Description
This Pumpkin Crisp combines the creamy spiced filling of a pumpkin pie with a buttery cinnamon streusel topping for a perfect fall dessert. It’s easy to make and ideal for serving warm with ice cream or whipped cream, making it a crowd-pleaser at any holiday gathering!
Ingredients
Units
Scale
For the Pumpkin Pie Layer:
- 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
For the Cinnamon Streusel:
- 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
- Preheat the Oven: Preheat the oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish and set aside.
- Make the Pumpkin Pie Layer: In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined. Gradually whisk in the heavy cream until smooth. Pour the mixture into the prepared skillet or casserole dish and set aside.
- Prepare the Cinnamon Streusel: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Add the melted butter and mix with a fork (or beat with a hand mixer) until the mixture becomes crumbly.
- Assemble and Bake: Evenly spread the cinnamon streusel topping over the pumpkin pie mixture. Bake for 40-45 minutes, or until the filling is set and the top is golden brown. If the topping browns too quickly, lightly cover the dish with foil.
- Cool and Serve: Let the pumpkin crisp cool for 10 minutes to allow the filling to firm up. Serve warm, topped with ice cream or whipped cream. For a special treat, pair it with cinnamon ice cream!
Notes
- Storage: Leftovers can be stored in the fridge for up to 5 days. Reheat individual portions in the microwave for about 20 seconds, or enjoy cold!
- Baking Dish: If you don’t have a cast iron skillet, you can use a 12-inch round casserole dish or a 9×9 baking dish. This dessert can also be baked in an aluminum tin if gifting to others.
- Make Ahead: You can prepare the pumpkin layer and streusel topping separately and store them in the fridge for up to 48 hours. When ready to bake, let both components come to room temperature while preheating the oven, then assemble and bake as directed.
Nutrition
- Serving Size: 1 slice
- Calories: 470kcal
- Sugar: 45g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg