Pumpkin Crisp with Streusel (Print Version)
# Ingredients:
→ Pumpkin Pie Layer
01 -
1 (15 oz) can pumpkin puree
02 -
1 cup granulated sugar
03 -
3 large eggs
04 -
2 teaspoons pumpkin pie spice
05 -
½ teaspoon salt
06 -
2 teaspoons vanilla extract
07 -
⅔ cup heavy cream
→ Cinnamon Streusel
08 -
2 cups all-purpose flour
09 -
1 ½ cups granulated sugar
10 -
2 teaspoons cinnamon
11 -
½ teaspoon salt
12 -
12 tablespoons unsalted butter, melted
# Instructions:
01 -
Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
02 -
In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
03 -
In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer. You can also beat with a hand mixer until crumbly if needed.
04 -
Bake until filling is set and top is golden brown, 40 to 45 minutes. If the crumb topping browns too quickly, lightly cover the top with foil to prevent further browning.
05 -
Let cool for 10 minutes to allow the filling to firm up. Serve warm with ice cream or whipped cream. For an optimal pairing, try with cinnamon ice cream if available.
# Notes:
01 -
Store leftovers in the fridge for up to 5 days and reheat in the microwave for about 20 seconds until warmed through. It can also be enjoyed cold.
02 -
If no cast iron skillet is available, use a 12-inch round casserole dish or a 9×9 baking dish. Aluminum foil tins are also an option for gifting.
03 -
To prepare in advance, assemble the pumpkin pie layer and streusel topping separately and refrigerate both for up to 48 hours. Combine and bake as directed when ready.