This Pumpkin Crisp is an easy fall dessert made with a creamy pumpkin pie filling and a golden cinnamon streusel and then served warm with ice cream!
*This recipe is sponsored by Dixie Crystals. Thank you for supporting the brands that make this site possible!*
Decadent Warm Pumpkin Crisp
If you are a pumpkin pie fan, just wait until you have your first bite of this Pumpkin Crisp! The base of this recipe is a creamy pumpkin pie filling, but instead of messing with a pie crust, we just add a streusel topping on top and bake it!
I have never been a fan of dealing with pie crusts, so I love how easy this Pumpkin Crisp is to make instead. You whip together the pumpkin pie filling, place it in your cast iron skillet (or casserole dish) and then top it with a big thick sweet cinnamon streusel topping.
The thick cinnamon streusel topping really takes this recipe to the next level, but then you serve it warm with a big scoop of vanilla ice cream on top. Oh y’all, trust me, this is so good.
Looking for more pumpkin pie themed desserts? I know you will love these other reader favorites: Pumpkin Pie Cheesecake, Pumpkin Pie Cookies, Mini Pumpkin Pies, and these adorable Pumpkin Pie Pops!
Ingredients Needed:
The base pumpkin pie part of this crisp is really easy to whip up, you just need a bowl and a whisk and the following ingredients:
Pumpkin Pie Layer:
- Pumpkin Puree: Make sure you get 100% pumpkin puree, not the pumpkin pie canned mix! If you like sweet potatoes, you can also use sweet potatoes in this Sweet Potato Crumble!
- Eggs
- Dixie Crystals Granulated Sugar
- Heavy Cream: You can sub this for half and half, but I really recommend going for the full fat heavy cream. It makes the pumpkin pie layer so creamy and decadent.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can also season it up with some cinnamon, nutmeg and cloves.
- Salt
- Vanilla Extract
- Vanilla Ice Cream: Optional for serving, but it makes it extra delicious. You can also use cinnamon ice cream for a fun twist.
Cinnamon Streusel Topping:
- Butter: You will need to melt the butter. If you use salted butter, you can skip the added pinch of salt!
- Flour: All purpose flour works best.
- Cinnamon: I tried both pumpkin pie spice and plain cinnamon in my testing, and for the streusel, I prefer just plain cinnamon.
- Dixie Crystals Granulated Sugar
- Salt
How To Make Pumpkin Crisp
First we whip together a quick and easy pumpkin pie filling and then we sprinkle on a ton of delicious cinnamon streusel topping. Let’s get started.
- Preheat the oven to 375°F and butter a 12-inch cast iron skillet or 9×9 casserole dish.
- Pumpkin Pie Layer: 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.
- Cinnamon Streusel Layer: Whisk to combine the flour, sugar, cinnamon, and salt. Add the melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly.)
- Spread the cinnamon streusel topping over the top of the pumpkin pie mixture in an even layer.
- Bake until the filling is set and the top is nice and golden brown, about 40 to 45 minutes.
- Let cool for 10 minutes, to let the pie layer cool a little and set up. Then serve warm topped with ice cream!
How to serve?
This Pumpkin Crisp is best served warm with ice cream or whipped cream! I personally love it best with a scoop of ice cream on top like any other classic fruit crisp.
If you can find it, I really recommend cinnamon ice cream paired with your pumpkin crisp. The combination is insanely delicious!
Can I add nuts?
One option I didn’t include, but considered adding…Pecans! I went back and forth on this one a lot and decided to skip the nuts.
However, if you are a big time pecan fan, they would be a wonderful addition to this Pumpkin Crisp recipe. I think they would be best mixed in with the streusel on top to add some extra crunch. Just make sure and do small chopped up pecans, not large pieces.
Can I make this ahead?
Yes! Absolutely! I do it every thanksgiving! You can prep this Pumpkin Crisp ahead, but I highly recommenced baking it fresh when you are ready to serve it.
To prep this recipe ahead, I follow all directions until the step where you pour the cinnamon streusel topping over the pumpkin pie layer. Instead, tightly cover the pumpkin pie layer in the baking pan and refrigerate it. Then place the streusel topping in a airtight container and refrigerate it as well. You can store these two like this for up to 48 hours.
