Description

Pumpkin Crisp is the ultimate fall dessert that perfectly captures the essence of the season. This indulgent treat features a creamy pumpkin pie filling, spiced with cinnamon and nutmeg, all topped with a crunchy, buttery streusel. Whether you’re hosting a holiday gathering or enjoying a cozy night in, this delightful dessert is sure to impress. Serve it warm with a scoop of ice cream or simply enjoy it chilled for a sweet treat any time of year. With its rich flavors and comforting texture, Pumpkin Crisp will quickly become a staple in your recipe collection.

Ingredients

Scale

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
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 your oven to 375°F and butter a 12-inch cast iron skillet or medium casserole dish.
In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, vanilla extract, and heavy cream until smooth. Pour this mixture into the prepared dish.
In another bowl, mix flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. Spread the crumb topping evenly over the pumpkin mixture.
Bake for 40-45 minutes until the filling is set and the topping is golden brown. Allow cooling for 10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece (120g)
Calories: 380
Sugar: 25g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: For enhanced flavor, substitute fresh pumpkin puree for canned. Customize your crisp by adding nuts or chocolate chips to the topping for added texture. If you'd like to make it gluten-free, swap out all-purpose flour with a gluten-free blend.