Pumpkin Crisp Recipe

Let me introduce you to a cozy dessert that absolutely deserves a spot in your fall baking lineup: Pumpkin Crisp. This irresistible treat combines silky, spiced pumpkin filling with the crunchiest, most buttery cinnamon streusel topping imaginable. Whether you’re hosting Thanksgiving or just craving something warm and comforting on a chilly night, Pumpkin Crisp hits all the right notes for sweetness, spice, and pure autumn joy.

Ingredients You’ll Need

The beauty of Pumpkin Crisp lies in its simplicity: each ingredient has a purpose, bringing out those iconic autumn flavors and the perfect combination of creamy and crunchy textures. Gather these staples and you’re halfway to dessert bliss!

• Pumpkin Puree: Gives the filling its velvety texture and classic pumpkin flavor—make sure to use pure pumpkin, not pie filling!
• Granulated Sugar (for filling): Sweetens the pumpkin base and balances the spices beautifully.
• Large Eggs: Bind the filling together, ensuring every bite is smooth and custardy.
• Pumpkin Pie Spice: Adds that signature warmth; you can buy pre-mixed or make your own with cinnamon, nutmeg, ginger, and cloves.
• Salt (for filling): Just a touch sharpens all the sweet and spiced flavors.
• Vanilla Extract: Enhances the overall aroma and rounds out the taste.
• Heavy Cream: Makes the filling extra rich and silky—don’t substitute unless you must!
• All-Purpose Flour: The backbone of your crisp topping, giving it substance and crunch.
• Granulated Sugar (for topping): Lends sweetness and works with the flour and butter for that signature crisp bite.
• Cinnamon: Infuses the crumb topping with a spicy, fragrant hit that’s pure comfort.
• Salt (for topping): A pinch balances sweetness and deepens flavor.
• Unsalted Butter (melted): Rich and luscious, this brings the crisp together and ensures a golden, crunchy finish.

How to Make Pumpkin Crisp

Step 1: Prepare Your Baking Dish

Start by preheating your oven to 375°F. Butter a 12-inch cast iron skillet (my personal favorite for crisp edges), or grab a medium casserole dish if that’s what you have. Greasing the pan ensures nothing sticks and makes for easy serving.

Step 2: Mix the Pumpkin Filling

In a large mixing bowl, add the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Give everything a good whisk until smooth and beautifully blended. Pour in the heavy cream and whisk some more until the filling is completely silky—this is where the magic happens! Transfer the pumpkin mixture into your prepared skillet or casserole so it’s waiting for its crunchy partner.

Step 3: Make the Streusel Topping

In a separate medium bowl, combine the flour, granulated sugar, cinnamon, and salt. Drizzle in the melted butter and stir with a fork until you’ve got shaggy, buttery crumbs. If you want extra crumbly texture, feel free to use a hand mixer on low. This topping is what makes a Pumpkin Crisp unforgettable!

Step 4: Assemble and Bake

Evenly scatter the cinnamon streusel over the pumpkin filling—don’t compress it, just let it fall where it may for lots of craggy, crunchy bits. Slide the skillet into the oven and bake for 40 to 45 minutes, or until the filling is set and the topping is golden. If the top looks like it’s browning too fast, lightly cover it with foil and let the filling finish setting up beneath.

Step 5: Cool and Serve

Once it’s out of the oven, let your Pumpkin Crisp rest for about 10 minutes. This allows the filling to firm up so slices come out beautifully. Serve it up warm, topped with ice cream or whipped cream—I absolutely love it with a scoop of cinnamon ice cream for even more fall flavor.

How to Serve Pumpkin Crisp

Garnishes

This dessert is practically begging for a flourish on top! Dollop on a cloud of freshly whipped cream, or add a scoop of ice cream (try vanilla, cinnamon, or even butter pecan). For an extra-special touch, sprinkle with a little extra cinnamon or a handful of roasted pecans.

Side Dishes

Pumpkin Crisp is wonderful served solo, but if you’re hosting, try pairing it with a mug of hot apple cider or a spiced chai latte. A light fruit salad—think apples, pears, and grapes—can also balance out the richness and round off your dessert spread.

Creative Ways to Present

Want to elevate your Pumpkin Crisp for guests? Serve individual portions in ramekins for adorable presentation, or top each serving with caramel sauce and a sprinkle of sea salt. If you’re packing it up for a potluck, let it cool, then slice into bars for easy, grab-and-go treats.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Crisp keeps beautifully! Simply cover your baking dish tightly with foil or transfer portions to an airtight container. Pop it in the fridge, and you’ll have dessert-ready treats for up to four days.

Freezing

Pumpkin Crisp actually freezes better than you’d think. Once cooled completely, wrap the whole dish (or single servings) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, warm individual portions in the microwave for 30-60 seconds, or heat the entire dish in a 350°F oven, covered loosely with foil, for about 15 minutes (or until heated through). This keeps the topping as crisp as possible while reviving all those beautiful flavors!

FAQs

Can I make Pumpkin Crisp ahead of time?

Absolutely! You can assemble the filling and topping separately, cover tightly, and refrigerate up to a day ahead. When you’re ready to bake, just assemble and bake as directed—so convenient for holiday planning.

What’s the best way to serve Pumpkin Crisp to a crowd?

If you’re feeding a crowd, double the recipe and bake it in a large rectangular casserole dish. For easy serving, scoop it out with a big spoon, or let it cool completely and cut it into bars.

Can I make this recipe gluten-free?

Yes! Substitute a good-quality gluten-free all-purpose flour blend for the topping. The filling is naturally gluten-free already, making this a super simple swap.

Should I use fresh pumpkin or canned?

Canned pumpkin puree is not only easier, but also gives you consistent results—no stringy bits or excess moisture. If you prefer fresh pumpkin, make sure to cook, puree, and drain it well before using.

Do I need to refrigerate leftovers?

Yes, it’s best to store leftover Pumpkin Crisp in the refrigerator to keep it fresh. Simply reheat when you’re ready to enjoy another cozy serving.

Final Thoughts

There’s just something magical about a warm bowl of Pumpkin Crisp—comforting, simple, and absolutely bursting with fall flavor. If you’re looking for a dessert that never fails to impress, give this recipe a try. I promise, you’ll find yourself craving it long after pumpkin season is over!

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