Then, when I am ready to bake it, I take it out of the fridge and set it on the counter and then start pre-heating the oven. Once the oven is warm, sprinkle the cinnamon streusel on top of the pumpkin pie layer and bake it as directed in the recipe!
Do I have to use a cast iron skillet?
No! You can use any baking dish! I recommend either a large 12-inch round casserole dish or a 9×9 baking dish. If you are giving this away to friends/family, you can also bake it in an aluminum foil tin.
How To Store Leftovers
If you have any leftovers that is! We almost never do!! Store leftovers in the fridge for up to 5 days and reheat in the microwave for about 20 seconds, until warmed through again. You can also enjoy it cold!
Pumpkin Crisp
Ingredients
Pumpkin Pie Layer
- 1 (15 oz) can pumpkin puree
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- ⅔ cup heavy cream
Cinnamon Streusel
- 2 cups all-purpose flour
- 1 ½ cups Dixie Crystals Extra Fine Granulated Sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
Instructions
- Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
- In a large 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 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 Homemade Vanilla Ice Cream.
Notes
Nutrition
Looking for more pumpkin recipes? Try these reader favorites:
- Best Pumpkin Cheesecake
- Swirled Pumpkin Cheesecake Bars
- Pumpkin Cream Cheese Swirl Muffins
- Best Pumpkin Cake
- Pumpkin Pie Cheesecake
- Pumpkin Sheet Cake
- Best Pumpkin Bread
- Caramel Pumpkin Cobbler
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Do you think this could be cooked in a crock pot?
I wouldn’t recommend it, the top will not brown or crisp in a crockpot.
I did tweak the recipe. I used fresh pumpkin and didn’t have heavy cream so added 2/3 c ground flax to thicken it up. In the topping added 2 cups of walnuts, used gluten free flour and 1/2 the sugar in the whole recipe. I put it in a 9×13 without doubling it. Yummy!
Does this need to be refrigerated? Looks delicious!
Hi Lisa! Yes store leftovers in the fridge in an airtight container!
Delicious! I had last minute company visit. I didn’t have any flour on hand for the strudel, but oddly enough, had a box of spice cake mix. Turned out great !
This is really delicious. I added chopped pecans on top of pumpkin, then added the crisp topping. I cut down on sugar. Just didn’t think I needed so much.
This was super easy to make and my fam was raving about it. Will definitely make it again soon!
Can I use a substitute for the heavy cream that’s dairy free would an almond milk or something be okay? Thanks
Hi Ashlee, I have had readers in the past comment that they have used coconut cream or oat milk successfully! I believe almond milk would work as well.
Hi Jessica, I have not made this recipe yet, but was wondering if you can make it in a muffin pan for individual servings?
Hi Nancy! Sure you could! I think a muffin pan wouldn’t work well because you coudln’t be able to scoop them out to serve them really. It’s more a scoop and serve kind of dessert, like a cobbler/crisp. You could make them in individual ramekins to serve each person their own individual serving!
Delicious. Keeper. Like the fact that you don’t use sweeten condensed milk. To sweet. I cut down on the sugar a little. Came perfect
This is absolutely the best recipe combination of pumpkin pie and a crisp together. Creamy pumpkin, which I used fresh pumpkin and also more brown sugar than white because I prefer the taste. Wow, just try it.
This was really good. We loved it more at room temperature instead of warm
I made this for my family for thanksgiving, and they loved it!! Love how easy it was to make too~
I tried this recipe just as written (aside from using GF flour as I have celiac disease) and it was phenomenal! Everyone loved it. We had a little bit leftover the next day and it was still delicious heated up with a scoop of ice cream.
I made this last night just to make sure I would feature for Thanksgiving :) The flavor was amazing…the topping really made it awesome. I made mine in a 9″ pie dish. I cooked for 50 minutes and the filling was runny. Is the pie itself meant to be firm? I may just have to up the cook time if so. Thanks for the great recipe!!
So glad you enjoyed it too Steph! Thanks for taking the time to leave a comment! Happy Thanksgiving!!
Does it have to be a cast iron ?
No, you could use a casserole or pie dish!
Thank you! Happy holidays!
Hi,
Can this dessert be frozen?
