Pumpkin Crisp: The Ultimate Fall Dessert

Why You’ll Love This Recipe

• Rich Pumpkin Flavor: This Pumpkin Crisp is bursting with the warm, comforting taste of pumpkin, making it the perfect seasonal treat.
• Crispy, Crunchy Topping: The buttery streusel topping adds a delightful crunch that complements the smooth pumpkin filling beautifully.
• Easy to Make: With simple ingredients and straightforward steps, this dessert is perfect for both novice and experienced bakers.
• Versatile Serving Options: Serve it warm with ice cream, whipped cream, or even a drizzle of caramel for an indulgent finish.

Introduction

Imagine a cozy autumn evening, the air filled with the scent of cinnamon and pumpkin spice, and you’re about to indulge in a dessert that’s as comforting as a warm blanket. Enter Pumpkin Crisp, the fall dessert that’s stealing hearts and filling homes with joy. Whether you’re celebrating Halloween, Thanksgiving, or just craving a sweet treat, this Pumpkin Crisp is your new go-to. It’s like a pumpkin pie’s charming cousin—less fuss, more flavor, and with a delightful crispy topping that makes every bite irresistible. So, grab your apron, preheat that oven, and let’s create a dessert that will have everyone asking for seconds!

Ingredients

• 15 oz (425 g) pumpkin puree
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2/3 cup (160 ml) heavy cream
• 2 cups (250 g) all-purpose flour
• 1 1/2 cups (300 g) granulated sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 12 tablespoons (170 g) unsalted butter, melted

Step-by-Step Directions

1. Preheat and Prepare: Set your oven to 375°F (190°C). Grease a 12-inch cast iron skillet or a medium casserole dish and set aside.
2. Make the Pumpkin Filling: In a large mixing bowl, combine pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla. Whisk until smooth and well combined. Add heavy cream and mix again until creamy. Pour this luscious mixture into your prepared skillet or dish.
3. Prepare the Streusel Topping: In a separate bowl, mix flour, sugar, cinnamon, and salt. Add melted butter and use a fork to incorporate it until the mixture resembles coarse crumbs. This will be your crispy, buttery topping.
4. Assemble and Bake: Evenly sprinkle the streusel over the pumpkin filling. Place in the oven and bake for 40-45 minutes, or until the filling is set and the topping is golden brown. If the topping starts to brown too quickly, cover loosely with foil.
5. Cool and Serve: Let the Pumpkin Crisp cool for about 10 minutes to allow the filling to set. Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for extra decadence.

Creative Presentation and Serving Ideas

While the classic way to enjoy Pumpkin Crisp is straight from the skillet with a generous scoop of vanilla ice cream, there are countless ways to elevate your presentation:

• Individual Servings: Divide the Pumpkin Crisp into ramekins or small mason jars for charming individual portions. Top with whipped cream and a sprinkle of cinnamon for a fancy touch.
• Layered Dessert: Use the Pumpkin Crisp as a layer in parfaits or trifle bowls, alternating with whipped cream or vanilla pudding for a beautiful layered effect.
• Breakfast Twist: Serve a warm slice topped with Greek yogurt and a drizzle of honey for a festive fall breakfast.
• Holiday Platter: Present slices on a decorative platter with fresh fruit, nuts, and caramel drizzle for a stunning holiday dessert display.

Storing and Shelf Life

Leftover Pumpkin Crisp can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm slices in the microwave or oven until heated through. For longer storage, you can freeze individual portions wrapped tightly in plastic wrap and foil for up to 2 months. To enjoy, thaw overnight in the fridge and reheat as desired. Keep in mind that the topping may lose some of its crispness after refrigeration, but a quick re-bake or broil can restore some crunch.

FAQs About Pumpkin Crisp

1. Can I make Pumpkin Crisp ahead of time?

Yes! Prepare the filling and streusel in advance, assemble just before baking, and refrigerate if needed. Bake when ready to serve.

2. Can I use fresh pumpkin instead of canned?

Fresh pumpkin can be used, but it needs to be cooked and pureed thoroughly. Canned pumpkin is more convenient and consistent.

3. Is Pumpkin Crisp suitable for gluten-free diets?

To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or almond flour.

4. Can I add nuts or chocolate chips?

Absolutely! Mix in chopped pecans, walnuts, or chocolate chips into the streusel for extra flavor and texture.

5. What’s the best way to serve Pumpkin Crisp?

Serve warm with vanilla ice cream, whipped cream, or caramel sauce for a decadent experience.

6. How do I prevent the topping from burning?

Cover loosely with foil if the topping browns too quickly, and bake at the recommended temperature.

7. Can I make this recipe vegan?

Yes! Use plant-based alternatives like coconut cream instead of heavy cream and vegan butter.

8. How do I know when the Pumpkin Crisp is done?

The filling should be set and slightly puffed, and the topping golden brown. A toothpick inserted in the center should come out clean.

9. Can I double the recipe?

Yes, just ensure your baking dish is large enough to accommodate the increased volume and adjust baking time accordingly.

10. What are some variations I can try?

Try adding a splash of bourbon, a sprinkle of ginger, or a layer of cream cheese in the filling for a twist on the classic.