Can I make Pumpkin Crisp ahead of time?

Yes, you can make Pumpkin Crisp ahead of time. Prepare the pumpkin filling and streusel topping separately and refrigerate them for up to 48 hours. When you're ready to bake, just assemble and bake as directed. This makes it perfect for busy holiday meals!

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! You can use homemade pumpkin puree instead of canned. To make it, simply roast or steam fresh pumpkin, blend it until smooth, and use it in the recipe just like canned puree.

Can I make this recipe gluten-free?

Yes, you can make Pumpkin Crisp gluten-free by swapping the all-purpose flour with a gluten-free flour blend. Ensure the blend you choose works well for baking to maintain the right texture.

How do I store leftover Pumpkin Crisp?

Store leftover Pumpkin Crisp in an airtight container in the refrigerator for up to 5 days. You can enjoy it cold or reheat individual servings in the microwave for about 20 seconds until warm.

Pumpkin Crisp – Easy & Delicious Pumpkin Dessert Recipe

Name: Pumpkin Crisp
Prep time: 15 min
Cook time: PT-486960H22M10S
Total time: 55 min
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin puree; 1 cup granulated sugar; 3 large eggs; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; 2 teaspoons vanilla extract; ⅔ cup heavy cream; 2 cups all-purpose flour; 1 ½ cups granulated sugar; 2 teaspoons cinnamon; ½ teaspoon salt; 12 tablespoons (1 ½ sticks) unsalted butter, melted

Description

Pumpkin Crisp is a delicious fall dessert made with a creamy pumpkin pie filling topped with a golden, crunchy cinnamon streusel. This easy-to-make dessert is perfect for Thanksgiving or any cozy fall gathering. The combination of warm pumpkin and spiced streusel, served with vanilla ice cream, makes it a true crowd-pleaser.

Ingredients

Scale

1 (15 oz) can pumpkin puree
1 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon salt
2 teaspoons vanilla extract
⅔ cup heavy cream
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons cinnamon
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, melted

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×9 baking dish or a 12-inch cast iron skillet.
In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth.
Whisk in the heavy cream until fully incorporated. Pour this mixture into the prepared baking dish.
In a separate bowl, whisk together flour, sugar, cinnamon, and salt for the streusel topping.
Add the melted butter and stir with a fork until the mixture becomes crumbly.
Evenly spread the streusel topping over the pumpkin filling.
Bake for 40-45 minutes, or until the filling is set and the topping is golden brown. If the topping browns too quickly, cover loosely with foil.
Let cool for about 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
If using fresh pumpkin puree, ensure it is smooth and not too watery.
Leftovers can be stored in the refrigerator for up to 5 days. Reheat individual portions in the microwave for about 20 seconds.
To make ahead, prepare the pumpkin and streusel layers separately and refrigerate for up to 48 hours. Assemble and bake when ready.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 378 kcal
Sugar: 2g
Sodium: 301mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 7g
Cholesterol: 138mg