Pumpkin Crisp Cinnamon Streusel

This pumpkin crisp recipe transforms classic pumpkin pie into a comforting dessert with the perfect crunchy topping. The warm spiced pumpkin layer paired with buttery cinnamon streusel creates a dessert that perfectly captures fall flavors without the fuss of making a pie crust.

I first made this recipe when hosting Thanksgiving for the first time and panicked when I realized I forgot pie crusts. This happy accident became our new family tradition that everyone requests from September through December.

Ingredients

• Pumpkin puree: not pumpkin pie filling which contains added sweeteners and spices
• Granulated sugar: provides just the right sweetness to balance the earthy pumpkin
• Eggs: create structure and richness in the filling
• Pumpkin pie spice: saves you measuring multiple spices individually
• Salt: enhances all the flavors especially the warm spices
• Vanilla extract: adds depth and warmth to the pumpkin layer
• Heavy cream: creates a silky smooth custard texture
• All purpose flour: forms the foundation of the streusel topping
• Cinnamon: brings warm aromatic flavor to the crumbly topping
• Unsalted butter: choose high quality for the best flavor in the streusel

Step-by-Step Instructions

Prepare Your Baking Dish:

Start by preheating your oven to 375°F. Take a 12 inch cast iron skillet or similar sized casserole dish and butter it generously. The butter prevents sticking and adds a subtle richness to the edges of the dessert. Make sure to get the sides as well as the bottom.

Create The Pumpkin Filling:

In a large bowl whisk the pumpkin puree and sugar until well combined. Add the eggs one at a time whisking well after each addition to ensure a smooth texture. Sprinkle in the pumpkin pie spice and salt then pour in the vanilla extract. Whisk until completely incorporated then slowly stream in the heavy cream while continually whisking. The mixture should be smooth and pourable with no lumps.

Make The Streusel Topping:

In a separate medium bowl whisk together the flour sugar cinnamon and salt until evenly distributed. Pour the melted butter over the dry ingredients and use a fork to mix until the mixture forms crumbs of various sizes. The texture should resemble wet sand with some larger clumps. If needed you can use a hand mixer to achieve the perfect crumbly consistency.

Assemble And Bake:

Pour the prepared pumpkin filling into your buttered baking dish creating an even layer. Sprinkle the streusel topping evenly over the entire surface making sure to cover all the pumpkin filling. Avoid pressing down on the topping as this will compact it and reduce its crispness. Bake in your preheated oven for 40 to 45 minutes until the filling is set and the topping is golden brown.

Serve And Enjoy:

Allow the pumpkin crisp to cool for 10 minutes before serving. This cooling period helps the filling set up properly so it doesn't run when sliced. Serve warm with a scoop of vanilla or cinnamon ice cream melting on top or a dollop of freshly whipped cream.

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You Must Know

The secret to this recipe is using real heavy cream rather than evaporated milk. I discovered this by accident one Thanksgiving when I was out of evaporated milk and the richness it adds to the pumpkin layer is absolutely worth the splurge. My grandmother now requests this instead of her traditional pumpkin pie recipe that she made for over 50 years.

Make Ahead Magic

This pumpkin crisp is the perfect dessert for busy holiday entertaining because you can prepare it up to two days in advance. Simply make the pumpkin filling and place it in your buttered baking dish then cover tightly with plastic wrap. Prepare the streusel topping and store it separately in an airtight container in the refrigerator. When ready to bake remove both from the refrigerator while your oven preheats sprinkle the topping over the filling and bake as directed. This preparation method saves valuable oven and counter space on busy cooking days.

Perfect Pairings

While this pumpkin crisp is delicious on its own serving it with complementary accompaniments elevates it to showstopper status. A scoop of cinnamon ice cream creates the perfect hot and cold contrast while bringing out the warm spices in the dessert. For a more traditional approach try vanilla ice cream or freshly whipped cream lightly sweetened with maple syrup. For a truly decadent experience drizzle caramel sauce over the top before adding your ice cream. Coffee or spiced tea makes the perfect beverage pairing to cut through the sweetness.

Seasonal Variations

One of the joys of this recipe is how adaptable it is throughout the fall and winter seasons. During peak apple season try replacing half the pumpkin with shredded apples for a pumpkin apple crisp variation. Around the holidays incorporate a tablespoon of orange zest into the pumpkin filling for a bright citrus note that pairs beautifully with the warm spices. For a deeper flavor profile substitute half the granulated sugar with brown sugar in both the filling and topping. Each variation maintains the comforting essence of the original while offering a new flavor experience.

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Frequently Asked Questions

→ What type of pumpkin should I use?

You can use canned pumpkin puree for this recipe. Avoid using pumpkin pie filling, as it already contains added spices and sweeteners.

→ Can I use a different baking dish?

Yes, you can use a 12-inch cast iron skillet, a 9x9 baking dish, or a round casserole dish. Aluminum foil tins also work if gifting the dessert.

→ How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for about 20 seconds or enjoy cold.

→ Can I make this dessert ahead?

Yes, you can prepare the pumpkin layer and streusel in advance. Refrigerate them separately for up to 48 hours, then assemble and bake when needed.

→ What toppings pair best with pumpkin crisp?

Serve warm with ice cream or whipped cream. Cinnamon ice cream pairs especially well with the flavors of pumpkin and streusel.