Description

Pumpkin Crisp is a delicious fall dessert made with a creamy pumpkin pie filling topped with a golden, crunchy cinnamon streusel. Perfect for Thanksgiving or cozy fall gatherings.

Ingredients

Scale

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
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons cinnamon
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, melted

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 baking dish or 12-inch cast iron skillet.
In a large bowl, whisk pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth.
Whisk in heavy cream until fully incorporated. Pour mixture into prepared baking dish.
In a separate bowl, whisk flour, sugar, cinnamon, and salt for streusel topping.
Add melted butter and stir with fork until crumbly.
Evenly spread streusel topping over pumpkin filling.
Bake 40-45 minutes until filling is set and topping is golden brown; cover with foil if topping browns too fast.
Cool about 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

Check doneness by gently shaking pan; if center jiggles, bake longer. Add rolled oats to streusel for crunch. Store leftovers refrigerated up to 5 days. Prepare layers ahead and refrigerate separately for up to 48 hours.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 28g
Sodium: 210mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg