Ingredients
Pumpkin Filling
- 1 15-oz. can pure pumpkin purée
- 1 cup sugar
- 3 large eggs
- 2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 2/3 cup heavy cream
Streusel Topping
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup chopped walnuts
- 2 tsp. cinnamon
- 1 ½ cups sugar
- 1/2 tsp. salt
- 1 stick butter, melted
Servings:
Units:
Instructions
- Preheat the oven to 375°F. Generously butter a 12-inch cast iron skillet or a medium baking dish. Melt butter in a small bowl.
- In a large bowl combine flour, oats, walnuts, sugar, cinnamon and salt until incorporated. Add melted butter and mix using your hands or a fork until crumbly. Set streusel topping aside.
- Put pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract in another bowl. Whisk to combine.
- Slowly pour in heavy cream and whisk until smooth. Pour mixture into the prepared skillet and sprinkle evenly with streusel topping.
- Transfer to the oven and bake until the pumpkin filling is set, about 40-45 min.
- Allow to cool and serve with vanilla ice cream.
Recipe Notes
Recipe courtesy of East Side Table.
You can easily swap the pumpkin filling for a mix of 2 cups of your favorite frozen fruit, 1 cup of sugar and 2 tsp. of corn starch to make a fruit crisp! Some classics are triple berry crisp, peach crisp, apple crisp, peach & blueberry crisp or strawberry rhubarb crisp.
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