Can I use fresh pumpkin puree for Pumpkin Pie Crisp?

Yes. You can use 15 ounces of fresh pumpkin puree, but its moisture level may differ from canned pumpkin. Drain watery homemade puree through cheesecloth or a fine-mesh strainer before measuring it. The puree should look thick and spoonable rather than loose.

Can I bake Pumpkin Pie Crisp without a cast iron skillet?

Yes. You can bake Pumpkin Pie Crisp in a large 12-inch round casserole dish, a 9-by-9-inch baking dish, or an aluminum foil pan. Butter the dish before adding the filling, and begin checking the dessert after 40 minutes. It is ready when the filling looks set and the streusel topping is golden brown.

Can I make Pumpkin Pie Crisp ahead of time?

Yes. Prepare the pumpkin filling and pour it into the buttered baking dish, then cover and refrigerate it. Store the cinnamon streusel separately in an airtight container. Both components can be refrigerated for up to 48 hours. Add the streusel just before baking and bake as directed.

Pumpkin Pie Crisp: 7 Easy Tips for Perfect Results

Name: Pumpkin Pie Crisp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 12 tablespoons unsalted butter, melted

Description

A creamy pumpkin pie filling topped with a buttery cinnamon streusel and baked until golden. This cozy fall dessert is easy to make and delicious served warm with ice cream.

Ingredients

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
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

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Instructions

Preheat oven to 375°F and butter a 12-inch cast iron skillet or medium casserole dish.
Whisk pumpkin puree, sugar, eggs, pumpkin pie spice, salt and vanilla together.
Whisk in heavy cream until smooth.
Pour pumpkin mixture into prepared baking dish.
Mix flour, sugar, cinnamon and salt.
Add melted butter and stir until crumbly.
Spread streusel evenly over pumpkin mixture.
Bake 40 to 45 minutes until filling is set and topping is golden.
Cover loosely with foil if topping browns too quickly.
Cool for 10 minutes before serving with ice cream or whipped cream.

Notes

Store refrigerated for up to 5 days.
Reheat in the microwave for about 20 seconds.
Can be prepared ahead by refrigerating filling and topping separately for up to 48 hours.
Bake in a cast iron skillet, 9×9 baking dish, or casserole dish.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 470
Sugar: 41
Sodium: 310
Fat: 22
Saturated Fat: 13
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 64
Fiber: 2
Protein: 6
Cholesterol: 125