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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
- *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.
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.
Can I bake in individual souffle cups? If yes, what would the baking time be?
Way too much sugar. So much butter that the topping was mushy. I would cut some sugar and butter for sure. Disappointed.
Can this be assembled and cooked the next day?