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Pumpkin Crisp
Pumpkin pie-like filling topped with a sweet and buttery crisp topping.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
servings
Calories
610
kcal
Author
Kate @ I Heart Eating
Equipment
cast iron skillet
Ingredients
Pumpkin Filling
15
ounce
canned pumpkin purée
3/4
cup
granulated sugar
1/4
cup
brown sugar
packed
3
large eggs
1
tablespoon
pumpkin pie spice
1/2
teaspoon
salt
1
teaspoon
pure vanilla extract
1/2
cup
heavy cream
Topping
2
cups
all-purpose flour
1 ¼
cups
granulated sugar
¼
cup
brown sugar
packed
2
teaspoons
ground cinnamon
1/2
teaspoon
salt
3/4
cup
butter
melted
US Customary
-
Metric
Instructions
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.
Whisk until combined.
Add the heavy cream.
Whisk until smooth.
Pour into prepared skillet, and set aside.
To make the topping, whisk together flour, sugar, cinnamon, and salt in a medium bowl.
Add melted butter, and stir in until crumbly.
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.
Notes
Pumpkin purée
- Be sure to use purée and not pumpkin pie mix.
Pumpkin pie spice -
You can make your own blend with
this recipe
.
Butter
- I use salted butter.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
610
kcal
|
Carbohydrates:
93
g
|
Protein:
6
g
|
Fat:
25
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
128
mg
|
Sodium:
480
mg
|
Potassium:
209
mg
|
Fiber:
3
g
|
Sugar:
65
g
|
Vitamin A:
9116
IU
|
Vitamin C:
3
mg
|
Calcium:
65
mg
|
Iron:
3
mg