Pumpkin Crisp
Adapted from Quick Recipes
Ingredients
- 2 cups Jungle Farm pumpkin puree (or one 15 oz can)
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2/3 cup heavy cream
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
Instructions
- Preheat oven to 375 F and generously butter a 9 X 9 inch baking dish.
- In a large mixing bowl, whisk together the pumpkin puree, 1 cup granulated sugar, eggs, pumpkin pie spice, 1/2 tsp salt, vanilla extract until completely smooth.
- Whisk in the heavy cream until fully incorporated and silky, then pour the custard base into the baking dish.
- In a separate medium bowl, whisk together the flour, 1 1/2 cups sugar, cinnamon and remaining 1/2 tsp salt until uniform.
- Pour in the melted butter in three separate additions, tossing and pinching the mixture together with a fork or your fingers until thick, buttery crumbs form.
- Scatter the cinnamon streusel mixture evenly across the top of the pumpkin custard layer covering it completely.
- Bake for 40 to 45 minutes or until the spiced pumpkin custard is gently set and the topping turns a deep golden brown. If the top browns too fast, loosely tent the dish with aluminum foil for the final stretch.
- Remove from the oven and allow the crisp to rest for about 10 minutes so the custard base can firm up slightly, before spooning into bowls warm with a scoop of vanilla ice cream or a cloud of fresh hipped cream.