Pumpkin Crisp: The No-Fuss Fall Dessert You’ll Keep Coming Back To
Creamy pumpkin filling topped with buttery cinnamon streusel—an easy, crust-free dessert full of fall flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pumpkin Filling:
1 (15 oz) can pumpkin puree
1 cup granulated sugar
3 large eggs
2 tsp pumpkin pie spice
½ tsp salt
2 tsp vanilla extract
⅔ cup heavy cream
Crisp Topping:
2 cups all-purpose flour
1½ cups granulated sugar
2 tsp cinnamon
½ tsp salt
12 tbsp (1½ sticks) unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 12-inch cast iron skillet or a 9×9-inch baking dish.
In a large mixing bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth.
Gradually whisk in the heavy cream to form a velvety, pourable custard.
Pour the mixture into the prepared dish and tap gently to remove any air bubbles.
In a separate bowl, combine flour, sugar, cinnamon, and salt. Stir in melted butter until a crumbly topping forms.
Evenly sprinkle the streusel topping over the pumpkin filling.
Bake for 40–45 minutes, or until the center is set and the topping is golden brown.
Cool for 10 minutes before serving. Best served warm with a scoop of vanilla ice cream and a dusting of cinnamon.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat in the microwave or oven before serving for best texture.
Can be made ahead and baked just before serving.
Customize by adding chopped pecans or oats to the streusel for extra crunch.
