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Pumpkin Pie Crisp

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!

Prep
Cook
Serves 8people
Ingredients
Pumpkin Filling:
1
(15 oz) canned pumpkin purée
1
cup granulated sugar
3
large eggs
2
tsp pumpkin pie spice
1/2
tsp salt
2
tsp pure vanilla extract
2/3
cup heavy cream
Cinnamon Streusel:
2
cups all-purpose flour
1 1/2
cups granulated sugar
2
tsp cinnamon
1/2
tsp salt
12
tbsp unsalted butter, melted
Topping:
Vanilla ice cream
Directions
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 extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
3.
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).
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. Makes:6-8 servings

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