Yes! Wrap it tightly with saran wrap and then in another protective layer (foil or a freezer friendly ziplock bag). You can freeze it for up to 3 months. Let it thaw in the fridge for 24 hours before serving.
All you have to do is hit the button that says jump to recipe, and it automatically takes you there.
I am planning on making this, but wondered if there was any way to make it without eggs or perhaps substitute with another ingredient(s) to maintain the consistency. Would be wonderful if ALL my Thanksgiving guests could enjoy.
The egg really helps the pie layer to thicken and stay together – like a pie. Without the egg, it will be more soup-y. Sadly, I don’t think there is a good and easy substitute for the egg in this recipe.
You know of best gluten free option for the flour in streusel ?
I have tried Pamela’s all purpose gluten free flour before with success! So I would recommend their brand!
Hi. This looks great. Would it be good cold? I like pumpkin pie cold but I’m wondering how the streusel topping would be if it was served cold.
Hmm, I think it would still be good cold, but I always serve it warm with ice cream!
What if I don’t have heavy cream?
You can use something like half and half instead, but heavy cream produces the creamiest filling.
Hi All!
Here is where the recipe is. It is in a very odd place and looks like it belongs with something else, but I did find it.
Scroll down below a pic that states “never miss a new recipe in bold and there is a picture of soup.
Right below that there is a black box showing “get the recipe” and that is the recipe for the pumpkin pie crisp. I tried to paste in a screenshot, but it wouldn’t let me :)
Hi Jessica!! Thank you so much for this wonderful recipe!! Yaay I can’t wait to try it. Btw I had absolutely no trouble in finding the recipe. Thanks again for sharing!!! Jumped to the recipe and clicked on get the recipe!
Hope you enjoy it Sharron!!
Pumpkin pie crisp. No measurements! I’ve scrolled and scrolled. Has the ingredients but no measurements!!
Hi Jan! You can find the recipe at the bottom of every post, or linked at the bottom of every post. Just click the “Jump to the recipe” button at the top of every post to go directly to that area. The recipe will be posted in full there, or if you find one of the rare 20 recipes (out of 2000+ recipes) that are like this, they will have a big black button that says GET THE RECIPE. Just click right there and it will take you to the full printable recipe. Hope this helps!
I’m with Holly. I hit the Jump to Recipe, but still no measurements. I scrolled through your entire diatribe 3 times, but still no measurements. Will not clicking on again.
Hi Marilyn, I’m sorry you feel that way, but it’s right there at the bottom of the post. In a big black box that says “GET THE RECIPE”. You click it and it takes you right to it.
Just letting you know, I hit the “get recipe” button and the entire recipe popped right up! No problems. Looking forward to making this. Thank you!
You have to click get recipe after hitting jump to recipe. It’s there
Thank you, I tried several times until I saw what you said.
When you click get the recipe it’s scrolls down and there will be a black bax that says get the recipe and then it comes up.
Thank you for sharing your recipes . Recipes are like jewels they are prized and cherished and you don’t lend out. Lol
I decided to make this to bring for a family Thanksgiving dinner. I had a new cast iron skillet so decided & the recipe suggested making it so I tried it. It was easy & the directions were clear. The only thing I did was after baking it I put it on broil for 3-4
minutes to lightly brown the crumb topping. It was delicious. Big hit among the pies!
Where are the measurements for the ingredients? Please try being a little forthcoming. We know you have sponsors but it makes me never want to look again.
Hi Holly! I am always forthcoming. I have a few older recipes like this that are linked at the bottom of the post. I no longer take on clients that don’t let me share the full recipe on my site directly as I understand it can be frustrating. You can find the recipe at the bottom of every post, or linked at the bottom of every post. Just click the “Jump to the recipe” button at the top of every post to go directly to that area. The recipe will be posted in full there, or if you find one of the rare 20 recipes (out of 2000+ recipes) that are like this, they will have a big black button that says GET THE RECIPE. Just click right there and it will take you to the full printable recipe. Hope this helps!
[…] 18. Pumpkin Pie Crisp […]
I know you designed this recipe for a sugar company but it seems like a ton. Is there any way to cut it down? Maybe in the streusel?
