The BEST Pumpkin Crisp Recipe

A small cast iron skillet with melting cream topping pumpkin pie crisp.

5 from 2 votes

The BEST Pumpkin Crisp Recipe

Make this easy pumpkin crisp recipe with a sweet, creamy pumpkin pie filling and a warm, crumbly topping for the perfect fall or holiday dessert!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: All American

Diet: Low Fat, Low Lactose, Vegetarian

Servings: servings

Calories: 324kcal

Author: Sammi Ricke

Cost: $5.00

Equipment

Ingredients

Pumpkin Filling

15 ounce canned pumpkin puree or almost 2 cups fresh pumpkin puree
1 cup golden monk fruit sweetener, brown sugar or coconut sugar
1/3 cup milk (see notes)
3 large eggs
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Crumble Topping

1 1/2 cups flour (see notes)
1 cup brown sugar or coconut sugar
2 teaspoons cinnamon
1/4 teaspoon salt
8 Tablespoons melted butter (see notes)

Toppings (optional)

vanilla ice cream
whipped cream

Instructions

Preheat the oven to 375°F. Spray a 10 inch cast iron skillet or an 8x8 pan with non-stick cooking spray. Set aside.
In a large bowl, whisk together all the pumpkin filling ingredients- pumpkin puree, monk fruit sweetener, eggs, pumpkin pie spice, salt, vanilla extract, and milk. Pour filling into the prepared baking dish.
15 ounce canned pumpkin puree, 1 cup golden monk fruit sweetener,, 3 large eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon salt, 2 teaspoons vanilla extract, 1/3 cup milk
In a medium bowl, whisk the topping ingredients until combined- flour, sugar, cinnamon, and salt. Add the melted butter and stir until the mixture is crumbly. Carefully spread crumble topping over the pumpkin filling.
1 1/2 cups flour, 1 cup brown sugar, 2 teaspoons cinnamon, 1/4 teaspoon salt, 8 Tablespoons melted butter
Bake for 45 minutes or until the filling is set and the top is golden brown.
Let the crisp cool for 15 minutes, then serve with optional toppings like ice cream or Cool Whip.
vanilla ice cream, whipped cream
Store leftovers in the fridge for up to 3 days.

Video

Notes

Substitute Tips - Dairy free/plant based milk and butter may be used in this recipe as well as a gluten free flour blend to make this crumble allergy friendly. Do not substitute a sugar alternative for the topping, or it will be too gritty.

Baking Tips - For photo purposes, I used a very small cast iron skillet. If you choose to do this for your entire recipe you will need at least 4 very small cast iron skillets. Adjust baking time as needed. Each skillet serves 2 people.

Nutrition