Description
Pumpkin Crisp is a cozy fall dessert made with a silky pumpkin pie base and a crunchy cinnamon streusel topping. It’s easy to make and perfect for gatherings.
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 (1½ sticks) unsalted butter, melted
Instructions
1. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract.
2. Whisk in heavy cream until smooth and pour mixture into a prepared skillet.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly.
4. Spread streusel topping evenly over the pumpkin mixture.
5. Bake at 40 to 45 minutes until filling is set and topping is golden. Cover with foil if browning too quickly.
6. Let cool 10 minutes. Serve warm with ice cream or whipped cream (cinnamon ice cream recommended).
Notes
Storage: Refrigerate leftovers up to 5 days; reheat ~20 seconds in microwave or enjoy cold.
Baking Dish: Use 12-inch cast iron skillet, 12-inch round casserole, or 9×9 baking dish. Foil tins also work.
Make Ahead: Assemble filling and streusel separately. Refrigerate both up to 48 hours. Combine and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 378
- Sugar: 2g
- Sodium: 301mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 138mg