Ultimate Pumpkin Crisp
A creamy pumpkin custard base topped with buttery cinnamon streusel, baked to golden perfection for the ultimate fall dessert. Easier than pie, this crisp is perfect for Thanksgiving or any cozy autumn gathering.
Equipment
- 12-inch cast iron skillet or 9x13 baking dish
- Large mixing bowl
- Medium mixing bowl
- Wire whisk
- Measuring cups and spoons
- fork
Ingredients
Pumpkin Pie Layer
- 425 g Pumpkin puree 1 can (15 oz)
- 200 g Granulated sugar 1 cup
- 3 Large eggs
- 2 tsp Pumpkin pie spice 10ml
- 0.5 tsp Salt 2.5ml
- 2 tsp Vanilla extract 10ml
- 160 ml Heavy cream 2/3 cup
Cinnamon Streusel
- 240 g All-purpose flour 2 cups
- 300 g Granulated sugar 1½ cups
- 2 tsp Ground cinnamon 10ml
- 0.5 tsp Salt 2.5ml
- 170 g Unsalted butter, melted 12 tbsp
Instructions
- Preheat oven to 375°F (190°C). Generously butter a 12-inch cast iron skillet or 9x13 baking dish.
- In a large bowl, whisk pumpkin puree, sugar, and eggs until smooth. Add pumpkin pie spice, salt, and vanilla. Slowly whisk in heavy cream until mixture coats a spoon lightly.
- Pour pumpkin mixture into prepared skillet and set aside.
- In a medium bowl, combine flour, sugar, cinnamon, and salt. Add melted butter and mix with a fork until crumbly streusel forms.
- Sprinkle streusel evenly over pumpkin base, covering completely.
- Bake for 40–45 minutes until streusel is golden brown and center is just set. Tent with foil if browning too quickly.
- Let rest 10 minutes before serving warm with ice cream or whipped cream.
Notes
For a maple bourbon twist, add 2 tbsp bourbon and 2 tbsp maple syrup to the pumpkin base. For pecan praline variation, fold ½ cup chopped pecans into the streusel. Gluten-free option: substitute almond flour for all-purpose flour.