This Pumpkin Crisp is an easy fall dessert made with a creamy pumpkin pie filling and a crunchy golden cinnamon streusel and then served warm with ice cream!
This Pumpkin Pie Crisp is best served warm with ice cream or whipped cream! I personally love it best with a scoop of ice cream on top like any other classic fruit crisp.
If you can find it, I really recommend cinnamon ice cream paired with your pumpkin crisp. The combination is insanely delicious!
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
- Ice Cream
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| Easy Pumpkin Pie Crisp |
DIRECTIONS
- Preheat the oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside. In a large bowl, whisk together the pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whip the whipped cream. Pour into prepared pan and set aside.
- Whisk together flour, sugar, cinnamon, and salt in a medium bowl. Add the melted butter and mix with a fork until smooth. (If necessary, you can also use a hand mixer to whisk gently.
- Spread the cinnamon crumble topping evenly over the pumpkin pie.
- Bake for 40-45 minutes until the filling has set and the surface is golden brown.
- Chill for 10 minutes, then serve warm with ice cream.
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