Can I use fresh pumpkin instead of canned?

Absolutely! If you're using fresh pumpkin, roast and puree it first, then drain off excess liquid through a fine mesh strainer or cheesecloth. This prevents your filling from becoming too watery. Just make sure you end up with about 15 ounces of puree to match the recipe.

Why is my streusel topping too wet or too dry?

The perfect streusel has a crumbly texture that holds together when squeezed. If your streusel seems too wet and pasty, add a bit more flour, one tablespoon at a time. If it's too dry and powdery, drizzle in a little more melted butter until you get those perfect clumps.

Can I make this dessert dairy-free?

You can substitute the heavy cream with full-fat coconut milk and use a plant-based butter in the streusel. The flavor profile will change slightly, but you'll still get a delicious result with similar texture.

What if I don't have pumpkin pie spice?

Make your own by combining 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. This will give you approximately 2 teaspoons of pumpkin pie spice with that classic warm flavor.

Pumpkin Crisp Recipe

Description

A delicious and comforting pumpkin crisp recipe with a creamy pumpkin pie base, topped with a sweet cinnamon streusel crumble. Perfect for fall gatherings or a cozy dessert.

Ingredients

Units Scale

Pumpkin Pie Layer

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

Cinnamon Streusel

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

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Instructions

Preheat the oven: Preheat your oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish and set aside.
Prepare the pumpkin pie layer: In a large bowl, whisk together the pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Once combined, whisk in the heavy cream until the mixture is smooth. Pour the mixture into the prepared skillet or baking dish and set aside.
Make the cinnamon streusel: In a medium bowl, whisk together the flour, sugar, cinnamon, and salt. Add the melted butter and stir with a fork until the mixture is crumbly. You can also use a hand mixer if needed for better results. Spread the streusel evenly over the pumpkin pie layer.
Bake the crisp: Bake the dish until the filling is set and the topping is golden brown, about 40 to 45 minutes. If the topping browns too quickly, lightly cover it with foil to prevent over-browning.
Cool and serve: Allow the pumpkin crisp to cool for about 10 minutes so the filling can firm up. Serve warm, topped with ice cream or whipped cream. Cinnamon ice cream is a particularly delicious pairing!

Notes

Storage: Store leftovers in the fridge for up to 5 days. Reheat in the microwave for about 20 seconds or enjoy cold.
Baking Dish Alternatives: If you don’t have a cast iron skillet, you can use a large 12-inch round casserole dish, a 9×9 baking dish, or even an aluminum foil tin if you’re giving it away.
Make Ahead: Follow all steps up to pouring the streusel topping over the pumpkin pie layer. Instead, cover the pumpkin layer in the baking dish and refrigerate it. Store the streusel topping in an airtight container and refrigerate. Both parts can be stored for up to 48 hours. When ready to bake, bring them to room temperature, sprinkle the streusel over the pumpkin layer, and bake as directed.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 35g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 5g
Cholesterol: 70mg