Pumpkin Crisp

It’s fall! Around here that means harvest and our harvest isn’t just corn and soybeans, but pumpkins as well.

Below is one of our very favorite pumpkin recipes. Two things to note regarding this recipe - the extra work of using fresh pumpkin purée is 100% worth it and although this is a great dish for your cast iron skillet, it can also be prepared in a cake pan.

Enjoy!

Fresh Pumpkin Crisp

Fresh pumpkin purée recipe can be found here.

Fresh Pumpkin Filling:
2 cups fresh pumpkin purée (You can substitute one 15 oz. can of pumpkin purée)
1 cup sugar
3 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon of salt
2 teaspoons vanilla
2/3 cup milk or heavy cream

Crisp Topping
2 cups flour
1.5 cups sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 stick of butter, melted

Directions:

1. Preheat oven to 375 degrees. Spray and flour a cast iron skillet or cake pan.
2. Whisk together all filing ingredients except the milk. Slowly add milk, whisking as you pour. The mixture will be very runny. Pour this into your prepared baking dish.
3. In a clean bowl, mix together dry topping ingredients until well mixed. Add butter and mix with fork until crumbly. Topping will be dry but crumbly. Evenly spread this on top of the filling in baking dish.
4. Bake for 45 minutes. Crisp is done when firm set.

Best served warm, with vanilla ice cream. Enjoy!