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Pumpkin Pie Crumble Skillet

This Pumpkin Pie Crumble Skillet is the easiest, coziest alternative to pumpkin pie—made with a silky pumpkin filling and a buttery cinnamon crumble that’s not too sweet. Perfect for Thanksgiving or fall gatherings and best served warm with melty vanilla ice cream.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Pumpkin Pie Layer:

  • 1 15 oz can pumpkin purée
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • ⅔ cup heavy cream

Cinnamon Streusel:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar reduced from 1½ cups
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 12 tablespoons 1½ sticks unsalted butter, melted

Let's Make It
 

  • Preheat the oven to 375°F. Butter a 12-inch cast iron skillet or medium casserole dish and set aside.
  • Make the pumpkin layer: In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla. Whisk in the heavy cream until smooth. Pour into the skillet.
  • Make the crumble: In a medium bowl, whisk flour, sugar, cinnamon, and salt. Pour in melted butter and mix with a fork until crumbly. Sprinkle evenly over the pumpkin mixture.
  • Bake 40–45 minutes, until the filling is set and the top is golden. If the top browns too quickly, lightly cover with foil.
  • Rest 10 minutes, then serve warm with vanilla ice cream.