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Pumpkin Pie Crisp with Streusel Topping

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15 oz Can Pumpkin Puree (not pie filling)
1 Cup Sugar
3 Large Eggs
2 Tsp Pumpkin Pie Spice
1/2 Tsp Salt
2 Tsp Vanilla Extract
2/3 Cup Heavy Cream
1 Tbsp Unsalted Butter, for greasing pan
Vanilla Ice Cream, for serving
  1. Preheat the oven to 375 degrees F. Grease a 12-inch cast iron skillet with 1 Tbsp softened butter. Set aside.
  2. Make the pumpkin pie crisp. Add the pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla to a large mixing bowl. Whisk together.
  3. Add the heavy cream and whisk until smooth.
  4. Pour into the prepared skillet and set aside.
  5. Make the streusel topping (see ingredient list below). Add the flour, sugar, cinnamon, and salt to a mixing bowl. Whisk to combine.
  6. Add the melted butter and stir with a fork to combine until flakey and crumbly.
  7. Spread the streusel topping evenly over the top of the pumpkin pie crisp.
  8. Bake for 45-50 minutes or until the top is golden brown and the center is set.
  9. Let cool for about 10 minutes. Spoon large scoops into bowls and top with vanilla ice cream. Serve immediately while still warm. Enjoy!
Streussel Topping
2 Cups Flour
1 1/2 Cups Sugar
2 Tsp Cinnamon
1/2 Tsp Salt
8 Tbsp Unsalted Butter, melted
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