Pumpkin Pie Crisp

It’s officially Fall! It’s time for pumpkin! Pumpkin Pie Crisp is an easy fall dessert with a too die for pumpkin filling and a crunchy golden cinnamon streusel. This recipe will knock your socks off!

This seriously is so good and so easy that you will make your momma proud! Even if you aren’t a pumpkin fan, you will love this! Top this off with a big scoop of creamy, smooth vanilla ice cream and a drizzle of caramel. Do I need to say anything else?

Pumpkin Pie Crisp
Write a review
Print
Ingredients
  1. Pumpkin Filling
  2. 1 (15-oz.) canned pumpkin pie filling
  3. 1 cup raw sugar, if you don't have this, use regular sugar
  4. 3 large eggs
  5. 2 teaspoons pumpkin pie spice
  6. 1 teaspoon salt
  7. 2 teaspoons vanilla extract
  8. 2/3 cup heavy cream
  9. Cinnamon Streusel
  10. 2 cups flour
  11. 1 1/2 cups raw sugar
  12. 2 teaspoons cinnamon
  13. 1 teaspoon salt
  14. 12 tablespoons butter, melted
  15. Topping
  16. Vanilla Ice Cream
  17. Caramel Topping
Instructions
  1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
  2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
  3. In a bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly.
  4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
  5. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
  6. Let cool for 10 minutes, then serve warm topped with ice cream, and caramel topping.
Lou Lou Girls https://www.loulougirls.com/

Craving Pumpkin?


Print Friendly, PDF & Email

9 thoughts on “Pumpkin Pie Crisp”

  1. Your Pumpkin Pie Crisp looks amazing! Thanks so much for sharing your talent with us at Full Plate Thursday. Hope you are having a great week and come back to see us soon!
    Miz Helen

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.