Pumpkin Pie Crisp

FOR THE FILLING:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon Kosher salt
• 2/3 cup heavy cream

FOR THE STREUSEL TOPPING:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 teaspoons cinnamon
• 12 tablespoons butter, melted

PREPARATION

1. Preheat oven to 375°F and grease an 8×8-inch baking dish with butter or nonstick spray.
2. In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, and vanilla.
3. Add the cinnamon, ginger, nutmeg, cloves, allspice, and salt, and whisk to combine.
4. Gradually whisk in the cream until smooth. Pour into prepared baking dish.
5. In a separate clean bowl, make the topping:
6. Whisk together the flour, brown sugar, granulated sugar, and cinnamon. Drizzle in melted butter and stir with a fork until crumbly.
7. Sprinkle topping evenly over the pie filling and bake until the top is golden brown, 40-45 minutes.
8. Let rest 10 minutes, then serve and enjoy!