps the filling to firm up slightly. Serve warm, ideally topped with ice cream or whipped cream. Cinnamon ice cream is a particularly delicious choice to complement the crisp.

Notes

• Using a cast iron skillet adds a beautiful rustic touch and promotes even baking.
• If the streusel topping browns too fast, covering with foil will prevent it from burning while the filling finishes baking.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
• For a lighter option, consider substituting half the heavy cream with evaporated milk.
• Pumpkin pie spice can be substituted with a mix of ground cinnamon, nutmeg, ginger, and cloves if unavailable.

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