Pumpkin Pie Crisp

INGREDIENTS

Pumpkin Filling

• 1 (15-oz.) canned pumpkin purée
• 1 cup 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

• 1 cup all-purpose flour
• 3/4 cups Sugar
• 1 teaspoons cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted

Topping

• Vanilla Ice Cream

 

DIRECTIONS

1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
2. 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.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. 
4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
5. 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.

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Original recipe: Dixie Crystals

Posted by Jasmine