Hi Casey! You can use as little sugar as you like, but I really don’t find it overly sweet. If you use less sugar in the streusel, you will possibly need more flour to make up for the bulk. This is a super popular recipe on my site for years now and I don’t ever get comments that it was overly sweet!
My pumpkin base didn’t cook all the way through is it supposed to be pumpkin pie texture or more hard? Also after baking can I store in fridge or jsut let it be out?
Hi Lydia! It is not hard, more a soft/warm pumpkin pie texture. And I store any leftovers in the fridge, just to be safe, and reheat it when ready to serve again.
Can u make this in a 9 x 13 crockpot???
Hi Cheryl! I haven’t tried it in a crockpot, but if you are looking to make it in a 9×13 casserole pan, I would double the recipe. Hope this helps!
I wonder almond flour would work instead of regular flour would work to cut the carbs? I will definitely use swerve sugars though.
Hi Emily – how did yours turn out using almond flour and swerve sugars?
Made this for my hubby’s birthday and everyone loved it! It was incredible. We put coffee ice cream on top.
Thanks for a great recipe!
Thinking how cute this would be if I could use Ramekins for a individual treat with a scoop of ice cream. Would it have the same consistency?
I just made this..its is good… but the crumble recipe winds up too wet..I suggest you cut down on the butter amount…
Can I use pumpkin pie mix instead of pumpkin purée? Thank you!!
Hi Julia! No, I don’t recommend doing that. Pumpkin pie mix is already sweetened and spiced. So if you do decide to use it, you will need to alter the recipe and remove some sugar and spices.
Can I use coconut cream instead of heavy cream? Hubs is lactose intolerant.
Yes! It should work just fine!
Hi. How do I get the measurements for this recipe? Sounds delicious definitely want to try it.
Hi Sarah! I developed this recipe for Dixie Crystals, so the recipe is linked at the bottom of the post. You can see it at the very bottom of the post – a big black and white button that says “Get The Recipe”. Hope this helps!
Here is the link again: https://www.dixiecrystals.com/recipes/pumpkin-pie-crisp?utm_source=The%20Novice%20Chef&utm_medium=Blog%20%2B%20Social&utm_campaign=Pumpkin%20Pie%20Crisp
Sound delicious
Will it work in a 9×13 pan or would I have to double recipe
You will need to double the recipe to fill a 9×13!
I made it in a 9×13 pan and it was perfect!
Can you make this using Splenda? Please let me know.
Hi Nancy! I have not tried it myself, but if you do try it, please let us all know how it turns out!
How much of each ingredient I can find a ingredients list with the measurements on it. And what do I preheat the oven too and how long do I cook it for?
Hi Lindsey! I developed this recipe for Dixie Crystals, so the recipe is linked at the bottom of the post. You can see it at the very bottom of the post – a big black and white button that says “Get The Recipe”. Hope this helps!
Here is the link again: https://www.dixiecrystals.com/recipes/pumpkin-pie-crisp?utm_source=The%20Novice%20Chef&utm_medium=Blog%20%2B%20Social&utm_campaign=Pumpkin%20Pie%20Crisp
I have a pumpkin pie recipe that uses 8-10 dates puree instead of sugar and I would definitely use a 1/4 splenda brown sugar in topping
Can you use monkfruit sweetener or swerve instead of regular sugar in this recipe?
Hi Christina! I haven’t tried it, but it should work well in the pumpkin portion. For texture purposes, I don’t think it would work well in the crumble, but I have not personally tried it. If you do try it, please let everyone know how it turns out!
Can you make it in air fryer Or is there a no bake option
You could probably do it in your air fryer, but I have not tried it so I can’t be too sure. If you do try it in the air fryer, I would lower the temperature to around 325 and make sure to cover the top of the pan with foil. I think the topping will cook/brown too quickly without the foil.
Hello! Do you have a dairy-free substitution for the heavy cream that will work well? Thanks!!
Hi Shawna! I have heard that Silk makes a good dairy free heavy cream substitute! You could also use coconut cream!
Can I use half & half instead of the heavy cream?
Yes you can!
Can you use can milk instead of heavy cream
You can, but it will not be as rich/creamy.
Can I make this in an 8×8 pyrex baking dish?
