Pumpkin Crisp
Discover the ultimate autumn delight with our Pumpkin Crisp recipe. Indulge in layers of pumpkin perfection, for a seasonal treat like no other!
Ingredients
Pumpkin Pie Layer:
- 15 oz. canned or fresh Pumpkin Purée 100% pure, not the canned pumpkin pie mix
- 3 Eggs
- 1 cup Granulated Sugar
- 2/3 cup Heavy Cream opt for full-fat heavy cream for creaminess
- 2 tsp Pumpkin Pie Spice or a mix of cinnamon, nutmeg, and cloves
- 1/2 tsp Salt
- 2 tsp Vanilla Extract
Cinnamon Streusel Topping:
- 2/3 cup Butter
- 1 cup All-Purpose Flour
- 1 cup Oats
- 1 1/4 cup Brown Sugar
- 1 1/2 tsp Cinnamon
- 1 1/2 tsp Nutmeg
Instructions
- Preheat your oven to 375°F and grease a 12-inch cast iron skillet or a 9×9 casserole dish.
- Make the Pumpkin Pie Layer: Mix pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth. Add heavy cream and stir until well combined. Pour this into your prepared dish.
- Create the Cinnamon Streusel Layer: Combine flour, oats, brown sugar, cinnamon, and nutmeg. Add cold cubed butter and mix until crumbly. You can use a fork or a hand mixer for this.
- Sprinkle the cinnamon streusel topping evenly over the pumpkin pie layer.
- Bake for 40-45 minutes until the filling sets and the top turns golden brown.
- Let your Pumpkin Crisp cool for about 10 minutes to allow the pie layer to firm up slightly before serving..
Notes
- Feel free to add nuts (pecans or walnuts) to the streusel topping.
- Can be eaten warm or cold.
- Serve as is or with vanilla ice cream, whipped cream, or cool whip.
Tried this recipe?Let us know how it was!