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Pumpkin Crisp Recipe

Pumpkin Crisp Recipe
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★★★★★

4.7 from 6 reviews

This Pumpkin Crisp is a delightful autumn dessert featuring a creamy spiced pumpkin filling topped with a buttery cinnamon streusel. Baked to golden perfection, it offers a comforting blend of warm spices and a crisp topping, perfect for serving warm with ice cream or whipped cream.

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. Prepare the baking dish: Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or medium casserole dish to prevent sticking and set it aside.
  2. Make the 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. Pour this filling into the prepared baking dish and set aside.
  3. Prepare the streusel topping: In a medium bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, and salt. Add the melted unsalted butter and stir with a fork until the mixture becomes crumbly. For an even crumb, you may also use a hand mixer briefly. Evenly spread this cinnamon streusel topping over the pumpkin filling in the baking dish.
  4. Bake the crisp: Place the dish in the preheated 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 starts browning too quickly, loosely cover with foil to prevent over-browning.
  5. Cool and serve: Remove from oven and let cool for about 10 minutes to allow the filling to firm up. Serve warm, optionally topped with your choice of ice cream or whipped cream. Cinnamon ice cream pairs especially well with this dessert.

Notes

  • Be sure not to overbake; the filling should be set but still moist.
  • You can substitute half-and-half for heavy cream for a lighter version, though the texture may be slightly less rich.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
  • This crisp can be made in a 9×13 inch casserole dish if a skillet is not available.

Nutrition

Keywords: pumpkin crisp, pumpkin dessert, autumn dessert, pumpkin recipe, cinnamon streusel, baked pumpkin dessert

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