Description
A comforting and easy-to-make Pumpkin Crisp combining a smooth spiced pumpkin filling with a buttery cinnamon streusel topping, baked to golden perfection. Perfect for fall gatherings, this dessert is served warm and can be enjoyed with ice cream or whipped cream.
Ingredients
Scale
For the Pumpkin Filling
- 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
For the Streusel Topping
- 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 Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 12-inch cast iron skillet or a medium casserole dish to ensure the crisp doesn’t stick during baking.
- Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until combined. Gradually add the heavy cream while whisking until the mixture is smooth and well blended. Pour this pumpkin filling evenly into the prepared baking dish.
- Prepare the Streusel Topping: In a separate bowl, mix the all-purpose flour, granulated sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture forms a crumbly streusel texture.
- Assemble the Crisp: Evenly spread the cinnamon streusel topping over the pumpkin filling, ensuring it is well covered.
- Bake the Crisp: Place the dish in the preheated oven and bake for 40-45 minutes, or until the pumpkin filling is set and the streusel topping turns golden brown. If the topping browns too quickly, cover with foil to prevent burning.
- Cool and Serve: Remove from oven and let the pumpkin crisp cool for about 10 minutes. Serve warm with ice cream or whipped cream for an extra indulgent treat.
Notes
- Use canned pumpkin puree for a smooth texture and consistent flavor.
- Cover the crisp with foil during baking if the topping browns too quickly.
- The crisp is best served warm but can be refrigerated and reheated gently.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
- Add a pinch of nutmeg or cloves for an extra layer of warm spice.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
