Pumpkin Crisp Delight: A Cozy, Indulgent Fall Treat
Enjoy this Pumpkin Crisp, a delightful and comforting fall treat that's perfect for any occasion.
Equipment
- 12-inch cast iron skillet
Ingredients
Pumpkin Pie Layer
- 1 can pumpkin puree 15 oz
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ⅔ cup heavy cream
Cinnamon Streusel
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons unsalted butter melted (1 ½ sticks)
Instructions
Preparation
- 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. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
- Bake until filling is set and top is golden brown, 40 to 45 minutes. If the crumb topping happens to brown too quickly, you can lightly cover the top with foil to prevent it from browning any more.
- Let cool for 10 minutes, so the pie filling can firm up. Then serve warm topped with ice cream or whipped cream.
Notes
Store leftovers in the fridge for up to 5 days and reheat in the microwave for about 20 seconds, until warmed through again. If you do not have a cast iron skillet, you can use any baking dish.
Nutrition
Serving: 1sliceCalories: 378kcalCarbohydrates: 28gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 9gCholesterol: 138mgSodium: 301mgFiber: 2gSugar: 2g
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