Can I make Pumpkin Crisp ahead of time?

Yes. You can prep the pumpkin layer and streusel separately, then assemble and bake later. That makes holiday scheduling much easier.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling already contains sugar and spices, so it will change the recipe too much.

What kind of dish works best?

A cast iron skillet gives great presentation, but a 9x9 dish or casserole dish works too.

Can I add nuts or oats?

Absolutely. Both work well and add extra texture to the topping.

Is this the same as pumpkin pie?

Not exactly. Pumpkin Crisp has the same warm pumpkin flavor, but the streusel topping gives it a different texture and a much easier prep.

Can this count as a Traditional Pumpkin Dessert?

Absolutely. It keeps the classic flavor profile and just changes the format.

Pumpkin Crisp | Easy Traditional Pumpkin Dessert Recipe for Thanksgiving

Description

This Pumpkin Crisp features a creamy pumpkin pie filling topped with a golden cinnamon streusel for a warm, easy fall dessert that tastes like pumpkin pie with a crunchy upgrade. Serve it warm with ice cream or whipped cream for the best finish.

Ingredients

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 unsalted butter, melted

Instructions

Preheat the oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish and set it aside.
In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined. Slowly whisk in the heavy cream until the filling looks smooth and silky.
Pour the pumpkin mixture into the prepared skillet or baking dish and spread it into an even layer. Set the pan aside while you make the topping.
In a medium bowl, whisk together the flour, sugar, cinnamon, and salt for the streusel. Add the melted butter and stir with a fork until the mixture becomes crumbly. If needed, use a hand mixer briefly to help it come together in a crumbly texture.
Sprinkle the cinnamon streusel evenly over the pumpkin filling. Try to cover the surface from edge to edge so every serving gets plenty of topping.
Bake for 40 to 45 minutes, or until the filling is set and the topping is golden brown. If the streusel starts browning too quickly, tent the dish loosely with foil to slow it down.
Remove the dessert from the oven and let it cool for about 10 minutes. This gives the filling time to firm up slightly.
Serve warm with ice cream or whipped cream. Cinnamon ice cream works especially well if you want to lean into the fall flavor.

Notes

Store leftovers in the refrigerator for up to 5 days.
Reheat individual servings in the microwave for about 20 seconds, or enjoy chilled.
Any baking dish can work if you do not have a cast iron skillet.
For make-ahead prep, refrigerate the pumpkin layer and the streusel separately for up to 48 hours, then assemble and bake when ready.

Nutrition

Serving Size: 1 serving
Calories: 378kcal
Sugar: 2g
Sodium: 301mg
Fat: 27g
Carbohydrates: 28g
Fiber: 2g
Protein: 7g
Cholesterol: 138mg