Description
Pumpkin Pie Crisp with Cinnamon Streusel is the ultimate autumn dessert that brings warmth and comfort to your table. Featuring a creamy, spiced pumpkin filling nestled beneath a golden, buttery cinnamon streusel topping, this delicious treat is best enjoyed warm with a scoop of vanilla ice cream. Perfect for Thanksgiving gatherings or cozy family dinners, it combines the beloved flavors of pumpkin pie with the delightful crunch of a crisp. This easy-to-follow recipe will have you savoring every bite while filling your kitchen with the inviting aromas of fall spices.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup evaporated milk
- 1 large egg
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- Vanilla ice cream
Instructions
- Preheat oven to 350°F and lightly grease an 8×8 inch baking dish.
- In a large bowl, whisk together pumpkin puree, granulated sugar, light brown sugar, evaporated milk, egg, pumpkin pie spice, vanilla extract, and salt until smooth. Pour into the baking dish.
- In another bowl, mix flour, light brown sugar, granulated sugar, and ground cinnamon. Cut in cold butter until coarse crumbs form.
- Sprinkle streusel topping over the pumpkin filling.
- Bake for 45-55 minutes until set and golden brown. Let cool for 15 minutes before serving with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 crisp (approximately 120g)
- Calories: 260
- Sugar: 22g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg