Pumpkin Crisp Cinnamon Crumble (Print-Friendly Version)
Pumpkin blends with cinnamon crumble for a comforting, golden treat ideal with ice cream or whipped cream.
# Ingredients List:
→ Pumpkin Filling
01 -
425 grams pumpkin puree
02 -
200 grams granulated sugar
03 -
3 large eggs
04 -
2 teaspoons pumpkin pie spice
05 -
0.5 teaspoon fine salt
06 -
2 teaspoons vanilla extract
07 -
160 milliliters heavy cream
→ Crisp Topping
08 -
250 grams all-purpose flour
09 -
300 grams granulated sugar
10 -
12 tablespoons unsalted butter, melted
# How to Make It:
01 -
Preheat oven to 190°C. Lightly butter a cast iron skillet or medium casserole dish to ensure easy release.
02 -
In a large bowl, whisk together pumpkin puree, granulated sugar, eggs, pumpkin pie spice, fine salt, and vanilla extract. Gradually incorporate heavy cream, stirring until the mixture is smooth and homogeneous. Pour into the prepared dish, spreading evenly.
03 -
In a separate mixing bowl, combine all-purpose flour and granulated sugar. Incorporate melted butter, mixing until large, moist crumbs form. Evenly distribute this topping over the pumpkin mixture.
04 -
Bake in preheated oven for 40 to 45 minutes, or until the pumpkin filling is set and the topping is golden brown. If topping browns too rapidly, loosely cover with foil to prevent over-browning. Allow to cool for 10 minutes before serving warm, optionally accompanied by ice cream or whipped cream.
# Extra Tips:
01 -
For a crispier topping, ensure the melted butter is fully incorporated with the flour and sugar. Letting the dessert rest helps the filling set for cleaner servings.