Pumpkin Crisp

Pumpkin pie-like filling topped with a sweet and buttery crisp topping.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 610kcal

Preheat oven to 375F. Butter a 12-inch cast iron skillet. Set aside.
To make the filling, add the pumpkin, sugars, eggs, pumpkin pie spice, salt, and vanilla extract to a large bowl.
15 ounce canned pumpkin purée, ¾ cup granulated sugar, ¼ cup brown sugar, 3 large eggs, 1 tablespoon pumpkin pie spice, ½ teaspoon salt, 1 teaspoon pure vanilla extract
Whisk until combined.
Add the heavy cream.
½ cup heavy cream
Whisk until smooth.
Pour into prepared skillet, and set aside.
To make the topping, whisk together the flour, sugars, cinnamon, and salt in a medium bowl.
2 cups all-purpose flour, 1 ¼ cups granulated sugar, 2 teaspoons ground cinnamon, ½ teaspoon salt, ¼ cup brown sugar
Add melted butter, and stir in until crumbly.
¾ cup butter
Sprinkle topping over the pumpkin mixture in an even layer.
Bake until the filling is set and the top is golden brown, about 35-45 minutes.
Let cool for 10 minutes before serving.