Description
Indulge in the delightful flavors of fall with this Zesty Pumpkin Crisp, a scrumptious dessert featuring a luscious pumpkin pie layer topped with a crisp and cinnamon streusel topping. Serve warm with a dollop of ice cream for a cozy autumn treat.
Ingredients
Pumpkin Pie Layer
- 1 (15 oz) can pumpkin puree
- 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 (1 1/2 sticks) 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. 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 browns too quickly, cover with foil.
- Let cool for 10 minutes, then serve warm topped with ice cream or whipped cream.
Notes
- Storage: Store leftovers in the fridge for up to 5 days. Reheat in the microwave for about 20 seconds.
- Baking Dish: Use a 12-inch round casserole dish or a 9×9 baking dish if you don’t have a cast iron skillet.
- Make ahead: Prepare pumpkin layer and streusel topping separately, refrigerate for up to 48 hours, then bake as directed.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 38g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
