Description
Pumpkin Pie Crisp is the perfect fall dessert that combines a creamy pumpkin pie filling with a warm, cinnamon streusel topping. Easy to make and perfect for Thanksgiving or any cozy fall gathering, this no-crust dessert is packed with all the comforting flavors of fall. A rich, spiced pumpkin filling topped with a sweet, crunchy streusel topping – this dessert is a crowd-pleaser!
Ingredients
- 1 can (15 oz) pumpkin puree
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup melted butter
Instructions
- Preheat the oven to 375°F (190°C) and butter a 9×9 casserole dish or a 12-inch cast iron skillet.
- In a large bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Stir in the heavy cream until smooth.
- Pour the pumpkin mixture into the prepared baking dish and set aside.
- For the streusel topping, whisk the flour, sugar, cinnamon, and salt in a separate bowl. Add the melted butter and stir until the mixture forms crumbly bits.
- Evenly spread the streusel topping over the pumpkin filling.
- Bake for 40-45 minutes or until the top is golden and the pumpkin layer is set.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Freezing: Pumpkin Pie Crisp freezes well. After baking, freeze it and reheat when you’re ready to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
