Pumpkin Crisp Recipe
This Pumpkin Crisp is an easy fall dessert made with a creamy pumpkin pie filling and a golden crunchy topping. Serve it warm with a scoop of ice cream on top. This recipe makes 16 servings in a 9x13 casserole dish in just 7 easy steps, perfect for sharing at the next family get-together or fall potluck.
Ingredients
For the pumpkin layer:
- 29 ounce can pure pumpkin puree
- 2 cups sugar
- 6 large eggs
- 4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 4 teaspoons vanilla extract
- 1 cup heavy cream
For the crisp topping:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 ½ sticks unsalted butter (12 tablespoons)
- Optional - ice cream or whipped cream for topping
Instructions
For the pumpkin filling:
- Preheat oven to 375°F. Butter a 9x13 casserole dish. Set aside.
- In a large bowl, whisk together the canned pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract.
- Whisk in the heavy cream until smooth. Pour into the prepared baking dish and set aside.
For the streusel topping:
- In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Melt the butter, add it to the flour mixture, and stir with a fork until crumbly.
- Spread the cinnamon streusel topping on top of the pumpkin pie mixture in an even layer.
- Bake until the filling is set and the top is golden brown, about 60 - 65 minutes.
- Let it cool for 10 minutes. Then serve warm topped with ice cream or whipped cream.
Notes
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Serving: 1Calories: 397kcalCarbohydrates: 61gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 101mgSodium: 250mgPotassium: 169mgFiber: 2gSugar: 46gVitamin A: 8569IUVitamin C: 2mgCalcium: 44mgIron: 2mg
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