Description
This is the original Pumpkin Crisp recipe, an easy fall dessert made with a creamy pumpkin pie filling and a golden cinnamon streusel crumb topping baked on top. Served warm with ice cream, it will be your new favorite way to enjoy pumpkin pie!
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
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons cinnamon
½ teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Instructions
1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or medium casserole dish and set aside.
2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. Use a hand mixer if needed to achieve crumble texture.
4. Evenly spread the cinnamon streusel topping over the pumpkin mixture in the skillet.
5. Bake for 40 to 45 minutes, until filling is set and topping is golden brown. If topping browns too quickly, cover lightly with foil.
6. Let cool for 10 minutes to allow filling to firm up before serving. Serve warm with ice cream or whipped cream for best results.
Notes
Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave for about 20 seconds.
This recipe works in a 12-inch skillet, a 9×9 baking dish, or even an aluminum foil tin if gifting.
To make ahead, refrigerate the pumpkin layer and streusel topping separately for up to 48 hours. Assemble and bake when ready.
Serve with cinnamon ice cream for a flavorful twist.