Description
A cozy fall dessert: a smooth pumpkin custard baked under a buttery cinnamon crumb. Serve it warm with a scoop of vanilla (or cinnamon!) ice cream for the ultimate autumn treat.
Ingredients
Scale
For the pumpkin custard
- 1 (15 oz) can pumpkin purée
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine salt
- 2 teaspoons vanilla extract
- 2/3 cup heavy cream
For the cinnamon crumb topping
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Lightly butter a 12-inch cast-iron skillet or a medium baking dish and set it aside.
- Make the pumpkin layer: In a large mixing bowl whisk the pumpkin purée with the sugar until smooth. Add the eggs, pumpkin pie spice, salt, and vanilla; whisk to combine. Pour in the heavy cream and whisk again until the mixture is silky. Pour the pumpkin mixture into the prepared pan and smooth the top.
- Prepare the streusel: In a separate bowl stir together the flour, sugar, cinnamon, and salt. Pour in the melted butter and toss with a fork until the mixture forms coarse crumbs. If you prefer, beat briefly with a hand mixer on low to achieve the same crumbly texture.
- Top and bake: Scatter the crumb topping evenly over the pumpkin layer. Bake on the center oven rack for 40–45 minutes, or until the edges are set and the topping is golden brown. If the crumbs start to get too dark before the filling is done, tent the pan loosely with foil and continue baking.
- Rest and serve: Remove from the oven and let the crisp cool for about 10 minutes so the filling firms slightly. Spoon into bowls and serve warm with ice cream or whipped cream. Cinnamon ice cream is especially lovely if you can find it.
Notes
- Storage: Keep leftovers covered in the refrigerator for up to 5 days. Warm single portions briefly in the microwave (about 20 seconds) or reheat in a 325°F oven until heated through. It’s also fine to eat chilled.
- Baking vessel: A cast-iron skillet gives great edge crisping, but a 12-inch round baking dish or a 9×9 pan works perfectly. For gifting or transporting, an aluminum baking tray is a handy alternative.
- Make-ahead method: Assemble the pumpkin layer and chill it in the pan (covered). Store the streusel in an airtight container in the fridge for up to 48 hours. When ready to bake, let the components sit at room temperature while the oven preheats, then sprinkle the crumb topping on and bake as directed.
- Browning shortcut: If you want an extra-toasty top, broil for 1–2 minutes at the end—watch it closely so it doesn’t burn.
Nutrition
- Serving Size: 1
- Calories: 378kcal
- Sugar: 2g
- Sodium: 301mg
- Fat: 27g
- Saturated Fat: 16g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 138mg