Pumpkin Crisp Recipe

Introduction

Enjoy a cozy slice of Pumpkin Crisp, a delightful fall dessert featuring a creamy pumpkin pie filling topped with a golden cinnamon streusel. This easy-to-make treat is perfect warm, especially when served with a scoop of ice cream.

Ingredients

• Pumpkin Pie Layer:
• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ⅔ cup heavy cream
• Cinnamon Streusel:
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 12 tablespoons (1 ½ sticks) unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 375°F. Butter a 12-inch cast iron skillet or a 9×9 casserole dish and set aside.
2. Step 2: In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth. Add the heavy cream and whisk again to combine. Pour this pumpkin mixture into the prepared skillet.
3. Step 3: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture is crumbly.
4. Step 4: Evenly spread the cinnamon streusel topping over the pumpkin mixture in the skillet.
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 quickly, loosely cover with foil.
6. Step 6: Allow the crisp to cool for 10 minutes to let the pumpkin layer firm up. Serve warm, ideally topped with ice cream or whipped cream.

Tips & Variations

• Add chopped pecans or walnuts to the streusel for extra crunch.
• Mix in up to 1 cup of old fashioned or quick oats into the topping for a traditional crisp texture.
• Drizzle salted caramel sauce on top before serving for added decadence.
• If you don’t have a cast iron skillet, a 12-inch round casserole dish or 9×9 baking dish works well.
• For make-ahead convenience, prepare the pumpkin filling and streusel separately, refrigerate for up to 48 hours, then assemble and bake when ready.

Storage

Store leftover pumpkin crisp covered in the refrigerator for up to 5 days. Reheat individual servings in the microwave for about 20 seconds or enjoy it cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute evaporated milk for heavy cream?

Yes, evaporated milk works as a lower-fat alternative, though the filling will be slightly less rich.

Can I use canned pumpkin pie mix instead of pumpkin puree?

It’s best to use 100% pumpkin puree because pumpkin pie mix contains added sugar and spices, which can affect the flavor balance of the crisp.

Pumpkin Crisp Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

This Pumpkin Crisp is an easy and delicious fall dessert featuring a creamy pumpkin pie filling topped with a golden cinnamon streusel crumb. Baked in a cast iron skillet or baking dish, it’s perfect served warm with ice cream or whipped cream for a cozy seasonal treat.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 to 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Pie Layer

• 1 (15 oz) can pumpkin puree (100% pumpkin, not pumpkin pie mix)
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice (or substitute with cinnamon, nutmeg, and cloves)
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ⅔ cup heavy cream (can substitute half and half but full fat recommended)

Cinnamon Streusel

• 2 cups all-purpose flour (spooned into measuring cup, not scooped)
• 1½ cups granulated sugar
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 12 tablespoons (1½ sticks) unsalted butter, melted

Instructions

1. Preheat and Prepare Pan: Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a 9×9 inch baking dish and set aside.
2. Make Pumpkin Layer: In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Then whisk in the heavy cream until smooth. Pour this mixture into the prepared skillet.
3. Make Cinnamon Streusel: In a medium bowl, whisk the flour, sugar, cinnamon, and salt together. Add melted butter and stir with a fork until mixture is crumbly. Optionally, use a hand mixer if needed to get the crumble texture.
4. Assemble and Bake: Spread the streusel topping evenly over the pumpkin filling. Bake in the preheated oven for 40 to 45 minutes, or until the pumpkin filling is set and the streusel topping is golden brown. If the top browns too quickly, lightly cover with foil.
5. Cool and Serve: Allow the crisp to cool for 10 minutes so the pumpkin layer firms up. Serve warm, ideally with a scoop of vanilla or cinnamon ice cream or whipped cream.

Notes

• Storage: Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave for about 20 seconds or enjoy cold.
• Baking Dish Alternatives: If no cast iron skillet is available, use a 12-inch round casserole dish, 9×9 baking dish, or even aluminum foil tins.
• Make Ahead: Prepare the pumpkin mixture and refrigerate it covered. Store the streusel topping separately in an airtight container for up to 48 hours. When ready to bake, bring to room temperature, top with streusel, and bake as directed.
• Add-ins: For extra texture, add chopped pecans, walnuts, or oats to the streusel.
• Substitutions: Heavy cream can be substituted with half and half or full-fat coconut milk for dairy-free options. Avoid using pumpkin pie mix, as it contains added sugars and spices.

Keywords: pumpkin crisp, pumpkin dessert, fall dessert, pumpkin pie alternative, cinnamon streusel, easy pumpkin recipe, Thanksgiving dessert