Ingredients
To create this delectable dessert, you’ll need a blend of simple yet essential ingredients that work together to deliver a rich, comforting taste. Here’s what you’ll need:
Pumpkin Pie Layer
- 1 (15 oz) can pumpkin puree: Provides the foundation of the pumpkin flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling.
- 1 cup granulated sugar: Adds sweetness to balance the earthy pumpkin.
- 3 large eggs: Helps to bind the ingredients and give the filling a smooth, custard-like texture.
- 2 teaspoons pumpkin pie spice: A blend of warm spices that enhances the pumpkin flavor.
- ½ teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 2 teaspoons vanilla extract: Adds depth and warmth to the flavor profile.
- ⅔ cup heavy cream: Provides richness and creaminess to the filling.
Cinnamon Streusel Topping
- 2 cups all-purpose flour: Forms the base of the streusel, creating a crumbly texture.
- 1 ½ cups granulated sugar: Sweetens the topping, creating a lovely contrast with the pumpkin layer.
- 2 teaspoons cinnamon: Adds warmth and complements the pumpkin pie layer.
- ½ teaspoon salt: Enhances the flavor of the streusel.
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted: Brings everything together, adding richness and allowing the streusel to crisp up nicely.
Instructions
Preheat the oven: Start by preheating your oven to 375°F (190°C). This will ensure your pumpkin crisp bakes evenly and thoroughly.
Prepare the baking dish: Butter a 12-inch cast iron skillet or a medium-sized casserole dish. This step prevents the crisp from sticking and makes serving easier.
Make the pumpkin pie layer:
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract.
Once the mixture is well combined, whisk in the heavy cream until the filling is smooth and creamy.
Pour the pumpkin mixture into your prepared skillet or casserole dish, spreading it out evenly.
Prepare the cinnamon streusel topping:
In a separate medium bowl, whisk together the flour, granulated sugar, cinnamon, and salt.
Pour the melted butter over the dry ingredients and use a fork to mix until the mixture becomes crumbly. If needed, you can use a hand mixer to achieve the desired texture.
Evenly distribute the cinnamon streusel topping over the pumpkin pie layer.
Bake the pumpkin crisp:
Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the pumpkin filling is set and the streusel topping is golden brown.
If the topping begins to brown too quickly, cover the dish lightly with aluminum foil to prevent it from burning.
Cool and serve:
Once baked, let the pumpkin crisp cool for about 10 minutes. This allows the filling to firm up slightly, making it easier to serve.
For an extra indulgent touch, serve the crisp warm, topped with a scoop of ice cream or a dollop of whipped cream. Cinnamon ice cream is a particularly delightful pairing if you can find it.
Notes
If you have leftovers, don’t worry—this pumpkin crisp stores well and can be enjoyed later. Here’s how to store and repurpose your dessert:
- Refrigeration: Cover the dish with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: If you want to store the crisp for a longer period, wrap it tightly in aluminum foil and place it in a freezer-safe bag. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven before serving.
- Repurposing leftovers: Use leftover pumpkin crisp as a topping for pancakes or waffles, or mix it into yogurt for a delicious breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert