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Pumpkin Crisp Recipe

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4.1 from 90 reviews

This Pumpkin Crisp is a delightful autumn dessert featuring a smooth, spiced pumpkin pie layer topped with a buttery cinnamon streusel. Baked to golden perfection in a cast iron skillet or casserole dish, it’s perfect served warm with ice cream or whipped cream, offering a comforting and festive treat for the fall season.

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 1/2 sticks) unsalted butter, melted

Instructions

  1. Prepare the Baking Dish: Preheat the oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish 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. Whisk in the heavy cream until the mixture is smooth. Pour this pumpkin mixture into the prepared skillet evenly.
  3. Prepare the Cinnamon Streusel: In a medium bowl, combine the all-purpose flour, granulated sugar, cinnamon, and salt. Add the melted unsalted butter and stir with a fork until the mixture forms a crumbly streusel. If needed, you can use a hand mixer to achieve a crumbly texture.
  4. Assemble the Crisp: Evenly spread the cinnamon streusel topping over the pumpkin pie mixture in the skillet, ensuring full coverage.
  5. Bake the Crisp: Place the skillet or casserole dish 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, cover it lightly with aluminum foil to prevent over-browning.
  6. Cool and Serve: Remove the pumpkin crisp from the oven and let it cool for about 10 minutes to allow the filling to firm up. Serve warm, optionally topped with your favorite ice cream or whipped cream. Cinnamon ice cream pairs especially well with this dessert.

Notes

  • Storage: Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave for about 20 seconds until warmed through, or enjoy cold.
  • Baking Dish Alternatives: If you don’t have a cast iron skillet, use a large 12-inch round casserole dish or a 9×9-inch baking dish. Aluminum foil tins work well for gifting.
  • Make Ahead: Prepare the pumpkin layer and refrigerate covered. Store the streusel topping separately in an airtight container refrigerated for up to 48 hours. When ready to bake, allow them to come to room temperature, then sprinkle the streusel over the pumpkin and bake as directed.

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