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    Home » Desserts » Pumpkin Crisp

    Pumpkin Crisp

    Published: Oct 28, 2021 · Modified: Oct 30, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Pumpkin crisp has silky pumpkin pie filling topped with a sweet, buttery streusel crisp topping. Great alternative to pumpkin pie!

    Plate of pumpkin pie crisp topped with whipped cream and cinnamon.

    Pumpkin crisp is a delicious fall dessert that makes an easy alternative to traditional pumpkin pie for Thanksgiving. This simple dessert has a layer of silky pumpkin pie filling that's topped with a buttery streusel crisp.

    Pumpkin crisp is like pumpkin pie without the crust. So, it's the perfect choice for anyone who doesn't like or wants to skip pie crust.

    And it's so quick and easy to make! The crisp takes just minutes to stir together. It's a fantastic choice for holidays or for weeknight dessert alike.

    Ingredients

    • Pumpkin purée - Be sure to use purée and not pumpkin pie mix.
    • Granulated sugar
    • Brown sugar
    • Large eggs
    • Pumpkin pie spice - You can make your own blend with this recipe. 
    • Salt
    • Vanilla extract
    • Heavy cream
    • All-purpose flour
    • Ground cinnamon
    • Butter - I use salted butter. 

    How to make pumpkin crisp

    I recommend mixing the both the pumpkin filling and the crisp topping by hand.

    Pumpkin and sugars in a glass mixing bowl.

    To make the filling, add the pumpkin, sugars, eggs, pumpkin pie spice, salt, and vanilla extract to a large bowl. Whisk until combined.

    Cream mixed into pumpkin pie mixture.

    Add the heavy cream. Whisk until smooth.

    Pumpkin crisp filling in a cast iron skillet.

    Pour into prepared skillet, and set aside.

    Flour and cinnamon in a glass mixing bowl.

    To make the topping, whisk together flour, sugar, cinnamon, and salt in a medium bowl.

    Unbaked crisp topping in a glass mixing bowl.

    Add melted butter, and stir in until crumbly.

    Unbaked pumpkin crisp in a cast iron skillet.

    Sprinkle topping over the pumpkin mixture in an even layer. Bake until the filling is set and the top is golden brown, about 35-45 minutes.

    Let cool for 10 minutes before serving.

    Serving suggestions

    Pumpkin crisp is delicious served as-is. It's also fantastic topped with sweetened whipped cream, vanilla ice cream, or another flavor of ice cream like cinnamon.

    Plate of pumpkin pie crisp next to a orange plaid  napkin.

    More pumpkin dessert recipes!

    • Pumpkin Cheesecake Recipe
    • Pumpkin Pie Cake
    • Pumpkin Chocolate Chip Cookies

    If you’ve tried this pumpkin crisp recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Plate of pumpkin pie crisp topped with whipped cream and cinnamon.

    Pumpkin Crisp

    Pumpkin pie-like filling topped with a sweet and buttery crisp topping.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 8 servings
    Calories: 610kcal
    Author: Kate @ I Heart Eating

    Equipment

    • cast iron skillet

    Ingredients

    Pumpkin Filling

    • 15 ounce canned pumpkin purée
    • ¾ cup granulated sugar
    • ¼ cup brown sugar packed
    • 3 large eggs
    • 1 tablespoon pumpkin pie spice
    • ½ teaspoon salt
    • 1 teaspoon pure vanilla extract
    • ½ cup heavy cream

    Topping

    • 2 cups all-purpose flour
    • 1 ¼ cups granulated sugar
    • ¼ cup brown sugar packed
    • 2 teaspoons ground cinnamon
    • ½ teaspoon salt
    • ¾ cup butter melted
    US Customary - Metric

    Instructions

    • Preheat oven to 375F. Butter a 12-inch cast iron skillet. Set aside.
    • To make the filling, add the pumpkin, sugars, eggs, pumpkin pie spice, salt, and vanilla extract to a large bowl.
    • Whisk until combined.
    • Add the heavy cream.
    • Whisk until smooth.
    • Pour into prepared skillet, and set aside.
    • To make the topping, whisk together flour, sugar, cinnamon, and salt in a medium bowl.
    • Add melted butter, and stir in until crumbly.
    • Sprinkle topping over the pumpkin mixture in an even layer.
    • Bake until the filling is set and the top is golden brown, about 35-45 minutes.
    • Let cool for 10 minutes before serving.

    Notes

    • Pumpkin purée - Be sure to use purée and not pumpkin pie mix.
    • Pumpkin pie spice - You can make your own blend with this recipe. 
    • Butter - I use salted butter. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 610kcal | Carbohydrates: 93g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 480mg | Potassium: 209mg | Fiber: 3g | Sugar: 65g | Vitamin A: 9116IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 3mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Libby

      January 03, 2022 at 6:45 pm

      5 stars
      Turned out really well! I left out the heavy cream because the pumpkin batter was very runny. I make my own pumpkin purée, so it could have been due to that. The final result was still a bit runny, but was a hit nonetheless!

      Reply
      • Kate

        January 04, 2022 at 8:33 pm

        Thank you! I haven't tried it with homemade pumpkin puree, but I appreciate the note about that!

        Reply

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