0 from 42 votes
Pumpkin Crisp
Quick and easy fall dessert with a creamy pumpkin filling that's topped with a delicious, crispy streusel topping!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 417 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Pumpkin Filling
- 3 eggs
- 1 cup granulated sugar
- 15 ounces can pumpkin puree
- ⅔ cup half and half
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
Streusel Topping
- 1 cup quick cooking oats
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- ½ cup butter cubed while cold
Instructions
- Preheat the oven to 375 degrees F.
- Grease a 12 or 13 inch oven safe skillet with butter. You can also use a 9x13 inch pan. Set aside.
- In a large bowl whisk together eggs and sugar until fully combined.
- Then add pumpkin, half and half, pumpkin pie spice, cinnamon, vanilla extract and salt. Whisk mixture until completely combined.
- Pour the pumpkin mixture into the prepared pan.
- In a separate bowl combine the oats, flour, brown sugar, pumpkin pie spice and stir until combined. Cut in cubed butter with a pastry cutter or two forks. You want the butter to be pea sized and coated entirely in the oats mixture.
- Spread oat mixture over the top of the pumpkin mixture in the pan.
- Bake, uncovered, at 375 degrees F for 35-45 minutes or until the middle is set and topping is started to brown.
- Serve with whipped cream or ice cream.
Cup of Yum
Notes
- I like to serve this crisp warm, but you can serve it chilled or at room temperature.
- Leftovers will keep in the refrigerator for two to three days. Just be sure to keep it covered with plastic wrap.
- I don’t recommend freezing it. It will not have the best texture after it’s been thawed.
- I like to serve this crisp warm, but you can serve it chilled or at room temperature.
- Leftovers will keep in the refrigerator for two to three days. Just be sure to keep it covered with plastic wrap.
- I don’t recommend freezing it. It will not have the best texture after it’s been thawed.
Nutrition Information
Calories
417kcal
(21%)
Carbohydrates
63g
(21%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
99mg
(33%)
Sodium
286mg
(12%)
Potassium
240mg
(7%)
Fiber
3g
(12%)
Sugar
40g
(80%)
Vitamin A
8790IU
(176%)
Vitamin C
3mg
(3%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 417
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 63g | 21% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 286mg | 12% |
| Potassium | 240mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 8790IU | 176% |
| Vitamin C | 3mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.