Description
This Pumpkin Crisp combines the creamy, spiced flavor of traditional pumpkin pie with a buttery cinnamon streusel topping baked to golden perfection in a cast iron skillet. A cozy fall dessert that’s rustic, comforting, and endlessly customizable.
Ingredients
Units
Scale
Pumpkin Pie Layer
- 1 15 oz can pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2/3 cup heavy cream
Cinnamon Streusel
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 12 tablespoons 1 1/2 sticks unsalted butter, melted
Instructions
- Preheat oven to 375°F. Grease a 12-inch cast iron skillet or medium casserole dish.
- In a large bowl, whisk pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla. Stir in cream.
- Pour pumpkin mixture into the prepared dish.
- In another bowl, mix flour, sugar, cinnamon, and salt. Add melted butter and stir until crumbly.
- Sprinkle streusel evenly over the pumpkin mixture.
- Bake for 40–45 minutes until set and golden. Cover loosely with foil if browning too fast.
- Let cool for 10 minutes before serving. Serve warm with whipped cream or ice cream.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For extra depth, sub half the white sugar in the streusel with light brown sugar.
- Can be made gluten-free or vegan with simple swaps (see Variations section).
Nutrition
- Calories: 530
