Pumpkin Pie Crisp
This Pumpkin Pie Crisp is full of creamy pumpkin, warm spices, and topped off with a streusel topping that makes it over the top delicious.
Servings 9 Pieces
Calories 540kcal
Equipment
- large bowl
- 9x9 pan
- large mixing bowl
Ingredients
- 15 ounces pumpkin puree
- ½ cup brown sugar
- ½ cup sugar
- 3 eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla
- ⅔ cup heavy cream
Streusel:
- 2 cups flour
- ¾ cup brown sugar
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup melted butter
- ½ cup chopped pecans
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl, whisk the pumpkin puree, brown sugar, sugar, egg, pumpkin pie spice, salt, vanilla and heavy cream until smooth.
- Pour into a 9x9 pan, either non-stick or sprayed with cooking spray. Set aside.
- To make the streusel, place the flour, brown sugar, cinnamon, nutmeg, cloves, salt, and pecans into a large bowl and mix.
- Pour in the melted butter and stir to combine. You may need to use your hands to make sure the mix is thoroughly combined.
- Crumble on top of the pumpkin in an even layer and place in the oven to bake for 40-45 minutes, until a toothpick comes out cleanly.
- Remove and let cool to room temperature before placing in the refrigerator for about 4 hours to chill before slicing.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 540kcal | Carbohydrates: 68g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 418mg | Potassium: 241mg | Fiber: 3g | Sugar: 43g | Vitamin A: 8170IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 3mg