Pumpkin Pie Crumble Skillet
Serves 810 mins prep40 mins cook
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
What you need
tsp table salt
fl oz pumpkin puree
tsp vanilla extract
tsp ground cinnamon
cup granulated sugar
cup heavy cream
tbsp unsalted butter
Instructions
1 Preheat the oven to 375°F. Butter a 12-inch cast iron skillet or medium casserole dish and set aside. 2 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. 3 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. 4 Bake 40–45 minutes, until the filling is set and the top is golden. If the top browns too quickly, lightly cover with foil. 5 Rest 10 minutes, then serve warm with vanilla ice cream.View original recipe