Pumpkin Pie Crisp
A delightful dessert that blends the classic flavors of pumpkin pie with a crisp, crumbly topping, perfect for gatherings and family meals.
Ingredients
For the filling
- 1 can 15 oz can pumpkin puree Smooth texture for filling
- 1 cup granulated sugar For sweetness
- 3 large eggs Binding agent
- 2 teaspoons pumpkin pie spice Flavor enhancement
- ½ teaspoon salt Balances flavors
- 2 teaspoons vanilla extract For aroma and flavor
- ⅔ cup heavy cream Adds richness
For the topping
- 2 cups all-purpose flour Provides structure for topping
- 1 ½ cups granulated sugar Sweetener for topping
- 2 teaspoons cinnamon Warm spice flavor
- ½ teaspoon salt Enhances taste
- 12 tablespoons unsalted butter, melted Adds moisture and richness
Instructions
Preparation
- Preheat your oven to 375°F.
- Butter your 12-inch cast iron skillet or medium casserole dish.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract until completely combined.
- Gradually whisk in the heavy cream until you achieve a smooth consistency.
- Pour the pumpkin mixture into the prepared skillet.
Topping Preparation
- In a medium bowl, whisk together the flour, sugar, cinnamon, and salt.
- Add the melted butter to the flour mixture and stir until crumbly.
- Spread the topping evenly over the pumpkin mixture.
Baking
- Bake in the oven for 40-45 minutes, or until the filling is set and the top is golden brown.
- Allow the Pumpkin Pie Crisp to cool for 10 minutes before serving.
Notes
Garnish with a sprinkle of cinnamon before serving for added flavor and visual appeal. Store leftovers in an airtight container for up to a week in the fridge.