Pumpkin Pie Crisp

This is an easy fall dessert with delicious pumpkin pie filling and a crunchy cinnamon coating served with ice cream on top.

Ingredients
Pumpkin Filling

1 (15-oz.) canned pumpkin purée
1 cup extra fine granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon salt
2 teaspoons pure vanilla
⅔ cup heavy cream

Cinnamon Streusel
2 cup all-purpose flour
1 ½ extra fine granulated sugar
2 teaspoons cinnamon
½ teaspoon salt
12 tablespoons unsalted butter, melted

Preheat the oven to 375°F.
Butter or apply non-stick cooking spray to a 12-inch cast iron skillet or a medium casserole dish.
In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract.
Whisk in heavy cream until the batter is smooth.
Pour into the prepared skillet or dish and set aside.
In a medium bowl, whisk together flour, sugar cinnamon, and salt.
Melt the butter and add into the mixture.
Stir with fork until crumbly.
Spread cinnamon streusel topping on top of the pumpkin pie mixture in an even layer.
Bake 40 to 45 minutes until the filling is set and the top is golden brown.
Let cool for 10 minutes.
Highly recommend topping the crisp with vanilla ice cream.