Description
Indulge in the cozy flavors of fall with this delightful Pumpkin Crisp, a perfect dessert that showcases the rich taste of creamy pumpkin filling topped with a crunchy cinnamon streusel. This easy-to-make treat is ideal for family gatherings, holiday celebrations, or a comforting evening at home. With each bite, you’ll experience the warm spices and inviting aroma that make this dessert a seasonal favorite. Serve it warm for an extra special touch, perhaps alongside your favorite ice cream or whipped cream, and watch it quickly become a go-to recipe for any occasion.
Ingredients
- 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
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar (for topping)
- 2 teaspoons cinnamon
- 12 tablespoons unsalted butter (melted)
Instructions
- Preheat your oven to 375°F and butter a 12-inch cast iron skillet.
- In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla until smooth. Gradually whisk in heavy cream.
- Pour the pumpkin mixture into the prepared skillet.
- In another bowl, mix flour, sugar, cinnamon, and salt. Add melted butter and stir until crumbly; spread over the pumpkin filling.
- Bake for 40 to 45 minutes until set and golden brown. Let cool for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 120g)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added flavor, consider incorporating nutmeg or ginger into the filling. Substitute heavy cream with coconut cream for a dairy-free option. Leftovers can be stored in an airtight container in the refrigerator for up to three days.