Description

Pumpkin Crisp is a cozy fall dessert that combines the creamy texture of pumpkin pie with a buttery, cinnamon streusel topping. It’s quick to prepare, requires no pie crust, and is perfect for holiday gatherings or weeknight treats.

Ingredients

Scale

Pumpkin Pie Layer:

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:

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

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Instructions

Preheat oven to 375°F. Butter a 12-inch cast iron skillet or medium casserole dish.
In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla. Whisk in heavy cream until smooth.
Pour the pumpkin mixture into the prepared baking dish.
In a separate bowl, mix flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly.
Sprinkle streusel evenly over the pumpkin layer.
Bake for 40–45 minutes, until the top is golden and the center is set. Loosely cover with foil if browning too fast.
Let cool for 10 minutes before serving. Best served warm with ice cream.

Notes

Add chopped pecans or oats to the streusel for texture.

Use coconut milk and vegan butter for a dairy-free version.

Leftovers can be refrigerated up to 4 days or frozen for up to 2 months.

Reheat in the microwave or oven until warm.

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Category: Dessert
Method: Baking
Cuisine: American