Description
If you’re looking for a comforting dessert that perfectly captures the essence of fall, this Pumpkin Crisp is a fantastic choice. Combining the rich flavors of spiced pumpkin filling with a buttery cinnamon streusel topping, it offers a delightful twist on the classic pumpkin pie. Ideal for autumn gatherings or a cozy family meal, this dessert pairs wonderfully with a scoop of homemade vanilla ice cream.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- ⅔ cup heavy cream
- 2 cups all-purpose flour
- 1 ½ cups Dixie Crystals Extra Fine Granulated Sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, melted
Instructions
1. Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Butter a 12-inch cast iron skillet or a medium casserole dish and set aside. This ensures that your Pumpkin Crisp will bake evenly and be easy to serve.
2. Prepare the Pumpkin Filling
In a large bowl, whisk together the pumpkin puree, 1 cup sugar, eggs, pumpkin pie spice, ½ teaspoon salt, and vanilla extract. Gradually whisk in the heavy cream until the mixture is smooth. Pour the pumpkin mixture into the prepared skillet and set aside.
3. Make the Streusel Topping
In a medium bowl, whisk together the flour, 1 ½ cups sugar, cinnamon, and ½ teaspoon salt. Add the melted butter and stir with a fork until the mixture becomes crumbly. For a more uniform crumb texture, you can use a hand mixer if desired.
4. Assemble and Bake
Evenly spread the cinnamon streusel topping over the pumpkin mixture. Bake in the preheated oven for 40 to 45 minutes, or until the filling is set and the topping is golden brown.
5. Cool and Serve
Allow the Pumpkin Crisp to cool for about 10 minutes before serving. For an extra touch of indulgence, serve warm with a scoop of homemade vanilla ice cream.
Notes
- Serving Tips
This Pumpkin Crisp is a delightful autumn dessert that’s perfect for serving warm. For a touch of indulgence, top each serving with a scoop of homemade vanilla ice cream or a dollop of whipped cream. It’s also delicious on its own or paired with a hot beverage like spiced cider or coffee. For a festive presentation, garnish with a sprinkle of cinnamon or a few chopped pecans. - Storage Tips
Store any leftover Pumpkin Crisp in an airtight container in the refrigerator for up to 3 days. To keep it fresh, make sure it is completely cooled before covering. Reheat the crisp in the oven at 350°F (175°C) for about 10 minutes to restore its crispy topping and warm filling. Alternatively, you can reheat individual servings in the microwave for 20-30 seconds, though this may soften the topping slightly. - Freezing Tips
To freeze Pumpkin Crisp, let it cool completely, then transfer it to an airtight freezer-safe container or wrap it tightly with plastic wrap and aluminum foil. It can be frozen for up to 2-3 months. When ready to serve, thaw in the refrigerator overnight and reheat in the oven to restore its texture. - Reheating Tips
For best results, reheat Pumpkin Crisp in the oven to maintain the crispiness of the topping. Preheat your oven to 350°F (175°C), place the crisp on a baking sheet, and heat for about 10 minutes. This will help revive the crumbly topping and ensure the filling is warmed through.