Pecan Streusel Pumpkin Crisp Recipe
- Prep Time: 20 minutes
- Cook Time: 25-45 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 (15-oz.) canned Libby’s pumpkin purée- not pie filling
- 1 cup granulated sugar
- 3 large eggs
- 1–1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2/3 cup heavy cream- no options
Streusel Topping
- 1–1/2 cups all-purpose flour
- 1–1/2 cups packed dark brown sugar
- 1 teaspoon ground pumpkin pie spice
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter, chilled cubed
Instructions
- Preheat oven to 375°F. Butter a 12-inch cast iron skillet and 6- 5″ mini skillet. Set aside.
- In a large bowl, whisk together sugar and eggs to blend. Add pumpkin puree, vanilla, heavy cream, pumpkin pie spice, and salt. Blend to mix.
- In a food processor bowl with steel blade, process flour, brown sugar, salt, and spice to blend. Add chilled cubed butter to flour mixture. Process until mixture forms into large clumps. Remove brown sugar mixture from bowl of processor and add chopped pecans. Gently mix together.
- Form streusel topping in balls, pinch sections of streusel on top of pumpkin pie mixture in an even layer.
- Bake until the filling is set and the top is golden brown, 40 minutes. 25 minutes for mini skillets.
- Let cool for 10 minutes, then serve warm topped fresh whipped cream or vanilla ice cream.
Find it online: https://lizbushong.com/pecan-streusel-pumpkin-crisp-recipe/