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Pumpkin Crisp Recipe

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4.4 from 76 reviews

This Pumpkin Crisp is a delightful autumn dessert combining a creamy spiced pumpkin filling with a buttery cinnamon streusel topping. Baked to golden perfection in a cast iron skillet or casserole dish, it is perfect for cozy gatherings and can be served warm with ice cream or whipped cream.

  • Total Time: 55-60 minutes
  • Yield: 6 servings

Ingredients

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

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. Prepare the oven and skillet: Preheat your 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 filling: In a large bowl, whisk together pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined. Then whisk in the heavy cream until the mixture is smooth. Pour this pumpkin filling into the prepared skillet evenly.
  3. Prepare the streusel topping: In a medium bowl, whisk together all-purpose flour, granulated sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture becomes crumbly. For an even crumb texture, you can also beat the mixture with a hand mixer. Spread this topping evenly over the pumpkin filling in the skillet.
  4. Bake the crisp: Place the skillet in the preheated oven and bake for 40 to 45 minutes until the pumpkin filling is set and the streusel topping turns golden brown. If the topping browns too quickly, cover it loosely with foil to prevent over-browning.
  5. Cool and serve: Remove the crisp from the oven and let it cool for about 10 minutes to allow the filling to firm up. Serve warm, optionally topped with vanilla ice cream or whipped cream for extra indulgence.

Notes

  • Using a cast iron skillet adds a lovely rustic touch and helps with even baking.
  • You can adjust the pumpkin pie spice according to your personal taste preference.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
  • For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free butter alternative for the streusel topping.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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