Description
This rustic pumpkin crisp is the perfect stress-free alternative to traditional pumpkin pie. It features a luscious, spiced pumpkin custard base topped with a buttery, golden streusel that delivers the perfect crunch. Ideal for autumn gatherings or a comforting weeknight dessert, this dish captures the essence of cozy season without the hassle of rolling out pie dough. Serve it warm with a scoop of vanilla ice cream for a truly decadent experience that will have the whole house smelling like heaven.
Ingredients
15 ounces 100% pure canned pumpkin purée
3/4 cup granulated sugar
1/2 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup cold unsalted butter, cubed
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish or cast iron skillet.
In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
Pour the pumpkin mixture into the prepared baking dish.
In a separate medium bowl, combine the flour and brown sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the pumpkin filling.
Bake for 45 to 50 minutes until the top is golden brown and the edges are bubbling.
Allow to cool for at least 15 minutes before serving.
Notes
Ensure you use pure pumpkin purée and not pre-spiced pumpkin pie filling. For a nuttier crunch, feel free to add 1/2 cup of chopped pecans or walnuts to the streusel topping. Store leftovers in the refrigerator for up to 3 days and reheat in the oven before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg