A sweet creamy pumpkin pie filling is topped with a beautiful crunchy golden cinnamon streusel and baked to perfection. When served warm with vanilla ice cream, this Pumpkin Pie Crisp just might be better than the classic pumpkin pie!
If you are a pumpkin pie fan, just wait until you have your first bite of this Pumpkin Crisp! The base of this recipe is a creamy pumpkin pie filling, but instead of messing with a pie crust, we just add a streusel topping on top and bake it!
INGREDIENTS
Pumpkin Filling
- 1 (15-oz.) canned pumpkin purée
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2/3 cup heavy cream
Cinnamon Streusel
- 2 cups all-purpose flour*
- 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted
Topping
Homemade Vanilla Ice Cream
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
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| Pumpkin Pie Crisp |
DIRECTIONS
- Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
- 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.
- In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed).
- Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
- Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
- Let cool for 10 minutes, then serve warm topped with Homemade Vanilla Ice Cream.
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