I would recommend a 9×9, in a 8×8 it’s going to be super thick. A 9×9 should work, but will also be thicker than shown here in a 12 inch round pan.
Could you make it in a cake pan and what size would work?
A 9-inch round cake pan will work!
So today I made your pumpkin crumble and I add a 1/2 stick of cream cheese. I hope it come out okay but it really smell good . I love your recipe for pumpkin ideas . I like to try this with sweet potatoes for the holidays.
I made it exactly as written and it was a big hit!!! I also made cinnamon ice cream and it was the perfect topping.
Do you have a cherry version???
No, but I will add it to my list of recipes to work on! Cherry sounds delicious!
So this doesnt reheat well? Youd advise only making it if you have enough people to consume it in a single setting?
It will reheat well enough, but it’s not as good as fresh. When baked fresh, the texture is perfect and the top is slightly crisp!
Hi,
What type/size of baking pan can I use instead of a cast iron skillet?
Thank you!
A 9 or 10 inch pie plate will work as well!
Libby’s pumpkin puree is not actually pumpkin, but a squash that they specifically bred for that purpose
It is pumpkin I can assure you of that. I am from Morton IL. Aka pumpkin capital of the world Aka where the Libby’s factory is. It js pumpkins that are trucked in and puréed. Not a squash.
I read something on this and I think they consider pumpkin as a squash is where this came from.
Pumpkins are squash ♀️
Do you think this could be prepared, frozen, then baked off the day of Thanksgiving?
We are not getting together this year but i am still providing the meal to the family members who are alone and i REALLY wanted this to be our dessert! I am delivering to one person this Thurs so was brainstorming ideas on how I could make this work
Hi Miriam! I’m sorry, I haven’t tried prepping it and freezing it before baking. If you do try it, I’d love to know how it turns out!
I think you could freeze it before baking, as you would a pumpkin pie. But I’d place the struesel topping in a separate bag and add it on top of the thawed custard before baking.
Can this be made with sugar substitute and almond flour instead of sugar and flour? Would you recommend even substitute for both?
Hi Sherry, my apologies, but I do not test dessert recipes with artificial sweeteners. If you do try it, I’d love to know how it turns out for you!
I made this with less sugar in the filling and crumble, and used almond flower and it was still amazingly delicious, let is cook an extra 10 minutes to make the cruse crispier. Thanks for the recipe, will definitely make this again
[…] PUMPKIN PIE CRISP From The Novice Chef […]
Excellent recipe, so tasty and easy to make definitely worth saving for future baking
[…] Pumpkin Pie Crisps […]
I made this recently and it was very good with whipped cream on top! It came out looking exactly like the picture. I actually think I like it better cold than warm. It becomes more like pie consistency after it cools down. Nice fall recipe!!
Looks delish! Has anybody tried with almond flour?
I was SO excited to make this recipe! I love all things pumpkin, love using our Skillet…I was ready!
The streusel topping IS TERRIBLE! You get more of a mouthful of streusel then you do the pumpkin. In my opinion there should be a nice balance between pumpkin and topping. This recipe did not have it.
Super disappointed☹️
[…] This Pumpkin Crisp is a simple autumn treat made with a velvety pumpkin pie dental filling and a crispy gold cinnamon streusel and after that offered cozy with gelato! Get recipes :http://thenovicechefblog.com […]
[…] Pumpkin Pie Crisp with Pumpkin Pie Filling and Cinnamon Streusel By The Novice Chef […]
I just made this with my 4 year old granddaughter, it turned out delicious, of course with lots of whipped cream
[…] PUMPKIN PIE CRISP […]
Have you tried doing an oatmeal crisp topping? I love that kind of crisp and am thinking of trying that.
I have not, but it will work great with this recipe! Feel free to change up the topping as you wish!
Thank you so much for sharing this recipe! I have been looking for something like this every fall for YEARS! I had something similar to this one Thanksgiving a while ago (like at least 15 years ago) and remembered it being so delicious. I have craved it for several years now but have never been able to find anything like it when searching Pinterest. Until I came upon this today! I made it immediately because I could tell that it looked exactly like what I have been looking for. And it is! Not only does my house smell delicious, but my nostalgic memory of a delicious Thanksgiving treat has resurfaced. Thank you, thank you, thank you!
