Pumpkin Crisp Recipe
This Pumpkin Crisp recipe combines a creamy pumpkin pie filling with a crunchy cinnamon streusel topping for a delicious autumn dessert. Baked in a cast iron skillet or casserole dish, it offers a warm, comforting treat perfect for fall gatherings or cozy nights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 ½ sticks) unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish to prevent sticking, then set it aside.
- Mix Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Pour in the heavy cream and whisk until the mixture is smooth and well combined. Pour this pumpkin filling into the prepared skillet or dish evenly.
- Prepare Streusel Topping: In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture becomes crumbly. If needed, you can beat it with a hand mixer to achieve a crumbly texture. Spread this cinnamon streusel topping evenly over the pumpkin filling.
- Bake the Crisp: Place the skillet or casserole dish in the oven and bake for 40 to 45 minutes, until the pumpkin filling is set and the topping is golden brown. If the streusel browns too quickly during baking, cover it lightly with foil to prevent burning.
- Cool and Serve: Remove the crisp from the oven and let it cool for about 10 minutes so the filling can firm up slightly. Serve warm, optionally topped with ice cream or whipped cream. Cinnamon ice cream pairs especially well with this pumpkin crisp.
Notes
- For a dairy-free version, substitute heavy cream with full-fat coconut milk and use vegan butter for the streusel topping.
- You can prepare the crisp in advance and reheat it gently before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- If you don’t have pumpkin pie spice, you can mix cinnamon, nutmeg, ginger, and cloves to create your own blend.
- Using a cast iron skillet helps achieve a crispy edge, but a casserole dish works well too.
Find it online: https://sweetworldtastes.com/pumpkin-crisp-recipe/
