Keller’s Pumpkin Pie Crisp

Pumpkin Crisp

Feeling creative in the kitchen? Try our Pumpkin Pie Crisp, courtesy of Chef Kellie!


Pumpkin Filling

  • 1 (15-oz.) canned pumpkin purée
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • ²⁄3 cup heavy cream

Cinnamon Streusel

  • 2 cups all-purpose flour*
  • 1 ½ cups sugar 
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 12 tablespoons unsalted Keller’s Pumpkin Butter, melted 


  • Preheat oven to 375 °F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
  • In a large mixing bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
  • In a medium mixing bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed.) 
  • Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
  • Bake until filling is set and top is golden brown, 40 to 45 minutes.
  • Let cool for 10 minutes, then serve warm topped with Vanilla Ice Cream.

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