Dessert

Pumpkin Crisp Recipe

Bynova cole October 22, 2025October 22, 2025

Introduction

This Pumpkin Crisp combines the cozy flavors of pumpkin pie with a crunchy cinnamon streusel topping. It’s a warm, satisfying dessert perfect for autumn evenings or holiday gatherings.

A white bowl filled with a crumbly, golden-brown baked dessert layered with coarse streusel topping, giving it a rough and uneven texture. On top of the dessert is a perfectly round, creamy white scoop of ice cream with smooth ridges, contrasting with the crumbly base. In the background, there is a skillet filled with more of the same dessert, and a woman's hand holding a golden spoon is partially visible digging into the skillet. The setting has a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat your oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish, then set it aside.
Step 2: In a large bowl, whisk together the pumpkin puree, 1 cup sugar, eggs, pumpkin pie spice, ½ teaspoon salt, and vanilla extract. Stir in the heavy cream until the mixture is smooth. Pour this pumpkin mixture into the prepared skillet.
Step 3: In a separate bowl, whisk together the flour, 1 ½ cups sugar, cinnamon, and ½ teaspoon salt for the streusel topping. Add the melted butter and stir with a fork until the mixture becomes crumbly. If needed, you can use a hand mixer to achieve a crumbly texture.
Step 4: Evenly spread the cinnamon streusel topping over the pumpkin filling in the skillet.
Step 5: Bake for 40 to 45 minutes or until the filling is set and the topping is golden brown. If the topping starts browning too quickly, lightly cover it with foil to prevent overbrowning.
Step 6: Let the crisp cool for about 10 minutes to allow the filling to firm up. Serve warm, ideally topped with ice cream or whipped cream.

Tips & Variations

For extra flavor, try adding a handful of chopped pecans or walnuts to the streusel topping before baking.
If you prefer a spicier touch, increase the pumpkin pie spice to 3 teaspoons.
This dessert pairs wonderfully with cinnamon or vanilla ice cream for a cozy finish.

Storage

Store any leftover Pumpkin Crisp covered in the refrigerator for up to 3 days. Reheat individual servings gently in the microwave or warm in the oven until heated through. For best texture, add fresh toppings like whipped cream after reheating.

How to Serve

A large round dessert sits in a black cast iron skillet on a white marbled surface, topped with three scoops of creamy white vanilla ice cream arranged in the center. The dessert has a crumbly, golden-brown topping layer that covers most of the skillet, with a portion scooped out to reveal a moist, soft, brownish filling layer beneath. There are small orange pumpkin decorations and colorful autumn leaves blurred in the background, adding a warm seasonal feel. A golden spoon scoops some of the dessert from the exposed filling, showing its crumbly texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree. Roast and puree fresh pumpkin before measuring out 15 ounces to maintain the same texture and moisture level.

Can I make this dessert ahead of time?

Absolutely. Prepare the dessert up to the baking step, cover it, and refrigerate overnight. Bake it fresh when ready to serve for the best texture and flavor.