A sweet and creamy pumpkin pie filling is topped with a beautiful, crispy golden cinnamon streusel and baked to perfection. When served hot with vanilla ice cream, this crunchy pumpkin pie can be better than the classic pumpkin pie.
INGREDIENTS
Pumpkin filling
1 (15-oz.) canned pumpkin puree
1 cup Dixie Crystals Extra Fine Granulated Sugar
3 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2/3 cup heavy cream
Cinnamon Streusel
2 cups of all-purpose flour
1 1/2 cups Dixie crystals Extra fine granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
12 tablespoons unsalted butter, melted
Topping
Homemade vanilla ice cream
DIRECTIONS
Preheat the oven to 375°F. Butter a 12-inch cast-iron skillet or medium saucepan. Set aside.1
In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Beat in heavy cream until smooth. Pour into a prepared pan and set aside.2
In a medium bowl, whisk together flour, sugar, cinnamon and salt. Add the melted butter and stir with a fork until it crumbles. (It can also be beaten with a hand blender until it crumbles, if necessary.
Spread the cinnamon streusel coating over the pumpkin pie mix in an even layer.4
Bake until the filling is ready and the top is golden brown, 40 to 45 minutes.5
Cool for 10 minutes, then serve warm covered with homemade vanilla ice cream.