Pin Pumpkin Crisp is the fall dessert I turn to when I want all the flavors of pumpkin pie with none of the fuss. With a creamy spiced pumpkin filling and a golden buttery cinnamon streusel baked right on top this dessert is made for chilly evenings and easy entertaining. Whether for a cozy family night or the finale at Thanksgiving it looks rustic smells incredible and only takes about an hour from start to finish.
I stumbled on this recipe when I needed a quick dessert for last minute guests and now it is my go to for potlucks and family gatherings. Every time I serve it warm with ice cream people ask for the recipe.
Ingredients
- Pumpkin puree: This is the heart of the dish and canned pumpkin ensures smooth consistency Choose pure pumpkin not pumpkin pie filling for best results
- Granulated sugar: Adds sweetness and balances the earthy pumpkin flavor Make sure the sugar is fresh with no lumps for even mixing
- Large eggs: Provide structure and richness Choose fresh eggs with intact yolks for a silky smooth batter
- Pumpkin pie spice: Lends warmth and an unmistakable autumn aroma Use a freshly opened blend or make your own for extra vibrant flavor
- Salt: Brings out all the other flavors Fine sea salt works best here
- Vanilla extract: Adds cozy depth and rounds out the spices Opt for real vanilla for the best aroma
- Heavy cream: Makes the filling extra silky and decadent Look for fresh cream with a rich flavor
- All purpose flour: Forms the base of the streusel and helps it crisp Use unbleached flour for best taste
- Cinnamon: This spice is key for the streusel Choose high quality ground cinnamon for a fragrant topping
- Unsalted butter: Melted for richness in the crumb Use a good quality European style butter for deeper flavor
Instructions
- Prepare the Dish
- Butter a 12 inch cast iron skillet or a medium size casserole dish taking care to coat the bottom and sides thoroughly so nothing sticks
- Make the Pumpkin Filling
- In a large bowl whisk together pumpkin puree sugar eggs pumpkin pie spice salt and vanilla extract until well blended and smooth with no streaks of egg or spice
- Incorporate Cream
- Pour heavy cream into the pumpkin mixture and whisk again until the filling is luscious and completely smooth You want it to look like thick custard
- Fill the Skillet
- Pour the pumpkin filling into the prepared skillet and smooth the top with a spatula Make sure the layer is even to ensure consistent baking
- Mix the Streusel
- In a medium bowl mix together flour sugar cinnamon and salt until the spices are evenly distributed Add melted butter and blend with a fork or your fingers until large coarse crumbs begin to form The mixture should hold together when pinched
- Top the Pumpkin Layer
- Sprinkle the cinnamon streusel evenly over the pumpkin layer breaking up any big chunks as needed You want every bite to have a little crunchy topping
- Bake the Crisp
- Place the skillet in a 375 degree oven and bake for 40 to 45 minutes The filling should be set but jiggle only slightly in the center The crumb should be golden brown If browning too fast gently tent with foil
- Cool and Serve
- Allow the pumpkin crisp to cool for at least 10 minutes before serving so the custard sets up This helps slices keep their shape Serve warm with scoops of vanilla or cinnamon ice cream or whipped cream
Pin My favorite part of this recipe is the thick cinnamon crumb topping I remember the year my niece helped me sprinkle it on and we both ended up dusted in cinnamon laughing until we cried Every time I taste it I remember that afternoon
Storage Tips
Keep leftover pumpkin crisp covered in the fridge for up to five days For best results reheat individual portions in the microwave for about twenty seconds or enjoy it cold straight from the fridge It actually gets a little firmer after being chilled
Ingredient Substitutions
You can substitute half and half for the heavy cream for a lighter version For dairy free try your favorite creamy non dairy milk such as coconut or oat butter can be swapped for a vegan stick butter and gluten free flour works well for a gluten free topping
Serving Suggestions
Warm pumpkin crisp is at its best with a scoop of vanilla or cinnamon ice cream For holiday gatherings try whipped cream with a sprinkle of extra cinnamon and have a pot of coffee or chai nearby
Cultural Context
Inspired by classic pumpkin pie recipes this dessert swaps the typical pastry shell for a crumbly streusel like a cross between pie and crisp It offers the best parts of autumn baking but without rolling dough The combination of spices pumpkin and sweet crumb topping captures everything I love about fall desserts
Pin This is a reliable fall dessert with crowd pleasing flavors and a stress free prep. Once you try it it will become a cool weather tradition at your table too.
Recipe FAQ
- → How do I achieve a crisp, golden streusel topping?
Mix melted butter properly with dry streusel ingredients, then bake uncovered until the topping is golden and crumbly. Cover with foil if it browns too quickly.
- → Can fresh pumpkin be used instead of canned puree?
Yes, cook and puree fresh pumpkin until smooth, then use the same amount as directed for best flavor and texture.
- → What is the ideal way to serve this dessert?
Serve it warm, topped with ice cream or whipped cream for a perfect contrast of creamy and crispy textures.
- → How should leftovers be stored?
Store in the refrigerator for up to five days. Reheat portions briefly in the microwave, or enjoy chilled if preferred.
- → Is it possible to make this dish ahead?
Yes, assemble the pumpkin layer and streusel separately, refrigerate both, then combine and bake when ready to serve for fresh results.