Pumpkin Pie Crisp
A creamy pumpkin pie filling is baked with a crunchy, buttery cinnamon streusel topping.
Ingredients
For the Filling
- 1 can pumpkin purée (425g) 15-ounce
- 1 cup granulated sugar 200g
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cup heavy cream 160ml
For the Crisp Topping
- 1 1/2 cups all-purpose flour 180g
- 1 cup packed light brown sugar 220g
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted, 1 stick or 113g
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or a similar 2-quart casserole dish.
- In a large bowl, make the filling. Whisk together the pumpkin purée, granulated sugar, eggs, pumpkin pie spice, salt, and vanilla extract until well combined.
- Gradually whisk in the heavy cream until the mixture is completely smooth. Pour the filling into the prepared baking dish and spread it into an even layer.
- In a separate medium bowl, make the topping. Stir together the all-purpose flour, light brown sugar, cinnamon, and salt.
- Pour the melted butter over the dry ingredients. Use a fork to toss the mixture until large, crumbly pieces form.
- Evenly sprinkle the topping mixture over the pumpkin filling in the dish.
- Bake for 40 to 45 minutes. The topping should be golden brown and the filling should be set. The center of the filling should register at least 160°F (71°C) on an instant-read thermometer.
- Remove the crisp from the oven and let it cool on a wire rack for at least 15 minutes before serving.
Notes
For food safety, egg-based fillings should be cooked to a minimum internal temperature of 160°F (71°C).
Be sure to use 100% pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced.
For a crunchy texture, you can add 1/2 cup of chopped pecans or walnuts to the topping mixture.
This crisp is best served warm, but it is also very good at room temperature or even chilled.