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Pumpkin Crisp Recipe

Pumpkin Crisp Recipe
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★★★★★

5 from 24 reviews

This Pumpkin Crisp is a cozy fall dessert featuring a creamy pumpkin filling spiced with pumpkin pie spice and vanilla, topped with a buttery, cinnamon streusel crumble. Baked until golden and set, it’s perfect served warm with ice cream or whipped cream for an irresistible seasonal treat.

Ingredients

Scale

Pumpkin Filling

  • 1 (15 oz) can pumpkin puree
  • 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

Streusel Topping

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted

Instructions

  1. Prepare Baking Dish: Preheat your oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish to prevent sticking. Set the dish aside while you prepare the filling.
  2. Make Pumpkin Filling: In a large bowl, whisk together the canned pumpkin puree, 1 cup granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth. Whisk in the heavy cream to combine completely. Pour the mixture into the buttered skillet or casserole dish.
  3. Prepare Streusel Topping: In a medium bowl, combine the flour, 1 1/2 cups granulated sugar, cinnamon, and salt. Drizzle in the melted butter and mix with a fork until the mixture becomes crumbly. You can also use a hand mixer on low speed if needed to reach a crumbly texture.
  4. Assemble and Bake: Evenly distribute the cinnamon streusel topping over the pumpkin filling. Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the filling is set and the top is golden brown. If the topping begins to brown too quickly, lightly cover it with foil to prevent burning.
  5. Cool and Serve: Remove from the oven and let the crisp cool for about 10 minutes to allow the filling to firm up. Serve warm, optionally topped with ice cream or whipped cream. For a special twist, try cinnamon ice cream as a topping!

Notes

  • If the topping browns too fast, cover loosely with foil during baking.
  • Serve warm for the best texture and flavor.
  • Can be stored covered in the refrigerator for up to 3 days and reheated before serving.
  • For a dairy-free version, substitute heavy cream with coconut cream and use vegan butter in the topping.
  • The skillet can be substituted with a medium casserole dish if preferred.

Nutrition

Keywords: pumpkin crisp, pumpkin dessert, fall dessert, pumpkin pie spice, autumn dessert, pumpkin crumble

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