Pumpkin Pie Crumble Skillet
Serves 8
10 mins prep
40 mins cook
0 mins total
This Pumpkin Pie Crumble Skillet is the easiest, coziest alternative to pumpkin pie—made with a silky pumpkin filling and a buttery cinnamon crumble that’s not too sweet. Perfect for Thanksgiving or fall gatherings and best served warm with melty vanilla ice cream.
0 servings
Pumpkin Pie Layer:
Cinnamon Streusel:
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Preheat the oven to 375°F. Butter a 12-inch cast iron skillet or medium casserole dish and set aside.
Make the pumpkin layer: In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla. Whisk in the heavy cream until smooth. Pour into the skillet.
Make the crumble: In a medium bowl, whisk flour, sugar, cinnamon, and salt. Pour in melted butter and mix with a fork until crumbly. Sprinkle evenly over the pumpkin mixture.
Bake 40–45 minutes, until the filling is set and the top is golden. If the top browns too quickly, lightly cover with foil.
Rest 10 minutes, then serve warm with vanilla ice cream.