This Pumpkin Crisp is a delightful autumn dessert featuring a creamy pumpkin pie layer topped with a crunchy cinnamon streusel. Baked to golden perfection, it's a comforting treat perfect for cozy gatherings and festive occasions.
Total Time:1 hour
Yield:8 servings
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 unsalted butter, melted
Instructions
Preheat and prepare: Preheat your oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish to prevent sticking, then set it aside.
Make pumpkin pie layer: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until fully combined. Then whisk in the heavy cream until the mixture is smooth. Pour this filling into the prepared skillet evenly.
Prepare cinnamon streusel: In a medium bowl, whisk together 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 needed, you can beat it lightly with a hand mixer to achieve a crumbly texture.
Assemble the crisp: Evenly spread the cinnamon streusel topping over the pumpkin pie filling in the skillet, covering the surface completely.
Bake: Place the skillet in the preheated oven and bake for 45 minutes until the filling is set and the topping is golden brown. If the topping browns too quickly, tent it lightly with foil to prevent over-browning.
Cool and serve: Remove from the oven and let cool for 10 minutes to allow the filling to firm up. Serve warm, optionally topped with ice cream or whipped cream. Cinnamon ice cream pairs especially well with this dessert.
Notes
Use a cast iron skillet for even heat distribution and a rustic presentation.
If you don't have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
Letting the dessert cool slightly before serving helps the filling to set and makes slicing easier.
For a dairy-free option, substitute heavy cream with coconut cream and butter with a vegan alternative.
Store leftovers covered in the refrigerator and reheat gently before serving.
