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Pumpkin Crisp Recipe

Pumpkin Crisp Recipe
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★★★★★

5.1 from 3 reviews

This Pumpkin Crisp is a comforting autumn dessert featuring a smooth, spiced pumpkin filling topped with a buttery cinnamon streusel. Baked to golden perfection in a cast iron skillet, it offers a delightful mix of creamy and crunchy textures, perfect served 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

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. Preheat and Prepare: Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish thoroughly to prevent sticking. Set it aside while you prepare the filling.
  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 smooth. Gradually whisk in the heavy cream until fully incorporated and silky. Pour this mixture into the prepared skillet evenly.
  3. Prepare the Streusel Topping: In a separate medium bowl, combine the all-purpose flour, granulated sugar, cinnamon, and salt by whisking together. Pour in the melted unsalted butter and stir with a fork or beat lightly with a hand mixer until the mixture forms a crumbly streusel texture.
  4. Assemble and Bake: Spread the cinnamon streusel topping evenly over the pumpkin filling in the skillet. Bake in the preheated oven for 40 to 45 minutes, or until the filling is set and the topping is golden brown. If the streusel starts to brown too quickly, tent a piece of aluminum foil over the top to prevent burning.
  5. Cool and Serve: Allow the crisp to cool for about 10 minutes so the filling firms up slightly. Serve warm, ideally topped with a scoop of cinnamon ice cream or a dollop of whipped cream for an extra indulgent treat.

Notes

  • You can bake this pumpkin crisp in a 12-inch cast iron skillet or an equivalent sized casserole dish.
  • If you don’t have pumpkin pie spice, substitute a mix of cinnamon, nutmeg, ginger, and cloves.
  • For best texture, use unsalted butter and melt it gently before mixing into the streusel topping.
  • Allowing the crisp to cool for 10 minutes improves slice-ability and flavor melding.
  • This dessert is delicious served warm but can also be refrigerated and gently reheated.
  • Try topping with cinnamon ice cream or whipped cream for added richness.

Nutrition

Keywords: pumpkin crisp, pumpkin dessert, autumn dessert, fall recipes, pumpkin pie alternative, streusel topping, pumpkin pie spice

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