Introduction

Pumpkin Crisp is a cozy autumn dessert featuring a smooth pumpkin filling topped with a buttery, cinnamon-spiced streusel. This easy-to-make treat bakes in a single dish and is perfect served warm with a scoop of ice cream or whipped cream.

A scoop of creamy white vanilla ice cream sits on top of a single large mound of golden brown crumbly crumble dessert with a coarse texture, all placed inside a white bowl. In the background, blurred, there is another white bowl with similar crumble dessert and scoops of vanilla ice cream. The scene is set on a white marbled surface, enhancing the warm tone of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish, then set it aside.
Step 2: In a large bowl, whisk together the pumpkin puree, 1 cup sugar, eggs, pumpkin pie spice, 1/2 teaspoon salt, and vanilla extract until combined. Whisk in the heavy cream until the mixture is smooth. Pour this pumpkin filling into the prepared skillet.
Step 3: In a separate bowl, whisk the flour, 1 1/2 cups sugar, cinnamon, and 1/2 teaspoon salt. Add the melted butter and stir with a fork until the mixture becomes crumbly. If preferred, use a hand mixer to achieve a crumbly texture. Evenly spread this cinnamon streusel topping over the pumpkin filling.
Step 4: Bake the crisp for 40 to 45 minutes, or until the filling is set and the topping turns golden brown. If the topping browns too quickly, tent it loosely with foil to prevent overbrowning.
Step 5: Remove from the oven and let it cool for about 10 minutes to allow the filling to firm up. Serve warm, ideally with a scoop of ice cream or whipped cream. Cinnamon ice cream pairs especially well with this dessert.

Tips & Variations

Use fresh pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves for a more vibrant flavor.
For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking.
Swap heavy cream with full-fat coconut milk for a dairy-free version.
To make individual servings, bake the mixture in ramekins instead of a large dish.

Storage

Store any leftover pumpkin crisp in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30 seconds or until warm. You can also freeze the crisp for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A round dessert in a black skillet with three scoops of creamy white ice cream melting slightly on top. The dessert has a crumbly, golden brown crust covering the entire pan, with a section scooped out to show a thick, moist, dark brown filling beneath the crust. A gold spoon is in the skillet, digging into the filling. The skillet sits on a gray cloth over a white marbled surface, with small orange pumpkins and colorful autumn leaves blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use cooked and mashed fresh pumpkin. Be sure to cook and puree it until smooth and measure out the same amount as canned pumpkin puree to maintain the right consistency.

Can I make this pumpkin crisp ahead of time?

Absolutely. You can prepare the crisp and refrigerate it before baking, then bake it fresh when you’re ready to serve. Just add a few extra minutes to the baking time if baking from cold.