Description
This Pumpkin Crisp is a comforting and delicious autumn dessert featuring a smooth, spiced pumpkin filling topped with a buttery cinnamon streusel. Baked to perfection in a cast iron skillet or casserole dish, this crisp offers a delightful contrast between the creamy pumpkin base and the crunchy topping, making it perfect for festive gatherings or cozy nights in.
Ingredients
Scale
Pumpkin Filling
- 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
- â…” cup heavy cream
Cinnamon Streusel Topping
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, melted
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 12-inch cast iron skillet or medium casserole dish to prevent sticking.
- Make Pumpkin Filling: In a large bowl, whisk together pumpkin puree, 1 cup granulated sugar, eggs, pumpkin pie spice, ½ teaspoon salt, and vanilla extract until well combined. Gradually whisk in the heavy cream until the mixture is smooth. Pour this filling into the prepared dish.
- Prepare Streusel Topping: In another bowl, mix together flour, 1 ½ cups granulated sugar, cinnamon, and ½ teaspoon salt. Add the melted butter and stir with a fork until the mixture becomes crumbly and evenly combined.
- Assemble Crisp: Evenly spread the cinnamon streusel topping over the pumpkin filling in the dish, making sure it covers the surface fully.
- Bake: Place the dish in the oven and bake for 40-45 minutes, or until the pumpkin filling is set and the topping is golden brown. If the topping browns too quickly, cover loosely with aluminum foil to prevent burning.
- Cool and Serve: Allow the pumpkin crisp to cool for 10 minutes before serving. It pairs wonderfully with a scoop of ice cream or a dollop of whipped cream for added indulgence.
Notes
- Using a cast iron skillet helps achieve an evenly baked crust and rustic presentation.
- Cover with foil if the streusel browns too fast to avoid burning.
- For added texture, consider adding chopped nuts like pecans or walnuts to the streusel topping.
- This crisp can be made a day ahead and gently reheated before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
