Pumpkin Crisp with Cinnamon Streusel (Print Version)
A comforting fall dessert combining creamy pumpkin filling with a crunchy cinnamon streusel topping, best served warm with ice cream.
# Ingredients:
→ Pumpkin Pie Layer
01 -
1 (15 oz) can pumpkin puree
02 -
1 cup granulated sugar
03 -
3 large eggs
04 -
2 teaspoons pumpkin pie spice
05 -
½ teaspoon salt
06 -
2 teaspoons vanilla extract
07 -
⅔ cup heavy cream
→ Cinnamon Streusel
08 -
2 cups all-purpose flour
09 -
1 ½ cups granulated sugar
10 -
2 teaspoons cinnamon
11 -
½ teaspoon salt
12 -
12 tablespoons unsalted butter, melted
# Steps to Follow:
01 -
Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
02 -
In a large bowl, whisk together pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
03 -
In a medium bowl, whisk together flour, granulated sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. You can also use a hand mixer if needed.
04 -
Spread cinnamon streusel topping on top of the pumpkin pie mixture in an even layer. Bake until filling is set and top is golden brown, about 40 to 45 minutes. If the topping browns too quickly, lightly cover with foil.
05 -
Let cool for 10 minutes to allow the filling to firm up. Serve warm topped with ice cream or whipped cream. For a special treat, pair with cinnamon ice cream.
# Additional Notes:
01 -
Store leftovers in the fridge for up to 5 days. Reheat in the microwave for about 20 seconds, or enjoy cold.
02 -
If you don't have a cast iron skillet, use a 12-inch round casserole dish or a 9×9 baking dish. Aluminum foil tins work well for gifting.
03 -
To prepare ahead, refrigerate the unbaked layers separately for up to 48 hours. Bake as directed after assembling.