Pumpkin Crisp

Pumpkin Crisp

from thenovicechefblog.com
55 min

This is the original Pumpkin Crisp recipe, an easy fall dessert made with a creamy pumpkin pie filling and a golden cinnamon streusel crumb topping baked on top. Served warm with ice cream, it will be your new favorite way to enjoy pumpkin pie!

Ingredients

  • 1 (15 oz) can pumpkin puree
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2/3 cup heavy cream
  • 2 cups all-purpose flour
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter (melted)

Directions

  1. 1

    Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.

  2. 2

    In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.

  3. 3

    In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer. You can also beat with a hand mixer until crumbly if needed.

  4. 4

    Bake until filling is set and top is golden brown, 40 to 45 minutes. If the crumb topping happens to brown too quickly, you can lightly cover the top with foil to prevent it from browning any more.

  5. 5

    Let cool for 10 minutes, so the pie filling can firm up. Then serve warm topped with ice cream or whipped cream. My personal favorite combination is to serve this pumpkin crisp with cinnamon ice cream if you can find it!