Indulge in the cozy flavors of fall with this original Pumpkin Crisp recipe! A creamy, spiced pumpkin pie filling is topped with a buttery, golden cinnamon streusel for a deliciously warm treat that’s perfect with a scoop of ice cream. Your new go-to pumpkin dessert has arrived!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
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 Topping
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 375°F. Butter a 12-inch cast iron skillet or medium casserole dish and set aside.
- Prepare the Pumpkin Layer: In a large mixing bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla. Gradually add the heavy cream, whisking until smooth. Pour this mixture into your prepared skillet.
- Make the Streusel Topping: In a separate bowl, combine flour, sugar, cinnamon, and salt. Pour in melted butter and stir with a fork until the mixture becomes crumbly. Spread this topping evenly over the pumpkin layer.
- Bake for 40-45 minutes, or until the pumpkin filling is set and the streusel is golden. If the topping browns too quickly, loosely cover it with foil.
- Serve Warm: Let cool for about 10 minutes to allow the filling to firm up, then serve warm with a generous scoop of ice cream or whipped cream. For an extra fall flair, try it with cinnamon ice cream!