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spoon digging into pumpkin dessert with ice cream
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Pumpkin Crisp

Creamy pumpkin pie filling topped with a crunchy cinnamon sugar streusel topping baked right in a cast iron skillet!
Servings 12 servings
Calories 313kcal
Author Sara

Ingredients

For the Filling

  • 15 ounce can pumpkin puree pure pumpkin, not pumpkin pie filling
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • ⅔ cup heavy cream

For the Cinnamon Streusel

  • 2 cups flour
  • 1 ½ cups sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 1 ½ sticks 12 tablespoons butter, melted

Instructions

  • Preheat oven to 375º Fahrenheit.
  • In a large mixing bowl, mix pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla.
  • Whisk in heavy cream until smooth.
  • Pour filling into a buttered 12-inch cast iron skillet.
  • In a medium mixing bowl, whisk flour, sugar, cinnamon, and salt together.
  • Add melted butter and stir until crumbly.
  • Evenly spread streusel over top of filling.
  • Bake for 40-45 minutes or until the filling is set and the topping is golden brown.

Notes

  • Top your pumpkin crisp with whipped cream, ice cream, or caramel sauce. 
  • Store your crisp in the microwave for up to two days. 
  • To reheat, place in the microwave for 20 second intervals until warm.

Nutrition

Calories: 313kcal | Carbohydrates: 61g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 56mg | Sodium: 216mg | Potassium: 130mg | Fiber: 2g | Sugar: 43g | Vitamin A: 5773IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg