Recipes

Ingredients

Pumpkin Filling

  • 1 (15-oz.) canned pumpkin purée
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2/3 cup heavy cream (lactose-free substitution below)

Cinnamon Streusel

  • 2 cups all-purpose flour*
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, melted

Topping

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

  1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
  2. 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.
  3. 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.)
  4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
  5. Bake until filling is set and top is golden brown, 40 to 45 minutes.
  6. Let cool for 10 minutes, then serve warm topped with Homemade Vanilla Ice Cream.

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