Image for Pumpkin Crisp with Streusel Topping
Pumpkin Crisp with Streusel Topping
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An easier, tastier version of pumpkin pie that serves 6-8 people.
  • CourseDessert
  • CuisineBudget-friendly, Vegetarian
Pumpkin Filling
  • 1 15-oz. can pure pumpkin purée
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract
  • 2/3 cup heavy cream
Streusel Topping
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup chopped walnuts
  • 2 tsp. cinnamon
  • 1 ½ cups sugar
  • 1/2 tsp. salt
  • 1 stick butter, melted
  1. Preheat the oven to 375°F. Generously butter a 12-inch cast iron skillet or a medium baking dish. Melt butter in a small bowl.
  2. In a large bowl combine flour, oats, walnuts, sugar, cinnamon and salt until incorporated. Add melted butter and mix using your hands or a fork until crumbly. Set streusel topping aside.
  3. Put pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract in another bowl. Whisk to combine.
  4. Slowly pour in heavy cream and whisk until smooth. Pour mixture into the prepared skillet and sprinkle evenly with streusel topping.
  5. Transfer to the oven and bake until the pumpkin filling is set, about 40-45 min.
  6. Allow to cool and serve with vanilla ice cream.
Recipe Notes

Recipe courtesy of East Side Table.

You can easily swap the pumpkin filling for a mix of 2 cups of your favorite frozen fruit, 1 cup of sugar and 2 tsp. of corn starch to make a fruit crisp! Some classics are triple berry crisp, peach crisp, apple crisp, peach & blueberry crisp or strawberry rhubarb crisp.

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