Description
This Pumpkin Crisp recipe is a comforting fall dessert featuring a smooth, spiced pumpkin filling topped with a buttery cinnamon streusel. Baked until golden and set, it’s perfect served warm with ice cream or whipped cream for an indulgent treat.
Ingredients
Scale
Pumpkin Filling
- 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
- â…” cup heavy cream
Cinnamon Streusel Topping
- 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
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 12-inch cast iron skillet or a medium casserole dish to prevent sticking during baking.
- Make Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, 1 cup granulated sugar, eggs, pumpkin pie spice, ½ teaspoon salt, and vanilla extract until smooth. Gradually whisk in the heavy cream until fully combined and creamy. Pour this mixture evenly into the prepared baking dish.
- Prepare Streusel Topping: In a separate bowl, combine the all-purpose flour, 1 ½ cups granulated sugar, cinnamon, and ½ teaspoon salt. Add the melted butter and stir with a fork until the mixture becomes crumbly and evenly coated with the butter.
- Assemble Crisp: Evenly spread the cinnamon streusel topping over the pumpkin filling, making sure to cover the entire surface for a uniform crisp.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until the pumpkin filling is set (slightly firm to touch) and the topping has turned golden brown. If the topping begins to brown too quickly, cover loosely with foil to prevent burning.
- Cool and Serve: Remove from the oven and allow the crisp to cool for 10 minutes. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
Notes
- If you don’t have a cast iron skillet, a medium casserole dish will work just as well.
- Make sure to whisk the pumpkin filling thoroughly to avoid lumps.
- Keep an eye on the topping while baking; covering with foil can prevent over-browning.
- Leftovers can be stored in the refrigerator and reheated gently before serving.
- For a lighter option, substitute heavy cream with evaporated milk, though the texture will be slightly different.
