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Pumpkin Crisp Recipe

Pumpkin Crisp Recipe
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★★★★★

5.1 from 24 reviews

This Pumpkin Crisp is a delightful autumn dessert featuring a smooth and spiced pumpkin filling topped with a buttery cinnamon streusel. Baked to golden perfection in a cast iron skillet or casserole dish, it offers a comforting and rustic treat perfect for cozy gatherings. Creamy and fragrant, this crisp pairs wonderfully with ice cream or whipped cream for an indulgent seasonal experience.

Ingredients

Scale

Pumpkin Filling

  • 1 (15 oz) can pumpkin puree
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2/3 cup heavy cream

Cinnamon Streusel Topping

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted

Instructions

  1. Preheat and prepare dish: Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or medium casserole dish thoroughly to prevent sticking and set it aside.
  2. Make pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined. Gradually whisk in the heavy cream until the mixture is smooth and uniform in texture. Pour this filling into the prepared skillet.
  3. Prepare streusel topping: In a medium bowl, whisk together the flour, granulated sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until the mixture becomes crumbly and coarse. You may use a hand mixer briefly to help achieve a crumbly texture if needed. Evenly spread this topping over the pumpkin filling in the skillet.
  4. Bake: Place the skillet in the 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, lightly cover it with aluminum foil to prevent burning while the filling finishes baking.
  5. Cool and serve: Remove from the oven and allow the crisp to cool for about 10 minutes to let the filling firm up slightly. Serve warm, optionally topped with ice cream or whipped cream. A cinnamon ice cream topping is highly recommended for an extra burst of flavor.

Notes

  • Using a cast iron skillet gives the crisp a nice rustic edge and ensures even baking.
  • You can substitute pumpkin pie spice with ground cinnamon, nutmeg, ginger, and cloves if preferred.
  • For a dairy-free version, substitute heavy cream with coconut cream and butter with a non-dairy margarine.
  • Allowing the crisp to cool slightly helps the filling set, making it easier to serve.
  • This crisp can be reheated gently in the oven or microwave for leftovers.

Nutrition

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

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