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Pumpkin Crisp Recipe

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★★★★★

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.

Ingredients

Scale

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

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