Pumpkin Crisp Recipe
This Pumpkin Crisp is a delightful autumn dessert featuring a creamy pumpkin pie layer topped with a crunchy cinnamon streusel. Baked to golden perfection in a cast iron skillet or casserole dish, it delivers the comforting flavors of pumpkin pie with a satisfying crumbly topping. Serve warm with ice cream or whipped cream for a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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 1/2 sticks) unsalted butter, melted
Instructions
- Preheat and prepare dish: Preheat oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish and set aside.
- Make pumpkin pie mixture: In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined. Whisk in the heavy cream until the mixture is smooth. Pour this filling into the prepared skillet or dish.
- Prepare cinnamon streusel topping: In a medium bowl, combine flour, sugar, cinnamon, and salt. Add the melted butter and stir with a fork until mixture becomes crumbly. If necessary, use a hand mixer briefly to achieve a crumbly texture.
- Assemble: Evenly spread the cinnamon streusel topping over the pumpkin pie mixture in the skillet.
- Bake: Bake in the preheated oven for 40 to 45 minutes until the pumpkin filling is set and the topping is golden brown. If the topping browns too quickly, cover it loosely with foil during baking to prevent over-browning.
- Cool and serve: Remove from oven and let cool for 10 minutes to allow the filling to firm up. Serve warm, optionally topped with ice cream or whipped cream. Cinnamon ice cream pairs exceptionally well with this pumpkin crisp.
Notes
- Use heavy cream for a rich and creamy filling; you can substitute with half-and-half for a lighter version.
- Cover the crisp with foil if the topping browns too fast to avoid burning.
- This crisp is delicious served warm with whipped cream, vanilla ice cream, or cinnamon ice cream for an extra flavor boost.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
Keywords: Pumpkin Crisp, Pumpkin Dessert, Autumn Dessert, Fall Recipes, Pumpkin Pie Alternative, Streusel Topping
Find it online: https://tastybynova.com/pumpkin-crisp-recipe/
