Pumpkin Pie Crisp

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 purée
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 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 Vanilla Ice Cream.

Pumpkin Pie Crisp0

Pumpkin Pie Crisp

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 4 voted )

Ingredients

  • 1 (15-oz) Libby's canned pumpkin purée
  • 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 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 Vanilla Ice Cream.