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Pumpkin Crisp Recipe

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3.9 from 84 reviews

This Pumpkin Crisp is a delightful autumn dessert featuring a smooth and spiced pumpkin filling topped with a buttery cinnamon streusel. Baked to golden perfection in a cast iron skillet, it offers a warm, comforting treat perfect for the fall season. Serve it with cinnamon ice cream or whipped cream for an extra special touch.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

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

Cinnamon 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. Preheat and Prepare: Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish generously to ensure the crisp does not stick. Set the prepared dish aside.
  2. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined. Gradually whisk in the heavy cream to achieve a smooth and even mixture. Pour this filling into the prepared skillet, spreading evenly.
  3. Prepare the Cinnamon Streusel Topping: In a medium bowl, combine the all-purpose flour, granulated sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture becomes crumbly. For a finer crumble, you can use a hand mixer until the topping reaches a crumbly texture. Evenly spread the streusel topping over the pumpkin filling in the skillet.
  4. Bake the Crisp: Place the skillet in the preheated oven and bake for 40 to 45 minutes, or until the pumpkin filling is set and the streusel topping is golden brown. If the topping browns too quickly during baking, lightly cover the top with foil to prevent over-browning.
  5. Cool and Serve: Remove the skillet from the oven and allow the crisp to cool for about 10 minutes allowing the filling to firm up slightly. Serve warm, optionally topped with ice cream or whipped cream. Cinnamon ice cream pairs exceptionally well with this pumpkin crisp for a cozy dessert experience.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • You can substitute the heavy cream with half-and-half for a slightly lighter version, though the texture will be less rich.
  • If you don’t have pumpkin pie spice, make your own blend with cinnamon, nutmeg, ginger, and cloves.
  • The crisp is best served warm but can be refrigerated and gently reheated before serving.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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