This Pumpkin Crisp makes you feel the season approaching with turning leaves, beautiful colors, and the rich pumpkin and cinnamon flavors of fall. It is the perfect blending of textures with the creamy filling and the delightful crisp topping with pecans. Enjoy it with ice cream or whipped cream and a cup of coffee on a cool autumn day or evening with someone special!
Pumpkin Crisp
Filling:
1 (8-ounce) package cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 (15-ounce) can pumpkin puree
2 eggs
1 teaspoon vanilla
Topping:
1 stick unsalted butter, melted
1 cup sugar
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon cinnamon
1 cup chopped pecans
Preheat oven to 350 degrees. For filling, with mixer, beat cream cheese and sugar until creamy. Add flour, salt, pumpkin pie spice. Beat in pumpkin, eggs, and vanilla. Pour into a greased 7 x 11-inch baking dish. For topping, in a bowl, stir together butter, sugar, flour, salt, cinnamon, and pecans. Spread over filling. Bake for 40 to 45 minutes until lightly browned and filling is set. Serve warm with ice cream or whipped cream.
Yield:10-12 servings