Pumpkin Pie Crisp

Pumpkin Pie Crisp

This Pumpkin Crisp is an easy fall dessert made with a creamy pumpkin pie filling and a crunchy golden cinnamon streusel and then served warm with ice cream!

Pumpkin Pie Crisp

Pumpkin Pie Crisp

This Pumpkin Crisp is an easy fall dessert made with a creamy pumpkin pie filling and a crunchy golden cinnamon streusel and then served warm with ice cream!

I have never been a fan of dealing with pie crusts, so I love how easy this Pumpkin Crisp is to make instead. You whip together the pumpkin pie filling, place it in your cast iron skillet (or casserole dish) and then top it with a big thick sweet cinnamon streusel topping.

The thick cinnamon streusel topping really takes this recipe to the next level, but then you serve it warm with a big scoop of vanilla ice cream on top. Oh y’all, trust me, this is so good.

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.

DIRECTIONS

  1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish.
  2. Set aside.1
  3. 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.2
  4. 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).3
  5. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.4
  6. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.5
  7. Let cool for 10 minutes, then serve warm topped with Homemade Vanilla Ice Cream.

Pumpkin Pie Crisp with pumpkin pie filling & a cinnamon streusel top!

__Posted on
October 9, 2020
__Categories
Breakfast

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