Pumpkin Crisp Cinnamon Crumble

Pumpkin crisp is the perfect combination of cozy comfort and effortless baking. Think creamy pumpkin pudding layered under a golden buttery crumble all with that signature autumn spice. This is the recipe I pull out every fall gathering when I need an easy dessert that never fails to impress just a little extra than plain old pie.

The year I first made this for Friendsgiving it disappeared before the turkey even hit the table This recipe has since become a must at my family’s Thanksgiving and I love how easily it comes together with no fuss

Ingredients

• Canned pumpkin puree: delivers that sweet earthy base I prefer Libbys brand for texture and color
• Granulated sugar: brings sweetness throughout I look for finer crystalline sugar for easy mixing
• Large eggs: create a silky custard texture check your eggs for freshness by floating in water fresh ones sink
• Pumpkin pie spice: gives warming flavor or blend cinnamon nutmeg ginger and cloves for your own
• Salt: heightens all the dessert flavors use fine sea salt for best evenness
• Vanilla extract: deepens the dessert’s aroma pure extract is worth the splurge here
• Heavy cream: makes the filling ultra smooth stick to real dairy for richest results
• All purpose flour: creates the topping’s crumbly structure measure using the spoon and sweep method for accuracy
• More granulated sugar: in the topping is key to perfect caramelization
• Unsalted butter melted: coats every crumb in the topping use good quality for best flavor

Instructions

Prepare the Baking Dish:

Butter the inside of your cast iron skillet or a medium casserole dish This prevents sticking and helps crisp the edges

Mix the Pumpkin Filling:

In a large mixing bowl whisk pumpkin puree with sugar eggs pumpkin pie spice salt and vanilla Mix until you see no streaks Then gradually add in the heavy cream whisking until smooth and creamy

Pour the Filling:

Transfer the pumpkin mixture to your prepared dish Use a spatula to spread it evenly right to the edges

Make the Crisp Topping:

In a separate bowl mix flour sugar and an extra pinch of salt Stir with a fork to combine Pour in the melted butter and work it through with your fingertips until you have big moist crumbs that stick together slightly

Top and Bake:

Scatter the crumb topping all over the pumpkin mixture pressing some bigger bits together Gently even out but do not pack it down

Bake the Crisp:

Slide the dish into the hot oven and bake for 40 to 45 minutes The filling should be mostly set and the top should look deeply golden brown If the top gets too dark tent loosely with foil

Cool and Serve:

Let your pumpkin crisp cool for 10 minutes before serving This helps it hold together better Serve warm with scoops of vanilla ice cream or dollops of whipped cream

Pumpkin pie spice is my favorite ingredient here Each year my daughter insists on being in charge of sprinkling the spices It is now a beloved little step in our autumn baking traditions

Storage Tips

Pumpkin crisp keeps well covered in the fridge for up to four days It tastes just as good chilled or gently reheated the next day I often bake it ahead for holiday meals and just pop it back in the oven to warm before serving

Ingredient Substitutions

If you need a dairy free version swap the heavy cream for full fat coconut milk Try brown sugar in the topping for deeper caramel flavor You can use homemade pumpkin puree just be sure to drain off any excess liquid so the filling is not watery

Serving Suggestions

Pumpkin crisp pairs perfectly with a big scoop of vanilla bean ice cream or homemade whipped cream Try a sprinkle of toasted pecans for crunch For a more decadent dessert drizzle with a little maple syrup at the table

Cultural and Seasonal Context

Pumpkin desserts are a staple at autumn gatherings from Halloween to Thanksgiving Pumpkin crisp offers a rustic twist on classic pumpkin pie with less fuss and more texture This dish always reminds me of family dinners when I was a child with the scent of cinnamon and nutmeg filling the kitchen

Seasonal Adaptations

Swap in sweet potato puree for a twist Add chopped pecans or walnuts to the topping in colder months Try pear or apple crisp in the spring using this same topping formula

Success Stories

People tell me this dessert wins over even those who do not usually like pumpkin pie My aunt claims it is the only pumpkin treat she truly loves I have had neighbors ask for the recipe after just one bite at our annual fall block party

Freezer Meal Conversion

Pumpkin crisp can be assembled ahead Cover tightly and freeze before baking When ready to enjoy thaw it in the fridge overnight and bake as usual You can freeze baked leftovers and warm in the oven when the craving hits

This cozy pumpkin crisp never fails to impress and is sure to become a staple at your autumn celebrations. Enjoy every warm, spiced bite all season long

Recipe FAQs

→ Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works well, just ensure it's not too watery for best texture and flavor.

→ What is the best way to achieve a crumbly topping?

Mix flour, sugar, and melted butter until large crumbs form, then sprinkle evenly over the pumpkin base.

→ How do I know when the crisp is done baking?

The topping should be golden brown and the pumpkin filling set; a gentle jiggle in the center is normal.

→ Is this suitable for preparing ahead?

You can assemble in advance and bake before serving, or rewarm individual portions in the oven for best results.

→ What are some serving suggestions?

Enjoy warm with vanilla ice cream, whipped cream, or a sprinkle of toasted nuts for added crunch.