Pumpkin Crisp

5 from 1 vote

Pumpkin Crisp is the ultimate dessert for pumpkin lovers. The cinnamon pumpkin filling with a crispy, sweet topping is the perfect combination. Top with a scoop of vanilla ice cream for extra decadence, and you will never want pumpkin pie again!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: Fall, Pumpkin

Keyword: Pumpkin Crisp

Servings: servings

Calories: 551kcal

Author: Jill

Ingredients

Filling:

15 ounce pumpkin puree
1 cup heavy cream
¾ cup light brown sugar packed
½ cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger

Topping:

2 cups all-purpose flour
1 cup light brown sugar packed
¾ cup salted butter melted
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ cup pecans chopped (optional)
Ice cream for topping

Instructions

Preheat the oven to 375 degrees. Spray a 9x13 inch pan with oil and set aside.
In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla, cinnamon, salt, nutmeg, cloves, and ginger until well mixed.
Pour batter into the prepared 9x13 pan.
In a medium bowl, mix together flour, brown sugar, butter, pecans, cinnamon, and salt.
Sprinkle topping over filling evenly. Bake for 50-55 minutes; until browned and center is no longer moist.
Serve warm with ice cream.

Notes

This can also be served cold with whipped cream. Both ways are very good!
In the filling, the cinnamon, nutmeg, cloves, and ginger can be substituted with 2 teaspoons of pumpkin pie spice.
Refrigerate leftovers covered for up to 3-4 days.

Nutrition