Pumpkin Pie Crisp Print Scale Recipe: 1x 2x 3x 4x Pumpkin Filling Ingredients 15 ounces pumpkin purée 1 cup sugar 3 eggs 2 teaspoons pumpkin pie spice ½ teaspoons salt ⅔ cups heavy cream Cinnamon Streusel Ingredients 2 cups all-purpose flour 1 ½ cups sugar 2 teaspoons cinnamon ½ teaspoons salt ¾ cups unsalted butter, melted Instructions 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.
