Description
This Pumpkin Crisp is a delightful autumn dessert featuring a smooth, spiced pumpkin filling topped with a crunchy cinnamon streusel. Baked to golden perfection, it offers a comforting combination of warm spices and buttery crispness, 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
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- â…” cup heavy cream
Cinnamon Streusel Topping
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, melted
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Grease a 12-inch cast iron skillet or a medium casserole dish to prevent sticking.
- Make the pumpkin filling: 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 the mixture is smooth and uniform. Pour this filling evenly into the prepared dish.
- Prepare the streusel topping: In another bowl, combine the flour, sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture becomes crumbly and evenly combined.
- Assemble: Evenly spread the cinnamon streusel mixture over the pumpkin filling in the dish, covering it completely.
- Bake: Place the dish in the oven and bake for 40-45 minutes, or until the pumpkin filling is set and the streusel topping turns a golden brown color. If the topping starts to brown too quickly, cover loosely with foil to prevent burning.
- Cool and serve: Remove from the oven and allow the pumpkin crisp to cool for about 10 minutes before serving. For an extra treat, enjoy it with a scoop of ice cream or whipped cream on top.
Notes
- Use a cast iron skillet or casserole dish to ensure even baking.
- Cover with foil if the topping browns too fast during baking.
- Serve warm for best flavor and texture.
- Try adding chopped nuts to the streusel for extra crunch.
- Store leftovers covered in the refrigerator for up to 3 days.
