Description
A delicious twist on classic pumpkin pie, this Pumpkin Crisp features a creamy spiced pumpkin filling topped with a buttery cinnamon streusel. Perfect for fall gatherings, this easy dessert is best served warm with ice cream or whipped cream.
Ingredients
Ingredients
Pumpkin Pie Layer
- 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
- ⅔ cup heavy cream
Cinnamon Streusel
- 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
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-inch cast iron skillet or a medium casserole dish.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Gradually whisk in the heavy cream until smooth. Pour into the prepared dish.
- In another bowl, mix flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly.
- Evenly spread the cinnamon streusel over the pumpkin mixture.
- Bake for 40-45 minutes, until the filling is set and the topping is golden brown. Cover with foil if it browns too quickly.
- Let cool for 10 minutes before serving. Enjoy with ice cream or whipped cream.
Notes
- Nutty Crunch: Add chopped pecans or walnuts to the streusel.
- Caramel Drizzle: Drizzle caramel sauce before serving.
- Gluten-Free Option: Use a gluten-free flour blend.
- Make-Ahead: Bake a day in advance and reheat before serving.
- Storage: Refrigerate for up to 4 days, freeze for 2 months, and reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
