Name: Pumpkin Crisp Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

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Introduction

Pumpkin Crisp is a cozy, comforting dessert perfect for fall gatherings or any time you crave a warm, spiced treat. With a smooth pumpkin filling topped by a crunchy cinnamon streusel, this dish combines creamy and crumbly textures beautifully.

A close-up of a white bowl filled with a layered dessert. The bottom layer is a soft, moist golden-brown crumbly cake or pie filling with a rough texture. On top of this, there is a generous scoop of smooth, creamy white vanilla ice cream, slightly melting at the edges. In the background, there is another bowl of the same dessert that is slightly out of focus, and a gold spoon is visible behind the bowl on a white marbled surface. 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 the oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish and 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 smooth. Pour this mixture into the prepared skillet.
Step 3: In a medium bowl, whisk together 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 needed, you can use a hand mixer to achieve the crumbly texture.
Step 4: Evenly spread the cinnamon streusel topping over the pumpkin mixture in the skillet. Bake for 40 to 45 minutes, or until the filling is set and the top is golden brown. If the topping browns too quickly, lightly cover it with foil to prevent over-browning.
Step 5: Let the pumpkin crisp cool for 10 minutes to allow the filling to firm up. Serve warm, topped with ice cream or whipped cream. Cinnamon ice cream pairs especially well with this dessert.

Tips & Variations

Use a cast iron skillet for even baking and a rustic presentation.
For extra crunch, add chopped pecans or walnuts to the streusel topping.
If you prefer a less sweet topping, reduce the sugar in the streusel by 1/4 cup.
Leftover crisp can be reheated gently in the microwave or oven to restore warmth and crispness.

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 warm the entire dish in a 350°F oven for 10–15 minutes until heated through. This helps maintain the crisp texture on top.

How to Serve

A close-up of a dessert served in a white bowl with a crumbly, golden brown streusel topping that looks crunchy and textured, underneath is a warm, soft, orange pumpkin filling. On top of this dessert is a single scoop of smooth, pale vanilla ice cream with slight melting edges. In the background, there is a black cast iron skillet filled with the same dessert and three more scoops of melting ice cream on top. The scene is set with colorful autumn leaves in red, orange, and yellow tones around the skillet, along with a small pumpkin on the left. The surface is white marbled texture. 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 puree?

Yes, you can. Make sure to cook and puree the pumpkin until smooth before using. For this recipe, you’ll need about 1 1/2 to 2 cups of fresh pumpkin puree to replace the 15 oz can.

Is it possible to make this dessert gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suited for baking. Make sure the blend contains xanthan gum or another binder for best results.