Description
This Pumpkin Crisp is a delicious and easy fall dessert. A creamy, spiced pumpkin filling is topped with a buttery, cinnamon-infused streusel topping and baked until golden brown and bubbly. It’s a perfect alternative to pumpkin pie!
Ingredients
Scale
For the Pumpkin Pie Layer:
- 1 (15-ounce) can pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
- 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
For the Cinnamon Streusel:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Butter a 12-inch cast-iron skillet or a 9×13-inch baking dish (or similar-sized casserole dish). Set aside.
- Make Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined.
- Add Heavy Cream: Whisk in the heavy cream until the mixture is smooth.
- Pour into Pan: Pour the pumpkin filling into the prepared skillet or baking dish. Spread it evenly. Set aside.
- Make Streusel Topping: In a medium bowl, whisk together the flour, granulated sugar, cinnamon, and salt.
- Add Melted Butter: Pour the melted butter over the dry ingredients. Stir with a fork until the mixture is crumbly. If the mixture seems too wet, you can add a little more flour, 1 tablespoon at a time. If it’s too dry, add a little more melted butter, 1 teaspoon at a time. You can also use your hands or an electric mixer to achieve the desired crumbly texture.
- Top Pumpkin Filling: Sprinkle the cinnamon streusel topping evenly over the pumpkin pie filling in the skillet/baking dish.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the filling is set (it should no longer be liquidy, but may still have a slight jiggle) and the topping is golden brown.
- Prevent Over-Browning (If Necessary): If the streusel topping begins to brown too quickly, loosely cover the top of the crisp with aluminum foil to prevent further browning.
- Cool and Serve: Let the pumpkin crisp cool for at least 10 minutes before serving. This allows the filling to firm up slightly. Serve warm, topped with vanilla ice cream, cinnamon ice cream, or whipped cream, if desired.
Notes
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices.
- Pumpkin Pie Spice: You can make your own pumpkin pie spice by combining cinnamon, ginger, nutmeg, allspice, and cloves.
- Streusel Topping: The streusel topping should be crumbly, not a smooth paste.
- Baking Time: The baking time may vary slightly depending on your oven.
- Serving suggestions: Serve with ice cream or whipped cream.
- Storage: Leftover pumpkin crisp can be stored, covered, in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.