Pumpkin Crisp
- Servings
- 4
Ingredients
- 1 can 100% pumpkin puree
- 3 large eggs
- 1 1/2 cup heavy cream
- 3/4 cup dark brown sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp ground ginger
- 2 cup all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 cup salted butter melted
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup pecans chopped
Method
-
Preheat the oven to 375 degrees F and set aside a 9x11 baking dish.
-
Using a stand mixer or hand mixer fitted with a whisk attachment, beat together all of the filling ingredients in a large bowl. Pour into the baking dish.
-
In a separate large bowl, mix together the flour, sugars, butter, cinnamon, and salt with a fork until evenly combined.
-
Mix in the chopped pecans and sprinkle over the top of the filling.
-
Bake for 10 minutes then REDUCE heat to 350 and bake for an additional 45 to 50 minutes.
-
Allow to cool completely at room temperature before serving. Serve with whipped cream or ice cream.
-
ENJOY!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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