I love everything about pumpkin season, in fact I think it might be my favorite time of the year. Every fall I make a point to bake pumpkin drop cookies and share with friends and family. They are my most requested cookie. I found a pumpkin pie crisp recipe that looked easy and decided it was a good time to give it a try. It was a combination of creamy pumpkin pie and a crumble. Best served warm with a generous scoop of vanilla ice cream, this dessert tastes like the holidays.
I was able to make it ahead of time, cover with saran wrap and place in the fridge. If you have leftovers, they re-heat easily either in the microwave or toaster oven.
Pumpkin Pie Crisp Recipe
Pumpkin Filling
1 (15-oz) Libby’s canned pumpkin purรฉe
1 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2/3 cup heavy cream
Streusel
2 cups all-purpose flour
1 1/4 cups Granulated Sugar
2 teaspoons cinnamon
1/2 teaspoon salt
12 tablespoons unsalted butter, melted
1/2 cup chopped pecans (optional)
Instructions:
- Preheat oven to 375ยฐF. 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 Vanilla Ice Cream.
Ingredients
Instructions