Pumpkin Pie Crisp
Make pumpkin pie crisp with creamy spiced pumpkin custard and buttery cinnamon streusel in one dish for an easy fall dessert.
Servings: 10
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 1 hour
Ingredients
Ingredients
- 1 15-ounce can pumpkin puree
- 1 cup granulated sugar divided between filling and topping
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt divided between filling and topping
- 2 teaspoons vanilla extract
- 2/3 cup heavy cream
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar for the streusel
- 2 teaspoons ground cinnamon
- 12 tablespoons unsalted butter melted
Instructions
Instructions
- Heat the oven to 375°F. Butter a 12-inch cast-iron skillet or a 9-by-9-inch baking dish.
- Whisk the pumpkin puree, 1 cup sugar, eggs, pumpkin pie spice, 1/2 teaspoon salt, and vanilla until smooth. Whisk in the heavy cream, then pour the filling into the prepared dish.
- Whisk the flour, 1 1/2 cups sugar, cinnamon, and the remaining 1/2 teaspoon salt. Stir in the melted butter in three additions until coarse crumbs form, then spread the topping evenly over the filling.
- Bake for 40 to 45 minutes, until the filling is set and the topping is golden. Loosely cover with foil if the topping browns too quickly.
- Cool for 10 minutes so the custard firms, then serve warm with ice cream or whipped cream.
Notes
The center should look set with only a slight wobble when the crisp comes from the oven.