Pumpkin Crisp Magic
A cozy fall dessert featuring a smooth pumpkin pie filling topped with a buttery cinnamon streusel. Served warm with ice cream, it’s a no-crust, crowd-pleasing twist on traditional pumpkin pie.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (15 oz) can pumpkin purée
- 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
- 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 350°F (175°C). Grease a 9×9-inch baking dish or 12-inch skillet.
- In a large bowl, whisk together pumpkin purée, 1 cup sugar, eggs, pumpkin pie spice, 1/2 teaspoon salt, and vanilla extract until smooth.
- Whisk in heavy cream until fully combined and the mixture is smooth.
- Pour the pumpkin mixture into the prepared dish and set aside.
- In a medium bowl, whisk together flour, 1 1/2 cups sugar, 2 teaspoons cinnamon, and 1/2 teaspoon salt.
- Add melted butter and stir with a fork until crumbly.
- Spread the streusel topping evenly over the pumpkin mixture.
- Bake for 45 minutes or until the filling is set and the topping is golden brown. If the topping browns too quickly, tent with foil.
- Let cool for 10 minutes before serving warm with ice cream or whipped cream.
Notes
- Make ahead by preparing filling and topping separately, then refrigerate for up to 48 hours before baking.
- If you don’t have a cast iron skillet, use a 9×9-inch square baking dish.
- Top with vanilla or cinnamon ice cream for extra flavor.
- Leftovers can be stored in the fridge for up to 5 days and reheated in the microwave.
Find it online: https://www.recipebyelena.com/pumpkin-crisp/