Description

This Pumpkin Crisp recipe offers a delightful twist on traditional pumpkin desserts, featuring a creamy pumpkin filling infused with pumpkin pie spice and topped with a buttery cinnamon streusel. Baked to golden perfection in a cast iron skillet or casserole dish, it’s a comforting autumn treat that serves six and is perfect for serving warm with ice cream or whipped cream.

Ingredients

Pumpkin Filling

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

Cinnamon Streusel Topping

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

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Instructions

Prepare the oven and dish: Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish thoroughly to prevent sticking, then set it aside.
Make the pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until fully combined. Then whisk in the heavy cream until the mixture is smooth and uniform. Pour this filling into your prepared skillet or casserole dish and set it aside.
Prepare the streusel topping: In a medium bowl, combine the all-purpose flour, granulated sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture becomes crumbly. For a finer crumb, you can beat the mixture with a hand mixer. Evenly spread this cinnamon streusel topping over the pumpkin filling in the skillet.
Bake: Place the skillet in the preheated oven and bake for 40 to 45 minutes until the pumpkin filling is set and the streusel topping is golden brown. If the topping browns too quickly, lightly cover the crisp with foil to prevent over-browning.
Cool and serve: Allow the pumpkin crisp to cool for 10 minutes so the filling firms up slightly. Serve warm, ideally topped with ice cream or whipped cream. A delightful option is to use cinnamon ice cream for an extra flavor boost.

Notes

Use a cast iron skillet for a rustic presentation and even baking.
If the topping browns too quickly, cover with foil during baking to avoid burning.
Allow cooling to firm up the filling for better slicing and serving.
For extra indulgence, serve with cinnamon ice cream or whipped cream.
This recipe can be doubled in a larger baking dish for more servings.