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Pumpkin Pie Crisp
Products Used
16
157
144
Prep Time:
15m
Bake/Cook Time:
40m - 45m
Yield:
6-8 servings
A sweet creamy pumpkin pie filling is topped with a beautiful crunchy golden cinnamon streusel and baked to perfection. When served warm with vanilla ice cream, this Pumpkin Pie Crisp just might be better than the classic pumpkin pie!
Products Used
Ingredients
Pumpkin Filling
- 1 (15-oz.) canned pumpkin purée
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2/3 cup heavy cream (lactose-free substitution below)
Cinnamon Streusel
- 2 cups all-purpose flour*
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted
Topping
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- 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 filling is set and top is golden brown, 40 to 45 minutes.
- Let cool for 10 minutes, then serve warm topped with Homemade Vanilla Ice Cream.
Imperial Sugar Insight
For a lactose-free version, look for a dairy-free brand, such as Silk Dairy Free Heavy Whipping Cream Alternative, that does not contain sugar or other ingredients that may interfere with proper setting of the filling.
Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.
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In reply to (No subject) by Debby Harvey-Haddy
It’s pretty good. I just made it in a 10 inch cake pan. I’ll make this for thanksgiving dinner and see how everyone else likes it. It’s very rich I couldn’t eat much but it’s really good. Thank you for sharing!