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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.

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. 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

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