Pumpkin Pie Crisp

158

144

By Jessica Segarra

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!

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Pumpkin Filling

1 (15-oz.) canned pumpkin purée
1 cup Dixie Crystals 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 Dixie Crystals Extra Fine Granulated Sugar
2 teaspoons cinnamon
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

Topping

Homemade Vanilla Ice Cream

*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.

Dixie Crystals 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 Dixie Crystals by Jessica Segarra @TheNoviceChef.

Rate & Review

Nicole’s Houseguest

Nov 26, 2023

Have made for many years every Thanksgiving it is always a HIT! Tough crowd this Thanksgiving with an individual who LOVES pumpkin pie and was not excited that a traditional pumpkin was not being served. But, he changed his tone once he at this and asked me to make three more. Everyone was begging for the recipe.

Sweetalk member

Nov 04, 2023

Can I bake in individual souffle cups? If yes, what would the baking time be?

Sweetalk member

Oct 08, 2023

Way too much sugar. So much butter that the topping was mushy. I would cut some sugar and butter for sure. Disappointed.

Kathy Test

Nov 23, 2022

Can this be assembled and cooked the next day?