Pumpkin Crisp
Yield: 8 servings
This is the original Pumpkin Crisp recipe, an easy fall dessert made with a creamy pumpkin pie filling and a golden cinnamon streusel crumb topping baked on top. Served warm with ice cream, I bet you will love it even more than traditional pumpkin pie!
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 (1 1/2 sticks) unsalted butter, melted
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Instructions
- Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a 9x9 baking dish. Set aside.
- In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
- In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter in three pours, stirring with a fork (or pressing together with your fingers) until crumbly. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
- Bake until filling is set and top is golden brown, 40 to 45 minutes. If the crumb topping happens to brown too quickly, you can lightly cover the top with foil to prevent it from browning any more.
- Let cool for 10 minutes, so the custard filling can firm up. Then serve warm topped with ice cream or whipped cream. My personal favorite combination is to serve this pumpkin crisp with cinnamon ice cream if you can find it!
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Notes
Baking Dish: A 12-inch cast iron skillet or a 9x9 baking dish both work well. A 9x13 will bake thinner, so start checking it around 30 minutes. An aluminum foil tin is fine if you are giving it away!
Doubling: For best results, bake a double batch in two separate dishes rather than one large one. The bake time stays the same.
Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat a single serving in the microwave for about 20 seconds. Reheat a full pan covered with foil in the oven at 325°F for about 15 to 20 minutes.
Freezing: Cool completely, freeze until solid, then wrap in a plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat as directed above.
Make ahead: Follow all directions up to the streusel step. Cover the pumpkin layer in the pan and refrigerate it. Store the streusel separately in an airtight container in the fridge as well. Both keep for up to 48 hours. Set them on the counter while the oven heats, sprinkle on the topping, and bake as directed.
Video
Nutrition
Serving: 1 serving, Calories: 628kcal, Carbohydrates: 92g, Protein: 7g, Fat: 27g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 131mg, Sodium: 326mg, Potassium: 198mg, Fiber: 3g, Sugar: 65g, Vitamin A: 9211IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 3mg