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Pumpkin Crisp Recipe

Pumpkin Crisp Recipe
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★★★★★

5.1 from 28 reviews

This Pumpkin Crisp recipe combines a creamy pumpkin pie filling with a crunchy cinnamon streusel topping for the perfect fall dessert. Baked until golden and tender, it’s ideal served warm with a scoop of ice cream or whipped cream, offering comforting seasonal flavors in every bite.

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 ½ sticks) unsalted butter, melted

Instructions

  1. Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish thoroughly to prevent sticking and set it aside.
  2. Make the Pumpkin Pie Layer: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined. Slowly whisk in the heavy cream until the mixture is smooth and creamy. Pour this pumpkin filling evenly into the prepared skillet or dish.
  3. Prepare the Cinnamon Streusel Topping: In a medium bowl, mix the all-purpose flour, granulated sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture becomes crumbly. If the crumb topping is not forming properly, you can use a hand mixer briefly to create the right texture.
  4. Assemble the Crisp: Evenly spread the cinnamon streusel topping over the pumpkin filling, ensuring a consistent layer that will bake to a crunchy topping.
  5. Bake the Crisp: Place the dish in the oven and bake for 40 to 45 minutes, or until the pumpkin filling is set and the streusel topping turns golden brown. If the topping starts to brown too quickly, tent the crisp loosely with aluminum foil to prevent burning.
  6. Cool and Serve: Remove from the oven and allow the pumpkin crisp to cool for about 10 minutes so the filling can firm up slightly. Serve warm, ideally topped with a scoop of ice cream or a dollop of whipped cream. Cinnamon ice cream pairs especially well with this dessert.

Notes

  • If the streusel topping browns too fast, cover lightly with foil during baking.
  • This crisp is best enjoyed warm with ice cream or whipped cream.
  • For a dairy-free version, substitute heavy cream and butter with coconut cream and vegan butter.
  • Can be made in a medium casserole dish if a 12-inch cast iron skillet is not available.
  • Use fresh pumpkin puree or canned for convenience; ensure it is pure pumpkin, not pie filling, for best results.

Nutrition

Keywords: pumpkin crisp, pumpkin dessert, fall dessert, pumpkin pie alternative, cinnamon streusel, baked pumpkin recipe

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