Go Back

Pumpkin Crisp

An easy, cozy fall dessert with a velvety spiced pumpkin filling and a crunchy, buttery cinnamon streusel topping. The perfect alternative to pumpkin pie!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Autumn
Calories: 520

Ingredients
  

Pumpkin Filling
  • 1 can (15oz) pure pumpkin purée about 1 ¾ cups
  • 1 cup heavy cream or full-fat coconut milk
  • 2 large eggs at room temperature
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
Cinnamon Streusel Topping
  • 1.5 cups all-purpose flour
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup unsalted butter cold and cubed

Equipment

  • 9x9 inch baking dish
  • Mixing bowls
  • Whisk
  • Rimmed Baking Sheet

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x9 inch baking dish.
  2. Make the filling: In a large bowl, whisk pumpkin, cream, eggs, both sugars, and vanilla until smooth.
  3. Whisk in the 2 tbsp flour, spices, and salt until no dry patches remain.
  4. Pour filling into the prepared baking dish and spread evenly.
  5. Make the streusel: In a medium bowl, whisk together flour, both sugars, cinnamon, and salt.
  6. Cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs with clumps.
  7. Sprinkle the streusel topping evenly over the pumpkin filling.
  8. Place the dish on a rimmed baking sheet. Bake for 45-55 mins, until filling is set and topping is golden.
  9. Cool for 30-45 minutes before serving warm with ice cream.

Notes

Ensure butter for streusel is cold for a crunchy texture. Use pure pumpkin purée, not pie filling. Cool before serving to allow filling to set.