Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Pumpkin Crisp
Creamy pumpkin pie filling topped with a crunchy cinnamon sugar streusel topping baked right in a cast iron skillet!
Servings:
12
servings
Calories:
313
kcal
Author:
Sara
Ingredients
For the Filling
15
ounce
can pumpkin puree
pure pumpkin, not pumpkin pie filling
1
cup
sugar
3
eggs
2
teaspoons
pumpkin pie spice
½
teaspoon
salt
2
teaspoons
vanilla
⅔
cup
heavy cream
For the Cinnamon Streusel
2
cups
flour
1 ½
cups
sugar
2
teaspoons
cinnamon
½
teaspoon
salt
1 ½
sticks
12 tablespoons butter, melted
Instructions
Preheat oven to 375º Fahrenheit.
In a large mixing bowl, mix pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla.
Whisk in heavy cream until smooth.
Pour filling into a buttered 12-inch cast iron skillet.
In a medium mixing bowl, whisk flour, sugar, cinnamon, and salt together.
Add melted butter and stir until crumbly.
Evenly spread streusel over top of filling.
Bake for 40-45 minutes or until the filling is set and the topping is golden brown.
Notes
Top your pumpkin crisp with whipped cream, ice cream, or caramel sauce.
Store your crisp in the microwave for up to two days.
To reheat, place in the microwave for 20 second intervals until warm.
Nutrition
Calories:
313
kcal
|
Carbohydrates:
61
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.004
g
|
Cholesterol:
56
mg
|
Sodium:
216
mg
|
Potassium:
130
mg
|
Fiber:
2
g
|
Sugar:
43
g
|
Vitamin A:
5773
IU
|
Vitamin C:
2
mg
|
Calcium:
34
mg
|
Iron:
2
mg