How to make pumpkin crispy?

The crispy part comes from the buttery cinnamon streusel topping. Bake until golden brown for that perfect crisp texture.

How do you make pumpkin crisps?

Simply layer spiced pumpkin filling in a dish, top with streusel, and bake. It’s much easier than pie but just as satisfying.

Yes, pumpkin crisp is a lot like a pumpkin crumble! Both feature a spiced filling with a crumbly topping.

These terms often mean the same thing. 100% canned pumpkin is pure pumpkin with no added sugar or spices. Always check the label to be sure.

This easy pumpkin crisp recipe is cozy, warm, and perfect for fall. Simple to make, with spiced pumpkin filling and buttery cinnamon streusel.

Scale

Pumpkin Pie Layer:

1 (15 oz) can pumpkin puree

1 cup granulated sugar

3 large eggs

2 teaspoons pumpkin pie spice

½ teaspoon salt

2 teaspoons vanilla extract

⅔ cup heavy cream

Cinnamon Streusel Topping:

2 cups all-purpose flour

1 ½ cups granulated sugar

2 teaspoons cinnamon

½ teaspoon salt

12 tablespoons unsalted butter, melted

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F.

2. In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla.

3. Whisk in heavy cream until smooth.

4. Pour into prepared skillet or baking dish.

5. In another bowl, whisk together flour, sugar, cinnamon, and salt.

6. Add melted butter and stir with a fork until crumbly.

7. Spread streusel evenly over pumpkin mixture.

8. Bake 40-45 minutes until filling is set and topping is golden brown.

9. Cool 10 minutes before serving warm with ice cream or whipped cream.

Storage: Refrigerate leftovers up to 5 days; reheat for 20 seconds or enjoy cold.

Baking dish: If no skillet, use 12-inch casserole or 9×9 dish.

Make ahead: Prepare pumpkin layer and streusel separately, refrigerate up to 48 hours, assemble and bake when ready.