Pumpkin Pie Crisp

Products Used

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

  • *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

  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 filling is set and top is golden brown, 40 to 45 minutes.
  6. 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.

Rate & Review
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Sweetalk member
Nov 25, 2021

I made this for Thanksgiving at my in-laws today. I will definitely make this again!

gallfish
Oct 19, 2021

very easy to make and tastes amazing. have made it twice already.

Sweetalk member
Sep 22, 2021

Made this for a Halloween ladies lunch and it was a BIG hit, some of the ladies asked for the recipe.
Will be making it again this Halloween.
Thank you :)

Sweetalk member
Nov 26, 2020

Fabulous recipe! My husband had two helpings on Thanksgiving and he is not a big sweet eater. I broiled it at the end for a couple of minutes to crisp up the topping. Served with cinnamon ice cream.


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