I would love to try this because I love pumpkin and I love crisps! But I have an allergy to all things mammal (alpha gal), and I’m wondering if I could substitute tofu for the heavy cream?
Hi Sharon, I haven’t tried anything other than cream, but I think something like an almond creamer milk would probably be a better way to go!
Use coconut milk instead, we use it in our pumpkin pies.
Can you make this in a crock pot?
Love this! My only question is should this go into the refrigerator or am I good to leave it out?
It is fine to leave it out! I have also stored leftovers in the fridge. I always reheat it before serving any leftovers!
Can you substitute pumpkin pie filling for the puree.
You can, but pumpkin pie filling is already sweetened, so you will need to cut back on the sweetener!
Have searched for pun pie crisp and cannot get it can you please email it to me.
Thank you!
The recipe is linked at the bottom of the post. Here it is again as well: https://tinyurl.com/y65ucol3
I don’t see the actual recipe. Do you bake an what temp an how long.
The recipe is linked at the bottom of the post. Here it is again as well: https://tinyurl.com/y65ucol3
Made this recipe and it was delicious! I loved the thick streusel on top and creamy pumpkin bottom!
It is very tasty !!!
Ohhhh my goodness absolutely delicious!! Hubby and I made this for Thanksgiving it’s a new Family Favorite!! My mom is not a pumpkin pie fan and she loved this Pumpkin Pie Crisp!! Thank you so much for sharing.
The streusel sunk. It is nothing like I expected. I am very disappointed. I planned on making this instead of pumpkin pie…now I need to make a pie
This dish is a DELISH! I made it in a deep dish pie pan instead of a skillet. So yummy! Thank you for sharing!
Can i use sweetened condensed milk instead of heavy cream?
Can someone send me the recipe for pumpkin pie crisp as doesn’t say how much of everything .
It’s posted right at the bottom, click the button.
Is it firm enough to put in a pie crust?
We made this tonight and when we put the streusel topping on, it all sunk into the pie. It still tasted good, but definitely didn’t have the crispy, yummy, crunchy crumble on top. Wondering if anyone else had this happen or if I missed a step (you don’t bake the pie first do you?)? Thanks!
Hmmmm … anyone try to make this gluten free?
I am going to try gf oat flour instead of the regular flour.
Cannot print recipe for pumpkin pie crisp, when I click on it goes to blank page. Please fix this is why I signed up for your emails.
I have to tell ya how amazing this is! I made it tonight and it was so easy to put together! My family likes it more than pumpkin pie! LOL They told me we should have this instead of regular pumpkin pie for Thanksgiving!! I used whipping cream for my topping, and told my family we’ll try it with ice cream tomorrow night!!! Just had a question though??? Do you refrigerate the left overs? Didn’t know how the topping would be after it gets cold. Thanks so much for this awesome dessert recipe!!!
Theresa
I’m so glad you all enjoyed it!! I did not refrigerate mine. Like a pumpkin pie, I just left it on the counter wrapped tightly. We heated the leftovers in the microwave for about 15 seconds.
Looks delicious! I need to stock up on cans of pumpkin puree!
For those having trouble locating the recipe, the link to the recipe is near the bottom of the blog, not too far above the comment section. ^_^
I can’t find the actual recipe lol HELP!
Could this be prepared in the crockpot?
Looks yummy! Can’t find the recipe. Oh well.
There is a link below the video that worked for me =)
Here is printable version: https://www.dixiecrystals.com/recipes/pumpkin-pie-crisp?utm_source=The%20Novice%20Chef&utm_medium=Blog%20%2B%20Social&utm_campaign=Pumpkin%20Pie%20Crisp
Thank you Cathy…..I couldn’t find the recipe either but was able to print it with the link you provided:)
No printable?
it is here at this site
https://www.dixiecrystals.com/recipes/pumpkin-pie-crisp?utm_source=The%20Novice%20Chef&utm_medium=Blog%20%2B%20Social&utm_campaign=Pumpkin%20Pie%20Crisp
This recipe looks amazing!! I’m so excited to be making this pretty soon. Thank you!!
Would half and half work for this or does it need to be the heavy whipping cream?